## 4 Results
### RQ2. What Eating Habits Would Be Willing to Change? In general, price (83%), quality (74%), and, to a lesser extent, taste (54%) are the most important criteria for young participants when making purchasing decisions. The traditional foods were not found to be highly relevant in the preference criteria of the surveyed consumers. The analysis also reveals that those who consider that they have more sustainable practices stand out because they do not give as much importance to economic issues and pay more attention to the proximity of the products (F = 14.073; Sig. = 0.000). On the other hand, those who consider themselves to have somewhat sustainable practices focus on quality, provenance, and value practicality less (F = 10.514; Sig. = 0.000). Those with a less sustainable self-perception focus their purchasing criteria on practicality. They do not attach importance to quality or origin (F = 19.569; Sig. = 0.000). About 54% of participants reported a willingness to change more than four habits to reach a more healthy and sustainable diet. The main changes people are willing to make are as follows: selecting food with less plastic packaging (78%), eating less processed food (69%), buying food from local shops (62%), opting for seasonal food (60%), reducing meat consumption (42%), selecting food with an early expiry date (38%) and being willing to pay more for more sustainable products (24%) (Figure 1). Individuals who exhibit higher levels of concern about the sustainability of the food system are more likely to report reducing their meat consumption, pay more for more sustainable food, and buy seasonal food (F = 18.357; Sig. = 0.000). However, they would not reduce the consumption of processed foods. Those who are somewhat less concerned about sustainability prefer to change their habits toward less processed product consumption, but they would not consume less meat, and they would not pay more for more sustainable food (F = 9.843; Sig. = 0.000). Figure 1: Percentage of young people are willing to change different habits regarding food (n = 1940). Values are ordered from the highest percentage to the lowest. RQ3. What Kind of Profiles Can Be Identified among Young University Students about Sustainable Food Systems  
Principal component analysis ([PERSON] = 0.61; Sig. = 0.000) (Tables 1 and 2) of the variables studied relating to the conceptualization of sustainability and purchasing habits shows five components that can be associated with as many profiles. \begin{table}
\begin{tabular}{c c c c c c c} \hline  & \multicolumn{4}{c}{**Initial Eigenvalues**} & \multicolumn{4}{c}{**Rotation Sums of Squared**} \\
**Component** & \multicolumn{2}{c}{**Total**} & \multicolumn{2}{c}{**\% de Variance**} & \multicolumn{2}{c}{**\%**} & \multicolumn{2}{c}{**\% de Variance**} & \multicolumn{2}{c}{**Comulative**} \\ \hline
1 & 1.912 & 17.381 & 17.381 & 1.464 & 13.309 & 13.309 \\ \hline
2 & 1.356 & 12.323 & 29.703 & 1.421 & 12.915 & 26.224 \\ \hline
3 & 1.178 & 10.712 & 40.416 & 1.319 & 11.989 & 38.213 \\ \hline
4 & 1.071 & 9.736 & 50.151 & 1.297 & 11.794 & 50.007 \\ \hline
5 & 1.016 & 9.234 & 59.385 & 1.032 & 9.378 & 59.385 \\ \hline
6 & 0.869 & 7.897 & 67.282 & & & \\ \hline
7 & 0.816 & 7.414 & 74.696 & & & \\ \hline
8 & 0.808 & 7.343 & 82.039 & & & \\ \hline
9 & 0.731 & 6.643 & 88.682 & & & \\ \hline
10 & 0.678 & 6.166 & 94.847 & & & \\ \hline
11 & 0.567 & 5.153 & 100.000 & & & \\ \hline \end{tabular}
\end{table} 
Table 1: Principal component analysis. This table presents the total variance explained. The five selected components have an eigenvalue higher than 1. The explained variance is 59.385%.