The central theme of this work revolves around some initiatives carried out by the UNESCO
Creative Cities of Gastronomy and is framed within the debate about the relationships …

Food made with upcycled ingredients has received considerable attention in very recent
years as a result of the need to both reduce waste and increase food nutritional properties …

This paper analyzes differences in consumers perception of organic wine and purchasing
intentions in traditional/old world wine regions (TPC) compared to new world wine regions …

Consumers' perception of the region of origin represents a critical issue for building a
valuable and sustainable business in the wine sector. The aim of this study is to investigate …

We are entering a new, unprecedented global economic and social era following the COVID-
19 pandemic, in which there will be opportunities and threats for the goods and services …

Food waste reduction has taken a remarkable place in the objectives of the United Nations'
Sustainable Development Goals and it has been considered a relevant topic by scholars …

Traditional foods (TFs) have a significant impact on the society and the economy of the
areas where they are produced. The COVID-19 crisis, with the restrictions on daily living, is …

Purpose The study aims to provide important insights into environmental attributes that are
relevant to consumer's choices in purchasing canned tuna fish, and how much these …

This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding
if functional eggs were of interest to Italian consumers, and analyzing which characteristics …

Consumers' constant search for high-quality and safe products, with the least possible
preservatives and additives, as well as extended shelf life, has led industries to research …