Sustainable food consumption is critical for addressing global environmental challenges and promoting health and ethical practices. Understanding what drives sustainable food choices among younger generations, particularly Generation Z, is essential for developing effective strategies to encourage sustainable consumption patterns. Using the Theory of Planned Behavior as the theoretical framework, this study aims to explore how the variables of the theory (personal attitude, subjective norms, and perceived behavioral control), along with consumer knowledge, trust, and health concerns, affect Generation Z’s intentions to buy sustainable food. The research was carried out in Poland via the online interview method (CAWI), with 438 users ranging between the ages 18 and 27. The results show that attitudes and knowledge are significant predictors of sustainable food consumption among Generation Z, while subjective norms, perceived behavioral control, health consciousness, and trust do not significantly affect purchase intentions. This research underscores the importance of educational campaigns and marketing strategies that enhance consumer knowledge and shape positive attitudes towards sustainable food. These insights offer valuable implications for policymakers, marketers, and educators aiming to encourage sustainable practices. Understanding the drivers of Generation Z’s sustainable food consumption behaviors can provide valuable insights for developing effective strategies to promote sustainable consumption patterns. This study adds to the body of knowledge on sustainable food consumption by highlighting the specific factors that drive Generation Z’s purchasing intentions.

The fruit processing industry generates enormous amounts of byproducts, which are primarily removed through landfill or incineration. However, these processes cause carbon dioxide and methane emissions and release dioxin into the environment. The management of fruit processing byproducts is important for reducing the amount of food waste that is sent to landfills and for developing strategies through the reuse of these products for valorization and economic added value. Fruit processing byproducts are rich sources of bioactive compounds and fermentable and nonfermentable sugars. Therefore, these materials are very attractive feedstocks for developing integrated multifeed biorefineries that coproduce a wide range of natural products and bioenergy. The studies presented here have shown sustainable strategies for managing fruit processing byproducts via a biorefinery approach to achieve full valorization via a circular economy. The full valorization project proposed five main phases, namely, pretreatment, extraction, dark or aerobic fermentation, anaerobic digestion, and post-treatment, as well as two additional pathways to generate additional bioelectricity. When choosing the appropriate directions for the presented concept, a technoeconomic analysis should be carried out, considering the type of biomass and its availability at the site of the biorefinery and throughout the year of production. Applying the proposed concept of biorefineries in closed-loop technology is a promising way to enhance economic efficiency and decrease environmental influence in accordance with sustainable development.

In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria.

The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy.

Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining consumer acceptance. In the literature on the subject, limited research has been done on the perception of meat in vitro across different societies; therefore, there is little knowledge of the possibility of its acceptance and the type of barriers it may encounter. The aim of this study was to assess the perception of meat produced from stem cells in vitro by Polish consumers. The study was voluntary and was conducted based on an internet survey addressed to people aged 12 to 60+. Convenience sampling of respondents was used. The research sample consisted of 424 respondents with a diversified sociodemographic profile. The results showed a diversified interest in meat produced from stem cells in vitro among Polish consumers. Many respondents were not able to clearly define their preferences for this type of product. Young people showed the greatest positive interest in innovative in vitro meat. The greatest concerns of consumers were related to the lack of knowledge about this type of food, the lack of its inherent naturalness and potential negative health effects.

The aim of the article was to assess Polish consumers’ attitudes towards insect-based products according to respondents’ gender, age, place of residence, level of education and material situation. The study used a quantitative approach based on data from an online survey conducted in 2023 with 631 Polish respondents. The survey included 15 variables measured on a five-point scale describing consumers' attitudes towards insect-based food. Descriptive statistics and exploratory factor analysis were used to identify the key components that define consumer attitudes and behaviours towards insect-based food. The results suggest that Polish consumers generally lack sufficient information on this category of products and are not inclined to spend time looking for it. Instead, they show a certain level of reluctance towards this type of food. Consumers do not perceive it as healthy, safe or nutritious. The research findings suggest that the adoption of insect-based food among Polish consumers may be problematic.