Dear Colleagues,

Current recommendations highlight the need to change food consumption patterns towards a more healthy and sustainable behaviour, reducing animal food sources and increasing the consumption of plant-based foods, such as whole grains, pulses, nuts, fruits, and vegetables. The food service sector, which comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools, public and private companies, the health sector, restaurants, and others, has a relevant role in promoting this change.

This Special Issue aims to promote the dissemination of current research in this field and innovative thinking on strategies to support behaviour change either in consumers or in food service stakeholders, aiming at complying with the sustainable development goals, to ensure a more healthy and more sustainable future. 

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:

• Innovative tools and strategies to change consumer food choices;
• Nudging strategies in food Service;
• Culinary techniques to improve acceptability of plant-based foods;
• New food-products for food Service;
• Food service interventions towards a more healthy and sustainable food offer.

We look forward to receiving your contributions.

Dr. Ada Margarida Correia Nunes Da Rocha
Prof. Dr. Cláudia Alexandra Colaço Lourenço Viegas
Guest Editors

Manuscript Submission Information

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• consumer behaviour
• food service
• plant-based foods
• food choice
• food consumption
• gastronomy
• menus