Special Issue "New Insights into Food Consumption and Sustainable Development"
Deadline for manuscript submissions: 31 January 2024 | Viewed by 2995
Interests: consumer science; sustainability; diet; food chemistry; food processing; sensory evaluation
The food system is the foundation of human survival and is closely related to life, production, and ecology. As the challenges facing the food system become more unfamiliar, complex, and diversified, especially in terms of more diverse consumer needs and diet structures, food system reform and food safety should be expanded from a single focus on food supply security to a multi-dimensional goal that also considers nutrition, health, environmental sustainability, and social equity.
In recent years, the global food system has come under increasing pressure due to climate change, changing diets, and increasing demands on limited resources from a growing global population. As these threats continue to evolve, topics related to sustainable and responsible consumption have received high attention from scholars at home and abroad. Consumer aspirations are also changing, with consumers demanding safe, nutritious, healthy, environmentally friendly, and socially equitable food.
Sustainable transformation of the food system is one of the core issues of global sustainable development. The UN believes there is an urgent need to address the massive global food loss and waste observed, highlighting the hidden risks of climate change, agricultural sustainability, human livelihoods, and food supplies. The 2030 Agenda for Sustainable Development sets a global target to reduce food loss and waste.
While all stakeholders across the food supply chain could potentially contribute to sustainable food systems, consumers play a pivotal role. Therefore, it is important to understand how food choice motives of consumers and consumer behaviour contribute to sustainable food consumption and the achievement of sustainable development goals. This Special Issue invites researchers to share their work in the form of a major research article or literature review. Researchers are welcome to provide new insights, data, and perspectives on food systems, consumption, and the sustainable development goals, particularly sustainable development goal 12.
Dr. Maria Dermiki
Dr. Francesco Noci
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- sustainable consumption and production
- sustainable development goals
- food choice motives
- food waste
- sustainable diets
- circular economy
- consumer behaviour
- claims and labelling