The barriers and drivers of seafood consumption in Australia: A narrative literature review

Julia Christenson, Gabrielle O'KANE, Anna Farmery, Alexandra McManus

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Although seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega-3 fatty acids and other nutrients, and studies have shown that seafood-rich diets can have a lower impact on the environment than diets high in other animal proteins. Concerns about health and sustainability have led to an increased interest in understanding consumers' attitudes toward seafood. This review aims to assess the current knowledge on drivers and barriers to seafood consumption in the Australian context. Systematic search strategies were used to identify relevant peer-reviewed journal articles from three electronic databases (SCOPUS, Web of Science and Science Direct) and grey literature reports from targeted government and industry websites. Accepted studies investigated drivers and/or barriers to seafood consumption in Australia through qualitative, quantitative, or mixed method designs. Initial searches identified 504 publications from which fourteen met the criteria for the review process. The reviewed studies revealed that influences on seafood consumption in Australia are similar to those identified in other developed countries. The leading drivers of seafood consumption are health, taste, and convenience, while the main barriers are price, availability, concerns about quality, and a lack of confidence in selecting and preparing seafood. Some possible intervention strategies targeted toward these factors are explored in the discussion. Future research should focus on designing and implementing specific interventions so that their effectiveness in increasing seafood consumption in Australia can be assessed.

Original languageEnglish
Pages (from-to)299-311
Number of pages13
JournalInternational Journal of Consumer Studies
Volume41
Issue number3
DOIs
Publication statusPublished - 2017

Fingerprint

Seafood
Health
Diet
Literature
Literature review
Omega-3 Fatty Acids
Developed Countries
Publications
Industry
Fishes
Proteins
Databases
Food

Cite this

Christenson, Julia ; O'KANE, Gabrielle ; Farmery, Anna ; McManus, Alexandra. / The barriers and drivers of seafood consumption in Australia: A narrative literature review. In: International Journal of Consumer Studies. 2017 ; Vol. 41, No. 3. pp. 299-311.
@article{4281a979e84e4ac18ccf6f55f9fee6e2,
title = "The barriers and drivers of seafood consumption in Australia: A narrative literature review",
abstract = "Although seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega-3 fatty acids and other nutrients, and studies have shown that seafood-rich diets can have a lower impact on the environment than diets high in other animal proteins. Concerns about health and sustainability have led to an increased interest in understanding consumers' attitudes toward seafood. This review aims to assess the current knowledge on drivers and barriers to seafood consumption in the Australian context. Systematic search strategies were used to identify relevant peer-reviewed journal articles from three electronic databases (SCOPUS, Web of Science and Science Direct) and grey literature reports from targeted government and industry websites. Accepted studies investigated drivers and/or barriers to seafood consumption in Australia through qualitative, quantitative, or mixed method designs. Initial searches identified 504 publications from which fourteen met the criteria for the review process. The reviewed studies revealed that influences on seafood consumption in Australia are similar to those identified in other developed countries. The leading drivers of seafood consumption are health, taste, and convenience, while the main barriers are price, availability, concerns about quality, and a lack of confidence in selecting and preparing seafood. Some possible intervention strategies targeted toward these factors are explored in the discussion. Future research should focus on designing and implementing specific interventions so that their effectiveness in increasing seafood consumption in Australia can be assessed.",
keywords = "Australia, barriers, consumption, drivers, fish, seafood",
author = "Julia Christenson and Gabrielle O'KANE and Anna Farmery and Alexandra McManus",
year = "2017",
doi = "10.1111/ijcs.12342",
language = "English",
volume = "41",
pages = "299--311",
journal = "International Journal of Consumer Studies",
issn = "1470-6423",
publisher = "Blackwell Science",
number = "3",

}

The barriers and drivers of seafood consumption in Australia: A narrative literature review. / Christenson, Julia; O'KANE, Gabrielle; Farmery, Anna; McManus, Alexandra.

In: International Journal of Consumer Studies, Vol. 41, No. 3, 2017, p. 299-311.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The barriers and drivers of seafood consumption in Australia: A narrative literature review

AU - Christenson, Julia

AU - O'KANE, Gabrielle

AU - Farmery, Anna

AU - McManus, Alexandra

PY - 2017

Y1 - 2017

N2 - Although seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega-3 fatty acids and other nutrients, and studies have shown that seafood-rich diets can have a lower impact on the environment than diets high in other animal proteins. Concerns about health and sustainability have led to an increased interest in understanding consumers' attitudes toward seafood. This review aims to assess the current knowledge on drivers and barriers to seafood consumption in the Australian context. Systematic search strategies were used to identify relevant peer-reviewed journal articles from three electronic databases (SCOPUS, Web of Science and Science Direct) and grey literature reports from targeted government and industry websites. Accepted studies investigated drivers and/or barriers to seafood consumption in Australia through qualitative, quantitative, or mixed method designs. Initial searches identified 504 publications from which fourteen met the criteria for the review process. The reviewed studies revealed that influences on seafood consumption in Australia are similar to those identified in other developed countries. The leading drivers of seafood consumption are health, taste, and convenience, while the main barriers are price, availability, concerns about quality, and a lack of confidence in selecting and preparing seafood. Some possible intervention strategies targeted toward these factors are explored in the discussion. Future research should focus on designing and implementing specific interventions so that their effectiveness in increasing seafood consumption in Australia can be assessed.

AB - Although seafood is considered to be an important part of a healthy and balanced diet, many Australians still do not consume the recommended amounts for good health. Fish is an excellent source of protein, omega-3 fatty acids and other nutrients, and studies have shown that seafood-rich diets can have a lower impact on the environment than diets high in other animal proteins. Concerns about health and sustainability have led to an increased interest in understanding consumers' attitudes toward seafood. This review aims to assess the current knowledge on drivers and barriers to seafood consumption in the Australian context. Systematic search strategies were used to identify relevant peer-reviewed journal articles from three electronic databases (SCOPUS, Web of Science and Science Direct) and grey literature reports from targeted government and industry websites. Accepted studies investigated drivers and/or barriers to seafood consumption in Australia through qualitative, quantitative, or mixed method designs. Initial searches identified 504 publications from which fourteen met the criteria for the review process. The reviewed studies revealed that influences on seafood consumption in Australia are similar to those identified in other developed countries. The leading drivers of seafood consumption are health, taste, and convenience, while the main barriers are price, availability, concerns about quality, and a lack of confidence in selecting and preparing seafood. Some possible intervention strategies targeted toward these factors are explored in the discussion. Future research should focus on designing and implementing specific interventions so that their effectiveness in increasing seafood consumption in Australia can be assessed.

KW - Australia

KW - barriers

KW - consumption

KW - drivers

KW - fish

KW - seafood

UR - http://www.scopus.com/inward/record.url?scp=85012303936&partnerID=8YFLogxK

UR - http://www.mendeley.com/research/barriers-drivers-seafood-consumption-australia-narrative-literature-review

U2 - 10.1111/ijcs.12342

DO - 10.1111/ijcs.12342

M3 - Article

VL - 41

SP - 299

EP - 311

JO - International Journal of Consumer Studies

JF - International Journal of Consumer Studies

SN - 1470-6423

IS - 3

ER -