Adherence to the Mediterranean Diet and COVID-19: A Segmentation Analysis of Italian and US Consumers

The impact of the COVID-19 pandemic on Mediterranean diet adherence: A narrative systematic review

BACKGROUND

The COVID-19 pandemic upended many aspects of daily life. For some individuals, this was an opportunity to re-evaluate their life and make better choices, while others were overwhelmed with stressors, leading to a deterioration in mental and physical health.

AIM

The aim of this narrative systematic review is to explore the effects of the COVID-19 pandemic on Mediterranean diet adherence.

METHODS

A systematic literature search was carried out on PubMed, Scopus and Web of Science electronic databases utilising the search terms 'Mediterranean diet' AND 'COVID-19'. This yielded 73 articles that fulfilled the inclusion criteria.

RESULTS

The data suggests that a substantial proportion of individuals adhered less to the Mediterranean diet during the COVID-19 lockdown period. However, individuals receiving some form of lifestyle intervention had better adherence to the Mediterranean diet than their unassisted counterparts.

CONCLUSION

This emphasises the importance of professional support during times of crisis to avoid deterioration of a population's health.

Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food

Despite growing commercial interest in novel foods, there are few studies that analyse consumer willingness to purchase them as pet food. This study aimed to test whether consumers are willing to accept the use of foods with insect-based ingredients, which are found to be poorly accepted for human consumption, to feed their pets. In our case study, we analysed the willingness of 400 Italian dog and/or cat caregivers to pay for pet foods containing insect proteins, as measured by the Multiple Price List methodology. We also explored the role of food neophobia, attention to environmental sustainability, and empathy toward one's pet. The results of the study pointed out that the usual determinants of acceptance in the consumption of novel foods, such as food neophobia and attention to environmental sustainability, play an important role even when the purchase is for the household pet, and that empathy as an expression of the pet caregiver's personal relationship with their pet becomes an additional factor. Insect-based pet foods proved to be attractive for purchase only when consumers are well informed about the product's properties in terms of sustainability and healthiness for their pets.

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.

Post-lockdown changes in diet in Italy and the USA: Return to old habits or structural changes?

This study analyses the impacts of the COVID-19 pandemic on food consumption at the end of the first lockdown in the New York State (USA) and in Italy (spring 2020). The results of our study show that important changes occurred in food habits in these two countries, in which lockdown was very similar. Three models of response to the shock of the lockdown were noted in both countries. The first model (40%) includes individuals who largely increased their food consumption, the second model (26%) showed a more virtuous and responsible behaviour, while the third model (34%) displayed no change in food consumption. Diet quality in terms of healthiness and sustainability declined in the USA, while in Italy, approximately one-third of the sample showed an improvement in diet in these same areas. The use of sociodemographic, motivational, and behavioural variables to profile subjects who adhered to each food model has made it possible to obtain information that can be used to develop communication campaigns and policies for a healthier and more sustainable diet.

Is Environmental Sustainability Also “Economically Efficient”? The Case of the “SOStain” Certification for Sicilian Sparkling Wines

The Italian wine industry is strongly committed to sustainability. Among the numerous sustainability certifications and programs implemented in Italy for the wine sector, SOStain is the oldest at the regional level. The SOStain Foundation promotes the voluntary application of a sustainability program, developed in 2010 in Sicily (Southern Italy). The requirements of the SOStain specifications are connected to the new CAP 2023–2027 objectives; therefore, companies preparing for the new challenges of future winemaking might be interested in joining the SOStain Foundation for greening production practices. The objective of this study was to learn producers’ and consumers’ opinions about motivations, real/perceived difficulties, cost, and positive effects of the SOStain certification, as well as their intentions to make ethical choices and their willingness to spend more for a Sicilian sparkling wine with the SOStain certification. A census of producers combined with a consumer survey and focus groups were carried out. Multidimensional scaling was used to discover the polarization of producers’/consumers’ opinions regarding the SOStain certification. The findings highlighted the effect of ethical choices, despite sensory likings, on purchasing intentions and issues related to higher costs of production and market prices. The results highlighted the criticalities of the green transition for wineries and the importance of correct communication through social media.