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In recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practices.

Business strategy --- gastronomy --- local food --- cultural experience --- social and environmental sustainability --- rural development --- food consumption --- organic consumer market --- emotional factors --- health consciousness --- consumers’ trust --- labeling system --- consumer behavior --- bio food --- urban person --- ecological alimentary products --- health --- consumers --- symbolic systems --- Romania --- natural product --- traditional product --- countryside product --- local product --- consumer attitudes --- meat consumption --- environment --- sustainability --- meatless diets --- meat avoidance --- dietary behavior change --- global warming --- climate change --- farmers’ market --- product performance --- relational capital --- repurchase intention --- subjective well-being --- social farming --- food --- agriculture --- consumer demand --- disability --- discrete choice experiment --- eggs --- sustainable agriculture --- local entrepreneurship --- regional products --- empirical research --- health concern --- sustainable food --- organic food --- extra virgin olive oil --- organic attributes --- health attribute --- sustainable diet --- algae --- Caulerpa --- research for development --- RDI --- livelihood --- Pacific --- nutrition --- NCDs --- beverages --- consumer --- food-related lifestyles --- segmentation --- minimally processed food --- fresh-cut fruits --- consumer decision-making --- plant-based --- sustainable --- meat alternatives --- plant protein --- flexitarian --- vegan --- vegetarian --- n/a --- consumers' trust --- farmers' market

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With the progress in nanotechnology and associated production methods, composite materials are becoming lighter, cheaper, more durable, and more versatile. At present, great progress has been made in the design, preparation, and characterization of composite materials, making them smarter and versatile. By creating new properties using suitable fillers and matrix, functional composites can meet the most challenging standards of users, especially in high-tech industries. Advanced composites reinforced by high-performance carbon fibers and nanofillers are popular in the automotive and aerospace industries thanks to their significant advantages, such as high specific strength to weight ratio and noncorrosion properties. In addition to the improvement of the mechanical performance, composite materials today are designed to provide new functions dealing with antibacterial, self-cleaning, self-healing, super-hard, and solar reflective properties for desired end-use applications. On the other hand, composite materials can contribute to mitigating environmental issues by providing renewable energy technologies in conjunction with multifunctional, lightweight energy storage systems with high performance and noncorrosive properties. They are also used to prepare a new generation of batteries and directly contribute to H2 production or CO2 reduction in fuels and chemicals. This Special Issue aims to collect articles reporting on recent developments dealing with preparative methods, design, properties, structure, and characterization methods as well as promising applications of multifunctional composites. It covers potential applications in various areas, such as anticorrosion, photocatalyst, absorbers, superhydrophobic, self-cleaning, antifouling/antibacterial, renewable energy, energy storage systems, construction, and electronics. The modeling and simulation of processes involving the design and preparation of functional and multifunctional composites as well as experimental studies involving these composites are all covered in this Special Issue.

History of engineering & technology --- CuO/ZnO --- photodegradation --- nanocomposite --- methylene blue --- sunlight --- photocatalyst --- dye degradation --- co-precipitation --- free vibration analysis --- doubly-curved shell and panel --- nano-composites --- functionally graded carbon nanotube-reinforced composite (FG-CNTRC) --- four-variable refined shell theory --- 3D printing --- FDM method --- bronze polylactic acid composite --- response surface method --- acrylic polyurethane coating --- nano-SiO2 --- mechanical properties --- weathering resistance --- poly (lactic acid) --- pulp fiber --- natural fiber reinforced composites --- epoxidized Tung oil --- carbon/carbon composites --- multi-phase coatings --- oxidation resistance --- thermal cycling --- 3D printed coating --- multi-material additive manufacturing --- environmental exposure --- ABS --- ASA --- composites --- chitosan–pectin --- adsorption --- polyelectrolyte complex --- covalent biopolymer framework --- strawberry --- edible coating --- cut fruits --- post-harvest --- storage --- quality --- milk composition --- multiphase polydisperse system --- near-infrared spectroscopy --- mid-infrared spectroscopy --- Raman spectroscopy --- milk optical and acoustical properties --- milk spectral analysis --- speed of sound --- attenuation --- ultrasonic techniques --- n/a --- annealing time --- crystallize process --- molecular dynamics --- NiAu alloy --- structure --- chitosan-pectin

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

In recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practices.

gastronomy --- local food --- cultural experience --- social and environmental sustainability --- rural development --- food consumption --- organic consumer market --- emotional factors --- health consciousness --- consumers’ trust --- labeling system --- consumer behavior --- bio food --- urban person --- ecological alimentary products --- health --- consumers --- symbolic systems --- Romania --- natural product --- traditional product --- countryside product --- local product --- consumer attitudes --- meat consumption --- environment --- sustainability --- meatless diets --- meat avoidance --- dietary behavior change --- global warming --- climate change --- farmers’ market --- product performance --- relational capital --- repurchase intention --- subjective well-being --- social farming --- food --- agriculture --- consumer demand --- disability --- discrete choice experiment --- eggs --- sustainable agriculture --- local entrepreneurship --- regional products --- empirical research --- health concern --- sustainable food --- organic food --- extra virgin olive oil --- organic attributes --- health attribute --- sustainable diet --- algae --- Caulerpa --- research for development --- RDI --- livelihood --- Pacific --- nutrition --- NCDs --- beverages --- consumer --- food-related lifestyles --- segmentation --- minimally processed food --- fresh-cut fruits --- consumer decision-making --- plant-based --- sustainable --- meat alternatives --- plant protein --- flexitarian --- vegan --- vegetarian --- n/a --- consumers' trust --- farmers' market