The Sustainable Food Choice

Valentina Carfora, PhD, is a Professor of Social Psychology at the Catholic University of the Sacred Heart. Her research primarily focuses on applied social psychology, health psychology, and consumer psychology. She investigates the psychological mechanisms underlying behavior change, with a particular emphasis on the effects of persuasive communication—such as message framing and digital tailored interventions—on promoting sustainable and health-oriented behaviors. These include increased fruit and vegetable consumption, reduced meat intake, the incorporation of novel foods, organic and locally sourced food choices, sustainable fashion consumption, and regular physical activity.

• Part 1: Holistic perspectives in sustainable food consumption1. Interdisciplinary Trends in the Promotion of Sustainable Food Choices2. A Trans-Disciplinary Approach to the Assessment of Sustainable Food ConsumptionPart 2: The Psychological Science Behind Consumer Food Choice3. The Social Psychology of Eating4. Individual Differences in Healthy and Sustainable Food Choices5. Political Ideology and Sustainable Eating: The Role of Values, Disgust Sensitivity, and Food Neophobia6. The role of implicit attitudes and automatic processes in sustainable food choices7. Feeling sustainability: The role of emotions in pro-environmental food choice8. Food choices and religion: The case of the United Arab Emirates9. Food waste (un)sustainability: A social-psychological perspective10. Acceptance of novel food and the role of psychological food involvement11. Psychological factors affecting the consumption intention for 3d bioprinted meat: A neural network-based decision support system analysisPart 3: Promoting Sustainable Food Choices at the Individual Level12. Mindfulness, mindful eating, and sustainable diets13. Self-Regulation as a Strategy for Reducing Meat Consumption14. Framing Messages for Promoting Sustainable Food Choices15. Smartphone interventions to promote sustainable food choicesPart 4: Population-level Strategies16. Population-level interventions for sustainable food consumption17. The impact of Front-of-package Labeling on Sustainable Food Choices18. The role of sustainable production attributes and certification in determining consumer choices19. Promoting sustainable food choices in settings through choice architecture interventionsPart 5: Scaling up: Strategic approaches to sustainable food systems and local food policies20. Deconstructing Perceptions on Mediterranean Diet with Q-methodology: Myth vs. Truths21. Measuring the Adherence to the Mediterranean Diet in Adult Population22. Sustainable consumption patterns within consumers’ Food Coops23. The Sustainability in Urban Food Policy