Choose an application

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

food technology --- food quality --- food safety --- food service management --- traditional foods

Choose an application

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

The world is changing rapidly in the age beyond Coronavirus. The current period of deprivation and anxiety, together with the coming global economic crisis, will usher in new consumer attitudes and behaviors that will change the nature of today’s capitalism. There are signs today of a growing anti-consuming movement with five types of anti-consumerists: life simplifiers, degrowth activists, climate activists, food choosers, and conservation activists. Citizens will reexamine what they eat, how much they eat, and how all this is influenced by class issues and inequality. Consequently, the food supply chain network will have to change dramatically, adjusting to the new attitudes, perceptions and preferences of the consumers of a post-COVID-19 era. Innovation will play a vital role in modernizing the food supply chain to meet the new challenges of the upcoming global economy. The process “from farm to fork” as the holistic approach to the production and consumption of food will become a key factor for the sustainability and the progress of the food industry. This Special Issue is focused on 11 selected topics from different parts of the agrifood supply chain in view of the post-COVID-19 era expanding from innovative scientific insights and technological advances of natural resources, organic pollutants identification, new food product development, traceability, and packaging, chain management, to consumer’s attitudes, and eating motivations, aiming to tackle the foreseen changes of global economy.

Research & information: general --- Biology, life sciences --- Food & society --- food packaging --- plastic --- recycling --- knowledge --- impact --- questionnaire survey --- traditional foods --- consumer trust --- confidence and satisfaction --- post COVID-19 period --- postprandial bioactivity --- bioactive compounds --- metabolic biomarkers --- functional cookies --- olive paste --- edible insects --- sustainability --- information --- traceability --- package information --- product information --- quality information --- process information --- personal information --- post-COVID-19 era --- agri-food supply chain --- environment --- NbSs --- eco-innovation --- constructed wetlands --- post-COVID-19 --- edible films --- whey protein isolate --- essential oils --- rosemary --- ginger --- lamb minced meat --- mechanical properties --- microbiology --- passive sampling --- marine aquaculture --- organic pollutants --- solid-phase extraction --- omega-3 fatty acids --- bakery snacks --- sensory evaluation --- in vitro nutritional functionality --- antithrombotic --- anti-inflammatory --- pork meat --- market research --- open innovation --- sustainable supply chain management --- measurement instrument --- critical factors --- practices --- performance --- Greece --- food packaging --- plastic --- recycling --- knowledge --- impact --- questionnaire survey --- traditional foods --- consumer trust --- confidence and satisfaction --- post COVID-19 period --- postprandial bioactivity --- bioactive compounds --- metabolic biomarkers --- functional cookies --- olive paste --- edible insects --- sustainability --- information --- traceability --- package information --- product information --- quality information --- process information --- personal information --- post-COVID-19 era --- agri-food supply chain --- environment --- NbSs --- eco-innovation --- constructed wetlands --- post-COVID-19 --- edible films --- whey protein isolate --- essential oils --- rosemary --- ginger --- lamb minced meat --- mechanical properties --- microbiology --- passive sampling --- marine aquaculture --- organic pollutants --- solid-phase extraction --- omega-3 fatty acids --- bakery snacks --- sensory evaluation --- in vitro nutritional functionality --- antithrombotic --- anti-inflammatory --- pork meat --- market research --- open innovation --- sustainable supply chain management --- measurement instrument --- critical factors --- practices --- performance --- Greece

Choose an application

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

The world is changing rapidly in the age beyond Coronavirus. The current period of deprivation and anxiety, together with the coming global economic crisis, will usher in new consumer attitudes and behaviors that will change the nature of today’s capitalism. There are signs today of a growing anti-consuming movement with five types of anti-consumerists: life simplifiers, degrowth activists, climate activists, food choosers, and conservation activists. Citizens will reexamine what they eat, how much they eat, and how all this is influenced by class issues and inequality. Consequently, the food supply chain network will have to change dramatically, adjusting to the new attitudes, perceptions and preferences of the consumers of a post-COVID-19 era. Innovation will play a vital role in modernizing the food supply chain to meet the new challenges of the upcoming global economy. The process “from farm to fork” as the holistic approach to the production and consumption of food will become a key factor for the sustainability and the progress of the food industry. This Special Issue is focused on 11 selected topics from different parts of the agrifood supply chain in view of the post-COVID-19 era expanding from innovative scientific insights and technological advances of natural resources, organic pollutants identification, new food product development, traceability, and packaging, chain management, to consumer’s attitudes, and eating motivations, aiming to tackle the foreseen changes of global economy.

Research & information: general --- Biology, life sciences --- Food & society --- food packaging --- plastic --- recycling --- knowledge --- impact --- questionnaire survey --- traditional foods --- consumer trust --- confidence and satisfaction --- post COVID-19 period --- postprandial bioactivity --- bioactive compounds --- metabolic biomarkers --- functional cookies --- olive paste --- edible insects --- sustainability --- information --- traceability --- package information --- product information --- quality information --- process information --- personal information --- post-COVID-19 era --- agri-food supply chain --- environment --- NbSs --- eco-innovation --- constructed wetlands --- post-COVID-19 --- edible films --- whey protein isolate --- essential oils --- rosemary --- ginger --- lamb minced meat --- mechanical properties --- microbiology --- passive sampling --- marine aquaculture --- organic pollutants --- solid-phase extraction --- omega-3 fatty acids --- bakery snacks --- sensory evaluation --- in vitro nutritional functionality --- antithrombotic --- anti-inflammatory --- pork meat --- market research --- open innovation --- sustainable supply chain management --- measurement instrument --- critical factors --- practices --- performance --- Greece --- n/a