The Role of Education in Sustainable Dietary Patterns in Slovenia

• Published in: Sustainability 2021-12, Vol.13 (23), p.13036
• Main Authors: Kirbiš, Andrej, Lamot, Monika, Javornik, Marija
• Format: Article
• Language: English
• Subjects: Animal products; Animals; Attitudes; Behavior; Biodiversity; Climate change; Diet; Education; Environmental education; Environmental impact; Ethics; Food; Food groups; Health care; Meat; Milk; Natural resources; Nutrition research; Public health; Public opinion; Sustainability; Sustainable development; Values; Veganism; Vegetarianism
• ISSN: 2071-1050; 2071-1050
• DOI: 10.3390/su132313036

The most sustainable dietary patterns involve the consumption of plant-based (vegan) foods, excluding or reducing animal products, including meat, fish, and dairy, yet there is a lack of research on determinants of sustainable dietary patterns in central European countries. The present article aimed to examine the prevalence of sustainable dietary practices and attitudes among the Slovenian public and to investigate the role of education in fostering sustainable dietary patterns. We analyzed a representative national sample of Slovenians, with data gathered in 2019 (ISSP/Slovenian Public Opinion; N = 1079; 51.2% females). The results indicate that most Slovenians do not have sustainable dietary practices or attitudes with regard to health, the environment, animals, and dietary minorities. One in four Slovenians consume meat at least once per day and one in two consume meat three to six times per week. In addition, 78.2% of Slovenians consume milk at least three times per week; more than half consume milk daily or more often. Fish consumption is the least frequent among the three food groups. At least two-thirds of Slovenians also hold attitudes that are low in sustainability. Results also show that, after controlling for confounding variables, higher educational level emerged as an independent predictor of lower meat consumption, but not of lower fish or milk consumption. Furthermore, those in the lowest educational group are significantly less likely to hold sustainable attitudes than those in the higher educational group. Finally, current student status only decreases meat consumption. Since our results show an educational gradient in meat consumption and attitudes, public health and environmental campaigns should focus on the less-educated groups, encouraging them to reduce meat intake and fostering more sustainable attitudes.