CONSUMER ACCEPTANCE OF SUSTAINABLE AND ALTERNATIVE AQUATIC FOODS IN GREECE: PRELIMINARY RESULTS FROM THE SEAFOOD PROJECT

Introduction

Aquatic foods provide high-quality protein, omega-3 fatty acids and essential micronutrients, contributing to improved human health and nutrition (Golden et al., 2021). In addition, aquatic foods are increasingly recognized as a more sustainable source of animal protein compared to many terrestrial alternatives and can support the transition towards environmentally sustainable food systems (Hilborn et al., 2018). Despite the strong maritime tradition of Greece, seafood consumption remains lower than in several other Mediterranean countries. Understanding consumer perceptions and willingness to adopt sustainable and alternative aquatic foods is therefore important for supporting fisheries, aquaculture diversification and sustainable dietary transitions. This study presents preliminary results from the SEAFOOD project, which aims to promote awareness and sustainable consumption of ocean-derived foods through citizen-science and educational activities.

Materials and Methods

Data were collected between April and May 2026 using a structured questionnaire developed within the SEAFOOD project. The survey included questions on demographics, seafood consumption habits, attitudes towards seafood, sustainability perceptions and willingness to consume alternative aquatic foods, including cephalopods, bivalves and marine algae. Preliminary analyses were conducted using data from 246 completed questionnaires collected in Greece. Descriptive statistics were used to characterize consumption patterns and consumer perceptions.

Results

A total of 246 questionnaires were analyzed. Most respondents reported consuming seafood regularly, with 33.7% consuming seafood once per week and 33.3% 1–3 times per month, while only 1.2% reported never consuming seafood (Figure 1A). Consumption patterns varied among seafood categories (Figure 1B). White fish (61.1%) and fatty fish (54.6%) were the most frequently consumed categories, followed by crustaceans (34.6%) and cephalopods (28.3%). In contrast, consumption of bivalves (7.6%) and algae/seaweed (4.2%) was very limited.

Respondents demonstrated positive attitudes toward sustainable seafood choices. The highest agreement was observed for preference for locally sourced seafood (79.5%) and awareness of differences in environmental footprint among seafood products (77.0%). More than half of participants agreed with considering seafood origin (56.6%), replacing commonly consumed species with lower-footprint alternatives (54.9%), and increasing the consumption of cephalopods and bivalves (53.7%). Lower agreement was reported for consuming less-known seafood species (45.5%) and acceptance of algae as part of a sustainable diet (45.1%).

Figure 1. Seafood consumption patterns among Greek consumers (n = 246). (A) Overall seafood consumption frequency. (B) Percentage of respondents reporting consumption of different seafood categories at least once per month.

Discussion

The present findings suggest that while Greek consumers currently rely predominantly on conventional fish products, there is potential for greater adoption of alternative aquatic foods that could contribute to more sustainable food systems. Despite the currently low consumption of bivalves and marine algae, respondents expressed positive attitudes toward locally sourced seafood and lower-footprint alternatives. As aquatic foods are increasingly recognized as important components of sustainable healthy diets (UN Nutrition, 2021), improving consumer familiarity with underutilized resources such as bivalves and marine algae may facilitate dietary diversification and support the transition toward more sustainable seafood consumption patterns.

Acknowledgment

The project "Sustainable Eating and Awareness for Ocean-Derived Foods (SEAFOOD)" is implemented in the framework of the Hellenic Foundation for Research and Innovation (H.F.R.I.) 6th Call of the "Science and Society" Action entitled "Contemporary Nutritional Awareness" (H.F.R.I. Project Number: 29428).

References

Golden, C.D., Koehn, J.Z., Shepon, A., Passarelli, S., Free, C.M., Viana, D.F., Matthey, H., Eurich, J.G., Gephart, J.A., Hicks, C.C., et al. (2021). Aquatic foods to nourish nations. Nature, 598, 315–320. https://doi.org/10.1038/s41586-021-03917-1

Hilborn, R., Banobi, J., Hall, S.J., Pucylowski, T., & Walsworth, T.E. (2018). The environmental cost of animal source foods. Frontiers in Ecology and the Environment, 16(6), 329–335. https://doi.org/10.1002/fee.1822

UN Nutrition, 2021. The role of aquatic foods in sustainable healthy diets. Discussion Paper, UN Nutrition.