Item | Reduction in food waste | Respect for nature and food producers | Table manners | Better diet habbits | Communication through food issues | Experience in farm, forestry and fisheries | Succession of gastronomic heritage |
---|---|---|---|---|---|---|---|
Important | 76.6 | 75.1 | 68.5 | 59.9 | 44.1 | 22.9 | 22.1 |
More or less important | 22.0 | 23.9 | 28.6 | 37.7 | 50.2 | 62.2 | 64.3 |
Less important | 1.4 | 0.9 | 2.8 | 2.4 | 5.7 | 14.0 | 12.7 |
Not important | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.9 | 0.9 |
Total (%) | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 |
Sample size | 214 | 213 | 213 | 212 | 211 | 214 | 213 |