Packaging is a leading factor determining the total environmental effect of food products. This study investigated consumers’ awareness, behavior and expectations in relation to the environmental sustainability aspects of food packaging. Using an online survey, responses from 646 participants were collected. The effect of socio-demographic characteristics on all variable responses was explored by ANOVA models and t-tests. Participants were segmented according to a visual approach based on a principal component analysis applied on the consumers’ behavioral data. Gender, age, and education level affected consumer awareness, behavior and expectations differently. Four groups of consumers were distinguished on the grounds of their behavior in relation to food packaging: (1) More sustainable—packaging-role-oriented; (2) More sustainable—packaging minimizers; (3) Less sustainable; and (4) Medium sustainable. The most sustainable groups were mainly composed of females, while less sustainable consumers were mainly the youngest. The four groups differed in terms of expectations for sustainability-related information that can be communicated through food labels. In conclusion, this work provided new knowledge that is useful to understand the factors that influence consumer behavior and to promote the consumers’ packaging-related sustainability choices through food packaging.

With average food demand on the rise and increasing pressure on sustainability, it is essential to outline the cultural framework in which food systems are evolving, with the goal of studying solutions that target concrete actions and achieve communicable and more transparent results for the market and consumers. The objective was to analyze indicators, methods, and good practices, highlighting their positive aspects, criticalities, and possible gaps, for monitoring the impact the food system has on the environment, economy, and society from a circular economy perspective. A review of scientific literature was conducted to define the framework for implementing a circular economy in the food sector. The nations most involved in circular economy research with a focus on the food system were mapped, and circular strategies and indicators were classified according to the three different scales of implementation to which they apply: micro, meso, and macro. The literature review showed that most indicators focus on material flows and end-of-life strategies, without focusing on nutrient circularity in food systems and the circular bio-economy. This work suggests a potential and original framework for analyzing food and agriculture systems that can provide a holistic assessment of the impacts, actions, and outcomes achieved by these systems.

Biobased and biodegradable polymeric materials are a sustainable alternative to the conventional plastics used in food packaging. This study investigated the possible effect of biobased cling films derived from renewable and circular and sustainable sources on key cheese sensory parameters (appearance and odor) able to influence consumer acceptance or rejection of a food product over time. For this purpose, a semi-hard cheese was selected as food model and stored for 14 days at 5 °C wrapped with five cling films: two bio-plastic materials from renewable circular and sustainable sources (R-BP1 and R-BP2), one bio-plastic film from a non-renewable source (NR-BP), and two conventional cling films (LDPE and PVC). Three analytical approaches (image analysis, electronic nose, and sensory test) were applied to evaluate the variation and the acceptability in terms of appearance and odor of the cheese. In preserving cheese color, the R-BP1 and RBP2 films were comparable to LDPE film, while NR-BP film was comparable to PVC film. In terms of odor preservation, R-BP2 film was comparable to LDPE and PVC. The consumer test showed that appearance and odor scores were higher for cheeses stored in R-BP1 and R-BP2 films than NR-BP film. Moreover, in terms of odor, R-BP1 film performed better than conventional films. This study shows how biodegradable cling films from renewable circular and sustainable resources could have comparable performance to conventional plastics (LDPE and PVC) used in the food sector.

Cover crops and mulches are widely used techniques for limiting weeds and pests’ effects on crops. This study compared six practices over two growing seasons in two organic farms in Cuneo province, North-West Italy: two bio-based biodegradable mulch sheets (BM01 and BM02), dead mulch (hazelnut shells), living mulch (Trifolium repens L.), mechanical control, and an untreated control. Spring crops included Lactuca sativa L. var. capitata, Allium cepa L. cv. ‘Tropea’, and Brassica oleracea L. var. italica, while autumn crops were Lactuca sativa L. var. capitata, Allium fistulosum L., and Brassica oleracea L. var. italica. Weed infestation was evaluated through density (n/m²), biomass (g/m²), and diversity (Shannon Index), alongside crop yield and quality. Biodegradable mulch sheets provided the greatest weed suppression, followed by hazelnut shells, while living mulch and untreated control showed the highest weed pressure. Crop yield varied significantly among practices and species: BM01 and BM02 resulted in the highest yields, while living mulch consistently produced the lowest. Lettuce displayed the best quality across both farms, whereas onion quality varied by site. The highest quality scores were observed under biodegradable mulches and mechanical control, while living mulch and untreated control yielded the poorest results. Overall, biodegradable mulches emerged as the most effective balance between weed suppression, crop yield, and quality in organic systems.

Background: Food systems strongly affect human and environmental health. Across Europe, they often generate negative public health and environmental outcomes and contribute to inequalities in access to healthy, sustainable food. Addressing these challenges requires understanding the complex dynamics of the interaction of individual behavior within food systems, which involves a combination of internal mechanisms and external influences. Objective: This study, part of the FEAST project (Food Systems That Support Transitions to Healthy and Sustainable Diets), aims to increase understanding of how micro-, meso-, and macro-level factors shape Europeans’ food preferences, purchasing, and consumption behaviors. It also explores differences across European regions and population subgroups. Methods: A cross-sectional survey was conducted among 27,000 adults in 27 European countries across the 5 FEAST food regions (Anglo-Saxon, Central European, Scandinavian, Southern European, and Eastern European). In addition to the vulnerable groups (older adults; low-income or low-education people and those with health or disability conditions; families with minors, women, gender-diverse people, etc) that could be captured in the main survey, an additional sample of 400 vulnerable individuals from the Down syndrome (DS) community (including carers of people with DS) was expected to be involved in 5 European countries (Ireland, Italy, Portugal, Romania, and Scotland). To achieve the target of 1000 participants per country, the general population was recruited through a market-insights platform with extensive European coverage. Individuals with DS and their caregivers were recruited through national DS associations. Data were collected using an 88-item questionnaire covering dietary patterns, food-purchasing behavior, drivers and barriers to healthy and sustainable eating, perceived dietary sustainability, opinions on food policy options, and sociodemographic characteristics. The same questionnaire was administered to caregivers, whereas individuals with DS completed an adapted version addressing eating habits, food appearance, and food neophobia in an accessible format. Statistical analyses are being conducted to identify determinants of healthy and sustainable diets. Results: A total of 27,417 questionnaires were collected from the general population across 27 countries, together with 82 questionnaires from people with DS and 242 from caregivers. Expected findings will describe Europeans’ food consumption habits, preferences, and purchasing behaviors, including those of vulnerable groups, and assess their alignment with planetary health diet principles. The study will also identify key barriers and facilitators to adopting healthier and more sustainable diets, as well as sources of nutritional information and attitudes toward food-related policies. Conclusions: The findings will support our understanding of individual dietary habits and the development of multilevel strategies to promote healthier and more sustainable diets in these population subgroups across Europe. They will also provide insights into interactions between consumers and the food system, highlighting barriers and facilitators that influence dietary choices.