WP 7.1Spoke 07

Understanding determinants and factors underlying food-related consumer behaviour

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  3. WP 7.1

The research team of Work Package 7.1 is committed to revealing which economic aspects influence food management and choice, focusing on consumer behaviour, their perceived value of food, and businesses’ decision-making procedures and practices.

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.

Task and deliverables

Task 7.1.1.

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.

Task 7.1.2.

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.

Task 7.1.3.

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.

Task 7.1.4.

Aims to understand nutritional constraints towards healthy and sustainable diets.

Task 7.1.5.

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.

Milestones

M7.1.1.1.

Economic and legal determinants and preliminary list of potential economic interventions to promote healthy and sustainable diets (M8)

M7.1.2.1.

Social determinants and preliminary list of potential social and cultural interventions to promote a shift towards healthy and sustainable diets (M8)

M7.1.3.1.

Psychological and psychosocial internal regulatory factors and preliminary list of psychological and psychosocial interventions (M8)

M7.1.4.2.

Nutritional determinants and preliminary list of potential interventions aimed to stimulate change in nutritional patterns (M8)

M7.1.5.1.

Consumer’s profiles defined (M16)