Search Results (670)

Reflection on sustainable economic models, such as the civil economy, has led to the development of alternative food supply chains grounded in ethical values and practices. From this perspective, the Food Village model was proposed to meet stakeholders’ needs, overcome the limitations of Alternative Food Networks, and scale up. In this study, a Discrete Choice Experiment on hypothetical Food Village participation scenarios was combined with the Portrait Values Questionnaire to analyse preferences for the model’s attributes in relation to personal values. The results indicate that consumers appreciate the ethical and territorial characteristics of Food Village, such as local and organic products and cooperative governance, as long as convenience is guaranteed (product variety, flexible hours). Furthermore, they prefer moderate forms of participation, while excessively burdensome involvement reduces their willingness to participate. Individual values influence preferences: values of “self-transcendence” and conservation are associated with greater willingness, while those of “self-affirmation” correlate with lower adherence to Food Village. This evidence suggests implications for policy and scalability: initiatives like Food Village, if supported by public incentives and flexible participatory schemes, can contribute to more sustainable food systems at scale. Full article

Background/Objectives: Vending machines in hospitals offer convenient access to snacks and beverages for employees, visitors, and patients. However, their contents are typically energy-dense and nutritionally poor, which can potentially reinforce unhealthy eating habits. This study aimed to evaluate the impact of introducing healthier vending machine options on purchasing behaviour and consumer perceptions in a hospital setting. Methods: An interventional study was conducted at a university clinical centre in Slovenia. Sales data were collected from a standard vending machine and a pilot machine stocked with healthier products over two 14-day periods. Additionally, a consumer survey assessed factors influencing purchasing decisions and opinions on the healthier offerings. Results: The proportion of healthy items purchased increased from 22% to 39% in the pilot vending machine, indicating a positive shift toward healthier choices. However, total sales declined by 18.81%, suggesting consumer hesitation toward the new product mix. Survey results identified price, ingredients, and visual appeal as the primary factors influencing purchase decisions. Conclusions: The introduction of healthier vending machine options can promote better food choices in hospital environments, though challenges remain regarding consumer acceptance and sales performance. Expanding the variety of healthy items and adopting more competitive pricing strategies may enhance uptake. Further long-term research is needed to assess the sustainability of such interventions and their broader impact on hospital food environments. Full article

Urban Water Systems (UWS) are complex infrastructures that interact with energy, food, ecosystems and socio-political systems, and are under growing pressure from climate change and resource depletion. Planning circular interventions in this context requires system-level analysis to avoid fragmented, siloed decisions. This paper develops the Hydrosocial Resource Urban Nexus (HRUN) framework that integrates hydrosocial thinking with the Water–Energy–Food–Ecosystems (WEFE) nexus to guide UWS design. We conduct a structured literature review and analyse different configurations of circular interventions, mapping their synergies and trade-offs across socioeconomic and environmental functions of hydrosocial systems. The framework is operationalised through a typology of circular interventions based on their circularity purpose (water reuse, resource recovery and reuse, or water-cycle restoration) and management scale (from on-site to centralised), while greening degree (from grey to green infrastructure) and digitalisation (integration of sensors and control systems) are treated as transversal strategies that shape their operational profile. Building on this typology, we construct cause–effect matrices for each intervention type, linking recurring operational patterns to hydrosocial functionalities and revealing associated synergies and trade-offs. Overall, the study advances understanding of how circular interventions with different configurations can strengthen or weaken system resilience and sustainability outcomes. The framework provides a basis for integrated planning and for quantitative and participatory tools that can assess trade-offs and governance effects of different circular design choices, thereby supporting the transition to more resilient and just water systems. Full article

Functional food plays an increasingly important role in shaping healthy dietary habits by integrating health-promoting components into consumers’ everyday diets and helping reduce food waste. Products developed using by-products and raw material streams from food processing can support the principles of the circular economy (CE) by improving resource efficiency and lowering the environmental footprint of the food system. In Poland, as in many countries worldwide, functional food is a rapidly growing category that can contribute to public health and serve as a driver of economic development. However, the excessive and scientifically unsupported use of the term “functional food” for marketing purposes may mislead consumers and weaken trust in this product group. From a CE perspective, transparent communication and informed consumer choices are essential, as they promote environmentally responsible behaviors and support sustainable production models. The aim of this study was to assess the level of knowledge about functional food among residents of Eastern Poland, which is a less industrialized and predominantly agricultural region. The analysis focused on awareness of health benefits, consumption frequency, consumer attitudes, and interest in educational initiatives promoting functional food within CE principles. The study also examined whether consumers associate functional food with sustainability-oriented practices. The findings offer insights for educational and marketing strategies grounded in scientific evidence and highlight the potential of functional food in building a sustainable, resource-efficient food system. Full article

Background/Objectives: To promote sustainable and healthy diets, increased consumption of pulses (the edible grains of legumes) is recommended. Adolescence is a period in which perceptions and behaviours develop that can impact lifelong dietary behaviours. Therefore, this study aimed to understand how Australian adolescents perceive healthy, sustainable diets and perceive and consume pulses. Methods: Students (11–17 years old, median = 15 years, n = 33) in Brisbane, Australia, participated in school-based face-to-face focus groups and an online survey. Results: Students’ perceptions of healthy and sustainable dietary behaviours largely focused on the health aspects of food and consideration of food waste. The main factors that adolescents identified as influencing the health and sustainability of their diet were a lack of perceived responsibility for the impact of their meal choices and lack of knowledge of what constitutes a healthy and sustainable diet. Most students were unfamiliar with the term ‘pulses’ and lacked a desire to consume pulses more often. Consumption of pulses was below recommendations in national and international dietary guidelines. The main factors that adolescents identified as influencing pulse consumption related to students’ lack of capability to prepare pulses and the limited opportunities to access pulse-based foods. Conclusions: Perceptions of sustainable diets and pulses were very limited, and a lack of knowledge, skills, and limited availability were identified as barriers to their consumption. Education and cooking classes, in conjunction with increased availability of tasty pulse foods, are recommended to increase students’ pulse consumption as part of a healthy and sustainable diet. Full article

Background/Objectives: The overconsumption of animal-derived proteins represents a threat to both the environment and our health. Although there is widespread agreement that reducing meat consumption represents a more sustainable alternative, few studies have explored the implicit relations guiding these food choices. This empirical study explores meat consumption and vegetarianism through the lens of Relational Frame Theory. It is hypothesized that people who eat meat have different relational responses to images of meat and plant-based alternatives than vegetarians. Methods: We used the Implicit Attribute Classification Task (IMPACT) to measure relational responses, testing whether omnivores find plant-based proteins (1) less tasty, (2) less familiar, and (3) more expensive than vegetarians do. We registered the response latencies and calculated D-scores from 110 participants who completed an online test. Results: The study failed to find any statistically significant differences in the IMPACT measures between omnivores and vegetarians, given our specific participants and stimuli. Conclusions: Relational responding measures offer a useful approach to understanding consumer choices. However, they are highly sensitive to the task parameters and could be enhanced by further integration with other consumer behavior models when explaining meat consumption. Full article

Background: The aim of the S.A.P.O.R.E. (Sustainable And Pocket friendly Options for nutritious and Responsible Eating) initiative was to offer students attending the University of Brescia a teaching kitchen programme to develop cooking and food skills (CS and FS) and promote healthy food choices. Methods: The course was structured in four weekly lessons, and both before and after, participants were asked to anonymously complete validated questionnaires to assess CS and FS, adherence to the Mediterranean Diet (MD) and dietary fibre intake. Levels of competence and satisfaction were assessed at the end of the course. Results: Twenty-eight students completed the course. Mean CS and FS scores significantly increased, from 56.1 ± 19.8 to 68.0 ± 16.5 (score range 0–98, p < 0.001) and from 92.7 ± 22.4 to 104.3 ± 21.0 (score range 0–133; p = 0.012), respectively. The MediLite score significantly increased from 9.43 ± 2.77 to 10.9 ± 2.06 (p = 0.006). The mean daily dietary fibre intake increased slightly from 17.8 ± 8.4 to 19.2 ± 7.1 g. More than 70% of participants correctly answered the questionnaire about acquired competence. The average cost for a single meal was EUR 1.50 ± 0.60, and the mean level of students’ satisfaction was 4.4 out of 5. Conclusions: This initiative was significantly associated with improvement in CS, FS and adherence to MD, but not in fibre intake. Full article

This study examines consumer opinions and behavior toward international food standards related to sustainability and environmental responsibility. For the data collection process, a structured questionnaire was distributed online and completed by 1064 participants. The study focuses on assessing consumer awareness of food standards, the extent to which these standards influence purchasing decisions, and the demographic factors affecting such choices. The findings reveal a growing interest in sustainable products, particularly among younger age groups. However, the study also identifies significant gaps in knowledge and understanding of international standards, which hinder the adoption of more responsible consumption practices. It concludes with recommendations to improve awareness, transparency, and food labeling, as well as to promote sustainable consumption through coordinated policies and educational initiatives. Full article

Background: University students are often exposed to environments that encourage unhealthy eating, but universities can promote better health and sustainability by making sustainable food options more accessible. Methods: Temporal changes in dietary patterns and environmental footprints of 1684 students at the University of Rijeka, Croatia, over a 16-year period (2009–2025) were retrospectively analyzed using data from 3 cross-sectional studies. Results: A significant transition toward less sustainable diets, increased consumption of animal-based foods, and proinflammatory eating habits was observed (both p < 0.001). Adherence to the Mediterranean and Planetary Health Diet declined over time (p < 0.001), followed by increased prevalence of overweight and obesity. Three dietary patterns were identified: high fruit and vegetable intake, consistently high milk and dairy consumption, and lower-to-moderate intake of all other food groups with temporal variation. Consumption of most food groups increased, leading to higher water and ecological footprints. Only the intake of fruits, vegetables, whole grains, and fish declined, which corresponded with reduced carbon footprints for these and a few other food groups, while the environmental impact of other foods significantly increased (all p < 0.001). Gender, diet quality, and a proinflammatory diet were significant predictors of dietary environmental footprints. Conclusions: The findings underscore the need for systemic changes and addressing barriers at the university level to support sustainable eating behaviors. This study offers valuable insights for policymakers, educators, and researchers, which aim to help students become health-conscious and environmentally responsible consumers. Further research is needed to explore the broader factors influencing dietary choices and the long-term impact of future institutional interventions. Full article

Consumer food choices play a significant role in supporting sustainable, resilient, and equitable food systems by shaping the environmental, economic, and social impact of diets. To determine whether environmental concerns and innovativeness drive Europeans to buy more sustainable foods, quantitative data were collected from 3131 adults in three countries. A Logistic Regression Model was developed to assess the quantitative impact of variables on consumers’ likelihood to choose sustainably produced foods. Respondents who paid attention to whether food items are produced and/or packaged in an environmentally friendly way were 94% and 48% more likely to purchase sustainably produced products, respectively. Readiness to purchase a dairy product that the buyer had never heard of resulted in a 15% increase in the likelihood of selecting sustainably produced foods. Additionally, respondents living in Germany were 30% more likely to choose sustainable products compared to Polish consumers, while Czech consumers were 10% less likely to do so. Implementing campaigns focusing on promoting sustainable diets could consequently determine and accelerate the adoption of environmentally friendly production practices in the food system. Our findings provide evidence for policymakers, the business community, and educators who aspire to improve the health of people and the planet as a whole. Full article

Background: Sustainable diets, particularly the Mediterranean diet, are associated with improved human and planetary health. Nutrition literacy influences food choices, yet intergenerational differences in literacy and adherence to sustainable diets remain underexplored. This study examined the relationship between nutrition literacy, adherence to the Mediterranean diet, and sustainable nutrition behaviors among Generation X, Y, and Z adults living in Istanbul. Methods: A cross-sectional online survey was conducted among adults aged 18–60 years. Data were collected through a demographic questionnaire, the E-Healthy Nutrition Literacy Scale, and the Short Questionnaire for Mediterranean Diet Adherence and Sustainable Nutrition. Parametric statistical analyses were performed. Results: Among 1395 participants, adherence to the Mediterranean diet did not significantly differ by generation or gender (p > 0.05). Participants with prior nutrition education were significantly more likely to achieve high nutrition literacy scores and adhere to sustainable eating practices. Adherence to sustainable nutrition increased across generations, with Generation Z exhibiting the highest proportion of low adherence (53%), while Generations Y and X demonstrated progressively higher rates of moderate (39%) and high adherence (31.6%) (p < 0.05). Correlation analyses indicated that adherence to sustainable nutrition was positively associated with the application dimension of nutrition literacy, suggesting that both knowledge and practical skills may influence sustainable nutrition behaviors. Conclusion: Older and more educated participants achieved higher nutrition literacy and sustainable nutrition adherence scores. Knowledge alone is insufficient to ensure healthy or sustainable eating. Enhancing practical skills and providing sustainability-focused nutrition education may improve diet quality and public health. Full article

Efforts to reduce food waste in restaurants are crucial for business efficiency, environmental sustainability, and social responsibility. Food waste varies by restaurant type, operations, menu offerings, and customer behavior, yet research on effective reduction strategies remains limited, particularly in Greece and Armenia. This study aims to identify key approaches to minimizing food waste in these countries. Using fuzzy-set Qualitative Comparative Analysis (fsQCA), a method for examining complex causal relationships, we analyzed multiple cases to determine conditions that lead to reduced food waste. Four main paths emerged: (1) digital inventory management combined with educational programs, excluding customer choice enhancement; (2) digital inventory management with flexible dining options, without customer choice enhancement; (3) educational programs with flexible dining, excluding customer choice enhancement; and (4) the combination of digital inventory management, educational programs, and flexible dining. Most cases demonstrating these paths were observed in Greece, indicating more advanced food waste management practices. Interviews highlighted recurring themes such as overordering, portion control, supplier challenges, and the importance of education and policy grounded in social responsibility. The findings provide actionable insights for restaurants and policymakers seeking effective strategies to reduce food waste and promote sustainable practices. Full article

Background/Objectives: This study investigates how consumers decide to adopt alternative proteins—specifically insect-based, cultured meat, and plant-based options—as part of a transition towards environmentally sustainable diets. Building on an extended Theory of Planned Behaviour (TPB), the analysis adds personal moral norms and environmental concerns to better capture the ethical and normative drivers of food choice. Methods: Survey data from 948 residents of the Campania region (southern Italy) were analysed using partial least squares structural equation modelling (PLS-SEM) to assess the relationship among classical TPB constructs, personal moral norms, environmental concerns, and behavioural intention towards alternative protein consumption. Results: Personal moral norms emerge as the strongest predictor of behavioural intention, directly and indirectly influencing attitudes and environmental concerns. Subjective norms also affect intention, primarily by reinforcing moral norms and perceived behavioural control, although their direct impact is not significant. Classical TPB constructs show limited direct effects. Conclusions: The findings suggest that consumers’ sustainable food intentions are more strongly shaped by moral identity and the surrounding social context than by attitudes alone. The evidence supports the development of culturally sensitive strategies designed to strengthen moral and normative motivations and foster the adoption of alternative proteins. Full article

With the substantial expansion of technology in education during the COVID-19 pandemic, with certain practices even demonstrating a positive impact on environmental sustainability, five years later, it has become pertinent to examine the current perceptions of teachers and students regarding its utilization. This work explores how students and teachers from different countries and academic cultures perceive and incorporate sustainable habits into their daily lives. The focus is on transportation choices, food consumption, and the use of resources. The results of an adapted questionnaire, which was distributed to 855 students and 124 teachers, reveal meaningful differences: students tend to adopt more sustainable transport habits. In contrast, teachers demonstrate a greater commitment to reducing food waste and conserving resources. Cross-country comparisons also highlight differences. When focusing on the major samples (Portugal and Mexico), Portuguese participants scored higher in terms of food and resource sustainability, whereas Mexican participants relied more on public transport. These insights shed light on how sustainability is shaped not only by individual awareness but also by context and educational culture. Furthermore, the findings emphasize the ongoing role of higher education institutions in inspiring meaningful change and fostering a mindset of sustainability in future generations. Full article

The transition to sustainable food systems requires communication strategies that resonate with consumers’ values, not only technological innovation. This study examines how values-centric communication can shape German consumers’ responses to alternative proteins, focusing on insect-based snacks. A desk-based synthesis of recent studies, guided by Schwartz’s value theory, identified Tradition and Security as dominant drivers of food choice and yielded five communication requirements: Cultural familiarity, Emotional safety, Simplicity and clarity, Trust and credibility, and Routine integration. These were operationalised into communication guidelines and short on-pack claims, which were applied to a refined packaging prototype. An exploratory focus group (N = 7) then compared reactions to the original versus the refined packaging, analysed using McGuire’s communication–persuasion stages. Within this small exploratory group, participants reported that familiar formats, a reassuring tone, clear visual hierarchy, and salient trust cues made them more willing to consider trying the product, whereas information overload, claim–image incongruence, value-incongruent brand naming, and delayed recognition of insect content appeared to impede acceptance. The study contributes an integrative analytic lens combining Schwartz’s value theory with McGuire’s model and a set of testable guidelines for value-aligned food communication. Because the empirical evidence is based on a single small student focus group with fixed presentation order, bundled manipulations, and hypothetical intentions, these results are exploratory and self-reported and should be interpreted cautiously; future research should employ counterbalanced factorial designs with behavioural outcomes. Full article