Search Results (224)

Consumer food waste is a major challenge for food system sustainability and a governance problem that cannot be addressed by individual behavioral change alone. Previous reviews have examined the causes of food waste or evaluated specific intervention strategies, but less attention has been paid to how behavioral drivers, intervention strategies, and the roles of governance actors can be examined within an integrated analytical framework. Against this background, this review aims to synthesize the behavioral drivers of consumer food waste, classify the main types of behavioral interventions, and develop a multi-level governance perspective that connects these elements. Using a narrative review approach supported by a structured literature search, the review identifies three broad categories of behavioral drivers, namely cognitive biases, motivational drivers, and environmental and situational influences. It then classifies behavioral interventions into five types, namely information-based interventions, social norm interventions, choice architecture and environmental design interventions, incentive-based interventions, and education and capacity-building interventions. The review indicates that no single intervention type is likely to be effective across all settings. Instead, intervention outcomes are closely linked to the alignment among targeted behavioral drivers, intervention strategies, consumption contexts, and governance support. From a multi-level governance perspective, this review views consumers as the actors engaged in everyday food-related practices, businesses as the designers of the consumption environments and operational routines, and policymakers as the providers of institutional, informational, and economic support. By bringing behavioral drivers, intervention strategies, and governance roles into a shared analytical framework, this review moves beyond fragmented, individual-centered approaches to reducing consumer food waste. The framework suggests that food waste reduction efforts may be more effectively implemented and maintained when consumer practices, business environments, and policy conditions are mutually supportive. Full article

Behavioural nudges modify choice architecture to steer food choices without removing alternatives or substantially changing economic incentives. This critical narrative review synthesises 62 sources from behavioural public policy, public health nutrition, food ethics, and sustainable food-system governance. It distinguishes healthy food nudges, sustainable food nudges, green nudges, and responsible food-system interventions, and compares availability, placement, defaults, labels, digital architecture, and mixed policy packages. The evidence shows that nudges influence immediate food selection, but effects are heterogeneous and weaker for sustained environmental outcomes. Price instruments address affordability, nudges address attention and convenience, and boosts strengthen decision competence; none can substitute for the others. Ethical acceptability requires a transparent, calibrated opt-out process, equity monitoring, disclosure of commercial motives, democratic accountability, and integration with structural policy. Public institutions and profit-driven digital platforms therefore require different governance safeguards. Nudges are most defensible as components of coordinated food-system policy rather than stand-alone solutions. Full article

Background: Frequent consumption of foods high in fat and sugar (HFS) has been linked to disrupted appetite regulation (via hippocampal dysfunction) and an increased tendency to continue desiring palatable foods, even when physiologically full. While we have previously shown that motivational drive for such foods can persist when full, it remains unclear whether attentional engagement (i.e., the visual attention captured by palatable foods) shows a similar sustained desire to consume palatable foods when full. Understanding whether attention persists is critical, as attention can powerfully shape food choice and overeating. Methods: This study investigates whether habitual HFS intake was associated with the maintenance of visual attention, motivational responses, and food consumption when satiated. Twenty-four adults aged 18–30 years completed a food frequency questionnaire and a bogus taste-rating task once when hungry and again after consuming a standardised meal. Using Tobii Pro Glasses 3 wireless eye-tracking glasses, we measured fixations on real snack foods, and participants rated wanting and liking for each item. Results: Eating a meal significantly reduced total fixations to snack foods, and wanting was more sensitive than liking to physiological state. Fixations were higher for ‘healthy’ snacks compared to ‘unhealthy’ snacks, with this effect more pronounced when participants were hungry. Notably, individuals in the low-fat/low-sugar group showed strong alignment between post-meal decreases in visual attention and decreases in wanting and liking, whereas this coupling was diminished in the high-fat/high-sugar group. Discussion: Extending previous work into the domain of attention, this study reveals diet-related differences in how visual attention interacts with motivational evaluations of food. The disrupted coupling associated with high-fat/high-sugar intake suggests potential alterations in attentional and motivational processes supporting appetite regulation. Understanding how diet shapes these cognitive–motivational interactions provides a valuable foundation for future neurocognitive research on overeating and obesity risk. Full article

This study examines the relationship between health consciousness, the components of the Theory of Planned Behaviour (TPB) and self-identity, as well as consumers’ willingness to pay more for Andean grains, which are recognised for their nutritional benefits and contribution to sustainable food systems. The study was conducted with 600 young university students living in Lima, Peru. Using Partial Least Squares Structural Equation Modelling (PLS-SEM), the findings revealed a positive association between health consciousness and attitude, subjective norms, perceived behavioural control, and self-identity related to healthy food consumption. Of the TPB components, self-identity was found to be the strongest predictor of willingness to pay more for Andean grains, followed by perceived behavioural control; attitude and subjective norms, however, showed no significant effect. These results suggest that the willingness to pay for sustainable heritage foods is driven more by identity-based motivations and perceived access conditions than by favourable evaluations or social pressure alone. The study extends the TPB by incorporating health consciousness as an antecedent variable and by highlighting the prominent role of self-identity in sustainable food choices within the context of an emerging economy. Furthermore, the findings provide practical insights for designing marketing strategies and public policies aimed at promoting healthy and sustainable food consumption. Full article

The adoption of healthier dietary behaviors has become a critical public health concern, particularly among young populations facing structural and economic constraints. Within this context, organic food consumption can be understood not only as a market choice but as a form of health-related behavior influenced by psychological factors. Drawing on the Theory of Planned Behavior, this study examines how health consciousness and core cognitive determinants shape dietary health behavior through their influence on behavioral intention and self-reported consumption patterns. A cross-sectional quantitative design was employed using data from 384 young consumers in an emerging market context (Ambato, Ecuador). The proposed model was tested using covariance-based structural equation modeling (CB-SEM). The findings indicate that perceived behavioral control is the strongest predictor of intention to engage in organic food consumption, followed by attitude and subjective norms. Health consciousness is positively associated with attitude and indirectly influences behavioral intention through this pathway. No significant relationship was found between perceived behavioral control and attitude. Behavioral intention shows a strong association with self-reported consumption behavior. These results highlight the central role of perceived feasibility in shaping health-related dietary behaviors in constrained contexts, where structural barriers may limit the translation of positive attitudes into action. The study contributes to the health psychology literature by providing context-sensitive evidence on how cognitive and motivational factors interact within the TPB framework to influence dietary behavior. Implications for promoting healthier consumption patterns emphasize the need to address both psychological drivers and structural constraints. Full article

Background: Dietary behaviours in young athletes are shaped by multiple behavioural, social, and environmental influences, which may contribute to the coexistence of healthy and unhealthy eating patterns. This study aimed to explore factors associated with fast-food consumption frequency and adherence to the Mediterranean diet (MD) among young football athletes. Methods: A cross-sectional study was conducted among 94 male football players aged 10–16 years from a Portuguese football club. Adherence to the MD was assessed using the Mediterranean Diet Quality Index for Children and Adolescents (KIDMED) index. Fast-food consumption patterns and food-choice motivations were evaluated through a structured questionnaire. Anthropometric measurements were obtained using standardised procedures. Correlation, linear regression, and ordinal regression analyses were performed. Results: Most participants demonstrated high adherence to the MD (96.8%), with a median KIDMED score of 12.0 (IQR: 10.0–13.0). Although 88.3% of participants reported consuming fast food, intake frequency was generally low, with 67.0% reporting consumption never or only once per month. Higher fast-food consumption frequency was associated with lower fruit and vegetable intake and higher consumption of sweets and pastries. No significant associations were observed between fast-food consumption frequency and overall MD adherence, Body Mass Index z-score, or fat mass percentage. Higher health-related motivation scores were associated with lower odds of more frequent fast-food consumption (OR = 0.248; p = 0.021), whereas greater decision autonomy regarding restaurant choice was associated with higher consumption frequency (OR = 4.036; p = 0.010). Conclusions: Young football athletes showed high adherence to the Mediterranean diet despite the presence of fast-food consumption, suggesting that healthy and unhealthy dietary behaviours may coexist within the same population. Behavioural factors, particularly health motivations and food-choice autonomy, appear to influence fast-food consumption independently of overall diet quality and anthropometric status. Full article

Emotional eating under negative affect refers to eating responses that occur in brief unpleasant emotional states and are not explained by hunger alone. This narrative review synthesizes representative evidence from experimental, ecological, and neurocognitive studies on emotional eating under negative affect, with emphasis on two interrelated pathways. (1) Emotion regulation: emotional eating may function as a rapid and accessible regulatory strategy through which food, especially highly palatable food, is used to attenuate negative affect. The immediate soothing effects of eating may reinforce later motivation and habitual responses to regulate emotions through food, whereas more adaptive strategies, such as cognitive reappraisal, may reduce the likelihood and intensity of emotion-related eating. (2) Reward processing and biased decision making: negative affect and affective stress contexts may diminish cognitive control and bias food choice toward immediate rewards. This pathway is reflected in increased attentional bias to food cues, stronger weighting of taste and palatability during value weighing, heightened responsivity to highly rewarding foods, and reduced regulatory influence of health and nutrition attributes. These processes may shift food choice toward energy-dense, nutrient-poor, and ultra-processed foods. The nutritional manifestations of emotional eating are not limited to total intake. Changes in intake quantity are heterogeneous, whereas changes in food choice, diet quality, degree of processing, and eating patterns appear more consistent. Repeated emotional eating may therefore contribute to less stable eating patterns and potential nutritional implications, although links with long-term physiological outcomes remain indirect. Future longitudinal and ecological momentary assessment studies are needed to clarify when emotional eating becomes a stable dietary pattern and which individual or contextual factors increase vulnerability. Full article

Background/Objective: Ultra-processed foods (UPFs) have become deeply embedded in global dietary patterns. However, their widespread consumption conceals the dual hidden risks of delayed physiological health effects and long-overlooked environmental externalities. Prior research has largely centered on health-driven dietary behaviors, with insufficient understanding of how perceptions of the environmental burden shape consumer choices, particularly in highly convenient, eating-out-dominated food environments. To address this gap, this study extends the theory of planned behavior (TPB) to examine how dual-risk perceptions influence intentions to reduce UPF consumption. Methods: Drawing on survey data from 362 Taiwanese consumers, this study analyzed the proposed theoretical model using structural equation modeling. Results: The findings show that (1) both health and environmental risk perceptions significantly and positively shape attitudes toward reducing UPF intake; (2) attitude, subjective norms, and perceived behavioral control (PBC) significantly increase reduction intentions, with subjective norms and attitude emerging as the strongest predictors; and (3) environmental awareness produces a counterintuitive diminishing marginal effect, negatively moderating the relationship between environmental burden perception and behavioral intention. Conclusions: These results extend the empirical foundation of the “green TPB” by demonstrating that the internalization of environmental costs complements traditional health motivations. The findings offer actionable implications for public health policy, including the implementation of front-of-pack warning labels and the use of the NOVA food classification system to advance sustainable diets. Full article

Background/Objectives: This exploratory, cross-sectional study examined the relationships between personal factors and the nutrition intentions of participants in Healthy Choices for Your Recovering Body (HCYRB), a nutrition education program for limited-resource adults in substance use recovery (SUR). Methods: The study used a single-sample survey design where HCYRB participants (n = 2163) completed a post-participation survey. Linear regression models were tested to assess the effects of personal factors such as nutrition knowledge, cooking skills, self-efficacy beliefs and current nutrition and physical activity practices on participants’ nutrition intentions. Variables were measured with a self-reported survey that participants completed after participation in HCRYB. Results: The final model (R² = 0.39) showed statistically significant effects of self-efficacy beliefs, specifically, food resource management confidence and confidence to choose nutritious foods; current levels of water, soda, and energy drink consumption; physical activity level; and gender on nutrition intentions. Conclusions: Overall, the findings suggest that nutrition-related self-efficacy and current practices influence nutrition intentions of HCYRB participants. Future programs may focus on building participants’ nutrition-related confidence during SUR to enhance intentions and eventual behavior change. Such strategies may include programming activities that promote and affirm participants’ current positive nutrition-related behaviors (e.g., adequate consumption of water and involvement in physical activity). As participants master these healthy practices throughout the nutrition education experience, they will be more likely to gain confidence and motivation toward continuing the behavior throughout their recovery journey. Full article

Artificial intelligence (AI) has gradually been applied to food production. Many companies now face a choice between adopting AI technology and adhering to the traditional methods of food production. Existing studies have reported inconsistent findings regarding consumer perceptions of AI-produced food, yet little research has examined how consumers form motive inferences on businesses that transition from traditional practices to adopting AI in new food development. Based on motivation inference theory, this paper investigates the impact of food production methods on consumer inferences and purchase intention. Through three experiments, we find that AI-produced food evokes more negative motive inference in trust building and lowers purchase intention than traditionally produced food. Furthermore, such effect is driven by a serial mediating effect through cost-cutting attribution and perceived ulterior motive. Additionally, it is attenuated when the food company has a high corporate reputation. This research advances research on AI application in food from a consumer motive inference perspective, providing suggestions on firms’ adoption of AI-based practices in food production. Full article

Background: Food literacy (FL) comprises the knowledge, skills, and motivation needed for food production, selection, preparation, intake, and waste management. This study examined whether socio-ecological correlates of FL differ across settlement contexts in China. Methods: Cross-sectional survey data from Chinese adults (N = 1145) were analyzed across four settlement tiers: tier-1 metropolitan cities (R1), provincial/secondary cities (R2), smaller prefecture-level cities (R3), and county/rural areas (R4). General linear models estimated associations between socio-ecological predictors and overall FL after adjustment for sociodemographics, health behaviors, chronic disease, and BMI. Significant interactions were probed using HC3-robust simple slopes and pairwise slope contrasts. Robustness checks included domain-specific measurement invariance, variance inflation factor (VIF) diagnostics, and a regional sensitivity analysis. Results: The fully adjusted model explained substantial variance in FL (R² = 0.629). Awareness showed the strongest association with FL, followed by family support, injunctive norms, and social norms. Moderation was modest and predictor-specific: dining preferences and family support were positively associated with FL across all regions, with the strongest effects in county/rural areas. Although the omnibus interaction for injunctive norms was statistically significant, follow-up slope contrasts were not, indicating limited substantive regional heterogeneity. Component analyses indicated that preference-related heterogeneity was concentrated in food intake and food choices/selection, whereas family-support heterogeneity was most pronounced for waste disposal. Domain-level invariance analyses supported broad cross-regional comparability of the FL structure, VIFs were all below 5, and the regional distribution of valid and invalid responses did not differ significantly. Conclusions: Socio-ecological correlates of FL were broadly robust across China, with limited context-specific variation driven mainly by stronger household-support effects in county/rural settings. These findings support region-sensitive FL strategies that strengthen household-based support while leveraging normative influences across regions. Full article

Social media has become a prominent digital environment associated with adolescents’ food preferences and the environmental impacts of their diets. This study aimed to examine the relationship between social media usage habits, food choice motivations, and the environmental impact of the diet, specifically the carbon footprint, in adolescents. This cross-sectional study was conducted with 216 adolescents aged 14–18 years in Istanbul between January and April 2025. Data were collected using the Food Choice Questionnaire (FCQ) and a 24 h dietary recall. The dietary carbon footprint was calculated by mapping 24 h dietary recall data to emission factors from the Data FIELDS database and scientific literature. Of the participants, 60.6% were female. Females had significantly higher rates of being influenced by social media in food choices (p < 0.001) and total FCQ scores (p = 0.025) compared to males. Regarding social media platforms, TikTok usage was associated with higher ethical concern and mood scores (p < 0.001), while Instagram usage was associated with weight control (p = 0.012). Daily internet use of 180 min was associated with higher price (p = 0.001) and weight control (p = 0.003) motivations. Notably, a significant negative correlation was found between health motivation and carbon footprint (r = −0.173, p = 0.011). Multivariate regression analysis confirmed that an increase in health score was associated with a reduction in carbon footprint (β = −0.204, p = 0.003), independent of gender, BMI, and social media influence. Social media platforms serve as a relevant digital environment associated with adolescents’ food preferences. The finding that health-oriented choices are associated with lower carbon footprints indicates that promoting healthy eating on social media will benefit both individual and planetary health. Full article

Background/Objectives: The current study aimed to identify consumer segments based on bread-choice motives and to examine (1) differences between segments in terms of the information provided on product labels, including information on the bread label, and (2) consumers’ perception of bread enriched with fibre, as well as the importance of fibre in the diet. Methods: Data were collected in 2025 using a computer-assisted web interview (CAWI) on a sample of 289 respondents. A k-means clustering segmentation method was applied, resulting in four consumer segments: “Enthusiasts”, “Ultra-Involved”, “Involved”, and “Neutral”. To quantitatively determine the impact of selected factors on the importance of information provided on product labels, a logistic regression model was developed. Results: The “Enthusiastic” consumers expressed the most positive opinions regarding most types of information presented on bread labels and supported the addition of fibre to bread to enhance its health benefits. Membership in the “Ultra-Involved” segment reduced the likelihood of paying attention to fibre information on the label by approximately 54% compared with the “Enthusiastic” segment. Conclusions: The effectiveness of information provided on food labels depends on the clarity and comprehensibility of the content, as well as on consumers’ knowledge and motivation to use such information. These findings emphasise the importance of label designs that support efficient information processing, even among highly motivated consumers. Communication strategies for fibre-enriched products should address both health benefits and sensory concerns, particularly among consumers sceptical about taste. Full article

Many initiatives aimed at improving population-wide health or providing food sources that are sustainable and environmentally friendly are focused on a switch from primarily meat-based diets to diets that are more vegetable-based. Building rational approaches to promoting such changes requires an understanding of consumers’ motives for their dietary choices. Aiming to extend prior research, the present study examines eleven food choice motives across nine dietary groups varying in their adoption of diets that are plant-based, from omnivores through meat-reducing flexitarian groups to vegetarian sub-groups and vegans. Using a large population sample and Best–Worst scaling, a novel approach to assessing the relative importance of these motives, we show that the dietary groups are distinguished from one another by a relatively small number of food choice motives. The most substantive of these are Sensory Appeal and Animal Welfare concerns, the former being most characteristic of those consuming meat as part of their diet, and the latter being rated more important by the different vegetarian and vegan groups. Various forms of flexitarian diets are driven by differences in the relative importance of several food choice motives. Generally notable is the finding that, in contrast to previous studies, the importance attached to Health, Weight Control, and Natural Content is not particularly characteristic of any specific dietary approach. The research contributes new fine-grained knowledge about motives for different dietary choices, which can be harnessed for intervention and policy actions. Full article

Background/Objectives: Legume-enriched foods are conventional products reformulated with the addition of legumes and, as such, represent a sustainable alternative to animal proteins. This study investigated the effectiveness of messages based on different food choice motives to encourage search, consumption, and future intention to consume these foods. Methods: The study involved a representative sample of 1361 Italian adults randomly assigned to one of seven experimental conditions (i.e., health, price, sensory appeal, natural content, convenience, sustainability, mood) or a control condition. Participants received three prefactual gain messages over one week. A moderated serial mediation model was estimated to test whether the effects of message exposure on future intention to consume were mediated by product search and consumption, and whether these effects varied according to participants’ baseline intention to replace animal food with plant-based alternatives (i.e., intenders vs. non-intenders). Results: Reading messages focusing on mood (B = 0.337, p = 0.021), sustainability (B = 0.441, p = 0.002), health (B = 0.333, p = 0.029), and convenience (B = 0.364, p = 0.017) were associated with increased intention to consume legume-enriched foods. However, only reading sustainability messages showed a positive serial indirect effect on intention via search and consumption (B = 0.036, p = 0.044), while reading mood messages was associated with increased intention via search only (B = 0.243, p = 0.048). Among non-intenders, reading mood and health messages were associated with increased intention only when they first stimulated search behavior. Conversely, among intenders, only reading sustainability messages was associated with increased consumption. Conclusions: These results demonstrate the persuasive power of sustainability appeals in promoting legume-enriched food consumption and support the effectiveness of using recommendation messages tailored to the recipient’s stage of change in terms of replacing animal food with plant-based alternatives. Full article