The modulation of sustainability knowledge and impulsivity traits on the consumption of foods of animal and plant origin in Italy and Turkey.

ABSTRACT: Given the environmental challenge we face globally, a transition to sustainable diets seems essential. However, the cognitive aspects underlying sustainable food consumption have received little attention to date. The aims of this cross-cultural study were: (1) to explore how impulsivity traits and individuals' knowledge of food environmental impact influence their frequency of consumption of animal- and plant-based foods; (2) to understand the modulation of individual characteristics (i.e. generation, sex, BMI, and sustainability knowledge). An online survey investigating impulsivity traits, sustainability knowledge and ratings of diverse food items was designed and administered to respondents from Italy (N = 992) and Turkey (N = 896). Results showed that Turkish respondents were higher i

SUBMITTER: Migliavada R 

PROVIDER: S-EPMC9681846 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature