Purpose This study explores the food choices made by the Roma community in Belfast, with a particular focus on how health and sustainability preferences are expressed. Design/methodology/approach An ethnographic methodology was employed, incorporating semi-structured interviews with 14 Roma women recruited through a local community organisation. Findings Thematic analysis revealed a preference for home cooked meals of fresh food, with a distinct cultural categorisation of these food types as Roma food while ultra-processed and convenience foods were identified as “Northern Irish”. There was an expressed preference for foods perceived as healthy and nutritious despite findings that nutrition is low amongst this social group. Sustainable food knowledge was limited to ethical and organic production, suggesting a need for greater sustainability awareness and promotion amongst the Roma. Research limitations/implications The study's small sample size and location-specific focus may limit broader generalisation; however findings suggest interventions to improve knowledge and awareness and incentivise behaviour change in favour of more nutritious and sustainable choices should account for low literacy levels and should be co-produced with the Roma to be culturally appropriate and avoid paternalist approaches which reinforce their social exclusion. Originality/value Limited research is available regarding the Roma's food behaviours and dietary health, with seemingly nothing written about their role of sustainability in their food choices. The findings address a significant gap in our knowledge about this marginalised group by contributing cultural perspectives on the motivations and barriers affecting their food choices, with particular regard to health and sustainability.
Higgins et al. (Tue,) studied this question.