The Relationship Between Climate Change Awareness, Sustainable Nutrition Behaviours and Acceptability of Alternative Protein Sources in Generation Z: A Cross‐Sectional Study

This study investigates the relationship between climate change awareness, sustainable nutrition behaviours, and the acceptability of alternative protein sources among Generation Z university students. This cross-sectional study employed a mixed-methods approach, combining structured quantitative measures and open-ended qualitative questions in a digital survey. A total of 785 university students aged 18-29 from Türkiye participated in the study. The survey included the Behavioural Scale for Sustainable Nutrition, the Global Climate Change Awareness Scale, and the Attitudes Toward Alternative Protein Sources Questionnaire. Descriptive statistics, independent t-tests, one-way ANOVA, post hoc Tukey HSD tests, and correlation analyses (Pearson/Spearman) were conducted to examine the associations between climate change awareness, sustainable nutrition behaviours, and the acceptability of alternative protein sources, including edible mushrooms, algae, flowers, grasshoppers, crickets, and cultured meat. A statistically significant but moderate positive relationship was observed between climate change awareness and sustainable nutrition behaviours, particularly in food purchasing habits. A weaker but positive association was found for food preference, food waste reduction, and seasonal and local dietary practices. Participants reported low familiarity with alternative protein sources, with the highest acceptability for edible mushrooms (74.5%), followed by edible flowers (37.8%) and cultured meat (14.4%). While greater climate change awareness was linked to a higher willingness to consume certain alternative protein sources, this did not consistently translate into broader acceptance. These findings highlight the need for targeted awareness campaigns and educational initiatives to overcome cultural barriers and food neophobia, fostering a greater acceptance of sustainable protein sources.