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oapen-20.500.12657-582072022-09-16T03:13:29Z Chapter An analysis of the transaction towards sustainable food consumption practises during the Italian lockdown for SARS-CoV-2: the experience of the Lombardy region D’Addario, Marco Labra, Massimo Mari, Silvia Matacena, Raffaele Zenga, Mariangela Food sustainable consumption Lockdown SARS-CoV-2 bic Book Industry Communication::J Society & social sciences::JH Sociology & anthropology::JHB Sociology::JHBC Social research & statistics This paper intends to investigate the behaviours adopted during this lockdown period due to SARS-CoV-2, in which most individuals have found themselves forced to carry out their daily lives within domestic boundaries, and compare them with previously practiced food-related habits. The aim is to understand whether strategies of buying, preparing and consuming food have changed with respect to established habits of 'ordinary' periods, and how these choices are linked to the psychological and emotional wellbeing/feeling experienced by individuals, to the physiological well-being of individuals and to social, environmental and economic sustainability. The analysis is based on the survey carried out by the Department of Psychology in collaboration with the interdepartmental center BEST4Food of Milano-Bicocca university. 2022-09-15T20:05:15Z 2022-09-15T20:05:15Z 2021 chapter ONIX_20220915_9788855183048_3 2704-5846 9788855183048 https://library.oapen.org/handle/20.500.12657/58207 eng Proceedings e report application/pdf Attribution 4.0 International 978-88-5518-304-8_24.pdf https://books.fupress.com/doi/capitoli/978-88-5518-304-8_24 Firenze University Press 10.36253/978-88-5518-304-8.24 10.36253/978-88-5518-304-8.24 bf65d21a-78e5-4ba2-983a-dbfa90962870 9788855183048 127 6 Florence open access
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This paper intends to investigate the behaviours adopted during this lockdown period due to SARS-CoV-2, in which most individuals have found themselves forced to carry out their daily lives within domestic boundaries, and compare them with previously practiced food-related habits. The aim is to understand whether strategies of buying, preparing and consuming food have changed with respect to established habits of 'ordinary' periods, and how these choices are linked to the psychological and emotional wellbeing/feeling experienced by individuals, to the physiological well-being of individuals and to social, environmental and economic sustainability. The analysis is based on the survey carried out by the Department of Psychology in collaboration with the interdepartmental center BEST4Food of Milano-Bicocca university.
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