Shrinking the food-print: a qualitative study into consumer perceptions, experiences and attitudes towards healthy and environmentally friendly food behaviours

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Items 201–300 of 329

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10. Limiting vs. diversifying patterns of recommendations for key protein sources emerging: a study on national food guides worldwide from a health and sustainability perspective
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11. Sustainable Consumer Behavior
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13. Consumer attitudes towards animal-derived food waste and ways to mitigate food loss at the consumer level
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16. Consumption of Sugar-Sweetened Beverages by Polish Young Adults: A Preliminary Study on the Importance of Sugar Tax Familiarity and Health Effects
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17. Developing the Sus-Health Index: a combined measure for describing environmental impact and nutritive value of foods and meals
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18. Activity focus groups – a discursive, practical and social method for studying consumption practices
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20. Would you purchase milk from a milk ATM? Consumers’ attitude as a key determinant of preference and purchase intention in uganda
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21. Eco-conscious consumers’ green real estate decisions in India: the role of social commerce
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22. Leisure eating practices and plate waste in China: the consumer perspective
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23. The Association Between Safety Preference and Household Food Waste: Evidence from Chinese Households
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24. Is There a Future for Cattle Farming?
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25. Food Waste Solutions in a Developing Country
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26. A theory‐driven design framework for smartphone applications to support healthy and sustainable grocery shopping
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27. Sustainability in Food Services
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28. The association between sensory preference and household food waste: evidence from China
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29. Perspectives of individuals on reducing meat consumption to mitigate climate change – a scoping review
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30. Misleading Marketing of Unhealthy Foods and Beverages to Children in South Africa as a Consumer Protection Issue
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31. Complex, contradictory and confusing: exploring consumer dilemmas in navigating sustainable healthy nutrition knowledge
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32. Consumer Perceptions of Foods Fortified with Omega-3 from Fish Processing Side Streams
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33. Exploring the relationship between ecological footprint awareness, attitudes toward healthy eating, and adherence to the Mediterranean diet
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34. The Fatal Flaw: Unraveling Combinations of Barriers to Corporate Sustainability
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35. Legumes on the Rise: The Impact of Sustainability Attributes on Market Prices
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36. Pots to Plots: Microshock Weed Control Is an Effective and Energy Efficient Option in the Field
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37. Comparing the effectiveness of green attributes in food consumption: a cue utilization theory perspective
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38. Perception of healthy eating among adults participating in the Eat-Mot survey in Brazil
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39. Community Attitudes Toward Local Foods and Producers: The Role of Warmth Versus Competence Across Demographics for Social Media Engagement.
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40. Do You Really Want to Know? Exploring Desired Information Transparency for Local Food Products
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41. Sustainable consumption behavior among Bahraini young female consumers
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42. Rationalization as New Trend in Food Behavior of Polish Consumers
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43. Exploring attitudes towards healthy and sustainable diets: a Q-methodology study
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44. Demoralization Effects of Sustainability: Development of a Theoretical Framework and Exploratory Pilot-Study on Moralization and Demoralization Effects in (M)Eating Behavior
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45. Sustaining the Shift: Mechanisms of Practice Continuation in Meat Analogue Consumption
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46. A personalized value-based justification in food swaps to stimulate healthy online food choices
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47. The impact of packaging color and sustainable labels on perceived food healthfulness
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48. A consumer behaviour approach to analyse the sustainability of food purchasing
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49. Food determinants and motivation factors impact on consumer behavior in Lebanon
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50. Maybe eating more local food is what we need: qualitative views on plant‐based food among Thai consumers
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51. ‘Sexy yes, obesity no’: the role of vloggers in influencing diet food purchase with self-openness moderation
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52. Understanding Engagement in Sustainable Eating and Education: A Qualitative Study
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53. Where is sustainability? An assessment of vending products
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54. Problematizing the Ethical "Taste" of Authenticity
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56. Food product development with spirulina (Arthrospira platensis) – Sensory profiling, product perception and consumer acceptance
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57. Eating healthy and sustainable: consumer awareness, perceptions and attitude towards mushroom consumption in Kigali, Rwanda
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58. Understanding drivers of food waste reduction behavior in online food ordering
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59. Not eating red meat is associated with reporting the environment and climate change as a top concern: evidence from a national U.S. survey
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63. Effect of in-barrel CO2 saturation level on the morphology and structure development of milk protein extrudates
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64. Surviving and Sustaining: The perceived importance of sustainable diet practices among immigrant mothers
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66. Comparing the impact and mechanistic pathways of micro-environmental interventions targeting healthier vs. more environmentally sustainable food options: an overview of reviews
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