Please use this identifier to cite or link to this item:
https://www.um.edu.mt/library/oar/handle/123456789/148445| Title: | Sundried, slow-cooked and… sustainable? Testing the Mediterranean appetite for alternative proteins |
| Authors: | Mallia, Annah Jones, Petra |
| Keywords: | Food industry and trade -- Technological innovations Food security Proteins Plant proteins as food Food preferences |
| Issue Date: | 2026-06 |
| Publisher: | University of Malta |
| Citation: | Mallia, A., & Jones, P. (2026). Sundried, slow-cooked and… sustainable? Testing the Mediterranean appetite for alternative proteins. THINK Magazine, 50, 4-5. |
| Abstract: | Food neophobia is the clinical reluctance to eat novel or unknown foods. In a Mediterranean context, where culinary heritage is a source of pride, this biological ‘safety’ mechanism can become a significant barrier to environmental sustainability. |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/148445 |
| Appears in Collections: | Think Magazine, Issue 50 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| THINK50-Sundried.pdf | 2.62 MB | Adobe PDF | View/Open |
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