LEADER 04644nam 2201285z- 450 001 9910557344303321 005 20220111 035 $a(CKB)5400000000042448 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76807 035 $a(oapen)doab76807 035 $a(EXLCZ)995400000000042448 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aSustainable Food Consumption Practices: Insights into Consumer Experience 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 online resource (236 p.) 311 08$a3-0365-1553-4 311 08$a3-0365-1554-2 330 $aIn recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practices. 517 $aSustainable Food Consumption Practices 606 $aBusiness strategy$2bicssc 610 $aagriculture 610 $aalgae 610 $abeverages 610 $abio food 610 $aCaulerpa 610 $aclimate change 610 $aconsumer 610 $aconsumer attitudes 610 $aconsumer behavior 610 $aconsumer decision-making 610 $aconsumer demand 610 $aconsumers 610 $aconsumers' trust 610 $acountryside product 610 $acultural experience 610 $adietary behavior change 610 $adisability 610 $adiscrete choice experiment 610 $aecological alimentary products 610 $aeggs 610 $aemotional factors 610 $aempirical research 610 $aenvironment 610 $aextra virgin olive oil 610 $afarmers' market 610 $aflexitarian 610 $afood 610 $afood consumption 610 $afood-related lifestyles 610 $afresh-cut fruits 610 $agastronomy 610 $aglobal warming 610 $ahealth 610 $ahealth attribute 610 $ahealth concern 610 $ahealth consciousness 610 $alabeling system 610 $alivelihood 610 $alocal entrepreneurship 610 $alocal food 610 $alocal product 610 $ameat alternatives 610 $ameat avoidance 610 $ameat consumption 610 $ameatless diets 610 $aminimally processed food 610 $an/a 610 $anatural product 610 $aNCDs 610 $anutrition 610 $aorganic attributes 610 $aorganic consumer market 610 $aorganic food 610 $aPacific 610 $aplant protein 610 $aplant-based 610 $aproduct performance 610 $aRDI 610 $aregional products 610 $arelational capital 610 $arepurchase intention 610 $aresearch for development 610 $aRomania 610 $arural development 610 $asegmentation 610 $asocial and environmental sustainability 610 $asocial farming 610 $asubjective well-being 610 $asustainability 610 $asustainable 610 $asustainable agriculture 610 $asustainable diet 610 $asustainable food 610 $asymbolic systems 610 $atraditional product 610 $aurban person 610 $avegan 610 $avegetarian 615 7$aBusiness strategy 700 $aMigliore$b Giuseppina$4edt$01326447 702 $aMigliore$b Giuseppina$4oth 906 $aBOOK 912 $a9910557344303321 996 $aSustainable Food Consumption Practices: Insights into Consumer Experience$93037443 997 $aUNINA