Recent Advances in Consumer Behaviour and Sustainable Food Service: Towards a Healthy Eating
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: closed (30 June 2024) | Viewed by 1729
Special Issue Editors
Interests: food service; catering; food waste; food processing; menu planning; menu sustainability
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Current recommendations highlight the need to change food consumption patterns towards a more healthy and sustainable behaviour, reducing animal food sources and increasing the consumption of plant-based foods, such as whole grains, pulses, nuts, fruits, and vegetables. The food service sector, which comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools, public and private companies, the health sector, restaurants, and others, has a relevant role in promoting this change.
This Special Issue aims to promote the dissemination of current research in this field and innovative thinking on strategies to support behaviour change either in consumers or in food service stakeholders, aiming at complying with the sustainable development goals, to ensure a more healthy and more sustainable future.
In this Special Issue, original research articles and reviews are welcome. Research areas may include (but not limited to) the following:
- Innovative tools and strategies to change consumer food choices;
- Nudging strategies in food Service;
- Culinary techniques to improve acceptability of plant-based foods;
- New food-products for food Service;
- Food service interventions towards a more healthy and sustainable food offer.
We look forward to receiving your contributions.
Dr. Ada Margarida Correia Nunes Da Rocha
Prof. Dr. Cláudia Alexandra Colaço Lourenço Viegas
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- consumer behaviour
- food service
- plant-based foods
- food choice
- food consumption
- gastronomy
- menus
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