Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.8
3.3
Journals
Sustainability
Special Issues
Food Choice and Environmental Concerns—2nd Edition
sustainability-logo
Submit to Sustainability Review for Sustainability Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Food Choice and Environmental Concerns—2nd Edition

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (30 September 2024) | Viewed by 9776

Special Issue Editors

Prof. Dr. Monica Tarcea

E-Mail Website
Guest Editor
Department of Community Nutrition and Food Safety, University of Medicine, Pharmacy, Science and Technology “George Emil Palade”, 540139 Targu Mures, Romania
Interests: obesity; cancer; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Corina Zugravu

E-Mail Website
Guest Editor
Department of Nutrition, Hygiene and Ecology, Faculty of Midwifery and Nursing, “Carol Davila” University of Medicine and Pharmacy, 050474 Bucharest, Romania
Interests: public health nutrition; plant-based nutrition; health promotion; risk evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to publish in our Sustainability journal Special Issue designated to cover recent studies related to Food Choice and Environmental Concerns and to promote your work, and research outcomes in nutrition, food behaviors, environmental sustainability, health, and food safety fields for tackling the burden of imbalanced diet consequences upon environment and health status, starting with the food choices we made. Sustainability covers environmental, social, and economic dimensions, and requires an inter-disciplinary approach in order to explore and emphasize issues and advanced data in these areas. Papers selected for this Special Issue will be subject to a rigorous peer review procedure with the aim of rapid dissemination of research results, developments, and applications. Also, it will be an opportunity to engage and relate to other literature and recent findings.

The Special Issue will also focus on nutrition behaviors and food safety.

Scope: to present to other researchers your new findings in this area.

Purpose of this issue: to tackle new data on food choices and behaviors in relationship with ethno-social-economic-environmental influences upon consumers and management aspects.

Prof. Dr. Monica Tarcea
Dr. Corina Zugravu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutrition
  • food safety
  • environmental impact
  • cultural behavior
  • lifestyle risk factors
  • obesity
  • multidisciplinary interventions
  • nutrivigilance

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (6 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

17 pages, 250 KiB  
Article
Characterization of Sustainable Food Initiatives: Preliminary Study
by Sofia G. Florença, Ana Luísa Amaral, Filipa Costa, Raquel P. F. Guiné and Cristina A. Costa
Sustainability 2025, 17(5), 2035; https://doi.org/10.3390/su17052035 - 26 Feb 2025
Viewed by 433
Abstract
A sustainable food system can be described as a system that ensures economic, social, and environmental sustainability to secure food and nutrition for current and future generations. The present research aimed to identify and characterize sustainable food initiatives to understand the governance framework, [...] Read more.
A sustainable food system can be described as a system that ensures economic, social, and environmental sustainability to secure food and nutrition for current and future generations. The present research aimed to identify and characterize sustainable food initiatives to understand the governance framework, the motivations, the reasons for success, the typology of actors involved, and future prospects. Semi-structured interviews were conducted for seven initiatives between June and August 2024. The interviews were performed online, recorded, transcribed, and analyzed. The results showed that the main drivers of the initiatives relate to food, sustainability, and economic and social dimensions. Moreover, one of the reasons for the success of the initiatives is the availability and commitment of the people involved. These initiatives were created to meet local needs and promote sustainability as well as to encourage economic circularity, knowledge sharing, rural and local valorization, and waste management. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
18 pages, 1129 KiB  
Article
Mariculture in Natural Environments: Tourists’ Attitudes Towards Aquaculture During Marine Tours in Oban, Scotland
by Mausam Budhathoki, Alexandra Pounds, Jad Abi Younes, Anastasios Baltadakis and David C. Little
Sustainability 2025, 17(2), 710; https://doi.org/10.3390/su17020710 - 17 Jan 2025
Viewed by 1153
Abstract
Aquaculture and tourism can both be important industries for economic development, particularly in isolated geographies endowed with natural beauty. However, spatial conflict can arise, particularly along scenic coastlines, such as that in Oban, Scotland. This area is notable for the frequent overlap between [...] Read more.
Aquaculture and tourism can both be important industries for economic development, particularly in isolated geographies endowed with natural beauty. However, spatial conflict can arise, particularly along scenic coastlines, such as that in Oban, Scotland. This area is notable for the frequent overlap between marine tours and cage culture sites, with tours passing by or near these aquaculture locations. This study aims to understand whether tourists who encounter aquaculture operations during these tours have positive attitudes toward aquaculture–tourism integration, which refers to the favourable perception and acceptance of the coexistence of aquaculture and tourism activities, and whether this exposure influences their intention to consume locally farmed aquatic products. A face-to-face survey was conducted to recruit 200 tourists who experienced marine tours in Oban, Scotland. Hierarchical cluster analysis identified three types of tourists based on tourism motivation: (1) Multiple motivations, (2) “Relaxers”, and (3) “Outgoing nature enthusiasts”. Among the three tourist segments, the “Relaxers” were particularly unfamiliar with the concept of farming aquatic food. In general, the majority of tourists were positive about being exposed to aquaculture during marine tours. The results of the structural equation modelling analysis indicated that attitudes towards being exposed to aquaculture during marine tours mediate the relationship between attitudes towards aquaculture and the intention to eat locally farmed aquatic food. Motivational tourism factors, socialisation, and learning positively and significantly influenced attitudes towards being exposed to aquaculture during marine tours. Compared to age, gender, education, income, and travel frequency, only tourists’ dietary patterns significantly influenced behavioural intention. The findings suggest that aquaculture might serve as a potential site for social knowledge exchange, which might be crucial not only for tourism to be successful but also for promoting aquaculture’s social acceptability. The results can be used to inform policymakers, marketers, and aquaculture/tourism practitioners to promote sustainable aquaculture tourism in Scotland or similar sites where tourism and aquaculture coexist. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
►▼ Show Figures

Figure 1

17 pages, 512 KiB  
Article
Indulging in Tempting Yet Unhealthy Delights: Exploring the Moderating Influence of Gender and Motivation for Healthy and Sustainable Eating
by Torben Hansen
Sustainability 2024, 16(21), 9550; https://doi.org/10.3390/su16219550 - 2 Nov 2024
Viewed by 1216
Abstract
Individuals frequently encounter alluring food temptations that can disrupt their efforts to follow a healthy diet. These temptations may trigger pleasurable thoughts and sensations, potentially leading to unhealthy eating habits and obesity, which misalign with the goals of sustainable food systems to promote [...] Read more.
Individuals frequently encounter alluring food temptations that can disrupt their efforts to follow a healthy diet. These temptations may trigger pleasurable thoughts and sensations, potentially leading to unhealthy eating habits and obesity, which misalign with the goals of sustainable food systems to promote overall well-being. However, there is limited knowledge regarding how individual differences such as gender and motivation for healthy eating might impact individuals’ responses to unhealthy food temptations. In an experimental investigation, 245 participants were exposed to a tasty but low-nutrient food product (potato crisps). The results provide several new insights: (a) when individuals’ motivation for healthy eating is low, pleasurable experiences have a positive impact on perceived dietary quality; (b) pleasurable feelings also directly reduce willingness to consume potato crisps; (c) gender influences the relationship between pleasure-feeling and willingness to eat, with a negative relationship for women and a non-significant relationship for men; and (d) among women, there is a positive relationship between arousal and willingness to eat, while this relationship is non-significant for men. This study adds to the body of knowledge already available on food temptations, nutrition, and sustainable eating. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
►▼ Show Figures

Figure 1

16 pages, 291 KiB  
Article
Are Australian Food Companies Using Nature Imagery as a Marketing Strategy? A Content Analysis
by Nienke de Vlieger, Marc T. P. Adam, Pierre-Henry Nicolay, Jessica Piper, Simone Dohle, Clare E. Collins and Tamara Bucher
Sustainability 2024, 16(21), 9541; https://doi.org/10.3390/su16219541 - 1 Nov 2024
Viewed by 1574
Abstract
Emerging evidence suggests that nature imagery can affect consumer food choices. However, little is known about whether and, if so, how food companies use nature imagery as a means to appeal to consumers’ environmental concerns as a marketing strategy. The current study aims [...] Read more.
Emerging evidence suggests that nature imagery can affect consumer food choices. However, little is known about whether and, if so, how food companies use nature imagery as a means to appeal to consumers’ environmental concerns as a marketing strategy. The current study aims to explore this matter for websites of Australian food companies. We extracted images from 45 Australian food company websites and coded for (1) nature type, (2) restorative effect, (3) level of cultivation and human interference, and (4) processing level (only for images with food present). All included food companies had a separate webpage dedicated to sustainability, and most nature images were located there. Sustainability pages had more images of ‘pure nature’ (i.e., no cultivation or human interference and high in restorative effects) and more ‘urban’ images compared to the main pages. Most food in the images was unprocessed, while only one image featured both nature and food. Australian food companies are commonly using images of nature on their sustainability webpages. The images might be used as a marketing strategy to connect with consumers’ environmental concerns as a strategy to build trust and affinity with customers. However, companies currently do not combine nature imagery and their food products in one image on their websites. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
13 pages, 446 KiB  
Article
Food Literacy Assessment of a Sample of Romanian Higher Education Students
by Sorina Madalina Boariu, Ana Maria Scutariu, Delia Reurean Pintilei, Monica Tarcea, Raquel P. F. Guiné and Manuela Ferreira
Sustainability 2024, 16(3), 1034; https://doi.org/10.3390/su16031034 - 25 Jan 2024
Cited by 3 | Viewed by 2794
Abstract
Background: Food literacy is an essential aspect of modern education, nourishing students with the knowledge and necessary skills to make informed, healthy, and sustainable food choices. Building upon the validated research conducted in Portugal concerning the nutritional knowledge level of Portuguese students, our [...] Read more.
Background: Food literacy is an essential aspect of modern education, nourishing students with the knowledge and necessary skills to make informed, healthy, and sustainable food choices. Building upon the validated research conducted in Portugal concerning the nutritional knowledge level of Portuguese students, our objective was to provide a similar survey instrument to Romanian students to assess their level of food literacy. Methods: The data was collected, based on a pilot study, from 120 Romanian students who completed an online questionnaire. The questionnaire covered anthropometrics, physical activity, diet, food literacy knowledge, and behavior. Food literacy was classified into three distinct sections: literacy about healthy eating patterns, literacy about labeling and food choices, and literacy about nutritional value and composition. Results: Students who possessed the most elevated food literacy were also the ones with a high academic performance. Weight issues affected 45% of students, with a significant 12.7% having eating disorders. We found no association between food literacy, BMI, and age. Conclusions: Our pilot study could lay the foundation for similar studies for our country on a larger scale, with the aim of developing further educational curricula and community programs regarding nutrition, striving towards a healthier future. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
►▼ Show Figures

Figure 1

15 pages, 2133 KiB  
Article
Fungal and Mycotoxin Contamination of Green Leaf Spices Commercialized in Romania: A Food Choice Perspective
by Anca Cighir, Augustin Curticăpean, Anca Delia Mare, Teodora Cighir, Manuela Rozalia Gabor, Felicia Toma and Adrian Man
Sustainability 2023, 15(23), 16437; https://doi.org/10.3390/su152316437 - 30 Nov 2023
Cited by 2 | Viewed by 1706
Abstract
A healthy, sustainable diet contributes massively to the general well-being of a population. Nowadays, people have started to significantly improve their diet by reducing processed products, as well as including a higher number of fruits, vegetables, cereals, and spices to flavor their food. [...] Read more.
A healthy, sustainable diet contributes massively to the general well-being of a population. Nowadays, people have started to significantly improve their diet by reducing processed products, as well as including a higher number of fruits, vegetables, cereals, and spices to flavor their food. However, making the right food choice, without any harmful pathogens that pose a risk to human health, can remain quite challenging. Despite prioritizing food safety in its processing, production, and distribution, food contamination remains a prevalent and undesirable occurrence. This study aims to detect the fungal load of commonly used green leaf spices commercialized in Romania and the impact of those microorganisms and their secondary metabolites on consumers. Six (28.57%) out of the twenty-one tested samples showed different degrees of fungal contamination, mostly with Aspergillus section Flavi, followed by Aspergillus section Nigri and other fungi in lower amounts. Three main fungal secondary metabolites with potential impact on consumers, namely mycotoxins, were determined with high-performance liquid chromatography (HPLC): Aflatoxin B1, Ochratoxin A, and Zearalenone. Moreover, their legal limits (5 μg/kg, 15 μg/kg, and 50 μg/kg, respectively) were exceeded by 95.24%, 100%, and 85.71%, respectively. Environmental factors that affect the processing and packaging of these spices did not show any relation to fungal contamination, conversely to price, which significantly correlates with the mycological quality of the products. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-6
Back to TopTop