The social act of eating together has been influenced and mediated by technologies in
recent decades. This phenomenon has been investigated in different academic fields, but …

Food waste has increased significantly and become a global issue amidst a growing
concern regarding famine in several countries. Food sharing constitutes the solution to the …

Purpose This study aims to explore the phenomenon of visceral food pleasure, described as
a unitary experience that, after an initial sense of pleasure and relief generated by the …

This research focuses on a specific technique aimed at reducing household food waste:
food upcycling, or the practice of creatively preparing new dishes (eg, French toast) using …

Gastronomy industry is very suitable for social entrepreneurship applications and global
pioneers like Anthony Myint, David Hertz, Manu Buffara, Massimo Bottura and Ayşe …

One of the factors influencing consumer food choices is food neophobia (FN), described as
a reluctance to try novel or unknown food products. The aim of the study was to determine …

Destinations are constantly searching for ways to improve tourists' dining experiences.
However, the impact of dining styles on tourists' social and wellness needs has received …

This research analyzes world-renowned chefs' fight against food waste as a manifestation of
care, and aims to contribute to the understanding of food well-being (FWB). A qualitative …

The relationship between young generations (Millennials and Gen Z), luxury, and food is a
current and complex subject. Millennials and Gen Z are the first digital native generations to …

This research offers a novel perspective on encouraging healthier food choices through a
community-wide approach. Using five co-design workshops with consumers and …