Projects / Programmes source: ARIS

Food practices of young people as an indicator of food trends

Research activity

Code Science Field Subfield
5.03.00  Social sciences  Sociology   

Code Science Field
S210  Social sciences  Sociology 
S263  Social sciences  Social psychology 
youth, food practices, food trends
Evaluation (rules)
source: COBISS
Researchers (8)
no. Code Name and surname Research area Role Period No. of publicationsNo. of publications
1.  05114  PhD Nikola Holeček  Physics  Researcher  2003 - 2004  204 
2.  22221  PhD Tanja Kamin  Sociology  Researcher  2003 - 2004  490 
3.  09735  PhD Drago Kos  Sociology  Researcher  2003 - 2004  562 
4.  07633  PhD Breda Luthar  Political science  Researcher  2003 - 2004  416 
5.  07806  MSc Matjaž Marovt  Manufacturing technologies and systems  Researcher  2003 - 2004  45 
6.  08305  MSc Marijan Penšek-Čeru  Mechanical design  Researcher  2003 - 2004  26 
7.  19076  PhD Blanka Tivadar  Sociology  Head  2003 - 2004  165 
8.  04998  PhD Mirjana Ule  Sociology  Researcher  2003 - 2004  874 
Organisations (2)
no. Code Research organisation City Registration number No. of publicationsNo. of publications
1.  0582  University of Ljubljana, Faculty of Social Sciences  Ljubljana  1626957  40,369 
2.  1446  Gorenje Household Appliances  Velenje  5163676000  1,078 
The question of future trends in food consumption, which comprises food shopping habits, food preparation and eating, is of key importance for the strategic planning in the areas of health, food and agricultural policies, consumer protection, tourism, hospitality, food industry and trade, and production of household appliances. Given the insufficient number of longitudinal epidemiological and social studies in Slovenia, which could serve as the basis for the assessment of the food trends in Slovenia, we will attempt to establish those trends by surveying food practices among young people age 15 to 29. In fact, studies on value and life orientations of the youth have shown that in a matter of several years many viewpoints and practices of young people become a part of the majority public opinion and everyday behaviour. Our study will examine the viewpoints and behavior of young people relating to food shopping, preparation and eating of food, while taking into account the established trends already identified abroad (e.g. demand for functional food, eating in restaurants that offer exotic cuisine, demand for organically grown food, cooking as a leisure-time activity, preparation of fusion food, a shift from animal to vegetable sources, fresh meals that do not take long to prepare but are tasty and healthy) and keeping an eye open for new trends. The first stage will comprise semi-structured interviews with a limited number of young people at various stages of life (e.g. living alone, in the family of orientation, with a partner, in the family of procreation). These interviews will provide an insight into the situation and bring to light new characteristics not yet identified. The conclusions arising from the interviews will be employed for the structuring of questionnaires that will be used in the telephone interviewing (N is 900-1000). The latter is aimed at establishing the actual extent of particular phenomena.
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