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M. Raif ; A. Ait Heda |Les stratégies de valorisation des produits de terroir visent à garantir leur qualité et leurs attributs en les protégeant par des Signes Distinctifs dOrigine et de Qualité (SDOQ). Ces signes protègent, à la fois, les produits des coopératives [...]Article
D. Skalkos ; I.S. Kosma ; A. Vasiliou ; R.P.F. Guiné |We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities and threats for the goods and services provided. Traditional foods (TFs) could have their chances in the ne[...]Article
Alongside the dramatic impact on health systems, eating, shopping, and other food-related habits may have been affected by the COVID-19 crisis. This paper analyses the impacts of the COVID-19 pandemic on food shopping habits and food-related act[...]Article
C. Gómez-Corona ; V. Ramaroson Rakotosamimanana ; M.P. Sáenz-Navajas ; H. Rodrigues ; E. Franco-Luesma ; E. Saldaña ; D. Valentin |The coronavirus outbreak in December 2019 completely changed the dynamic of consumption in different sectors of industry. The food and beverage industries have been profoundly affected, from production, to modifications in consumers choices. Am[...]Article
M. Hoteit ; Y. Al-Atat ; H. Joumaa ; S. El Ghali ; R. Mansour ; R. Mhanna ; F. Sayyed-Ahmad ; P. Salameh ; A. Al-Jawaldeh |This study aims to explore the prevalence and correlates of food insecurity among Lebanese households since the ordeals of COVID-19, economic crisis, and Beirut port explosions. At the core of the study, a mobile application entitled Nutrition A[...]Article
S.G. Köse ; I. Kircova |Aim of study: The objective of this study was to investigate the relationship between eco-friendly LOHAS (Lifestyle of Health and Sustainability) tendency, health consciousness, perceived value of organic food and organic food purchase intention[...]Article
M. Amato ; F. Verneau ; A. Coppola ; F. La Barbera |The ongoing Covid-19 pandemic rapidly and dramatically disrupted household behaviours in almost all areas and, among these, eating behaviours and daily food patterns have also been radically altered. All reported changes have potential effects i[...]Article
T. Ben Hassen ; H. El Bilali ; M.S. Allahyari ; D. Karabasevic ; A. Radosavac ; S. Berjan ; Z. Vasko ; P. Radanov ; I. Obhodas |Bosnia and Herzegovina has responded to the COVID-19 pandemic by implementing quarantine and other social distancing measures. These measures, however, have mental, social, and economic consequences on diet and food behaviors. The Bosnian case i[...]Article
V. Amicarelli ; G. Lagioia ; S. Sampietro ; C. Bux |Food waste represents a multi-sectoral issue and influences the economy, society and environment. Considering that over 50% of food waste is generated from household consumption, the issue has been included among the 17 Sustainable Development G[...]Article
The Green Moroccan Plan (GMP) is a national long-term strategy launched by the Moroccan government to support the agricultural sector as the main driver of social and economic development. The GMP involves a labeling strategy based on geographic[...]Article
L.S. Alaimo ; M. Fiore ; A. Galati |The pandemic COVID 19 has upset the economic, social, financial, and general behavioral systems. Global crisis has a large impact overall and related fallouts significantly affect existent structural paradigms in every country and region across [...]Article
The COVID-19 pandemic has affected how households buy, prepare and consume food, with resultant impacts on food waste generated. These impacts have not yet been properly understood, especially in the context of developing countries. Better under[...]Article
The main purpose of this study is to assess the impact that food delivery mobile applications have on consumers' behaviour in the context of the changes generated by the COVID-19 pandemic. Thus, we aimed to bridge the gap in the literature and p[...]Article
S. Li ; Z. Kallas ; D. Rahmani ; J.M. Gil |The COVID-19 pandemic poses a threat to global food security, and it changes consumers food buying and consumption behavior. This research not only investigates trends in Spanish consumers general food shopping and consumption habits during th[...]Article
Achieving the transition to a sustainable global food and agricultural system will require a shift in the pattern of production and consumption from commodities that generate substantial emissions of greenhouse gases (GHGs) to those that generat[...]Article
Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities of humankind, we examined what cons[...]Article
M. Cooreman-Algoed ; F. Minnens ; L. Boone ; K. Botterman ; S.E. Taelman ; W. Verbeke ; B. Devleesschauwer ; Y. Hung ; J. Dewulf |Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identif[...]Article
D. Lawo ; T. Neifer ; M. Esau ; S. Vonholdt ; G. Stevens |Consumer information and engagement are important for establishing sustainable consumption practices. While previous research on information provision with traceability apps focused on persuasion at the point-of-sale, consumer research highlight[...]Article
With the intensification of agriculture, the simplification of crop rotations, and the rise in demand for meat, dairy and cereal products, legume production and consumption are at an historic low in Europe. But as the environmental consequences [...]Article
The agri-food frameworks have specific characteristics (production units with small dimensions and in great number with implications in the respective markets) that call for adjusted approaches, even more so when they are considered in Mediterra[...]Article
Cet article vise à comprendre le rôle que la consommation biologique joue dans la relation entre nature et culture. La recherche se fonde sur une ethnographie conduite sur lenseigne Biocoop et auprès de consommateurs bio. Lanalyse démontre com[...]Article
Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is[...]Article
The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector [...]Article
The Osijek-Baranya County at the east part of Croatia, generally is known as lowland region in whose economy agriculture and food industry are of great importance. Eastern Croatia abounds in various traditional products, mainly based on smoked p[...]Article
This research addresses psychological determinants of consuming abnormally shaped fruits and vegetables to reduce food waste. In a correlational online survey with 472 citizens of a small European capital, we found that personal norms and enviro[...]Article
La Commission européenne veut fournir au secteur de lagriculture biologique les bons outils pour atteindre lobjectif de 25 % de terres agricoles dédiées à lhorizon 2030.Article
R.F. Rodgers ; C. Lombardo ; S. Cerolini ; D.L. Franko ; M. Omori ; J. Linardon ; S. Guillaume ; L. Fischer ; M. Fuller-Tyszkiewicz |The COVID-19 pandemic has profoundly disrupted household food purchasing and preparation, including elements identified as important drivers of household food waste. The two main aims of this study were (1) to examine changes in food waste behav[...]Article
Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-stream[...]Article
Background: This study aims to examine how behavioral variables interact with and stimulate purchasing decisions and influence the process of purchasing healthy foods during the COVID-19 pandemic. Method: Principal component analysis was carried[...]Article
F. Tekinbas Ozkaya ; M.G. Durak ; O. Dogan ; Z.A. Bulut ; R. Haas |The scarcity of natural resources together with the exponentially increasing world population has made the sustainable consumption of food (SCF) a crucial issue, as it has impacts on a variety of environmental, health, economic, and social dimen[...]