Sustainable Diets, Food, and Nutrition

Dear Colleagues,

The topics of this Special Issue of Sustainability are extremely important in the face of global obesity syndemics, food insecurity and climate change. Moreover, although the food system has shown some resilience to the shock of the COVID-19 pandemic, urgent steps have to be taken to improve sustainability worldwide. Under these circumstances, it is necessary to take up the challenge of making food consumption patterns more sustainable, which at the same time will result in better health and  nutrition outcomes. Research shows that the number of consumers choosing more plant-based diets is slowly increasing. Data on food market innovation indicate a steady increase in the share of product innovation in the ethical and health categories at the expense of the pleasure and convenience categories. In this Special Issue, we would like to identify consumer attitudes towards sustainable food choices and diets, which should be taken into account in the process of developing  effective communication with the public regarding dietary and nutrition changes. 

In particular, we invite original research and review papers to be published in this Special Issue on the topics of:

• Perceptions and benefits of a sustainable healthy diet, its different aspects and principles;
• Consumer behavior and attitudes towards sustainable food and diets;
• Determinants of the implementation in dietary practice of more plant-based diets (e.g., flexitarian, different types of vegetarian diet) and the reduction in the intake of animal-based food;
• Ethical consumption and meat alternatives’ choice and market;
• Availability of sustainable meal options in out-of-home dining establishments;
• Changes in food consumption in the context of the requirements of a sustainable diet, including the impact of COVID-19;
• Planning and effectiveness of nutrition intervention programs to promote a sustainable diet in different consumer groups.

We are convinced that researchers from many centers around the world will be willing to share the results of their research focused on healthy sustainable diets, nutrition and food.

Prof. Dr. Krystyna Rejman
Prof. Dr. Hanna Górska-Warsewicz
Dr. Ewa Halicka
Guest Editors

Manuscript Submission Information

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• sustainable diet
• plant-based food and diet
• sustainable food choice
• drivers and barriers to sustainable diets
• sustainable healthy nutrition
• food consumption patterns
• food and nutrition intervention initiatives