Knowledge, attitude and behaviours towards food sustainability in a group of Italian consumers. A cross-sectional study

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2024-04-04 DOI:10.1080/09637486.2024.2335524

Vincenza Gianfredi, Lorenzo Stacchini, Sofia Lotti, Iris Sarno, Francesco Sofi, Monica Dinu

引用次数: 0

Abstract

Sustainability is crucial for transforming the food system, addressing environmental and nutrition issues and depends on consumer perceptions and values. This cross-sectional study investigates the...

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一组意大利消费者对食品可持续性的认识、态度和行为。横断面研究

可持续性对于食品系统的转型、解决环境和营养问题至关重要，并取决于消费者的看法和价值观。这项横向研究调查了...

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.