Percorrer por autor "Bucea-Manea-Țoniș, Rocsana"
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- Education for Sustainable Development: What Matters?Publication . Bucea-Manea-Țoniș, Rocsana; Păun, Dan; Martins, Oliva M.D.; Santos, Artur Jorge; Urdeș, LauraThere is a raising of concerns about the need to change environmental behaviours through economic and social activities. Education plays a significant role in this process, with schools enhancing the necessary behaviour adoption by youngsters and their community. Thus, the present study examines the relationship between different variables, such as sustainability (green public procurement, healthy food activity) and education (course, impact, interactive teaching methods/technology). We developed a survey regarding education for sustainable development (ESD), with five sections considering the referred variables. We applied it to 385 Romanian educators and teachers from kindergarten and primary school. An SEM model was formed to evaluate the relationship between the associated variables. The results showed that an organisation or school with a long-term plan incorporating green public procurement will positively stimulate initiatives that help the next generation adopt good eating habits. Moreover, this eco-sustainable approach affects the creation of interactive teaching methods and the courses and classes. Consequently, the changes in interactive methods will positively affect the overall impact. Nevertheless, the relationship between courses and impact was not significant. This means management decisions regarding green strategies can lead to a broader change in a school setting, fostering the ESD.
- A proposal to understand the perception of trying insect-based foodPublication . Martins, Oliva M.D.; Bastos, Adriana de Fatima Valente; Coelho, Ana Sofia; Nutu, Oana; Simion, Violeta-Elena Violeta; Bucea-Manea-Țoniș, Rocsana; Beck, CeresThe perspective of the world population growth, with an estimate of more than nine billion people by 2050 (UN, 2022), associated with environmental concerns, gives a singular combination able to create many future problems about humans and animals’ food supply. Recognizing that the available protein sources influence negatively the surrounding environment, it is crucial to reflect on safety food alternatives for the future of humanity. A protein can be of animal or vegetable origin, but the animal proteins have more impact on the environment (Lucchese-Cheung et al., 2020). The perverse effects of animal production on the environment can drive us to assume that the supply of this protein will be insufficient to meet the future global demand, which will favor increasing the price of meat. In this sense, it is urgent to find sustainable and accessible alternatives for future food and feeding to replace or complement the current sources of animal protein. So, edible insects could be considered as a viable and sustainable solution. This research aims to explore variables, agents, and barriers that influence insect-based food experimentation, proposing a project based on three phases of research: qualitative, quantitative, and experimental (sensorial perception). Assuming that sequential qualitative-quantitative is an adequate methodology (Steckler at al., 1992), the project intends also to develop experimental (sensorial) research, using experiencing influencing factors, such as: state of matter (liquid such as smooth, yogurt, juice, ice cream etc.; or solid, such as cereal bar, sweets, cooking, flour etc.); temperature (ambient temperature, hot, cold, etc.); vision (quantity, distribution, color, appearance, etc.); smell (mild/intense, pleasant/unfriendly, etc.); touch (thick/low consistent, solid/liquid, etc.). Changing food behavior, however, is a complex task, which involves perception, individual and social beliefs, as well as cognitive aspects of influence on decision making. Regarding food preferences, social pressure plays an important role (Ferreira et al., 2011) linked to local food traditions and cultural practices (Cicatiello et al., 2020). Furthermore, social beliefs are a form of social pressure, while individual beliefs reinforce attitudes (Fishbein & Ajzen, 1975). Also, friends, colleagues, or family recommendations can influence intention regarding trying insect-based food. Familiarity with food (Alhujaili, Nocella & Macready, 2023) and preparation (House, 2016), as well as the methods and ingredients (Hartmann et al., 2015), are important factors of influence. Finally, individual, social, and environmental benefits and risks can influence individuals to try insect-based food (Lange & Nakamura, 2021). In this regard, to modify individual behavior, it is possible to identify structural barriers in the environment, as well as agents, variables (factors) and respective relationship of influence (model of interaction) that can be used by Social Marketing to educate consumers and teach them to try alternative foods