Healthy & Sustainable Diet

“MoreMedDiet. More on the Adoption of a Healthy Mediterranean Diet”. PRIMA Call 2022- Topic 2.3.1. (RIA) “Enabling the transition to healthy and sustainable dietary behaviour”. (Role: Project member), 2023-2025

“NudIFood. Using Healthy and Sustainable Nudge to Improve University Students’ Food Choices” (Principal Investigator) – University-funded project; 2021-2022.
Provide effective intervention (nudging) to be tested and used in the university canteen to promote health and a sustainable diet in an online pre-ordering app/website context.  Partners involved: University of Parma (Italy), Maastricht University (the Netherlands), Cornell University (US), Technical Universität München (Germany)

Reference list:

• Franchini, C., Biasini, B., Sogari, G. et al. (2024). Adherence to the Mediterranean Diet and its association with sustainable dietary behaviors, sociodemographic factors, and lifestyle: a cross-sectional study in US University students. Nutr J 23, 56 (2024). https://doi.org/10.1186/s12937-024-00962-0
• Andreani, G., Sogari, G., Wongprawmas, R., Menozzi, D., & Mora, C. (2023). Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food. International Journal of Gastronomy and Food Science, 33, 100774. doi.org/10.1016/j.ijgfs.2023.100774
• Wongprawmas, R., Andreani, G., Franchini, C., Biasini, B., Rosi, A., Dolgopolova, I., Roosen, J., Menozzi, D., Gómez, M. I., Scazzina, F., Mora, C., & Sogari, G. (2023). Nudging Italian university students towards healthy and sustainable food choices: An online experiment. Food Quality and Preference, 111, Article 104971. https://doi.org/10.1016/j.foodqual.2023.10497
• Sogari, G., Pucci, T., Caputo, V., and Van Loo, E.J. (2023). The Theory of Planned Behaviour and healthy diet: examining the mediating effect of traditional food. Food Quality and Preference 104, 104709 https://doi.org/10.1016/j.foodqual.2022.104709
• Pucci, T., Casprini, E., Sogari, G. and Zanni, L. (2021). Exploring the attitude towards the adoption of a sustainable diet: a cross-country comparison, British Food Journal, Vol. 124 No. 13, pp. 290-304. https://doi.org/10.1108/BFJ-04-2021-0426
• Toti, E.; Sogari, G.; Raguzzini, A.; Massaro, L.; Peluso, I. Is Nut Consumption Related to a Sustainable Diet? A Pilot Study on Italian Male Consumers. (2021) Sustainability, 13, 12292. https://doi.org/10.3390/su132112292
• Wongprawmas, R.; Mora, C.; Pellegrini, N.; Guiné, R.P.F.; Carini, E.; Sogari, G.; Vittadini, E. (2021). Food Choice Determinants and Perceptions of a Healthy Diet among Italian Consumers. Foods, 10, 318. https://doi.org/10.3390/foods10020318
• Menozzi D., Sogari G., Mora C. (2017). Understanding and modelling vegetables consumption among young adults. LWT- Food Science and Technology, Volume 85, Part B, November 2017, Pages 327-333. https://doi.org/10.1016/j.lwt.2017.02.002
• Menozzi D., Sogari G., Mora C. (2015). Explaining Vegetable Consumption among Young Adults: An Application of the Theory of Planned Behaviour. Nutrients 09/2015; 7(9):7633-7650.  https://doi.org/10.3390/nu7095357