Results 51 to 60 of about 47,826 (222)
GastronomyA 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
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 +5 more
wiley +1 more source
International Journal of Food ScienceIn emergency and disaster situations, access to nutritionally adequate, shelf-stable, and acceptable food products becomes a critical public health priority.
Tuğçe Boğa +4 more
doaj +1 more source
GastronomyThis 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 +2 more
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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 +1 more
wiley +1 more source
GastronomyThe 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 +1 more
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 +3 more
wiley +1 more source
GastronomyMany consumers today pursue health goals to adopt healthier behaviors, and interest in promoting healthy eating habits in gastronomy is growing. Empirical evidence demonstrates that sensory cues (e.g., food color, food shapes, and background music ...
Kosuke Motoki, Jaewoo Park, Taku Togawa
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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 +6 more
wiley +1 more source
A Sensor-Enabled Smart Tray for Understanding Consumer Eating Behavior in a Restaurant
GastronomyThis preliminary study explores the use of a smart tray prototype equipped with a weight sensor to analyze consumer eating behavior in real-life conditions.
Benjamin Baugier +9 more
doaj +1 more source