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8.1 - Consommation Alimentaire. Comportement |
Documents disponibles dans cette catégorie (659)
Article
R. Ramanathan ; U. Ramanathan ; K. Pelc ; I. Hermens |Food waste is a serious global problem. Efforts to reduce food waste are closely linked to the concepts of circular economy and sustainability. Though food organizations across the world are making efforts to reduce waste in their supply chains,[...]Article
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In recent years, the waste management field has received substantial attention from policymakers, organizations, academics, and researchers due to increased focus on sustainability and carbon footprint reduction as well as concerns around rapid [...]Article
It is increasingly important that the extensive livestock systems become more resilient and market orientated to face current challenges. But this can only be achieved by more interconnected supply chains where consumers expectations are unders[...]Article
K. Deconinck ; M. Jansen ; C. Barisone |Powerful long-term drivers are increasing both the demand and supply of quantified environmental impact information in food systems. The trend is fast (with many initiatives underway) and furious (presenting a confusing landscape) but has so far[...]Article
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The aim of this research is to determine the extent to which the use of the Internet and web technologies can enhance consumer power and psychological empowerment. Based on theories of power and empowerment, a model is proposed to improve the u[...]Article
Food consumption is responsible for most global water consumption and associated environmental consequences. Therefore, quantifying and monitoring the water footprint (WF) of food consumption patterns is relevant to support policymaking toward s[...]Article
Research on why consumers consider the origin of food products important, how and why it influences consumer choices, and whether they understand and trust it, is fragmented and contradictory. This systematic review of recent, peer-reviewed rese[...]Article
A. Cavaliere ; E. De Marchi ; E.N. Frola ; A. Benfenati ; G. Aletti ; J. Bacenetti ; A. Banterle |This paper estimates the environmental impact of different diets and explores how changes in the diet composition can reduce Carbon Footprint and Ecological Footprint, meanwhile ensuring that diets are nutritionally adequate, culturally acceptab[...]Article
Drawing on Ernesto Laclau and Chantal Mouffe's discourse theory of hegemony, the paper introduces a chain of equivalence that articulates discourses such as commons-based peer production, partner state and ethical market entities around th[...]Article
The food chain is intrinsically linked to agriculture and enables a transition towards a Circular Economy (CE) system and a resource efficient future. Accordingly, the development of analytical models appears particularly useful to address these[...]Article
Recent strategies for achieving sustainable food systems have called for reducing food loss and waste (FLW), most notably Sustainable Development Goal (SDG) target 12.3. This review aims to compare FLW definitions that are relevant to SDG target[...]Article
Food losses and waste (FLW) reduction and mitigating climate impact in food chains are priorities in achieving sustainable development goals. However, many FLW-reducing interventions induce additional greenhouse gas (GHG) emissions, for example,[...]Article
A. Wood ; E. Moberg ; K. Curi-Quinto ; P. Van Rysselberge ; E. Röös |Dietary guidelines are a primary tool for promoting healthier and more sustainable diets. Despite several examples of dietary guidelines that consider - to various degrees - aspects of environmental sustainability, there is currently no framewor[...]Article
Purpose Honey is a product that has been consumed for thousands of years owing to honeys nutritional value and unique properties. This survey aimed to assess factors affecting consumer behaviour for honey in countries of the Balkans and Wester[...]Article
Le texte propose un réexamen de la nature des systèmes alimentaires urbains. Ces derniers se sont imposés progressivement comme grille d'analyse des modes d'alimentations des villes dans un cadre de globalisation et de croissance urbaines. Le te[...]Article
S. Predieri ; M. Cianciabella ; G.M. Daniele ; E. Gatti ; N. Lippi ; M. Magli ; C. Medoro ; F. Rossi ; C. Chieco |Understanding climate change awareness and its related risks is crucial to plan efficient climate-smart strategies. An online survey was conducted on Italian consumers with the aim to understand consumers inclination toward food products obtain[...]Article
The aim of this paper is to reflect on the importance of taking a broader and more comprehensive (and, above all, social and cultural) approach when problematizing dietary patterns in terms of sustainability. In this regard, the building of cult[...]Article
This paper analyzes the dynamic effects of agricultural subsidies on food loss using the two-stage dynamic panel model. The results reveal that dynamic adjustments exist in agricultural productivity (0.56) and food loss (0.58), with a U-shaped c[...]Article
M. Rapinski ; R. Raymond ; D. Davy ; T. Herrmann ; J.-P. Bedell ; A. Ka ; G. Odonne ; L. Chanteloup ; P.J. Lopez ; E. Foulquier ; E.F. da Silva ; N. El Deghel ; G. Boëtsch ; V. Coxam ; F. Joliet ; A.-M. Guihard-Costa ; L. Tibère ; J.-A. Nazare ; P. Duboz |Globalization is transforming food systems around the world. With few geographical areas spared from nutritional, dietary and epidemiological transitions, chronic diseases have reached pandemic proportions. A question therefore arises as to the [...]Article
M. Masotti ; S. van der Haar ; A. Janssen ; E. Iori ; G. Zeinstra ; H. Bos-Brouwers ; M. Vittuari |Since COVID-19 outbreak, States adopted different combinations of measures to restrain its spread that affected individual behaviors and the already fragile local and global food systems. The aim of this research is to contribute to the scientif[...]Rapport, Expertise, Working Paper
G. Anríquez ; W. Foster ; J. Santos Rocha ; J. Ortega ; J. Smolak ; S. Jansen | Le Caire [Égypte] : FAO | 2023Food loss and waste (FLW) reduction is an important component in the transformation of the regions agrifood systems. Addressing the drivers of FLW along value chains provides an opportunity to tackle some of the inherent problems within the NEN[...]Article
This research aims to determine the effect of consumers perceptions of GI on purchasing 6 intention. Data were obtained from surveys conducted with 384 consumers in Turkey. 7 Structural equation model (SEM) was used to analyze the data. Accordi[...]Article
A. Saidi ; G. Sacchi ; C. Cavallo ; G. Cicia ; R. Di Monaco ; S. Puleo ; T. Del Giudice |Fish is an important source of healthy proteins and an important economic sector in Mediterranean countries. Despite the wealth of knowledge acquired in Western countries, a gap has been found in studies in developing countries, as in the Medite[...]Article
C. Franceschinis ; R Scarpa ; L. Rossetto ; M. Thiene |We investigate consumers preferences towards local and organic food via a framed field experiment involving revealed multiple discretecontinuous choices. Participants were endowed with a cash amount as a budget to purchase any desired quantity[...]Article
G. Scozzafava ; C. Contini ; F. Gerini ; L. Casini |This study analyses the impacts of the COVID-19 pandemic on food consumption at the end of the first lockdown in the New York State (USA) and in Italy (spring 2020). The results of our study show that important changes occurred in food habits in[...]Article
H. Rolker ; M. Eisler ; L. Cardenas ; M. Deeney ; T. Takahashi |Reduction of food waste in low-and-middle-income countries (LMICs) can provide multi-layered benefits for their sustainable development, through improved food security, enhanced income as well as the creation of environmentally friendly secondar[...]Article
In recent years, GI cheese consumption has attracted increasing interest among consumers, due to its beneficial properties for local economies and the surrounding environment. Given the high importance that consumers ascribe to geographical indi[...]Article
Food waste is one of the most important concerns in modern societies. This is because food waste has a negative impact on the environment, society and the economy. In Greece, research on consumer behaviour and food waste is still nascent. In rec[...]Article
G. Maesano ; M. Hamam ; B. Pecorino ; G. Pappalardo ; M. D'Amico ; G. Chinnici |The fresh-cut sector has shown a positive trend in recent years, due to the ease of use and the increasing innovation in the quality and safety features of these products. However, in Italy, a negative trend was observed during the lockdown Co[...]Article
Food waste has adverse economic, social, and environmental impacts and increases the prevalence of food insecurity. Panic buying at the beginning of the COVID-19 outbreak raised serious concerns about a potential rise in food waste levels and hi[...]Article
Home confinement during the COVID-19 pandemic has been accompanied by dramatic changes in household food dynamics that can significantly influence health. This systematic literature review presents parental perspectives of the impact of COVID-19[...]Article
S. Ghaziani ; D. Ghodsi ; K. Schweikert ; G. Dehbozorgi ; H. Rasekhi ; S. Faghih ; R. Doluschitz |Current household food waste (HFW) reduction plans usually focus on raising consumer awareness, which is essential but insufficient because HFW is predominantly attributed to unconscious behavioral factors that vary across consumer groups. There[...]Article
Consumers have begun questioning the global agri-food system, seeking more sustainable alternatives to the conventional mode of food supply. Alternative food networks have been spreading globally, the predominant form of which is known as short [...]Article
The current food system is directly associated with food insecurity, malnutrition, food waste, and environmental impacts. The international community has been working on sustainability, and the enhancement of sustainable food consumption is a fu[...]Article
La crise sanitaire de 2020 et le confinement ont engendré un élan des Français vers les circuits alimentaires courts de proximité : tendance durable ou simple parenthèse ? Cette étude longitudinale montre que ce sont plus particulièrement les mo[...]Article
This study focuses on the perception of ethnic foods by European consumers. The aim of this work is to enrich the literature on the analysis of consumer perception of ethnic foods by focusing on the socio-demographic characteristics of consumers[...]Article
I.C. Muresan ; R. Harun ; A.M. Brata ; V.D. Brata ; D.I. Chiciudean ; O.P. Tirpe ; A. Porutiu ; D.E. Dumitras |Crisis periods such as the COVID-19 pandemic may reshape consumers behavior and challenge all food chain actors on how to assure and better respond to consumers needs and wants. This study aimed to reveal the main concerns of consumers related[...]Article
The efforts of regulators and food industry actors to achieve ambitious European sustainability objectives should not only be based on, but also supported by, consumers behavior, since customers demand has the ability to determine changes in t[...]Article
The present work is a selection of empirical studies focusing on the characteristics and attitudes of Short Food Supply Chain (SFSC) consumers. Using a systematic literature review approach (PRISMA), we identified five different aspects of the S[...]Article
Background: Peoples dietary and lifestyle habits appeared to be influenced by restrictive measures imposed in response to the COVID-19 pandemic. This study examines the differences in dietary and lifestyle habits during and after the lockdown m[...]Article
The purpose of this paper is to analyse the perception of environmental attributes and food safety in Italy and Spain and how these different perceptions influence the importance of various attributes and certifications related to food. These tw[...]Article
Consumers characteristics and attitudes towards organic food products in times of Covid-19 pandemic
The pandemic caused by the Covid-19 virus significantly affected the consumers behavior. The subject of the paper is to analyze the consumer characteristics, the consumer attitudes towards organic food products, as well as the changes in the co[...]Article
The research was conducted on consumers and potential consumers of organic products in Serbia. In countries with average low incomes, knowledge of the organic products market is important because one of the often singled out characteristics of o[...]Article
Household food waste represents one of the main challenges threatening the sustainability of modern food systems globally. As is widely recognised, a deeper understanding of wasteful behaviour profiles is the starting point of designing interven[...]Article
Lobjectif principal de cette contribution est de mettre laccent sur le Marketing Vert à travers lanalyse du comportement de consommateur vis-à-vis des produits verts, en dautres termes, notre étude porte sur lattitude des consommateurs issu[...]Article
R.P.F. Guiné ; S.G. Florença ; D.T.V.A. Costa ; S. Celik ; M. Ferreira ; A.P. Cardoso ; S. Cetin ; C.A. Costa |This research aimed to study consumers trends and the consumption of foods obtained through organic farming in two different countries, Portugal and Turkey. A questionnaire survey was used, applied through internet tools as a result of COVID-19[...]Article
The purpose of this article is to investigate the factors that influence consumers intention to purchase organic food in Egypt. Given the novelty of organic food marketing in developing countries, much of the factors that influence its consumpt[...]Article
Seasonality is a lever of sustainability. However, very little is known about the social perceptions of in season food consumption. We aimed to explore different French social groups perceptions of seasonality, in season food choices, and t[...]Article
C. Giray ; B. Yon ; U. Alniacik ; Y. Girisken |Organic foods have been argued to be highly beneficial for human health and environmental sustainability. Interest in organic food consumption has been steadily growing. In practice, music and sounds of nature have widely been utilized in the fo[...]Article
La pandémie en contraignant le quotidien, en limitant laccès aux aliments et aux marques habituellement consommés et en étant génératrice de stress économique et psychologique pose la question du changement des comportements de consommation ali[...]Article
Le marché des produits biologiques est en pleine secousse sismique, avec un repli de la consommation sans précédent. La crise semble plus profonde qu'un simple déséquilibre offre/demande, les facteurs sont multiples. Pour autant, experts comme o[...]Article
This paper identifies and evaluates interventions for addressing the structural conditions in food systems that contribute to food waste. Within the food waste literature, an emerging strand of research is focusing on how food waste has structur[...]Article
Y. Kayikci ; S. Demir ; S.K. Mangla ; N. Subramanian ; B. Koc |Approximately forty per cent of fresh products are wasted in low and middle-income countries before reaching consumers. Perishable foods have only a certain shelf-life and they need to be sold for consumption before a specific date. When a produ[...]Article
F. Bimbo ; R. Viscecchia ; B. De Devitiis ; A. Seccia ; R. Roma ; A. De Boni |Sustainable certifications communicate the environmental benefits of food products to consumers, and allow producers to differentiate their products from conventional ones. This study expands existing knowledge on fish consumers by assessing the[...]Article
V.M. Merlino ; A. Sciullo ; G. Pettenati ; F. Sottile ; C. Peano ; S. Massaglia |Since the mid-1990s, there has been a growing interest among consumers and producers in downscaling to a local level the length of the agri-food chains as a solution for fairer and more sustainable food production systems. From the point of view[...]Article
Aim of study: This study focuses on the segmentation of local forest honey market based on consumer preferences for its origin and other sensory attributes. Area of study: Tunisia. Material and methods: The empirical analysis relies on a face-to[...]Article
D. Recchia ; P. Rollet ; M. Perignon ; N. Bricas ; S. Vonthron ; C. Perrin ; C. Méjean |Background: To limit the spread of COVID-19, a strict lockdown was imposed in France between March and May 2020. Mobility limitations and closure of non-essential public places (restaurants, open-air markets, etc.) affected peoples' food environ[...]Article
This study investigates consumer experiences of food environments and food acquisition practices during the Covid-19 pandemic. Our rapid assessment online survey featured a convenience sample of 2015 individuals from 119 countries, spanning West[...]Article
S. Cerroni ; R.M. Jr. Nayga ; G. Pappalardo ; W. Yang |Food values are supposed to be stable. This paper tests this assumption by comparing food values before and during the coronavirus-19 pandemic. While the ranking of food values remains very similar, there are some interesting differences in the [...]Article
The purpose of this study is to segment Turkish wine customers based on generational cohorts. It also explores the characteristics of the customers in each group based on wine attributes, information sources, wine consumption, purchase behaviour[...]Article
C. Hoolohan ; S.C.O. Wertheim-Heck ; F. Devaux ; L. Domaneschi ; S. Dubuisson-Quellier ; M. Schäfer ; U.B. Wethal |COVID-19 has caused unprecedented disruption to previously settled everyday routines, prompting a period of forced experimentation as people have adjusted to rapid changes in their private and working lives. For discussions regarding consumption[...]Article
Meat consumption is estimated to increase worldwide, mostly because of the increase in population. Further, this increase in meat consumption will ultimately affect the environment and aggravate climate change. Herein, consumers behaviour was s[...]Article
The spread of coronavirus worldwide has affected consumer behavior in many ways. This paper tries to investigate the impact of the SARS-CoV-2 (COVID-19) on food consumption behavior of consumers. Food consumption motivation data were assessed an[...]Article
Sustainability is one of the major challenges that societies are facing. The question of why and how consumer food sustainability related issues (e.g., food waste, sustainable food shopping behavior, among others) are placed on the public agenda[...]Article
Pesticides are widely used to protect agricultural products from pests and diseases. Although a strict regulatory framework exists in the EU, concerns about pesticide residues in food are retained among consumers. This study represents the first[...]Article
We examine whether projection bias is also present in virtual environments. Two hypotheses were tested using a between-subject experiment with three conditions: (i) experimental context (virtual vs. real); (ii) consumption periods (today vs. tom[...]Article
Luis-Antonio López ; Maria-Angeles Tobarra ; Maria-Ángeles Cadarso ; Nuria Gómez ; Ignacio Cazcarro |What would the effect on the employment and environmental footprint be if Spanish households substituted imported fresh fruits and vegetables with local production? Are the impacts similar over the entire year? Is it possible to find a general p[...]Article
F. Tittarelli ; A. Saba ; M. Di Pierro ; C. Ciaccia |The modern agrifood system has a strong socio-economic and health impact on stakeholders, from producers to consumers. According to agroecological studies, a key factor for the food system to change is a stronger connection between farmers and c[...]Article
T. Ben Hassen ; H. El Bilali ; M.S. Allahyari ; I.M. Kamel ; H. Ben Ismail ; H. Debbabi ; K. Sassi |The COVID-19 pandemic-related measures in the Near East and North Africa (NENA) region have resulted in many lifestyle modifications, including changes in diet and food buying patterns among adults. However, the pandemic has impacted women and m[...]Article
Conventional agricultural systems have contributed to social, economic and environmental problems and are the main threat to global sustainability. In response, theoretical frameworks to describe the transition to sustainable food systems have b[...]Article
This paper assesses consumer preferences and willingness to pay for three different environmental sustainability labels (EU Organic Farming, Rainforest Alliance, 'Per il Clima-Legambiente') and information cues about the origin displayed on a pr[...]Article
Access to healthy food and the introduction of sustainable nutrition practices are two important issues today. The COVID-19 pandemic has brought new challenges to food security but it has also provided opportunities for local food production. Th[...]Article
S.F. Teixeira ; B. Barbosa ; H. Cunha ; Z. Oliveira |Worldwide organic food consumption has registered a consistent rise in recent years. Despite the relevant body of literature on the topic, it is necessary to further understand the antecedents of purchase intention. This article aims to identify[...]Article
The main goal of this paper is to measure and compare the awareness and preferences of consumers in relation to local products in three countries: Albania, Bulgaria, and Poland. (1) Background: The analysis focused on consumer choices when prese[...]Article
R. Martins ; C. Capitão ; M. Fialho ; R. Feteira-Santos ; A. Virgolino ; R.R. Santos ; V. Alarcão ; M. Silva ; M. Arriaga ; P. Graça ; M.J. Gregorio ; O. Santos |This study aimed to understand how beliefs and attitudes regarding COVID-19 are associated with self-perceived changes in food consumption during lockdown between March 19 and May 2, 2020. We conducted a cross-sectional study with a non-probabil[...]Article
G. Sacchi ; G. Stefani ; D. Romano ; G. Nocella |In recent years, a dramatic increase in Alternative Agri-Food Networks (AAFNs) has been interpreted by experts of the sector as triggered by innovative food supply chains capable to reconnect producers with consumers. Simultaneously, the worldwi[...]Article
D. Caso ; M. Guidetti ; M. Capasso ; N. Cavazza |With the COVID-19 outbreak, structural constraints and social psychological factors changed the dietary habits of many people. This two-wave longitudinal study performed in Italy aimed to explore people's perceptions of changes in healthy and un[...]Article
Lobjectif de cet article est danalyser la relation entre la connaissance du label bio et lintention dachat du consommateur, en prenant en considération leffet médiateur de la confiance. Les résultats issus de la macro PROCESS de Hayes (2018[...]Article
Z. Ben Khadda ; S. Ezrari ; N. Radouane ; A. Boutagayout ; Z. El Housni ; H. Lahmamsi ; A. Zahri ; T. Sqalli Houssaini ; L. El Ghadraoui ; Y. Elamine ; R.P.F. Guiné |The purpose of the current study is to understand how the COVID-19 pandemic has affected eating behavior and directed toward organic food and bioproducts consumption in the North African region especially Morocco, Algeria, and Tunisia as well as[...]Chapitre d'ouvrage
C. Kleisiari ; S. Kartakis ; G. Kleftodimos ; G. Vlontzos | 2022This research aims to assess British and Russian tourists consumer attitudes and preferences concerning Cretan cuisine as a driving force for selecting Crete for vacations, evaluating at the same time the overall gastronomic experience. For thi[...]Article
C.O. Dölekoglu ; S. Gün ; S. Sengül ; H. Giray ; I. Var |Food waste creates an increasing concern at the global level and searching methods how to solve food waste is also a significantly increasing. Finding adequate solutions and implementing is only possible through defining the problem. To solve a [...]Article
There are generational differences in beliefs, attitudes, and behaviours with respect to food consumption and waste in households. Understanding these generational differences is necessary to be able to effectively combat household food waste. H[...]Article
A. Coudard ; E. Corbin ; J. de Koning ; A. Tukker ; J.M. Mogollón |Food products require significant amounts of energy and water throughout their lifecycle, yet humanity wastes 1.3e9 tons of food on a yearly basis. A large part of this waste occurs during the consumption (post-retail) phase of the food system a[...]Article
J. Music ; S. Charlebois ; L. Spiteri ; S. Farrell ; A. Griffin |The era of the COVID-19 pandemic has resulted in a variety of individual lifestyle and behavioural changes, and could, therefore, potentially involve a shift towards more sustainable food systems. This research was conducted through an online su[...]Article
The purpose of the research is to evaluate the impact of different kinds of information disclosures of milk labels, investigating the interest among consumers based on their consumption behaviours and characteristics. In this research, all the a[...]Article
Cet article analyse des démarches mises en uvre en Pays de la Loire par des associations environnementalistes et agricoles promouvant une alimentation durable. Elles reposent sur la mise en relation entre producteurs agricoles et mangeurs, avec[...]Article
K.G. Grunert ; M. De Bauw ; M. Dean ; L. Lähteenmäki ; D. Maison ; K. Pennanen ; M.A. Sandell ; K. Stasiuk ; L. Stickel ; A. Tarrega ; A. Vainio ; L. Vranken |The COVID-19 pandemic and especially the lockdowns coming with it have been a disruptive event also for food consumption. In order to study the impact of the pandemic on eating habits, self-reported changes in food-related behaviours were invest[...]Article
G. Di Vita ; R. Vecchio ; M. Borrello ; R. Zanchini ; G. Maesano ; G. Gulisano ; F. Brun ; M. D'Amico |The current study assesses consumer preferences toward different production methods of clementines (Citrus clementina). Based on a survey of Italian urban individuals (N = 345), responsible for household food purchases, it investigates whether c[...]Article
As a novel contribution, this paper explores the possible association between individual risk attitudes and consumer fruit and vegetable (FV) intake. Inspired by the literature, the study also investigates the relationship between FV consumption[...]Article
The Mediterranean diet is considered one of the healthier and most balanced dietary models currently in existence. Different studies suggest that it is environmentally friendly: it combines low greenhouse gas emissions, low demand of soil water [...]Article
D. Skalkos ; I.S. Kosma ; E. Chasioti ; T. Bintsis ; H.C. Karantonis |In the rising new global economic and social period, after the COVID-19 pandemic, traceability is expected to be a critical parameter for the selection of foods by consumers worldwide. Accordingly, traditional foods (TFs) can become the foods of[...]Article
Sil existe des cultures et des élevages, cest bien quil y a des mangeurs, quil vaudrait mieux écouter. Riches denseignements, les enquêtes destinées à mieux cerner leurs besoins et désirs pourraient dessiner une nouvelle voie pour les diffé[...]Article
The consumption of organic products has consistently increased over the last decades, covering increasingly diversified consumers, both in the characteristics and the reasons associated with consumption. This heterogeneity evidences the need to [...]Article
I.C. Muresan ; R. Harun ; F.H. Arion ; A.M. Brata ; I.A. Chereches ; G.O. Chiciudean ; D.E. Dumitras ; C.F. Oroian ; O.P. Tirpe |The COVID-19 pandemic affected consumers behavior worldwide. This paper aims to analyze consumers sustainable food behavior during the COVID-19 pandemic. The research was based on an online survey during MayOctober 2020 among 859 Romanian con[...]Article
M. Vittuari ; M. Masotti ; E. Iori ; L. Falasconi ; T. Gallina Toschi ; A. Segré |The COVID-19 outbreak forced national governments to the adoption of social distancing and movement limitation measures aimed to reduce the diffusion of the virus and to mitigate its highly disruptive impact on the healthcare systems. Reduced in[...]Article
F. Vizzoto ; S. Tessitore ; F. Testa ; F. Iraldo |Food waste impacts the environment and the financial gains of foodservice establishments. Reducing it entails targeting the customers, as plate waste is the primary source of waste in these outlets. However, little is known about why some custom[...]Article
Past research on food waste in foodservices has focused on restaurants in general and failed to examine how/if the ownership model of a restaurant business correlates with the approaches to food waste management adopted in-house. This study empl[...]Article
T. Ben Hassen ; H. El Bilali ; M.S. Allahyari ; S. Berjan ; D. Karabasevic ; A. Radosavac ; G. Dasic ; R. Dervida |Stockpiling and panic buying are significant components of crisis- and disaster-related consumption behaviors that have gained significant media coverage during the COVID-19 pandemic. This paper aims to analyze the features of stockpiling behavi[...]