Differences in US Adults’ Value of and Preferences for Sustainable Food by Race/ethnicity, Income, and Education-Reference-Cited by-同舟云学术

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Differences in US Adults’ Value of and Preferences for Sustainable Food by Race/ethnicity, Income, and Education

Published:2020-10-04 Issue:3 Volume:16 Page:321-335
ISSN:1932-0248
Container-title:Journal of Hunger & Environmental Nutrition
language:en
Short-container-title:Journal of Hunger & Environmental Nutrition

Author:

Burt Kate G.¹^ORCID,Fera Joseph²,Lewin-Zwerdling Alexandra³

Affiliation:

1. Department at Lehman College, City University of New York, Bronx, NY, USA

2. Department of Mathematics and Computer Science, Lehman College, City University of New York, Bronx, NY, USA

3. Consultant for the International Food Information Council, International Food Information Council Foundation, Washington, DC, USA

Funder

no funding

Publisher

Informa UK Limited

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Health (social science)

Link

https://www.tandfonline.com/doi/pdf/10.1080/19320248.2020.1823927

Reference25 articles.

1. Food justice: cultivating the field

2. Whose Justice is it Anyway? Mitigating the Tensions Between Food Security and Food Sovereignty

3. Three pillars of sustainability: in search of conceptual origins

4. Planetary boundaries: Guiding human development on a changing planet

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Secular Trends in Americans’ Ecological, Economic, Human Health, and Socio-Cultural & Political Dimensions of a Sustainable Diet: 2019 to 2021;Journal of Hunger & Environmental Nutrition;2023-12-15

2. Environmental-, Climate-, and Health-Related Dietary Motivations Are Associated With Higher Diet Quality in a National Sample of US Adults With Lower Incomes;Journal of the Academy of Nutrition and Dietetics;2023-12

3. Spirulina and its residual biomass as alternative sustainable ingredients: impact on the rheological and nutritional features of wheat bread manufacture;Frontiers in Food Science and Technology;2023-10-16

4. College students’ willingness to pay more for local food: An extended decomposed theory of planned behavior approach;Journal of Foodservice Business Research;2023-06-25

5. Environmental and Climate Impact Perceptions in University Students: Sustainability Motivations and Perceptions Correspond With Lower Red Meat Intake;Journal of the Academy of Nutrition and Dietetics;2023-05

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