#foodqualityandpreference — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #foodqualityandpreference, aggregated by home.social.
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Home advantage for food in shops?
Researchers at our Uni carried out a survey to see whether consumers misjudge the environmental impact of imported food. It turned out there were misconceptions based on the information provided about its origin: https://www.uni-goettingen.de/en/3240.html?id=7965
Research in #FoodQualityandPreference: https://doi.org/10.1016/j.foodqual.2025.105718
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Home advantage for food in shops?
Researchers at our Uni carried out a survey to see whether consumers misjudge the environmental impact of imported food. It turned out there were misconceptions based on the information provided about its origin: https://www.uni-goettingen.de/en/3240.html?id=7965
Research in #FoodQualityandPreference: https://doi.org/10.1016/j.foodqual.2025.105718
-
Home advantage for food in shops?
Researchers at our Uni carried out a survey to see whether consumers misjudge the environmental impact of imported food. It turned out there were misconceptions based on the information provided about its origin: https://www.uni-goettingen.de/en/3240.html?id=7965
Research in #FoodQualityandPreference: https://doi.org/10.1016/j.foodqual.2025.105718
-
Home advantage for food in shops?
Researchers at our Uni carried out a survey to see whether consumers misjudge the environmental impact of imported food. It turned out there were misconceptions based on the information provided about its origin: https://www.uni-goettingen.de/en/3240.html?id=7965
Research in #FoodQualityandPreference: https://doi.org/10.1016/j.foodqual.2025.105718
-
Home advantage for food in shops?
Researchers at our Uni carried out a survey to see whether consumers misjudge the environmental impact of imported food. It turned out there were misconceptions based on the information provided about its origin: https://www.uni-goettingen.de/en/3240.html?id=7965
Research in #FoodQualityandPreference: https://doi.org/10.1016/j.foodqual.2025.105718