Cargando…

The Influence of Sustainability on Identities and Seafood Consumption: Implications for Food Systems Education for Generation Z

Seafood is a vital source of nutrition yet many consumers in the United States have been exposed to competing discourse about the industry’s environmental impacts, influencing consumption habits. Generation Z, a generational cohort whose members value the sustainability of their purchasing decisions...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gibson, Kristin E., Sanders, Catherine E., Byrd, Allison R., Lamm, Kevan W., Lamm, Alexa J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216946/ https://www.ncbi.nlm.nih.gov/pubmed/37238752 http://dx.doi.org/10.3390/foods12101933

Ejemplares similares

Teaching Systems-Thinking Concepts with Hypothetical Case Scenarios: An Exploration in Food-Systems Science Education
por: Sanders, Catherine E., et al.
Publicado: (2023)

A Needs Assessment to Inform Research and Outreach Efforts for Sustainable Agricultural Practices and Food Production in the Western United States
por: Lamm, Alexa J., et al.
Publicado: (2023)

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z
por: Forleo, Maria Bonaventura, et al.
Publicado: (2023)

Leadership development programming in higher education: an exploration of perceptions of transformational leadership across gender and role types
por: Lamm, Kevan W., et al.
Publicado: (2021)

Assessing Leadership Capacity in the Food System: The Issue Leadership Scale
por: Lamm, Kevan W.
Publicado: (2023)

Issue Leadership: Establishing a Domain for a Food Systems Leadership Model
por: Lamm, Kevan W.
Publicado: (2023)

The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach
por: Richter, Isabel G. M., et al.
Publicado: (2017)

Ecolabeled seafood and sustainable consumption in the Canadian context: issues and insights from a survey of seafood consumers
por: Winson, Anthony, et al.
Publicado: (2021)

Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia
por: Farmery, Anna K., et al.
Publicado: (2018)

Food for all: designing sustainable and secure future seafood systems
por: Farmery, A. K., et al.
Publicado: (2021)

Establishment of a seafood index to assess the seafood consumption in pregnant women
por: Markhus, Maria W., et al.
Publicado: (2013)

Critical issues facing the animal and food industry: a Delphi analysis
por: Lamm, Kevan W, et al.
Publicado: (2020)

Seafood Consumption and Components for Health
por: Hosomi, Ryota, et al.
Publicado: (2012)

Global seafood consumption footprint
por: Guillen, Jordi, et al.
Publicado: (2018)

Acetazolamide promotes decreased consumption of carbonated drinks and weight loss
por: Muñoz, William, et al.
Publicado: (2018)

The Contribution of Thai Fisheries to Sustainable Seafood Consumption: National Trends and Future Projections
por: Sampantamit, Tiptiwa, et al.
Publicado: (2021)

The interplay of social identity and norm psychology in the evolution of human groups
por: Kish Bar-On, Kati, et al.
Publicado: (2023)

Linking Production and Consumption: The Role for Fish and Seafood in a Healthy and Sustainable Australian Diet
por: Bogard, Jessica R., et al.
Publicado: (2019)

COVID-19, social identity, and socially responsible food consumption between generations
por: Leyva-Hernández, Sandra Nelly, et al.
Publicado: (2023)

Risks of consumption of contaminated seafood: the Quincy Bay case study.
por: Cooper, C B, et al.
Publicado: (1991)

Shifting focus: The impacts of sustainable seafood certification
por: van Putten, Ingrid, et al.
Publicado: (2020)

Leverage points in the financial sector for seafood sustainability
por: Jouffray, Jean-Baptiste, et al.
Publicado: (2019)

Risk – benefit perception and consumption of seafood in European consumers
por: Jacobs, Silke, et al.
Publicado: (2014)

Toward Sustainable Consumption Behavior in Online Education Industry: The Role of Consumer Value and Social Identity
por: Jiang, Songyu, et al.
Publicado: (2022)

Correction: Shifting focus: The impacts of sustainable seafood certification
por: van Putten, Ingrid, et al.
Publicado: (2020)

Seafood, wine, rice, vegetables, and other food items associated with mercury biomarkers among seafood and non-seafood consumers: NHANES 2011–2012
por: Wells, Ellen M., et al.
Publicado: (2020)

Food Sources and Expenditures for Seafood in the United States
por: Love, David C., et al.
Publicado: (2020)

A Global Estimate of Seafood Consumption by Coastal Indigenous Peoples
por: Cisneros-Montemayor, Andrés M., et al.
Publicado: (2016)

Encourage Sustainability by Giving Credit for Marine Protected Areas in Seafood Certification
por: Lester, Sarah E., et al.
Publicado: (2013)

Seafood label quality and mislabelling rates hamper consumer choices for sustainability in Australia
por: Cundy, Megan E., et al.
Publicado: (2023)

Casting a Wider Net: The Quest for Better Guidance on Seafood Consumption
por: Betts, Kellyn S.
Publicado: (2012)

Comparison of Seafood Consumption in a Group of Italian Mother-Child Pairs
por: Deroma, Laura, et al.
Publicado: (2013)

Transformation of arsenic species from seafood consumption during in vitro digestion
por: Liu, Bei, et al.
Publicado: (2023)

Quantifying the Seafood Consumption Patterns of Recreational Anglers in Charleston and Berkeley Counties, South Carolina
por: Perkinson, Matthew T., et al.
Publicado: (2016)

Cohesive Shred Gold
por: Lamm, E.
Publicado: (1867)

Central Persons in Sustainable (Food) Consumption
por: Zorell, Carolin V.
Publicado: (2022)

The socio-ecological resilience and sustainability implications of seafood supply chain disruption
por: Subramaniam, Roshni C., et al.
Publicado: (2023)

Ethical reflections on the COVID-19 pandemic in the global seafood industry: navigating diverse scales and contexts of marine values and identities
por: Lam, Mimi E.
Publicado: (2021)

To Eat or Not to Eat?—Food Safety Aspects of Essential Metals in Seafood
por: Lehel, József, et al.
Publicado: (2023)

Recognizing and Preventing Overexposure to Methylmercury from Fish and Seafood Consumption: Information for Physicians
por: Silbernagel, Susan M., et al.
Publicado: (2011)

Cannot write session to /tmp/vufind_sessions/sess_g5hnq0ooj2doh4vbhviti950pn