Food Science and Technology
Differences in perspectives on sustainability attributes of dietary protein sources between reduced animal-based dieters and nondieters
O. Tompa, A. Kiss, et al.
This study, conducted by Orsolya Tompa, Anna Kiss, Zoltán Lakner, Brigitta Unger-Plasek, and Ágoston Temesi, reveals intriguing insights about how different dietary groups perceive the sustainability of various protein sources in Hungary. The research highlights significant disparities in healthiness and environmental impact perceptions between reduced animal-based dieters and nondieters, emphasizing the need for tailored communication strategies to promote sustainable food choices.
Playback language: English
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