Results 41 to 50 of about 2,110 (161)

Harnessing the nutritional potential of Cape wild edible plants: Insights, gaps and priorities

PLANTS, PEOPLE, PLANET, EarlyView.
Wild edible plants hold significant potential to strengthen food systems by enhancing nutrition, dietary diversity, climate resilience, sustainability and deeper connection of people to their food. In this study, we conducted a systematic literature review to identify knowledge gaps and assess the nutritional contributions of selected wild edible ...
Nicola Kühn, Loubie Rusch, Michelle Delport, Frances Storey, Emma van der Meulen, Laura Pereira   +5 more
wiley   +1 more source

What If Cooking Isn't Chemistry? Examining the Good and the Harm in Metaphorical Connections Between Science and Everyday Activities

Science Education, EarlyView.
ABSTRACT This theoretical paper examines why we make claims like “cooking is chemistry,” what these claims mean, and what good or harm they accomplish. We make three interrelated arguments: First, the relationship between scientific and everyday practices is more complicated and less obvious than is often claimed; second, educators and scientists link ...
Noah Weeth Feinstein, Ryan L. Stowe
wiley   +1 more source

Development and Characterization of High-Nutrient Biscuits for Disaster Situations Targeting At-Risk Groups

International Journal of Food Science
In emergency and disaster situations, access to nutritionally adequate, shelf-stable, and acceptable food products becomes a critical public health priority.
Tuğçe Boğa, Kübra Topaloğlu Günan, Seda Çakmak Kavsara, Didem Berber, Özlem Aktürk Gümüşay   +4 more
doaj   +1 more source

Revealing Hidden Impact: Social and Solidarity Economy Enterprise Networks and Sustainable Development in Developing Countries

Sustainable Development, EarlyView.
ABSTRACT The Social and Solidarity Economy (SSE) offers strong potential for sustainable development in low‐income regions, yet its enterprises often operate with scarce resources, weak monitoring systems, and limited visibility. These constraints hinder both their capacity to demonstrate contributions to sustainable development (SD) and their own ...
Maria‐del‐Mar Magallón, Josune Sáenz   +1 more
wiley   +1 more source

Sustainable Cuisines and Taste Across Space and Time: Lessons from the Past and Promises for the Future

Gastronomy
A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems
Susanne Højlund, Ole G. Mouritsen
doaj   +1 more source

From Intention to Practice in Hotel Food Sustainability: A Behavioural Analysis in Central Portugal

Sustainable Development, EarlyView.
ABSTRACT This study examines the commitment of hotel Food and Beverage (F&B) departments in Central Portugal to sustainable food practices from a behavioural perspective. We develop and test the Commitment Analysis of Sustainable Hotel Food Practices model, which integrates cognitive (knowledge), affective and attitudinal determinants and links them to
João Tomaz, Jakson Renner Rodrigues Soares, Xosé M. Santos, Javier Luis Fernández‐Fernández   +3 more
wiley   +1 more source

Planting Seeds of Change in Foodstyles: Growing Brand Strategies to Foster Plant-Based Alternatives Through Online Platforms

Gastronomy
This article delves into the landscape of the plant-based food industry, exploring innovative market entry strategies and their interplay with the evolving food market and shifting consumer preferences and lifestyles. Adopting a multidimensional approach,
Gino Gabriel Bonetti, Chelsea van Hooven, Maria Giovanna Onorati   +2 more
doaj   +1 more source

Olive Oil Tourism as a Tool for Sustainable Development: Evidence From Consumer Motivations and Perceptions

Sustainable Development, EarlyView.
ABSTRACT This study examines olive oil tourism as an experiential form of cultural tourism that enhances extra virgin olive oil (EVOO), olive‐growing heritage, and rural territories. Adopting a demand‐side perspective, it investigates consumers' awareness, motivations, and behavioral intentions related to oleotourism activities. An online survey of 511
Caterina Sciortino, Filippo Sgroi, Vito Domenico Sciancalepore, Giusi Giamporcaro, Carmelo Maria Moscato, Vincenzo Ferrantelli, Federico Modica   +6 more
wiley   +1 more source

Unveiling the Essence of Gastronomy: A Data-Driven Exploration of Culinary Expertise in the Nordic Region

Gastronomy
The science of gastronomy is a context-sensitive and qualitative application of human knowledge. While qualitative content analysis is a widely recognized research method, it is time-consuming, and its results heavily depend on the analyst’s expertise ...
Cheryl Marie Cordeiro, Nataliya Berbyuk Lindström   +1 more
doaj   +1 more source

Pathways for Value Chains to Strengthen Sustainable Development in Mountain Regions: A European Cross‐Case Analysis Based on Stakeholders' Perceptions

Sustainable Development, EarlyView.
ABSTRACT Mountain areas are hotspots of high natural and cultural value, but they face sustainability challenges. This research offers a quantitative cross‐case analysis of 21 case studies from mountain regions across 14 European countries, examining how local stakeholders perceive the contribution of mountain value chains to sustainable development ...
María Mar Delgado‐Serrano, Macario Rodríguez‐Entrena, Anastasio J. Villanueva   +2 more
wiley   +1 more source