Thematic area V: Sustainable Food for People: Acceptability, Inclusivity and Co-creation

Area coordinator: Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy) 

Moderators: Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy),  Paolo Corvo (University of Gastronomic Sciences of Pollenzo, Italy), Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy) 

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9.00 - 10.00 – Introduction and keynote speech

People and sustainable foods: acceptability, perceptions and attitudes as drivers of and barriers to consumption 

Sara R. Jaeger (Plant & Food Research, Auckland, New Zealand) 

 

10.00 - 12.25 – Perception and Acceptance of Sustainable Food 

Moderator: Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy) 

 

10.00-11.00 – Oral Presentations  

 

10.00 - 10.20 

Food neophobia limits acceptance of sustainable and healthy foods

John Prescott (TasteMatters Research & Consulting / University of Florence, Italy), Sara R. Jaeger (Plant & Food Research, New Zealand) 

 

10.20 - 10.40

Sustainability and novel foods: consumers’ attitude towards future foods

Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy) 

 

10.40 - 11.00

Healthy, tasty and sustainable tailor-made meal solutions for individuals suffering from taste and smell alterations: the role of sensory science  

Sara Spinelli (University of Florence, Italy), Caterina Dinnella (University of Florence, Italy), Erminio Monteleone (University of Florence, Italy)

 

11.00 - 11.15 – Coffee Break 

 

11.15 - 12.25 – Flash Presentations

 

Meat consumption and transition to more sustainable and healthy diet: factors affecting meat liking in a between and within gender study

Caterina Dinnella (University of Florence, Italy), Ada Braghieri (University of Basilicata, Potenza, Italy), Sara Spinelli (University of Florence, Italy), Erminio Monteleone, (University of Florence, Italy)

 

Preferences of microgreens in Italian ho.re.ca channel: explorative survey on perception and sensory attributes

Vittoria Pilone (University of Foggia, Italy)

 

Individual differences in processing visual food stimuli with diabetogenic and hypertensive characteristics

Riccardo Migliavada (University of Gastronomic Sciences of Pollenzo, Italy), Tommaso Ciorli (University  of Turin, Italy),  Andrea Devecchi (University of Gastronomic Sciences of Pollenzo, Italy), Maria Piochi (University of Gastronomic Sciences of Pollenzo, Italy), Marina Perino (University  of Turin, Italy), Lorenzo Pia (University  of Turin, Italy), Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy).

Cross-cultural differences in cross-modal interactions between sound and taste in recipes with different textures

Maria Piochi (University of Gastronomic Sciences of Pollenzo, Italy), Daniele Codognato (University of Gastronomic Sciences of Pollenzo, Italy),  Arman Onurcan (National Research University, Russia), Anna Shestakova (National Research University, Russia), Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy) 

 

A sensory-based approach to valorize local foods with experts and communities: the case study of polyfloral honey

Danny Cliceri (University of Trento/ Fondazione Edmund Mach, Italy), Leonardo Menghi (University of Trento, Italy / Fondazione Edmund Mach, Italy /  University of Southern Denmark, Denmark), Isabella Endrizzi (Fondazione Edmund Mach, Italy), Gian Luigi Marcazzan (CREA Research Centre for Viticulture and Enology, Italy), Flavia Gasperi (University of Trento, Italy / Fondazione Edmund Mach, Italy)

 

Sensomic approach for consumer preference and acceptance of food products

Fabrizio Cincotta (University of Messina, Italy), Antonella Verzera (University of Messina, Italy), Concetta Condurso (University of Messina, Italy), Maria Merlino (University of Messina, Italy)

 

Enhance the use of sustainable food packaging: the role of socio-demographic characteristics on consumer awareness of sustainability

Chiara Chirilli (University of Gastronomic Sciences of Pollenzo, Italy), Martina Molino (University of Gastronomic Sciences of Pollenzo, Italy), Luisa Torri (University of Gastronomic Sciences of Pollenzo, Italy)

 

Preliminary results of a consumer survey: are consumers ready for eggs and meat of Portuguese local poultry breeds?

Joana Nery (University of Turin, Italy), Virgínia Ribeiro (Amiba-Associação Do Minho Dos Criadores De Bovinos Da Raça Barrosã, Portugal), Ana Lourenço (University of Trás-os-Montes e Alto Douro / Laboratory for Animal and Veterinary Sciences - AL4AnimalS - Portugal), Rui Dantas (Amiba-Associação Do Minho Dos Criadores De Bovinos Da Raça Barrosã, Portugal), Nuno Vieira e Brito (CESPU - University Polytechnic Higher Education Cooperative, , Portugal), Valeria Zambotto (Insitute of Science of Food Production, National Research Council, Italy), Achille Schiavone (University of Turin, Italy)

 

Organic and biodynamic sustainable productions and effect on eligibility and peculiarity of a typical wine

Valentina Canuti (University of Florence, Italy) 

 

12.25 - 14.00 – Lunch break & Poster Session

 

14.00 - 15.15 – Panel: Social aspects of sustainable food production and access

Moderator: Paolo Corvo (University of Gastronomic Sciences of Pollenzo, Italy)

 

14.00 - 14.15

Food, sustainability and social change. Dubai between policies and mythopoesis

Marxiano Melotti (Niccolò Cusano University, Italy)

 

14.15 - 14.30

Food consumption practices towards digital society 

Piergiorgio Degli Esposti (University of Bologna, Italy) 

 

14.30 - 14.45

The role of food in achieving the Sustainable Development Goals

Carolina Facioni (Italian National Institute of Statistics, Italy)

 

14.45 - 15.00

Agro-food production and new post-global scenarios

Gabriele Di Francesco (D'Annunzio University of Chieti–Pescara, Italy)

 

15.00 - 15.15

The food in the future

Paolo Corvo (University of Gastronomic Sciences of Pollenzo, Italy)

 

15.15 - 16.00 – Panel: Greening Food Consumption/Production Paradigm: A Glaze on Practices and Values

Moderator: Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy)

 

15.15 - 15.20

Introduction 

Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy)

 

15.20 - 15.30

Sustainable eating in times of crisis: a longitudinal Study

Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy), Francesco Domenico d’Ovidio (University of Bari “Aldo Moro”, Italy), Helena Horská (Slovak University of Agriculture in Nitra, Slovakia)

 

15.30 - 15.40

Convivial foodscapes: From sustainability to conviviality in edible, food-related environments

Raul Matta (University of Göttingen, Germany)

 

15.40 - 15.50

Participatory Guarantee Systems (PGS): a tool to improve smallholders livelihoods 

Michele Maccari (University of Parma, Italy) 

 

15.50 - 16.00

The social production of green taste: introducing the concept of ex-bodiment and its potential in the design of sustainable food experiences

Claudia Squarzon (University of Copenhagen, Denmark) 

16.15 - 18:00 – Roundtable

Moderator: Maria Giovanna Onorati (University of Gastronomic Sciences of Pollenzo, Italy)