Background: The understanding of consumers' behaviours is crucial for developing strategies and educational interventions necessary to transition towards more sustainable diets at the individual and population level. In this regard, social-psychological models can be effective in identifying and understanding the role of the cognitive constructs behind the consumers’ behaviour. Scope and approach: The present systematic review is aimed at identifying the main drivers and barriers towards the adoption of sustainable dietary behaviours in adult populations. Sixty-seven papers were analysed by applying at least one of the following three theoretical approaches: the Theory of Reasoned Action, the Theory of Planned Behaviour, and the Social Cognitive Theory. Key findings and conclusions: Most of the studies were conducted in industrialised countries and, with one exception, only one among health, environmental, socio-economic and qualitative dietary dimensions was considered in each study. The adoption (or the intention to adopt) a healthy or a low-fat diet was the most analysed. A multitude of significant predictors of intention and behaviour was found. The most recurrent predictors were attitude for intention and intention for behaviour. Social-psychological models can be relevant when applied to dietary behaviour contexts, but present limits in explaining behaviour when prospective and more objective tools to assess food consumption (e.g., food diaries and/or food frequency questionnaires) are used. By identifying the drivers of consumers’ behavioural changes, the collected results may support policy makers in providing recommendations and defining primary prevention interventions which enhance consumer awareness and engagement towards more sustainable dietary habits.

Understanding, promoting and predicting sustainable diets: A systematic review / Biasini, B.; Rosi, A.; Giopp, F.; Turgut, R.; Scazzina, F.; Menozzi, D.. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 111(2021), pp. 191-207. [10.1016/j.tifs.2021.02.062]

Understanding, promoting and predicting sustainable diets: A systematic review

Biasini B.;Rosi A.;Giopp F.;Scazzina F.;Menozzi D.
2021

Abstract

Background: The understanding of consumers' behaviours is crucial for developing strategies and educational interventions necessary to transition towards more sustainable diets at the individual and population level. In this regard, social-psychological models can be effective in identifying and understanding the role of the cognitive constructs behind the consumers’ behaviour. Scope and approach: The present systematic review is aimed at identifying the main drivers and barriers towards the adoption of sustainable dietary behaviours in adult populations. Sixty-seven papers were analysed by applying at least one of the following three theoretical approaches: the Theory of Reasoned Action, the Theory of Planned Behaviour, and the Social Cognitive Theory. Key findings and conclusions: Most of the studies were conducted in industrialised countries and, with one exception, only one among health, environmental, socio-economic and qualitative dietary dimensions was considered in each study. The adoption (or the intention to adopt) a healthy or a low-fat diet was the most analysed. A multitude of significant predictors of intention and behaviour was found. The most recurrent predictors were attitude for intention and intention for behaviour. Social-psychological models can be relevant when applied to dietary behaviour contexts, but present limits in explaining behaviour when prospective and more objective tools to assess food consumption (e.g., food diaries and/or food frequency questionnaires) are used. By identifying the drivers of consumers’ behavioural changes, the collected results may support policy makers in providing recommendations and defining primary prevention interventions which enhance consumer awareness and engagement towards more sustainable dietary habits.
Understanding, promoting and predicting sustainable diets: A systematic review / Biasini, B.; Rosi, A.; Giopp, F.; Turgut, R.; Scazzina, F.; Menozzi, D.. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 111(2021), pp. 191-207. [10.1016/j.tifs.2021.02.062]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2902418
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