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In this research area we investigate the psychosocial (cognitive, emotional, motivational) factors involved in sustainable eating and how communication can be effectively framed to promote sustainable eating.
Research group
Valentina Carfora, Patrizia Catellani
On Going Projects
OnFoods (2023-2025) - Research and innovation network for sustainable food and nutrition
Our activities as part of the project are developing along three main lines:
- understanding consumer perceptions of novel foods using new genome technologies (NGTs);
- evaluating the effectiveness of different communication strategies to promote safe food preparation and storage behavior (food safety behavior) among young adults;
- promoting the intention to consume innovative plant-based foods by communicating messages.
Funding: PNRR (2023-2025)
Be Change (2021-2023) - Behavioural Change: Perspectives to stabilise virtuous behaviour towards sustainability
In this project we investigate the psychosocial factors involves in consumers' purchasing of local food. We also assess how communication promoting local food purchasing can be tailored on the basis of consumers' psychosocial characteristics.
Funding: Catholic University of Milan – Line D32 2020
Completed Projects
Sustainable Fish Eating
In this study, we examined the effectiveness of messages promoting sustainable seafood choices
Framing Communication on the Mediterranean Diet
This study aims at identifying predictive models of adherence to the Mediterranean Diet and of effective communication to promote such adherence