Search Results (685)

The food consumption stage, the final step in the food supply chain (FSC), where food has already undergone resource-intensive processes, plays a central role in the transition to a sustainable food system. Consumers’ food choices and consumption practices directly influence food demand, production methods, and resource use across the FSC. These factors affect global challenges such as overconsumption, malnutrition, hunger, and food waste (FW)—issues integral to the UN Sustainable Development Goals (SDGs). Therefore, this study aims to identify key aspects of the food consumption stage that influence the shift toward sustainability and to develop a conceptual framework to guide this transition. To achieve this, an integrative literature review (ILR), supported by bibliometric analysis and narrative review elements, was conducted to strengthen the conceptual foundation. The results reveal four central aspects: FW and its reduction, the need for dietary shifts, changes in consumer behaviour, and policy reform, highlighting the consumer and their behaviour as the central connecting element. Based on the findings, a framework was developed linking the identified problems with targeted solutions, which can be implemented through various tools that also act as drivers of change, enhancing sustainable food consumption, food system sustainability, and the achievement of global SDGs. Full article

Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential gender differences among sports participants in a large group of Italian adults. Methods: This cross-sectional study involved 2665 adults (aged ≥ 18 years) who lead normal lives and underwent a routine lifestyle and dietary assessment at a clinical centre specialising in nutrition, metabolic health, and lifestyle counselling in Rome. Participants completed an online questionnaire on food preferences (19 foods) and sports practice. Multivariate logistic regression models, adjusted for age, sex, and smoking, were used to assess associations. Results: Sports participation was defined as engaging in structured physical activity at least once per week and was reported by 53.5% of subjects (men: 60.1%; women: 49.0%; p < 0.0001). After adjustment, active individuals were significantly more likely to prefer plant-based drinks, low-fat yoghurt, fish, cooked and raw vegetables, fruit, whole grains, tofu, and dark chocolate (all p < 0.05) and less likely to prefer cow’s milk (p = 0.018). Among sport participants, males were more likely to prefer meat (general, white, red, processed) and eggs, while females preferred plant-based drinks. No significant gender differences were observed for dairy products, legumes, or fish. Differences in food preferences were also observed according to the type of sport, with bodybuilders showing higher preference for tofu and dark chocolate. The strongest associations were found in the 25–44 age group. Conclusions: Sports participation is independently associated with specific food preferences, characterised by greater preference for plant-based and fibre-rich foods, and gender differences in food choices persist even among active adults. These findings highlight the need to consider both sports participation and gender when designing nutritional interventions. Full article

The growing concern over environmental sustainability has intensified the focus on consumers’ perceptions of eco-friendly food packaging, especially among younger generations. This study aims to investigate the attitudes, preferences, and barriers faced by Greek university students regarding sustainable food packaging, a demographic considered pivotal for driving future consumption trends. An online questionnaire assessing perceptions, preferences, and behaviours related to sustainable packaging was administered to students, with responses measured on a five-point Likert scale. Three hundred and sixty-four students took part in this survey, with the majority (60%) of them being female. Principal component analysis was employed to identify underlying factors influencing perceptions, and k-means cluster analysis revealed two consumer segments: “Innovatives”, including one hundred and ninety-eight participants (54%), who demonstrate strong environmental awareness and willingness to adopt sustainable behaviours, and “Sceptics”, including one hundred sixty-six participants (46%), who show moderate engagement and remain cautious in their choices. Convenience, affordability, and clear product communication emerged as significant factors shaping student preferences. The findings suggest that targeted educational campaigns and transparent information are essential to converting positive attitudes into consistent purchasing behaviours. This research provides valuable insights for policymakers and marketers looking to design effective sustainability strategies tailored to the student population. Full article

Background/Objectives: Acrylamide is a probably carcinogenic to humans that naturally forms during the thermal processing of foods. An individual’s lifestyle—especially dietary habits and physical activity—may influence the severity of acrylamide’s adverse health effects. This study aimed to examine the relationship between adolescents’ dietary and exercise behaviors and their dietary acrylamide exposure and associated health risks. Methods: This descriptive and cross-sectional study was conducted with 370 high school students in Türkiye. Data were collected using the Nutrition Exercise Behavior Scale (NEBS) and a retrospective 24-h dietary recall questionnaire. Acrylamide exposure was calculated based on food intake to estimate carcinogenic (CR) and non-corcinogenic (target hazard quotient: THQ) health risks and analyzed in relation to NEBS scores. Results: Findings indicated that while adolescents are beginning to adopt healthy eating and exercise habits, these behaviors are not yet consistent. Emotional eating and unhealthy food choices still occur. Higher acrylamide exposure and risk values were observed in boys and underweight individuals. This can be explained mainly by the fact that boys consume more of certain foods—especially bread, which contains relatively higher levels of acrylamide—than girls do, and that underweight individuals have lower body weights despite consuming similar amounts of food as other groups. Bread products emerged as the primary source of daily acrylamide intake. Positive correlations were found between NEBS total and subscale scores and acrylamide exposure and health risk values. Conclusions: The study demonstrates a significant association between adolescents’ health behaviors and acrylamide exposure. These results underscore potential public health concerns regarding acrylamide intake during adolescence and emphasize the need for targeted nutritional interventions to reduce risk and promote sustainable healthy behaviors. Full article

As veganism becomes more popular, the number of vegan pregnant women and children is steadily increasing. During vegan pregnancy and early childhood, there is a high risk for nutrient deficiencies that may impair child development. External factors, such as healthcare advice, social networks, and social environments, that affect the diet of vegan pregnant women, parents, and their children, as well as their approach towards dietary supplementation, have not yet been investigated. Various sources of information, combined with a lack of expertise, sparse food and nutritional health literacy, and qualitatively heterogeneous information provision by medical experts, unsettle vegan pregnant women and parents and affect their dietary choices and potentially the health of their children. The VedieS study aims to investigate potential connections between external influences and associated impacts on a vegan diet and the intake of dietary supplements (DS) of pregnant women and children. Two surveys are being conducted within the study: one targeting 1000 vegan pregnant women and parents, and another targeting 60 experts in each of five healthcare groups: gynecologists, pediatricians, general practitioners, pharmacists, and dietitians. This study is the first to examine how socio-economic, social, and further informational factors influence dietary practices during vegan pregnancy and childhood. It highlights the need for reliable, expert-led guidance, as current information sources are often inconsistent and may put these vulnerable groups at risk. Full article

In this study, the seeking behaviour and food acceptance of larvae of Plodia interpunctella Hübner (Lepidoptera: Pyralidae) were analysed under laboratory conditions. Larval orientation and feeding preferences were assessed using a selection arena for neonate larvae and a four-way olfactometer for third-instar larvae. Stimulants included amaranth bars with additives (honey and chocolate) and natural amaranth (toasted grain only). The results showed that amaranth volatiles influence the orientation and feeding behaviour of this polyphagous insect. A marked preference for sugar-rich foods was observed, with amaranth with honey and amaranth with chocolate being the food sources most frequently chosen by the neonate larvae. These individuals exhibited a gregarious feeding behaviour and did not engage in cannibalism. The third-instar larvae also showed a preference for sweet food but were more attracted to the amaranth–additive combination. In the four-way olfactometer bioassays, chocolate was the most frequently chosen stimulus, while cellophane did not differ significantly from air. An analysis of volatile compounds by gas chromatography mass spectrometry (GC-MS) revealed that amaranth with chocolate releases more volatile compounds (16) compared with honey (12) and natural amaranth (6), suggesting that these volatiles could possibly influence the larvae’s choice of food source. Full article

The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and the potential for behavioral change as a step toward more sustainable intake levels. An observational web-based survey was conducted (n = 1367) to assess respondents’ current beef intake frequency, views on beef consumption related to planetary health, tropical deforestation, greenhouse gas emissions, and climate change, and willingness to modify beef consumption behavior. Chi-square tests were used for group comparisons, and weighted average scores were applied to rank levels of resistance to reducing beef intake. Environmental concern related to beef consumption was associated with greater beef cutback intentions and lower long-term intake reduction resistance amongst beef eaters. Beef eaters who strongly agreed that global beef consumption negatively impacts the environment were considerably more likely to express intentions to reduce their long-term beef intake compared to those who strongly disagreed (94.4% vs. 19.6%). Overall, 76.6% of beef eaters indicated wanting to eat less beef or phase it out entirely (30.7% reduce, 29.4% minimize, 16.6% stop), with only 23.4% of them intending to keep their consumption unchanged. Compelling messages that help translate awareness into action, such as the #NoBeefWeek concept explored in this study, may support individuals in adopting more sustainable food choices. These cross-national findings provide evidence for a ‘knowledge–intent’ gap in sustainable diet research, with relevance for health communicators and policymakers. Future research could examine the factors and motivations influencing decisions to modify beef consumption, including the barriers to achieving sustainable consumption levels and the role of suitable alternatives in facilitating this transition. Full article

Background: South Asian Americans (SAA) are one of the fastest-growing immigrant groups in the U.S. and face significant health disparities, particularly regarding chronic diseases like diabetes, hypertension, and cardiovascular disease. Dietary patterns play a crucial role in these disparities, with acculturation to Western diets linked to poorer health outcomes. Despite this, the impact of food insecurity on dietary habits among SAAs remains underexplored. This study aims to examine the availability, cost, and quality of ethnic food items and how food insecurity influences dietary practices in Southern California’s SAA population. Methods: The study was conducted in San Bernardino County, California, with field data collection focused on five South Asian ethnicity-specific grocery stores and three Western grocery stores. We assessed the availability and cost of key ingredients for commonly prepared SAA dishes. Additionally, focus group interviews were held with South Asian immigrants to understand food insecurity challenges and dietary adaptations. Results: The study found significant disparities in food availability and cost between SAA-ethnic grocery stores and Western stores. SAA stores were less accessible and more widely dispersed, with an average distance of 10 miles between them. While ingredients like ginger paste and cumin powder were available in both types of stores, items such as ghee, fenugreek seeds, and black gram were harder to find in Western stores. Focus group participants noted that ethnic foods, especially vegetarian ingredients, were more expensive than Western alternatives, leading many to substitute traditional meals with cheaper, less nutritious options. Participants also raised concerns about the poor quality of items in ethnic stores, such as expired produce, which further limited their food choices. Conclusions: Food insecurity, driven by limited availability, high cost, and poor quality of ethnic foods, poses significant challenges to the SAA community’s diet and health. Addressing these barriers could improve food security and health outcomes among SAA immigrants. Full article

Background: Promoting sustainable eating is gaining increasing attention, yet the transition from intentions to actual behaviors remains unclear. This study compares the theory of planned behavior (TPB) and the theory of behavioral choice (TBC) in predicting such intentions and examines the moderating role of distress, psychological well-being, and dysfunctional eating styles in the intention–behavior relationship. Methods: A total of 223 participants from the general population (29.49 ± 9.30 years; 68.6% females) completed an online survey assessing TPB and TBC predictors, the Sustainable and Healthy Dietary Behaviors (SHDB) questionnaire, the Depression and Anxiety Stress Scale (DASS-21), the Psychological Well-Being Scale (PWBS), and the Dutch Eating Behavior Questionnaire (DEBQ). Results: The TBC model explained a significantly greater variance in intention (R² = 0.45, ΔR² = 0.28, F(215,4) = 27.27, p < 0.001) compared to the TPB, with TBC-affect (β = 0.48, p < 0.001) and felt obligation (β = 0.23, p < 0.001) being the strongest predictors. Moderation analyses revealed that the intention–behavior link was stronger in participants with lower external eating and autonomy. Conclusions: Both internal and external factors play a crucial role in predicting intentions. In addition, the intention–behavior link is stronger in individuals who are less reactive to external food stimuli and more influenced by social pressure. Promoting more balanced psychological well-being and functional eating habits may foster more sustainable diets. Full article

Background/Objectives: Sports tourism, particularly international running events such as half marathons and marathons, has rapidly grown due to rising health consciousness and active lifestyles. Runners competing abroad face unique nutritional challenges that extend beyond physiological needs, including adaptation to local food cultures and psychosocial factors. This study aims to explore the nutritional difficulties encountered by international runners during competitions abroad, using participants of the Poznan Half Marathon 2025 as a case example. Methods: A qualitative research design was employed, involving semi-structured in-depth interviews with 12 international runners from the United Kingdom, Germany, and Ukraine. Participants had at least two years of experience competing internationally. Results: Four primary categories of nutritional challenges emerged: (1) quality and availability of food, (2) adaptation to local eating habits and physiological impacts, (3) hydration and access to appropriate fluids, and (4) logistical factors and the interactions between psychological stress, physical well-being, and nutritional choices. These factors influenced runners’ preparation, race-day performance, and recovery, highlighting the complexity of managing nutrition in unfamiliar environments. Conclusions: Nutritional challenges for international runners are multidimensional, requiring flexible and culturally sensitive nutritional strategies. Although these findings offer useful insights, they are based on a small, specific sample and should be generalized with caution. Further research is necessary to explore the broader applicability of the findings and their relevance to diverse athletic populations and contexts. Full article

The COVID-19 pandemic has significantly altered consumer habits, particularly in relation to food choices. In this context, plant-based diets have gained prominence, driven by health, environmental, and ethical considerations. This study investigates the primary motivational and inhibitory factors influencing the consumption of plant-based foods among residents of the Galicia–Northern Portugal Euroregion. Utilizing the Theory of Reasoned Action, an extended model was proposed and tested through a quantitative survey. A total of 214 valid responses were collected via an online questionnaire distributed in Portuguese and Spanish. Linear regression analysis revealed that health awareness, animal welfare, and environmental concern significantly shape positive attitudes, which subsequently affect the intention to consume plant-based foods. Additionally, perceived barriers—such as lack of taste and insufficient information—were found to negatively influence intention. These findings contribute to the consumer behavior literature and provide strategic insights for stakeholders aiming to promote more sustainable dietary patterns in culturally connected cross-border regions. Full article

Background: Food environments can determine food choices, acting as barriers to or promoters of healthy eating. It is necessary to investigate individuals’ perceptions of those barriers and promoters of healthy eating in the food environment. Methods: This is a qualitative and quantitative study involving patients diagnosed with arterial hypertension. In the quantitative approach, a validated questionnaire for the Brazilian population, the Perceived Nutrition Environment Measures Survey, was used. For the qualitative approach, a talking map was applied in a focus group with guiding questions. Quantitative data were analyzed through simple relative frequency, and qualitative data through reports; subsequently, both were grouped into perceived barriers and facilitators. Results: Participants found high access to ultra-processed foods, strongly influenced by advertising in commercial establishments, as a barrier, as well as barriers related to changes in commensality habits and transformations in food systems. As promoting factors, access to fruits and vegetables was highlighted as favoring healthier food choices. The qualitative findings emphasized the importance of home gardens and foods sourced from family farming. Conclusions: This study found that individuals perceive high access to ultra-processed foods in their food environment, both in financial terms and availability, while reporting low access to fresh foods. Full article

Background/Objectives: The complex relationship between nutrition and mental well-being has been widely documented, with empirical evidence supporting both the influence of dietary habits on psychological health and, conversely, the impact of mental state on food choices. However, a critical gap remains in understanding the mechanisms underlying this interaction. While previous literature have examined various biological and psychological mediators, limited attention has been given to the potential mediation role of interpersonal relationships in shaping this dynamic. This article seeks to address this theoretical gap by exploring how the quality of social interactions—both in their intentional dimension and in their lived experiential aspect—may function as a key mediator between nutrition and mental well-being. Methods: Methodologically, a combination of systematic review (PRISMA) and narrative review was employed, given that the findings of the systematic review alone are insufficient to formulate a hypothesis that requires interdisciplinary dialog in a still emerging and underexplored field. Results: The hypothesis we aim to propose is whether the quality of interpersonal relationships acts as a catalyst and enhancer of the effect of nutrients on mental health. Conclusions: This could open new avenues for the design of dietary interventions and mental well-being programs from a socially integrated approach. Full article

Background/Objectives: Ancient grains are increasingly recognized for their nutritional value, environmental sustainability, and connection to traditional agriculture. This study examines Italian consumers’ awareness, purchasing habits, and willingness to pay (WTP) for ancient grain pasta, focusing on the influence of product origin, price, and flour type on preferences. Methods: An online survey was conducted with 3020 Italian household grocery shoppers. Descriptive statistics assessed awareness and purchasing behavior, while conjoint analysis (CA) evaluated the relative importance of key product attributes (origin, price, and flour type) in pasta choices. The sample was segmented based on consumer knowledge of ancient grains. Results: A significant portion of respondents reported familiarity with ancient grains, perceiving them as “less refined” and “more digestible”; pasta emerged as the most purchased product. CA results indicated product origin as the most influential factor, followed by price, with flour type having comparatively lower influence. Notably, consumers more familiar with ancient grains showed a slight preference for ancient flour types and were less sensitive to price. Conclusions: While origin and price are primary drivers for pasta choices, knowledgeable consumers show greater valuation for flour type and accept higher prices. These findings provide strategic insights for stakeholders seeking to promote traditional, sustainable agri-food products through targeted marketing and transparent value communication. Full article

American adults struggle with accurately assessing the quality of their diet, with the majority overrating their diet quality. Thus, the objective of the study was to explore what individuals think about when asked to rate their diet quality. Virtual focus groups were conducted from October 2023 to April 2024, using a semi-structured interview with open-ended questions. Convenience samples of small-scale farmers, school food service directors, health clinic patients, and university students and staff in Mississippi and Arkansas participated (N = 27). Themes and subthemes from NVivo-transcribed discussions were identified and coded inductively. Four subthemes emerged for description of diet: balance, consideration for others, convenience, and location. Four subthemes emerged for quality of diet: availability/access, culture/tradition, health considerations, and making better choices. Three subthemes emerged for healthy food: composition/preparation, nourishing benefits, and taste/flavor. Three subthemes emerged for unhealthy food: addicting/overconsumption, composition/preparation, and undesirable effects. Three subthemes emerged for nutrition knowledge: audience specific, general knowledge, and ambivalence. Three subthemes emerged for food shopping: food types, family influence/preference, and planning. Factors shaping how individuals perceive their diet quality are complex with intertwining components. Understanding the complexity involved in self-perceptions of diet quality will help us better quantify perceptions and link them to measurable outcomes. Full article