ناسازگاری بین پایداری مواد غذایی و پذیرش مصرف کنندگان به سوی فناوری های نوین در میان دانش آموزان هزاره: پرونده گسترش طول عمر

The results evidenced that higher levels of food knowledge led to an increase in acceptance whereas, in contrast, a greater interest in sustainability led to technology rejection. As the main scope of these technologies is to increase the overall sustainability of food products by reducing food loss and chain fails, the mismatch evidenced by the rejection of Shelf Life Extension technology by eco-friendly individuals outlines that the innovation technologies in food products is perceived by consumers as risky per se, regardless of the specific technology. In a nutshell, individuals characterized by high sustainability concerns fail to recognize, in science and technology, a possible contribution for a more sustainable world.