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Sustainability
Special Issues
Food Provision, Food Choice and Sustainability
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Food Provision, Food Choice and Sustainability

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 6416

Special Issue Editors

Prof. Dr. Fiona Pelly

E-Mail Website
Guest Editor
School of Health and Behavioural Sciences, University of the Sunshine Coast, Queensland, Australia
Interests: nutrition; food knowledge; food choice; dietary intake; eating behaviours; food provision; food environment; sports nutrition
Special Issues, Collections and Topics in MDPI journals
Dr. Sarah Burkhart

E-Mail Website
Guest Editor
School of Health and Behavioral Sciences; Australian Centre for Pacific Islands Research, University of the Sunshine Coast, Queensland, Australia
Interests: food provision and nutrition education in Pacific Island school settings; determinants of food security in the Pacific Islands, with a focus on food environments and consumer behaviour/food choice; incorporation and teaching of sustainability and sustainable food systems in Nutrition and Dietetics curricula

Special Issue Information

Dear Colleagues,

There are many contemporary challenges with the sustainable production, provision, and consumption of food on a global scale. The advent of COVID-19 has also created new challenges and opportunities in relation to providing a safe and sustainable food supply. This Special Issue covers all aspects of contemporary food provision across the food system, from the individual through to population level, in a variety of settings.  This includes food production, availability, and the individual selection of foods, eating behaviors and the impact on dietary quality and health, through to the broader impact of larger scale catering, food procurement, food safety, and wastage.

We invite submissions that feature stakeholder perspective or influence on sustainable food provision or food choice (for example: consumers, retailers, the food industry and caterers), the role of sustainable practices and policy on food provision and food choice, the influence of food and beverage industry and use of new technologies that promote and ensure safe and sustainable food provision. Studies will be considered for inclusion if they cover these topic areas, and are original research studies using quantitative or qualitative methods, or systematic or scoping review articles. All papers should follow standard reporting guidelines appropriate to the methodology (Authors can access reporting guidelines via the equator network https://www.equator-network.org/)

Prof. Fiona Pelly
Dr. Sarah Burkhart
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

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

  • food provision
  • food choice
  • food selection
  • food system
  • food environment
  • diet quality
  • eating behaviors
  • determinants of eating
  • nutrition
  • food production
  • food waste
  • food availability
  • procurement
  • catering

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Published Papers (2 papers)

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Research

13 pages, 650 KiB  
Article
Perceptions of the Impact of COVID-19 Countermeasures on Safe Foodservice Provision at International Sporting Competitions: A Qualitative Study
by Angela C. Dufour, Fiona E. Pelly, Judith Tweedie and Hattie Wright
Sustainability 2023, 15(1), 576; https://doi.org/10.3390/su15010576 - 29 Dec 2022
Cited by 4 | Viewed by 2019
Abstract
Over the past 2 years, the SARS-CoV-2 (COVID-19) pandemic has had a pronounced impact on the foodservice sector, including compliance to new food provision guidelines. International sporting events’ over-crowded communal eating areas are considered to be high-risk areas for contracting infectious disease. The [...] Read more.
Over the past 2 years, the SARS-CoV-2 (COVID-19) pandemic has had a pronounced impact on the foodservice sector, including compliance to new food provision guidelines. International sporting events’ over-crowded communal eating areas are considered to be high-risk areas for contracting infectious disease. The purpose of this study was to explore the perceptions, level of preparedness and perceived challenges of key stakeholders when providing food at major athletic competition events during a global pandemic. A qualitative methodology was employed using semi-structure interviews and data was analyzed using interpretive phenomenology. Inductive thematic analysis identified six major themes of COVID-19′s impact on foodservice systems. Adapting foodservice models to pandemic planning is pre-determined and dictated by settings and environments. There were common heightened concerns over sustainability practices, increase in waste management, costs and negative impact on social dining experience, which were all perceived to be impacted by the changes relevant to COVID-19. There was a renewed attention to improving food safety and quality control measures. The outcomes of this study suggest that International organizing committees of major competitions must now be tasked with updated guidelines, including supporting adequate budgets and communication, if stakeholders are to adapt their operations to control the spread of viruses, such as COVID-19, within all foodservice operations at major competitions. Attention should be directed to determine whether food provision changes continue to be recommended and how this will impact foodservice delivery, sustainability and the social dining experience at future sporting events. Full article
(This article belongs to the Special Issue Food Provision, Food Choice and Sustainability)
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21 pages, 787 KiB  
Article
What Are People Willing to Pay for Social Sustainability? A Choice Experiment among Dutch Consumers
by Fenna Arnoldussen, Mark J. Koetse, Sander M. de Bruyn and Onno Kuik
Sustainability 2022, 14(21), 14299; https://doi.org/10.3390/su142114299 - 1 Nov 2022
Cited by 4 | Viewed by 3570
Abstract
A relatively large number of studies has shown that consumers are willing to pay more for products that are certified as being environmentally or socially responsible, but most of these studies focus on the willingness to pay (WTP) for environmental benefits, while insights [...] Read more.
A relatively large number of studies has shown that consumers are willing to pay more for products that are certified as being environmentally or socially responsible, but most of these studies focus on the willingness to pay (WTP) for environmental benefits, while insights into the WTP for social benefits are limited. More research in this area will shed light on consumer choices and help policymakers to better direct the food industry toward social sustainability. In this paper, we carry out a Discrete Choice Experiment among Dutch consumers to measure consumer WTP for five social sustainability benefits; (1) no child labor; (2) liveable wage and safe working environment; (3) project for the education of workers; (4) equal wages for men and women; and (5) freedom to join a trade union. The novelty of our research in comparison with previous studies is that we aim to differentiate the WTP for various social standards instead of estimating an overall WTP for fair-trade labels. In addition to average price premiums per social standard, our latent class models also give insight into heterogeneity in WTP, or more specifically, stated price premiums by different groups (or market segments) in society. The results suggest that substantial price premiums for social sustainability benefits may exist, which currently are not reflected in food prices. Including price premiums for market products that fully incorporate societal costs of those products, so-called true prices or shadow prices, will decrease consumer demand for less-sustainable products and will lead to a fairer and more sustainable economic system. Our results also show that the price premiums may vary substantially between the various categories of social sustainability benefits and across products and market segments. Further research on assessing the motivations behind consumer choices for more-sustainable products is crucial here, especially for campaigns aimed at enhancing their market shares. Full article
(This article belongs to the Special Issue Food Provision, Food Choice and Sustainability)
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