ECO-EAT
This project investigates the relationship between environmental concerns and eating behaviors, both dysfunctional (eating disorder symptomatology and orthorexia nervosa) and functional (healthy and sustainable), in the general Italian population and in a subgroup of patients with eating disorders. Additionally, it aims to validate in Italian a psychometric tool designed to measure environmental concerns related to food choices (“Eating-Related Eco-concern Questionnaire”), considered a risk factor for the development of eating disorders.
ECO-MINDFUL-NET
This project explores the relationships between nature, mindfulness, eco-anxiety, and sustainable eating behaviors through the application of advanced statistical methods (network analysis) and the implementation of an experimental protocol of mindfulness interventions in natural settings.
Sustainable Foods for Thoughts
This project examines how new technologies (virtual and augmented reality, apps, artificial intelligence, etc.) can enhance healthy and sustainable eating, and aims to develop a new application to improve healthy and sustainable eating in both the general and clinical population.
MIND THE GAP
This project investigates psychological factors, such as psychological well-being, distress, and dysfunctional eating patterns, that moderate the relationship between intention and concrete action in the domain of sustainable eating behaviors.
SUSTAINMIND
This project investigates psychological factors, such as mindfulness, climate change concerns, psychological well-being, and personal values, that moderate the relationship between intention and concrete action in the domain of sustainable eating behaviors.
PROMISE
This project tests the efficacy of a multidisciplinary group intervention aimed at promoting psychological well-being in combination with education on healthy and sustainable eating in patients with obesity.
S-EAT
This project assesses the applicability of an e-learning course for promoting multidisciplinary knowledge about healthy and sustainable eating and the role of psychologists in promoting sustainability, in line with APA guidelines and the UN 2030 Agenda.