Consumers significantly influence the direction of food and agricultural systems. The Center for Food Demand Analysis and Sustainability (CFDAS) is taking a monthly pulse on what consumers are thinking, what they can afford and what food attributes are most important to them to better guide farmers and retailers along the supply chain.
Consumer Food Insights, Volume 3, Issue 3: March 2024
Key insights include:
- Consumers perceive conventional (non-cultivated) meats as tastier and healthier than their cultivated counterparts.
- Around 90% of consumers are willing to try conventional and around 60% are willing to try cultivated beef, chicken and pig.
- Among consumers not willing to try conventional beef, chicken and pig, 26%, 46% and 22% are willing to try cultivated, respectively.
- Retired (65+) consumers score highest on the Sustainable Food Purchasing (SFP) Index; non-working adults (18-64) score lowest.
- Consumer inflation estimates (6.5%) and expectations (4.0%) both rose over 0.3 percentage-points from February.
- Food insecurity (27%) and SNAP (34%) rates are much higher among non-working adults (18-64) relative to the averages (12%; 17%)
Survey Questionnaire: March 2024
Formulas and Calculations
Past Consumer Food Insights
WHAT WOULD YOU LIKE TO KNOW ABOUT CONSUMERS?
If you are interested in additional analysis or adding questions to the survey, consider joining our Consumer Insights consortium. Contact rdevans@purdue.edu to learn more.