Consumer Perception and Behaviour regarding Sustainable Agri-Foods Consumption
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".
Deadline for manuscript submissions: 10 January 2025 | Viewed by 234
Special Issue Editors
Interests: consumer behaviours; motivations and barriers to protein alternatives; sweet liking; multimodel sensory perception
Special Issues, Collections and Topics in MDPI journals
Interests: Sensory and consumer science methodologies; individual variation in sensory perception; sustainable eating barriers; digital innovations in sensory and consumer science; psychophysics; nutrition; dietary behaviours across lifespan
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In a world facing mounting environmental challenges due to climate change, sustainable food consumption has received increasing attention to ensure the sustainable growth of both present and future generations. It is critical to increase the production and consumption of more sustainable, nutritious, and palatable food sources to help the health of both people and the planet. Meeting the need for more sustainable consumption has a range of challenges, but it also provides new opportunities. Transitioning towards sustainable food consumption requires collaboration and innovation across society, from government, farmers, and food industries to the community and individual consumers. Understanding consumer perceptions of different sustainable resources (e.g., plant-based, lab-grown meat, precision fermentation diary, edible insects, etc.) and motivations and barriers to food choice can provide valuable insights for developing tailored strategies for different consumer groups, aiding in effective transitioning. This Special Issue aims to bring together researchers across different disciplines to highlight how their work can contribute to a sustainable food system, particularly focusing on consumer perception and behaviour toward different sustainable food sources, as well as exploring consumer segmentation.
Dr. Qian Yang
Dr. Julia Low
Guest Editors
Manuscript Submission Information
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Keywords
- sustainable practices in sensory and consumer science
- protein alternatives
- sustainable ingredients
- sustainable diets
- sustainable foods
- sustainable packaging
- consumer insights and barriers to sustainable consumption
- digital innovation in sensory and consumer research
- cultural, societal, and personal values/traits influence sustainable choice
- neophobia, disgust, emotional association
- perceived health, nutritional and sensory properties of sustainable food choice
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