Ciências da Vida | Capítulos/artigos em livros internacionais / Book chapters/papers in international books
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Browsing Ciências da Vida | Capítulos/artigos em livros internacionais / Book chapters/papers in international books by Sustainable Development Goals (SDG) "12:Produção e Consumo Sustentáveis"
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- Conflicting demands of agricultural production and environmental conservation: consumers’ perception of the quality and safety of foodPublication . Cunha, Luís Miguel; Moura, Ana Pinto deConsumer studies in industrialised countries document widespread concern about and distrust on food products and on production methods in the agriculture and in the food industry. These attitudes tend to be reinforced by the absence of face to face contact between buyers and sellers during the process of food selection, leaving the burden of assessing product quality entirely in consumers hands. Both sociological and psychological studies indicate that shopping under these circumstances is a stressful activity, while the lack of trust in agricultural and industrial methods of production and food quality gives rise to feelings of uncertainty and insecurity. In this context, consumers perceive organic products as one way to reduce this anxiety. For this reason, consumer’ behaviour related to organic foods will be examined in some detail in this paper. This work draws a direct confrontation between the European policy and legislation regarding agricultural production and environmental protection related to organic products, and the way consumer’s perceive organic product quality and safety.
- Consumer’s valuation and quality perception of kid’s meat from traditional “Cabrito da Gralheira”: protected geographical indicationPublication . Ribeiro, António Lopes; Moura, Ana Pinto de; Cunha, Luís MiguelDuring the last years, there has been an increased interest in traditional food products (TFP), which are linked to a place or region of origin. Two main drivers may explain this trend: the increasing policy support, particularly within the European Union (EU), and the consumer demand for TFP.
- Designing and development of food structure with high acceptance based on the consumer perceptionPublication . Isaías, Ricardo; Frias, Ana; Rocha, Célia; Moura, Ana Pinto de; Cunha, Luís Miguel
- Determinantes do consumo alimentar sustentável: caso dos produtos oriundos do modo de produção biológicoPublication . Moura, Ana Pinto de; Cunha, Luís MiguelO presente trabalho encontra se estruturado do seguinte modo. Numa primeira parte será analisado o comportamento do consumidor em relação aos bens agro alimentares, considerando as suas reacções antes e durante um período de crise alimentar. Subsequentemente, será abordado o conceito de consumo sustentável e, em particular, do consumo alimentar sustentável, avaliando, para o efeito, os principais determinantes associados à compra/consumo de produtos oriundos do modo de produção biológico.
- Evaluation of consumers’ acceptance of bread supplemented with insect proteinPublication . Ribeiro, José Carlos; Soares, Alexandra; Moura, Ana Pinto de; Cunha, Luís Miguel
- Increasing pulse consumption to improve human health and food security and to mitigate climate changePublication . Oliveira, B.; Moura, Ana Pinto de; Cunha, Luís MiguelHuman food security requires both the production of sufficient quantities of high-quality protein and dietary change. This is particularly relevant given the present concurrence of rising human population, climate change and changing consumption habits. Pulses are recognized as being readily available sources of protein, complex carbohydrates, fibres, vitamins and minerals. Additionally, pulses, as well as other legumes, have the exceptional capacity of significantly increasing soil fertility, yields of companion or subsequent crops, biodiversity, environmental protection and climate change mitigation. Despite this, the use of pulses for food purposes is low in Western Europe, where pulses are mainly used for feed. This chapter reviews some of the environmental, nutritional and health benefits of pulses, and presents the main results of a campaign developed in a food service setting as an example of ways to increase the amount of pulse consumption. Results show a high acceptability of pulse consumption, whenever food services present alternatives to meat protein based on pulse protein.
- Le comportement d’achat du consommateur portugais à l’égard des promotions des ventes en grande surface : cas de la grande distribution dans la région de Porto-PortugalPublication . Moura, Ana Pinto deCette étude s'inscrit dans un courant de recherche dont l'objectif est d'expliquer le comportement d'achat du consommateur à l'égard des promotions.
- Perceived importance of fish sustainability: the impact of consumers’ benefits and risk perception regarding farmed and wild fish consumptionPublication . Moura, Ana Pinto de; Cunha, Luís Miguel; Bacelar, Margarida; Lima, Rui CostaThe aim of this research is to explore the concept of sustainability as new paradigm regarding fish consumption by comparing Portuguese consumers' views about the benefits and risks regarding wild and farmed fish consumption.
- Reducing food waste in the food service sector as a way to promote public health and environmental sustainabilityPublication . Oliveira, Beatriz; Moura, Ana Pinto de; Cunha, Luís MiguelThe global food system makes a significant contribution to climate change, affecting greenhouse gas emissions and other major environmental impacts, along the entire food chain. The present study evaluated the determinants and the consequences of food waste at the food service sector, while considering potential solutions. It takes into account the fact that reducing food waste is an important part of the effort to attain environmental goals and to promote public health.
- Rerouting food waste for climate change adaptation: the paths of researchPublication . Nogueira, Anne; Alves, Fátima; Fernandes, Ana PaulaIn a context of climate change where, on the one hand, large amounts of food are lost or wasted and on the other hand climate refugees are victims of food insecurity, there has been a growing interest in food waste and in research into reducing food loss. In order to identify research trends and gaps in this area, we have conducted a systematic review in this field adopting a methodology based on the use of selected key words and temporal boundaries from 2008 to 2021. The results extracted were divided in two categories: raw material and food security. The results are discussed under the following perspectives: geographic distribution of author’s institution, subject categories, and author keywords. Based on research topics found and researchers’ suggestions, actual and predictable trends on food waste management were identified for food waste as a raw material and for food security. It is found that Food Loss and Waste (FLW) fields of research interest have been: (1) food waste as a source of raw materials to produce biofuels and biomaterials; and (2) food waste upcycling for human consumption as a solution to food insecurity.