Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept.
This paper cautions that the adoption of electric vehicles with the aim of reducing greenhouse gas emissions must balance that beneficial effect against increased water consumption. It recommends battery electric vehicles charged by solar energy as the best solution.
Behavioral science approaches to promoting sustainable action have mainly focused on cognitive processes, whereas the role of emotions has received comparably little attention. However, emotions have a great but currently not fully exploited potential to contribute to a sustainable behavior change. In this perspective, we summarize recent research emphasizing the central and indispensable role of emotion in human thinking and judgment.
Transition towards more sustainable diets is imminent and marketers are looking for guidance on type of the advertising appeal that could effectively persuade consumers to buy products that could support this transition, such as hybrid products. While prior research has investigated the value of self-interest/-transcendent goal appeals and independent/interdependent self-construal, only a small number of studies have investigated these factors in combination.
Efficient resource management and the development of resilient societies begins with an accurate identification of strengths and weaknesses of systems involved. Conducting a holistic performance analysis considering multiple assessment criteria permits the detection of discrepancies hindering systems productivity. In this study, an integrative assessment tool, based on the analytical hierarchy process (AHP) and the energy, water, and food (EWF) nexus is used to design a decision-making scheme that guides policymakers in establishing national priorities and sectorial strategies.
Sustainability-oriented innovation (SOI) is receiving increased focus, as sustainability takes a more central role in business, development, and education arenas. SOI processes typically draw from design thinking toolkits, with a focus on the user's needs and experiences. While this is an effective way to ensure that the innovation process is grounded in real, definable needs, it's also limited in its ability to place the problem in a larger societal and systemic context. This can lead to a narrow or incomplete problem definition.
In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice motives could contribute to this understanding, especially as sustainability is a multi-faceted concept in which the different aspects can sometimes be conflicting.
In view of all kinds of sustainability concerns related to our current diet, it is essential to gain a good understanding of the sustainability motives consumers have for selecting their food. A comprehensive and validated scale to measure sustainability motives within the full range of food choice motives could contribute to this understanding, especially as sustainability is a multi-faceted concept in which the different aspects can sometimes be conflicting.
Monitoring the thermal comfort of building occupants is crucial for ensuring sustainable and efficient energy consumption in residential buildings. Existing studies have addressed the monitoring of thermal comfort through questionnaires and activities involving occupants. However, few studies have considered disabled people in the monitoring of thermal comfort, despite the potential for impairments to present thermal requirements that are significantly different from those of an occupant without a disability.
Aquatic foods are increasingly being recognized as having an important role to play in an environmentally sustainable and nutritionally sufficient food system. Proposals for increasing aquatic food production often center around species, environments, and ambitious hi-tech solutions that mainly will benefit the 16% of the global population living in high-income countries.
