Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Spoke 07
The WP’s goal is to understand the current nutritional challenges towards adopting sustainable and healthy diets, widen knowledge of how social and cultural circumstances affect dietary choices, including beliefs and injunctive and subjective norms, and create behavioural models to profile and evaluate consumer decisions.
Within this purpose, WP 7.1 will explore psychological factors relevant to health, positive clinical psychology and psychosomatics influencing eating behaviours to broaden current evidence and intervention options, reduce eating disorders like food neophobia, and promote well-being.
In order to understand the nutritional constraints towards healthy and sustainable diets, WP 7.1 researchers will also produce a database of environmental and nutritional assessments of national food supply and consumption patterns. They will elaborate on an acceptable dietary model with a low ecological impact.
A methodology for identifying consumer profiles and developing behavioural models are also among the final tasks of the Work Package, aimed at predicting the choices of food consumers and explaining the mechanisms of change which facilitate the adoption of healthy and sustainable diets and consumption patterns.
Unveils the economic determinants of food choice and management focusing both on consumers’ behaviour - also considering the perceived value of food - and on companies’ practices and decision processes.
Aims to widen current knowledge to grasp how dietary choices are affected by social and cultural elements including believes and norms, such as injunctive and subjective norms.
This task will also unveil psychological factors pertaining to health, positive, clinical psychology and psychosomatics affecting eating behaviours to broaden the current evidence and the intervention options to reduce eating related disorders (e.g., food neophobias) and promote wellbeing.
Aims to understand nutritional constraints towards healthy and sustainable diets.
Building on Tasks 7.1.1. to 7.1.4. this Task will develop behavioural models to profile and predict consumer’s choices explaining the mechanisms of change facilitating the adoption of healthy and sustainable diets and consumption patterns.
Economic and legal determinants and preliminary list of potential economic interventions to promote healthy and sustainable diets (M8)
Social determinants and preliminary list of potential social and cultural interventions to promote a shift towards healthy and sustainable diets (M8)
Psychological and psychosocial internal regulatory factors and preliminary list of psychological and psychosocial interventions (M8)
Nutritional determinants and preliminary list of potential interventions aimed to stimulate change in nutritional patterns (M8)
Consumer’s profiles defined (M16)
The need for a uniform definition and food waste at international and national level
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Spoke 07Understanding determinants and factors underlying food-related consumer behaviour
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Spoke 07Food law and eco-friendlier and sustainable consumer behaviors in buying or eating foods
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Spoke 07Multiple determinants to responsible consumption and production of food - a human right approach
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Spoke 07The human and environmental sustainability of food geographical indications
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Spoke 07Identification of innovative strategies for reducing the waste of seafood products
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Spoke 07Socio-cultural representations of nature and crisis through food
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Spoke 07Modelling healthy and sustainable diets by considering nutritional constraints
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Spoke 07How to assess the sustainability of food companies
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Spoke 07Sustainability, safety and security in food law, consumer and comparative law
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Spoke 07Translating istat multipurpose survey into a systemic nutrition survey
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Spoke 07
