The Sustainable Food Choice: An Interdisciplinary Approach to Consumer Food Behaviour explores the intricate relationship between individual preferences, societal norms, and global challenges in the pursuit of sustainable eating habits. Featuring contributions from experts across various fields, the book delves into the nutritional, social, and psychological foundations of food choices, the influence of technology and innovation, and the role of policy in guiding consumer behavior. Through comprehensive analysis and case studies, it offers a roadmap for promoting environmentally friendly and health-conscious food consumption patterns.
The book is structured into three sections, with each part focusing on unique aspects of sustainable eating. Highlights include chapters on psychological predictors of food choices, the impact of political attitudes, mindfulness in eating, front-of-package labeling, and smartphone interventions. It provides a holistic understanding of how science, mindfulness, and technology can be leveraged to encourage sustainable food choices.
Edited by:
Valentina Carfora PhD (Catholic University of the Sacred Heart Milan Italy)
Imprint: Academic Press Inc
Country of Publication: United States [Currently unable to ship to USA: see Shipping Info]
Dimensions:
Height: 235mm,
Width: 191mm,
Weight: 450g
ISBN: 9780443331404
ISBN 10: 0443331405
Pages: 400
Publication Date: 16 June 2025
Audience:
Professional and scholarly
,
Undergraduate
Format: Paperback
Publisher's Status: Active
Part 1: Holistic perspectives in sustainable food consumption 1. Interdisciplinary Trends in the Promotion of Sustainable Food Choices 2. A Trans-Disciplinary Approach to the Assessment of Sustainable Food Consumption Part 2: The Psychological Science Behind Consumer Food Choice 3. The Social Psychology of Eating 4. Individual Differences in Healthy and Sustainable Food Choices 5. Political Ideology and Sustainable Eating: The Role of Values, Disgust Sensitivity, and Food Neophobia 6. The role of implicit attitudes and automatic processes in sustainable food choices 7. Feeling sustainability: The role of emotions in pro-environmental food choice 8. Food choices and religion: The case of the United Arab Emirates 9. Food waste (un)sustainability: A social-psychological perspective 10. Acceptance of novel food and the role of psychological food involvement 11. Psychological factors affecting the consumption intention for 3d bioprinted meat: A neural network-based decision support system analysis Part 3: Promoting Sustainable Food Choices at the Individual Level 12. Mindfulness, mindful eating, and sustainable diets 13. Self-Regulation as a Strategy for Reducing Meat Consumption 14. Framing Messages for Promoting Sustainable Food Choices 15. Smartphone interventions to promote sustainable food choices Part 4: Population-level Strategies 16. Population-level interventions for sustainable food consumption 17. The impact of Front-of-package Labeling on Sustainable Food Choices 18. The role of sustainable production attributes and certification in determining consumer choices 19. Promoting sustainable food choices in settings through choice architecture interventions Part 5: Scaling up: Strategic approaches to sustainable food systems and local food policies 20. Deconstructing Perceptions on Mediterranean Diet with Q-methodology: Myth vs. Truths 21. Measuring the Adherence to the Mediterranean Diet in Adult Population 22. Sustainable consumption patterns within consumers’ Food Coops 23. The Sustainability in Urban Food Policy
Valentina Carfora, PhD, is a Professor of Social Psychology at the Catholic University of the Sacred Heart. Her research primarily focuses on applied social psychology, health psychology, and consumer psychology. She investigates the psychological mechanisms underlying behavior change, with a particular emphasis on the effects of persuasive communication—such as message framing and digital tailored interventions—on promoting sustainable and health-oriented behaviors. These include increased fruit and vegetable consumption, reduced meat intake, the incorporation of novel foods, organic and locally sourced food choices, sustainable fashion consumption, and regular physical activity.
