While the ethnic food market has become increasingly important in Italy, the effects of the hybridization of consumption patterns have been slowed by a consolidated culinary tradition. This study investigates the relationships among ethnic food consumption, food neophobia, and openness to different cultures with sociodemographic characteristics. A sample of 1317 Italian consumers responded to an online survey. The sociodemographic profile of the neophobic consumer appears to substantially differ from that of the consumer with an attitude of openness. Neophobic respondents are males, are older than 55 years of age, are less educated, have children, are retired, have difficulty meeting their financial responsibilities, and do not eat ethnic food. Respondents who are more open to different cultures are young adults, are highly educated, have no children, are employed, and are consumers of ethnic food. The relationship between food neophobia and openness to different cultures is confirmed to be the relationship between these variables and ethnic food consumption. The measurement of these characteristics could serve as a crucial indicator for analyzing the willingness to accept elements of novelty in an increasingly multicultural society. Additionally, consumers with the neophobic trait and who are less open to different cultures might have a less varied diet that is essential to good health.

A high incidence of foodborne diseases occurs in the home setting because consumers adopt inappropriate preparation, consumption, and storage procedures. The present study applies an ethnographic approach to identify inadequate practices that could increase the incidence of foodborne diseases. Techniques related to the ethnographic approach were used: participant observation, kitchens mapping, collection of photographic material, and informal interviews in natural settings. A sample of 14 families was involved through the snowball sampling technique. This study identifies habitual practices and routine behaviour as the main risk factors. The inadequacies most frequently encountered related to the microbiological risks are incorrect handwashing, the presence in the kitchen spaces of objects unrelated to food preparation, the improper use of dishcloths and sponges, the inappropriate washing of utensils and food, the incorrect storage of food in the fridge, and the presence of children and pets without an adequate administration of the spaces. The practices that can expose consumers to chemical risk include food preservation through unsuitable containers/materials, food overcooking, and detergents contamination. The data underline the need to implement communicative and training interventions that give precise and targeted indications about correct safety practices in the home setting.

Several factors drive consumer behavior in buying meat, particularly rabbit meat. The consumption of rabbits has decreased in Europe, and the main causes of this trend are an increasing association with the perception of rabbits as pets, consumers’ changes in lifestyle, and eating habits. Additionally, increasing attention is paid to ethical issues regarding animal welfare. Investigating consumers’ knowledge, perceptions, and concerns about rabbit meat production and consumption are crucial for improving market strategies. This study investigated consumers’ perspectives of rabbit meat to provide useful information to producers for promoting this sector to consumers. A mixed-methods research design was applied. Qualitative data were collected through four focus group discussions involving 32 consumers and quantitative data through a semi-structured questionnaire administered nationally and completed by 1001 consumers. The limited use of antibiotics in inbreeding and the absence of animal suffering are factors that most influence consumers’ willingness to purchase rabbit meat. Rural/domestic farms were recognized as places where animal welfare measures can be applied and have a positive influence not only on organoleptic quality but also on ethical value and food safety. The cage was perceived as unsuitable for rabbit growth and was oriented to a process of fattening based on industrial feed and antibiotics. Respondents sought information on rabbit farming during purchase, and the label was the most used tool. The rabbit meat production sector should consider these results to meet consumers’ demands and raise awareness among operators on the use of animal welfare-based farming systems, helping to build a more positive image of the rabbit meat industry.

Traceability is a cornerstone of sustainable honey production and consumption. Honey fraud and a lack of traceability have been recently highlighted by the European Commission. Innovative systems aimed at guaranteeing food safety ’from farm to fork’ and improved controls are highly recommended. Within the framework of the BPRACTICES project, part of the European Union’s Horizon 2020 research and innovation program, and the ERA-Net SusAn initiative—focused on Sustainable Animal Production Systems—an advanced traceability system has been developed. This system utilizes QR code and radio-frequency identification (RFID) technology, along with a user-friendly web application, to facilitate direct interactions between producers and consumers. Despite existing research, studies on the information needs of Italian consumers regarding honey and its traceability remain limited. Understanding these needs is vital for creating effective communication strategies that enhance consumer satisfaction and trust. This study aims to identify the needs of Italian consumers’ honey during the purchasing and consumption decisions. To explore consumer perceptions, behaviors, expectations, and needs regarding honey, we employed diverse social research methodologies, including a quantitative online survey, paper-and-pencil interviews, and focus groups. The results of this study indicate a robust demand for more information on honey’s origin, production processes, and beekeeping practices, aligning with the recent EU Directive 2024/1438, which mandates clear labeling. Italian consumers would be willing to pay a premium for honey that offers detailed information about production practices and transparency. The positive reception of QR code technology by consumers suggests a growing openness to digital tools that enhance transparency and access to information. Ultimately, this research emphasizes the need for the beekeeping sector to adopt sustainable practices, improve traceability systems, and actively engage with consumers to foster trust and ensure long-term viability in the honey market. By addressing these information needs, the sector can align itself with increasing consumer demand for quality, sustainability, and transparency.