WP5
Promoting Plant-Based Food Literacy and Engagement
Research Line 2 · Innovative and Sustainable Food Systems
Lead researcher:
Elisabete Pinto
Research units: CBQF ∙ CIIS
Overview
WP5 focuses on how consumers, communities, and different social groups perceive, experience, and adopt plant-based foods.
Through perception studies, participatory activities, and food education initiatives, the work aims to understand the factors influencing more sustainable food choices and to support informed and conscious dietary transitions.
Food, perception and participation
One of the main research areas of WP5 is the assessment of acceptance of new food products developed within the project, including plant-based egg alternatives and protein-energy supplements.
The work involves consumers, professionals, and stakeholders in participatory processes that explore dietary habits, sensory experiences, cultural barriers, and expectations related to plant-based foods.
This approach makes it possible to integrate different perspectives into product development and to bridge scientific research with everyday practices and needs.
Food literacy and sustainable choices
WP5 also develops educational materials, workshops, and hands-on activities aimed at promoting food literacy and the adoption of more sustainable dietary practices.
These initiatives target different audiences—including consumers, elderly populations, caregivers, and food sector professionals—seeking to foster critical awareness of food, sustainability, and health.
More resilient food systems
By combining research on consumer behaviour, food education, and sustainability, WP5 contributes to understanding how dietary changes can support more resilient and environmentally responsible food systems.
The work seeks to bring together science, food, and public participation, reinforcing the role of food literacy in shaping more sustainable food futures.