Consumo alimentar sustentável

Neste documento (texto de apoio) considera-se o conceito de consumo alimentar sustentável, os determinantes do consumo alimentar sustentável, bem como os impactes das atividades do consumo alimentar no ambiente

Critérios de escolha alimentar : sabor dos alimentos

Neste documento (texto de apoio) considera-se a problemática do critério: sabor nas escolhas alimentares do consumidor

Sistema da cadeia agro-alimentar : variáveis não controláveis pelas empresas agro-alimentares

Neste documento (Texto de apoio) considera-se a problemática das políticas de preço e de distribuição alimentar. Este documento deve ser lido em sintonia com os Slides sobre o mesmo tema

Normas para a construção de um artigo científico

O presente documento visa ser um guia orientador da construção de artigos científicos, no contexto da unidade curricular (uc) Metodologia de Investigação, do curso de Mestrado em Ciências do Consumo Alimentar (MCCA). Pretende-se, deste modo, considerar a filosofia subjacente a este trabalho, tendo em conta a natureza do artigo, bem como abordar questões formais e sua extensão, formatação, acrescida da estrutura do mesmo

As principais motivações de turistas gastronómicos para o consumo de comida local em Portugal

Culinary tourism is becoming an emergent alternative to mass tourism. In the literature, different motivations have been recognized to affect the choice of tourists to experience local food. Taking this into consideration, the purpose of this study is to understand the motivational factors that lead to the consumption of local food and beverages in the geographical setting of Portugal. To test this, a modified version of Kim and Eves (2012) motivational scale was used. Data was collected via an online survey from domestic and international tourists who have been to Portugal in the past, and 190 responses were obtained, from which 162 were considered valid. The data were analysed using the statistical software IBM SPSS, and multivariate regression analysis was used to determine if the seven variables in question influenced the frequency of consumption of local gastronomy in Portugal. The results revealed that cultural experience, excitement, interpersonal relationships, sensory appeal, health concerns and prestige are all motivational factors that lead to the consumption of local food, while social and environmental sustainability is not found to motivate tourists. The present study has interesting implications for managers and marketers working within the food and tourism industry.O turismo culinário está a tornar-se uma alternativa emergente no turismo de massas. Na literatura, foram reconhecidas diferentes motivações que influenciam a escolha dos turistas a experimentar e provar a comida local. Tendo isto em consideração, este estudo propõe-se a compreender os fatores motivacionais que levam ao consumo de alimentos e bebidas locais no contexto geográfico de Portugal. Para testar isto, foi utilizada uma versão modificada da escala motivacional de Kim & Eves (2012). Os dados foram recolhidos através de um inquérito online administrado a turistas nacionais e internacionais que visitaram Portugal no passado, e foram obtidas 190 respostas, das quais 162 foram consideradas válidas. Os dados foram analisados utilizando o software estatístico IBM SPSS, e a análise de regressão multivariada foi utilizada para determinar se as sete variáveis em questão têm influência na frequência do consumo da gastronomia local em Portugal. Os resultados revelam que a experiência cultural, entusiasmo, relações interpessoais, apelo sensorial, preocupações de saúde e prestígio são fatores motivadores que levam ao consumo de alimentos locais, enquanto a sustentabilidade social e ambiental não é suportada como motivação para o consumo. O presente estudo tem implicações interessantes para os gestores e marketers que trabalham na indústria alimentar e turística.Mestrado em Gestã

Individual determinants of food choice in a new decade

Edição Especial de "Determinantes Individuais da Escolha Alimentar na Nova Década", com Editores de edições especiais: Luís Miguel Cunha e An Pinto de MouraIn recent decades, rapid changes in diets and lifestyles have occurred with industrialization, urbanization, economic development, and market globalization, with those drivers promoting the acculturation process of diet Westernization among other cultures/countries, namely toward upper-to middle-income developing economies, but also in populations having rich and deeply rooted culinary traditions, such as Japan or Southern European countries. Food consumption, in fact, has seen the rise of different and contrasting trends: globalization pushing towards a homogenization of tastes and a standardization of consumption models, and market niches emerging which are characterized by a greater sensitivity to quality, intended as organoleptic properties, healthiness, and respect for the natural and cultural environment of the production territories, and even pushing the boundaries for novel and alternative food/protein sources, with a strong view on sustainability. In the present moment, the world is experiencing great turmoil due to the worldwide pressures and tensions created by the COVID-19 pandemic that force consumers to change their habits and even re-shape the supply chain, creating a global change from farm to fork. Food choice is a complex behavior influenced by many interrelating factors, as consumers are faced with several factors every time decisions about food are made. These factors may be categorized as those related to food, the individual making the choice, and the external economic and social environment within which the choice is made. Within the limitations of dietary domains, the individual food choice is most often concerned with the more immediate aspects, such as sensory attributes, convenience, wellbeing, self-expression, variety, and monetary constraints, i.e., the cost of the product against the income, and sustainability. This Special Issue intends to be the union of multidisciplinary areas of knowledge, in order to understand the main individual food choice drivers, among consumers from different cultures, particularly under the scope of the current factors affecting the food system and shaping food choice during this decade. For this, the editors are looking for high-quality research and practical initiatives which investigate drivers of food choice.info:eu-repo/semantics/publishedVersio

Why consumers eat what they do: an approach to improve nutrition education and promote healthy eating

There is a general scientific agreement that diet and nutrition are important factors in the promotion and maintenance of good health throughout the entire life. It is currently estimated that an unhealthy diet and a sedentary life may be responsible for over 4 million deaths per year in Europe due to cardiovascular diseases. Although people seem to become aware of what healthy eating means, and healthy eating seems to be regarded positively in terms of benefits by general population this may not be translated into practice. Different studies have demonstrated that there is a low level of perceived need among European population to alter their eating habits for health reasons, mainly because people believe that their diets are already adequately healthy. The current article discusses the major barriers to the adoption of a healthy diet and the main factors that influence individual food choice. Different approaches and actions to be taken for modifying consumer’s food intake in the direction of healthy eating are discussed.info:eu-repo/semantics/publishedVersio

Understanding the role of printed media in the social amplification of food risk during the new Millennium

The aim of this exploratory study is to characterize the nature of the reporting of food-related hazards in cover news from the major daily Portuguese newspaper.info:eu-repo/semantics/publishedVersio

Networking and participatory research promoting quality of life and well-being in Portuguese-speaking African countries

Spread across the planet each human being, individually or in community, aspires for well-being and quality of life, according to the ideal of each one. However, we all believe that there are always ways to live better. For many people the measurement of a better life translates into the guarantee of social rights, the right to basic services, good land, seed and sufficient nutritious food for their community members. The Mechanism to Facilitate the Participation of Universities in the Food and Nutrition Security Council of the Community of Portuguese Speaking Countries is a cooperative academic network fomented by the Community of Portuguese Speaking Countries (CPLP) with support from the Food and Agriculture Organization of the United Nations. This mechanism works with teaching, research and extension in the CPLP Food and Nutrition Security Strategy. The pillars of CPLP Strategy are the strengthening of the governance of public policies on Food and Nutrition Security at all levels of government, social protection based on guaranteeing access to food and family farming with a strategy to increase the availability of good quality food, promoting social and environmental sustainability. CPLP University Mechanism has provided training processes for technicianswho work in public policies for Food and Nutrition Security and has contributed to the strengthening of postgraduate programs in Portuguese-speaking African countries. As consequence, it has favored participatory research and mixed methods as a theoretical methodological approach. Therefore, it seeks to focus on the territories of Food and Nutrition Security practices to transform reality, as recommended by CPLP Strategy, however, with the autonomous assumptions of the collaborative network. This chapter presents how local researchers perceive the results of a process of inducing an academic network to transform the local reality and promote Food and Nutrition Security in the context of the CPLP.info:eu-repo/semantics/publishedVersio