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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.

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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The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

Research & information: general --- Biology, life sciences --- Food & society --- fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern --- fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern

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This book presents different articles focused on the role of nutritional properties and/or health-related claims on choice preferences, choice behavior, healthy eating/healthy diet, and the willingness to pay for certain foods.

allergen --- n/a --- consumer home-test --- cereal grains --- non-communicable diseases --- health information --- trans-fatty acids --- health halo --- Aragón --- nutritional knowledge --- WTP --- Food Neophobia Scale (FNS) --- qualitative --- choice architecture --- plant extract --- organic consumer choices --- loglinear analysis --- exposure time --- purchase intentions --- food labelling --- functional ingredients --- greenhouse gas emissions --- non-communicable disease --- functional food --- food labels --- dietary fiber --- dining environment --- food choices --- changes in quality --- random forest --- local --- labeling --- segmentation --- cluster analysis --- nudging --- policy --- green tea --- United Kingdom --- health --- menu --- perceptions --- nutritional labels --- consumer research --- vitamins --- quantile regression --- nutritional claims --- information --- market success --- red wine --- qualified health claim --- alcohol content --- cross-cultural comparison --- health attitudes --- environmental information --- health consciousness --- nutrition claims --- health claim --- choice experiment --- organic dried strawberries --- emotional eating --- Brexit --- claim --- food choice --- pastries --- nutrition claim --- a discrete choice-based experiment --- trade-offs --- campus --- sustainability --- food neophobia --- nutrition --- lycopene --- nutrient labels --- yoghurt --- claims --- ultra-processed food products --- health claims --- willingness to pay --- changes in prices --- binary logistic regression --- new product development --- carrier foods --- consumer behavior --- college students --- focus groups --- clean labels --- consumer heterogeneity --- consumer --- organic --- consumer choice --- biscuits --- packaging --- label --- portion size --- older adult --- visual appraisal --- willingness to purchase --- experimental auction --- cancer --- consumer preferences --- Aragón