Sustainable Food Consumption: New Trends in Food Consumer Behavior
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Management".
Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 2459
Special Issue Editors
Interests: food engineering; food safety; thermal and nonthermal processing; microbiology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The most unprecedented onset of the COVID-19 pandemic and global warming has occurred unexpectedly, leaving a very little time to evolve quickly and manage its impact on consumers and food/agricultural products alike. During the post-pandemic season, the food consumption behavior of human beings has changed greatly. Examples include the development of meat alternatives from plant-based proteins or cell-cultured meats; new food delivery or grocery shopping models focused on non-contact or low-contact purposes; changing consumer food preferences and eating behaviors towards frozen and ready-to-eat meals, etc. It has become necessary to address organizational and supply chain changes during such a forced transformation and it is our mission to help food consumers to create a more transparent and sustainable future.
The global food and agriculture situation is still severe; we are facing inflations, a rise in food price, and unexpected diseases (e.g., Avian influenza). How do we make our ecosystem more sustainable with more planet-friendly initiatives? What are the recent trends in food consumer behaviour under the effects of global warming and a pandemic? These questions require attention from both academic and industries to address and make corresponding changes. In this case, this Special Issue would like to bring this to the audience attention and provide an opportunity to have a discussion on these related topics. The specific topics relevant to this Special Issue include, but are not limited to, new trends in food behaviour consumption, new sensory aspect or evaluation, food supply chain changes, new product development strategies (plant-based foods, cultured meats, etc.) or technologies, that enable a more sustainable food and agriculture world. Review papers concerning food consumer behaviours which address the issues related to sensory, sustainability, environmental friendliness, and low food waste are also welcome.
Dr. Jie Xu
Dr. Lina Sheng
Guest Editors
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Keywords
- alternative proteins
- plant/insect-based diet
- cell-based/cultured/cultivated meat
- consumer behavior
- food system
- supply chain
- environmental sustainability
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