Socio-Cultural Influences on Food Consumption in Poland: An Essay

Desklib provides past papers and solved assignments for students. This essay analyzes socio-cultural influences on Polish food consumption.

INSTITUE OF HOSPITALITY AND TOURISM
Food, Society and Culture
Student Name:
Student ID:
Academic Year: 2018-2019
Essay to critically address key socio-cultural influences on food consumption in a
geographical region of choice, other than UK

Introduction
Many social and cultural factors have been seen to influence food consumption habits of the
individuals in in Eastern Europe. Food consumption pattern has dramatically transformed in in
Poland because of the increase in consumption of organic food items. The polish customers are
convinced that organic food is costly, more environment friendly, healthier, tastier and more
effective than the conventional food items (Jarosz, 2016). They think it creates for the trust, as an
improved quality and is produced under strict controls and further traditional method. As per the
polish customers the highly significant features of such foods are high quality and healthiness. It is
perceived that the authenticity of this food is dependent on its natural taste, label, high quality
specifically having European quality (Bryła, 2018).
The food choice is a complicated process, dependent on various aspects, which influence the
human behaviour in various ways, leading to some products getting selected and others getting
rejected. There have been various models created for characterizing the determinants of food
choice and their linkage. As per a few models the factors influencing the decision of food are
segregated into 3 groups:
- Product-linked factors: physical and chemical factors, taste, texture, appearance, packing
etc.
- Customer-linked factors: the personal and psychological characteristics like sex, age,
moods, personality, obesity, health and anger etc.
- Environment-linked factors: the cultural, social and economic attributes like beliefs,
society, fashion, income and price etc.
Culture is the diversity of approaches in the way of consuming food items. The food culture is
defined as the shared practices and meanings linked with the food. This definition involves the
phenomena like taste, aspirations and knowledge regarding the food along with the common
behavior. It is basically concerned about producing and governing the food and its consumption
(Żakowska‐Biemans, 2011). The cultural aspect considers economic, social and other aspects of
the shared practices and principles connected with food.
Analysis
As a result of the failure of the centrally planned market, the Polish market opened to overseas
food service chains and food retail chains. Practically all together Pizza Hut, McDonald's,
Kentucky Fried Chicken, Burger King, and other businesses came up in Poland. In the decade of
90s, they came up with numerous outlets in diverse cities and they also achieved high popularity,
1 | P a g e

particularly amongst young individuals. With the saturation of the fast food markets in Western
Europe and America, the fast food businesses started spreading to Central and Eastern Europe and
the emerging markets in the Third World. Just like other nations, with the rise in the value of time
in Poland, there were superior wages and salaries, thus people asked for additional convenience
food and sought to do less cookery. The opportunities for fast food restaurants appear to be
extremely good in Poland with the continuance of these trends.
Meat is a significant portion of the Polish diet (Rudawska, 2015). Pork is the highly popular meat,
and the normally consumed meat item is a fried, breaded pork cutlet eaten with thick sauce.
Usually the beef, ham, and sausage are also consumed. Polish kitchen have a variety of dumplings
and the lots of Polish people love to eat dumplings. The meat stew named as bigos is usually
known as the national food item of Poland.
Polish customers are increasingly focused on different food quality traits and mainly sensory
attributes, healthiness and well-being. They distinguish between quality of foods presented in
different points of sale and have positive beliefs regarding specialized outlets and are inclined to
distinguish the quality of food purchased in super and hypermarkets as low-grade. The opinion of
food quality is reliant on the item being evaluated, and foods addressed to specific groups like
newborns and persons having health complications are professed as having high quality, whereas
food with flavorings, extremely processed and genetically improved is seen as having low quality.
Rising interest in health-related qualities of food has given rise to a fresh variety of foods and
goods on the market that, along with offering nourishment, improve health by decreasing the risk
of some ailments. As per Babicz-Zielińska (2013), the dietary habits are embedded in cultural
backgrounds and food availability. Yet, dietary habits have been transforming fast within cultures
and congregating among different cultures, because of globalisation in food marketing and supply,
more mobility of publics and improved buying power. Sociological study and clarification usually
starts from an investigation of collective performances, attempting to discover the proof of group-
specific practice. The chief factors of study are generally class, age, education, gender, ethnicity
and locality. People are focused on the effect that food items are having on the societies and to the
atmosphere. The Polish producers are recommended to join groups that support sustainable
growth and sustainable creation. From the common schedule of three mealtimes each day, the
Polish have come to a schedule of 5 to 7 mealtimes in a day. The inclusion of snacks has turned
out to be significant however the goods should fulfil the health needs of the public.
- Quality vs. Price: Presently Polish export goods are smart on foreign markets largely
because of their price, which is, consecutively attained mostly as a result of fairly low
2 | P a g e

labour expenses. With the rising affluence and consumer consciousness, price is not
important anymore, thus the quality of food turns to be primary.
- Culture of eating at workplace: As many as 46% of Polish people have their breakfast at
workplace (Innovatika.com, 2019)- and it is in the office only where people eat most of
their mealtimes (usually two meals a day, generally snacks or lunches). The fame of
catering businesses serving workplaces and the variation of their offerings are rising.
- Rising wealth: Societies are becoming richer – Poland is one of the nations in Europe that
turns richer the quickest. This has a major influence on shifting eating behaviours – in the
years 2006-2014, Polish people’s eating out costs raise more than threefold
(Innovatika.com, 2019). As quality is preferred over quantity, eateries and qualitative
ingredients outlets are realising an enhanced consumption.
- Well-crafted society: During the years 2011 to 2015, the number of items comprising the
word “craft” was enhanced by around 250%, mostly in groups of alcoholic drinks, bakery
and confectionery shops (Innovatika.com, 2019). Customers are starting to take note of the
talent of the production and its qualitative, creative value in addition to appreciation of the
appealing qualities that are linked with this style.
- Travelling trends: The Polish people are traveling increasingly as the people traveling
overseas has been rising increasingly from few years. It is directly connected with more
individuals exploring new foods and discovering new tastes. A study has revealed that
local foods - flavours, refreshments - are one of the well-known souvenirs. Everything
contributes to the globalization of the foods and to the extension of flavour experiences.
- Safety: Consumer consciousness is also clear in demanding food safety. There are
evolving applications that can be utilised while shopping and that apprise customers
regarding harmful ingredients of an item as per a bar code scanning. Contemporary
initiatives are also there at quite high levels - the European Commission has lately stared
with a competition of a €1,000,000 budget for the creation of a non-intrusive food scanner
that will exhibit the nutritious values and possible risks of a food item (Innovatika.com,
2019).
- Trend of cooking: In past few years both worldwide and in Poland lots of television
programs are dedicated to cookery and cooking blogs are being started. The cooks’
remunerations are progressively increasing and the status of their occupation rises (with a
few of them attaining the position of celebs). Popular cookery and baking lessons are
offered, and fresh courses like “food designing” are being developed to fulfil the demand.
3 | P a g e

- Ageing population: It is projected that in 2035 the normal age in Poland will be around 50
years, which makes the nation one of the first-born societies as per the UN
(Innovatika.com, 2019). Due to the social and economic impacts because of aging
population there will be an issue for the governments all over Europe.
- Polarization of societies: Poland is facing the polarization of societies – people’s outlooks
and opinions on significant matters of political and social life are quite distinguished. This
phenomenon can result in deep social clashes and broadening disparities among social
groups. The possible effects of rising polarization might also affect the economy –
comprising the import or export of foodstuff.
- Culture of less cooking: There is rising number of fervent chefs - but also persons who
proclaim dislike to cookery (from 29% to 38% from 2014) (Innovatika.com, 2019). To a
greater extent the society can afford to be cooking-free - with the phenomenon of
becoming wealthy, people usually utilise catering services and order ready-to-eat food. Yet
if there are cooking, most Polish people prefer meals that do not need long time to prepare.
Therefore, the acceptance of so called “single-pot cuisines” and quick refreshments is
rising (Carter & Cachelin, 2018).
Conclusion
This study shows the strong social, cultural influences on consumption patterns in Polish
population. It lays stress on the critical significance of considering these factors in creating
strategies to modify eating habits. Information of the social and cultural factors can act as a useful
beginning point for creating appropriate interventions in this kind of populace. The eating styles
of Polish customers are continuing to transform quickly, and therefore, main modifications in the
arrangement of food sales and marketing will carry on. After these consumer modifications and
planning their future directions are of huge significance for food handling and manufacturing, and
for wholesale and retail of food. The food business both effects the behaviour of food customers
and, instead, should be highly flexible to identify and fulfil the requirements and demands of the
changing Polish food customer.
4 | P a g e

References
Babicz-Zielińska, E. (2013). Food preferences and choice among the Polish students. Czech
Journal Of Food Sciences, 19(No. 4), 154-160.
Bryła, P. (2018). Organic food online shopping in Poland. British Food Journal, 120(5), 1015-
1027.
Carter, D., & Cachelin, A. (2018). The Consumer Costs of Food Certification: A Pilot Study and
Research Opportunities. Journal Of Consumer Affairs.
Innovatika.com. (2019). Retrieved from
https://innovatika.com/wp-content/uploads/2017/08/Trendbook-food-trends-eng.pdf
Jarosz, E. (2016). Food for Thought: A Comparative Analysis of Eating Behavior in the United
States, Poland, and Armenia. Food, Culture & Society, 19(4), 655-679.
MarketLine. (2012). Food Retail in Poland. MarketLine.
Rudawska, I. (2015). New trends in food consumption in Poland versus Western countries. British
Food Journal, 103(7), 495-500.
Żakowska‐Biemans, S. (2011). Polish consumer food choices and beliefs about organic food.
British Food Journal, 113(1), 122-137.
5 | P a g e