LITERATURA IN VIRI

Aarestrup, A. K., Krølner, R., Jørgensen, T. S., Evans, A., Due, P., & Tjørnhøj-Thomsen, T. (2014). Implementing a free school-based fruit and vegetable programme: Barriers and facilitators experienced by pupils, teachers and produce suppliers in the Boost study. BMC Public Health, 14(1), 146. https://doi.org/10.1186/1471-2458-14-146

Abrahamse, W. (2020). How to Effectively Encourage Sustainable Food Choices: A Mini-Review of Available Evidence. Frontiers in Psychology, 11. https://doi.org/10.3389/fpsyg.2020.589674

Adler, K., Salanterä, S., & Zumstein-Shaha, M. (2019). Focus Group Interviews in Child, Youth, and Parent Research: An Integrative Literature Review. International Journal of Qualitative Methods, 18, 1609406919887274. https://doi.org/10.1177/1609406919887274

Aguirre Sánchez, L., Roa-Díaz, Z. M., Gamba, M., Grisotto, G., Moreno Londoño, A. M., Mantilla-Uribe, B. P., Rincón Méndez, A. Y., Ballesteros, M., Kopp-Heim, D., Minder, B., Suggs, L. S., & Franco, O. H. (2021). What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review. International Journal of Public Health, 66, 1604149. https://doi.org/10.3389/ijph.2021.1604149

Al-Nuaimi, S. R., & Al-Ghamdi, S. G. (2022). Sustainable Consumption and Education for Sustainability in Higher Education. Sustainability, 14(12), Article 12. https://doi.org/10.3390/su14127255

Appleton, K. M., Hemingway, A., Rajska, J., & Hartwell, H. (2018). Repeated exposure and conditioning strategies for increasing vegetable liking and intake: Systematic review and meta-analyses of the published literature. The American Journal of Clinical Nutrition, 108(4), 842–856. https://doi.org/10.1093/ajcn/nqy143

Backhaus, J., Wieser, H., & Kemp, R. (2015). Disentangling practices, carriers and productionconsumption systems: a mixed-method study of (sustainable) food consumption. In E. Huddart Kennedy, M. J. Cohen, & N. T. Krogman (Eds.), Putting Sustainability into Practice: Applications and advances in research on sustainable consumption (pp. 109-133). Article 6 Edward Elgar Publishing.

Bacon, L., Wise, J., Attwood, S., & Vennard, D. (2018). THE LANGUAGE OF SUSTAINABLE DIETS: A FIELD STUDY EXPLORING THE IMPACT OF RENAMING VEGETARIAN DISHES ON U.K. CAFÉ MENUS.

Bastian, G. E., Buro, D., & Palmer-Keenan, D. M. (2021). Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education. Nutrients, 13(11), 4170. https://doi.org/10.3390/nu13114170

Bastounis, A., Buckell, J., Hartmann-Boyce, J., Cook, B., King, S., Potter, C., Bianchi, F., Rayner, M., & Jebb, S. A. (2021). The Impact of Environmental Sustainability Labels on Willingness-to-Pay for Foods: A Systematic Review and Meta-Analysis of Discrete Choice Experiments. Nutrients, 13(8), Article 8. https://doi.org/10.3390/nu13082677

Béghin, L., Dauchet, L., Vriendt, T., Cuenca-García, M., Manios, Y., Toti, E., Plada, M., Widhalm, K., Répásy, J., Huybrechts, I., Kersting, M., Moreno, L., & Dallongeville, J. (2013). Influence of parental socio-economic status on diet quality of European adolescents: Results from the HELENA study. The British journal of nutrition, 11, 1–10. https://doi.org/10.1017/S0007114513003796

Berchin, I. I., de Aguiar Dutra, A. R., & Guerra, J. B. S. O. de A. (2021). How do higher education institutions promote sustainable development? A literature review. Sustainable Development, 29(6), 1204–1222. https://doi.org/10.1002/sd.2219

Biancardi, A., Colasante, A., & D’Adamo, I. (2023). Sustainable education and youth confidence as pillars of future civil society. Scientific Reports, 13, 955. https://doi.org/10.1038/s41598-023-28143-9

Biasini, B., Rosi, A., Giopp, F., Turgut, R., Scazzina, F., & Menozzi, D. (2021). Understanding, promoting and predicting sustainable diets: A systematic review. Trends in Food Science & Technology, 111, 191–207. https://doi.org/10.1016/j.tifs.2021.02.062

Black, J. L., Velazquez, C. E., Ahmadi, N., Chapman, G. E., Carten, S., Edward, J., Shulhan, S., Stephens, T., & Rojas, A. (2015). Sustainability and public health nutrition at school: Assessing the integration of healthy and environmentally sustainable food initiatives in Vancouver schools. Public Health Nutrition, 18(13), 2379–2391. https://doi.org/10.1017/S1368980015000531

Boehm, R., Kitchel, H., Ahmed, S., Hall, A., Orians, C. M., Stepp, J. R., Robbat, Jr., A., Griffin, T. S., & Cash, S. B. (2019). NEPOPOLNA METOD_DA_K_Is Agricultural Emissions Mitigation on the Menu for Tea Drinkers? Sustainability, 11(18), 4883. https://doi.org/10.3390/su11184883

Boyes, E., Skamp, K., & Stanisstreet, M. (2009). Australian Secondary Students’ Views About Global Warming: Beliefs About Actions, and Willingness to Act. Research in Science Education, 39(5), 661–680. https://doi.org/10.1007/s11165-008-9098-5

Brimblecombe, J., Ferguson, M., Barzi, F., Brown, C., & Ball, K. (2018). Mediators and moderators of nutrition intervention effects in remote Indigenous Australia. The British Journal of Nutrition, 119(12), 1424–1433. https://doi.org/10.1017/S0007114518000880

Buller, M., Di Stefano, J., D’Anna, N., Haimovich, J., Indovino, A., Leeson, T., Muscat, C., Triskelidis, A., Cook, N., & Porter, J. (2023). Benefits, limitations and implementation issues for integrating organic foods into hospital foodservices: A systematic review. Journal of Human Nutrition and Dietetics, 36(6), 2234–2245. https://doi.org/10.1111/jhn.13131

Burlingame, B. A., & Dernini, S. (2012). Food and Agriculture Organization of the United Nations; Biodiversity International, eds. Sustainable diets and biodiversity: directions and solutions for policy, research and action. https://hdl.handle.net/10568/104606 (27.5.2024).

Cammisa, M., Montrone, R., & Caroli, M. (2011). Development and results of a new methodology to perform focus group with preschool children on their beliefs and attitudes on physical activity. International Journal of Pediatric Obesity, 6(sup2), 22–27. https://doi.org/10.3109/17477166.2011.613658

Capper, T. E., Brennan, S. F., Woodside, J. V., & McKinley, M. C. (2022). What makes interventions aimed at improving dietary behaviours successful in the secondary school environment? A systematic review of systematic reviews. Public Health Nutrition, 25(9), 2448–2464. https://doi.org/10.1017/S1368980022000829

Carlsson, L., & Williams, P. L. (2008). New Approaches to the Health Promoting School: Participation in Sustainable Food Systems. Journal of Hunger & Environmental Nutrition, 3(4), 400–417. https://doi.org/10.1080/19320240802529243

Chaudhary, A., Sudzina, F., & Mikkelsen, B. E. (2020). Promoting Healthy Eating among Young People—A Review of the Evidence of the Impact of School-Based Interventions. Nutrients, 12(9), 2894. https://doi.org/10.3390/nu12092894

Chekima, B., Chekima, S., Syed Khalid Wafa, S. A. W., Igau, O. @ A., & Sondoh Jr., S. L. (2016). Sustainable consumption: The effects of knowledge, cultural values, environmental advertising, and demographics. International Journal of Sustainable Development & World Ecology, 23(2), 210–220. https://doi.org/10.1080/13504509.2015.1114043

Chung, A., Vieira, D., Donley, T., Tan, N., Jean-Louis, G., Kiely Gouley, K., & Seixas, A. (2021). Adolescent Peer Influence on Eating Behaviors via Social Media: Scoping Review. Journal of Medical Internet Research, 23(6), e19697. https://doi.org/10.2196/19697

Clark, M. A., Springmann, M., Hill, J., & Tilman, D. (2019). Multiple health and environmental impacts of foods. Proceedings of the National Academy of Sciences, 116(46), 23357–23362. https://doi.org/10.1073/pnas.1906908116

Clarke, J. L., Griffin, T. L., Lancashire, E. R., Adab, P., Parry, J. M., Pallan, M. J., & on behalf of the WAVES study trial investigators. (2015). Parent and child perceptions of school-based obesity prevention in England: A qualitative study. BMC Public Health, 15(1), 1224. https://doi.org/10.1186/s12889-015-2567-7

Cram, W. A. (2012). Aligning organizational values in systems development projects. Management Research Review, 35(8), 709–726. https://doi.org/10.1108/01409171211247703

Cuesta-Claros, A., Malekpour, S., Raven, R., & Kestin, T. (2022). Understanding the roles of universities for sustainable development transformations: A framing analysis of university models. Sustainable Development, 30(4), 525–538. https://doi.org/10.1002/sd.2247

Culliford, A., & Bradbury, J. (2020). A cross-sectional survey of the readiness of consumers to adopt an environmentally sustainable diet. Nutrition Journal, 19(1), 138. https://doi.org/10.1186/s12937-020-00644-7

Daas, M. C., Gebremariam, M. K., Poelman, M. P., Andersen, L. F., Klepp, K.-I., Bjelland, M., & Lien, N. (2024). Mediators and moderators of the effects of a school-based intervention on adolescents’ fruit and vegetable consumption: The HEIA study. Public Health Nutrition, 27(1), e50. https://doi.org/10.1017/S1368980024000260

Damschroder, L., Aron, D., Keith, R., Kirsh, S., Alexander, J., & Lowery, J. (2009). Fostering Implementation of Health Services Research Findings into Practice: A Consolidated Framework for Advancing Implementation Science. Implementation science : IS, 4, 50. https://doi.org/10.1186/1748-5908-4-50

Davis, J. N., Spaniol, M. R., & Somerset, S. (2015). Sustenance and sustainability: Maximizing the impact of school gardens on health outcomes. Public Health Nutrition, 18(13), 2358–2367. https://doi.org/10.1017/S1368980015000221

de Boer, J., Helms, M., & Aiking, H. (2006). Protein consumption and sustainability: Diet diversity in EU-15. Ecological Economics, 59(3), 267–274. https://doi.org/10.1016/j.ecolecon.2005.10.011

de Wit, J. B. F., Stok, F. M., Smolenski, D. J., de Ridder, D. D. T., de Vet, E., Gaspar, T., Johnson, F., Nureeva, L., & Luszczynska, A. (2015). Food Culture in the Home Environment: Family Meal Practices and Values Can Support Healthy Eating and Self-Regulation in Young People in Four European Countries. Applied Psychology: Health and Well-Being, 7(1), 22–40. https://doi.org/10.1111/aphw.12034

Diethelm, K., Jankovic, N., Moreno, L. A., Huybrechts, I., Henauw, S. D., Vriendt, T. D., González-Gross, M., Leclercq, C., Gottrand, F., Gilbert, C. C., Dallongeville, J., Cuenca-Garcia, M., Manios, Y., Kafatos, A., Plada, M., & Kersting, M. (2012). Food intake of European adolescents in the light of different food-based dietary guidelines: Results of the HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) Study. Public Health Nutrition, 15(3), 386–398. https://doi.org/10.1017/S1368980011001935

dos Santos, E. B., da Costa Maynard, D., Zandonadi, R. P., Raposo, A., & Botelho, R. B. A. (2022). Sustainability Recommendations and Practices in School Feeding: A Systematic Review. Foods, 11(2), 176. https://doi.org/10.3390/foods11020176

Durlak, J. A., & DuPre, E. P. (2008). Implementation Matters: A Review of Research on the Influence of Implementation on Program Outcomes and the Factors Affecting Implementation. American Journal of Community Psychology, 41(3), 327–350. https://doi.org/10.1007/s10464-008-9165-0

Egana del Sol, P. A. (2020). Education for Sustainable Development: Strategies and Key Issues. V W. Leal Filho, A. M. Azul, L. Brandli, P. G. Özuyar, & T. Wall (Ur.), Quality Education (str. 258–272). Springer International Publishing. https://doi.org/10.1007/978-3-319-95870-5_3

Eugenio-Gozalbo, M., Ramos – Truchero, G., Suárez-López, R., Romanillos, M., & Rees, S. (2022). Introducing Food Sustainability in Formal Education: A Teaching-Learning Sequence Contextualized in the Garden for Secondary School Students. Education Sciences, 12, 168. https://doi.org/10.3390/educsci12030168

European Commission, Directorate-General for Research and Innovation, Group of Chief Scientific Advisors (2023). Towards sustainable food consumption – Promoting healthy, affordable and sustainable food consumption choices, Publications Office of the European Union. https://data.europa.eu/doi/10.2777/29369

European Union. (2020). Special Eurobarometer 505: Making our food fit for the future – Citizens’ expectations (Report No. EW-03-20-628-EN-N). Directorate-General for Health and Food Safety & Directorate-General for Communication, European Commission. https://doi.org/10.2875/826903

Eustachio Colombo, P., Elinder, L. S., Patterson, E., Parlesak, A., Lindroos, A. K., & Andermo, S. (2021). Barriers and facilitators to successful implementation of sustainable school meals: A qualitative study of the OPTIMAT^TM-intervention. International Journal of Behavioral Nutrition and Physical Activity, 18(1), 89. https://doi.org/10.1186/s12966-021-01158-z

Eustachio Colombo, P., Patterson, E., Elinder, L., & Lindroos, A. (2020). The importance of school lunches to the overall dietary intake of children in Sweden: A nationally representative study. Public Health Nutrition, 23, 1–11. https://doi.org/10.1017/S1368980020000099

Eustachio Colombo, P., Patterson, E., Lindroos, A. K., Parlesak, A., & Elinder, L. S. (2020b). Sustainable and acceptable school meals through optimization analysis: An intervention study. Nutrition Journal, 19(1), 61. https://doi.org/10.1186/s12937-020-00579-z

Eyinade, G. A., Mushunje, A., & Yusuf, S. F. G. (2021). The willingness to consume organic food: A review. Food and Agricultural Immunology, 32(1), 78–104. https://doi.org/10.1080/09540105.2021.1874885

Gaines, A. M., Davies, T., Shahid, M., Taylor, F., Wu, J. HY., Hadjikakou, M., Pettigrew, S., Seferidi, P., & Neal, B. (2023). A novel approach to estimate product-specific greenhouse gas emissions for 23,550 Australian packaged foods and beverages. Journal of Cleaner Production, 425, 138816. https://doi.org/10.1016/j.jclepro.2023.138816

Galli F., Favilli E., D’Amico S., Brunori G.          (2018). A transition towards sustainable food systems in Europe.       Food policy blue print scoping study. Laboratorio di Studi Rurali Sismondi, Pisa, Italy, 2018. ISBN: 9788890896040

Garcia Garcia, E., Lorenzo, C., & Silvi, M. (2020). Education for Sustainable Consumption, Behaviour and Lifestyles. A collection of case studies. https://doi.org/10.13140/RG.2.2.28266.88006

Gardner, G., Burton, W., Sinclair, M., & Bryant, M. (2023). Interventions to Strengthen Environmental Sustainability of School Food Systems: Narrative Scoping Review. International Journal of Environmental Research and Public Health, 20(11), 5916. https://doi.org/10.3390/ijerph20115916

Garnett, E. E., Balmford, A., Sandbrook, C., Pilling, M. A., & Marteau, T. M. (2019). Impact of increasing vegetarian availability on meal selection and sales in cafeterias. Proceedings of the National Academy of Sciences of the United States of America, 116(42), 20923–20929. https://doi.org/10.1073/pnas.1907207116

Gifford, R. D., & Chen, A. K. S. (2017). Why aren’t we taking action? Psychological barriers to climate-positive food choices. Climatic Change, 140(2), 165–178. https://doi.org/10.1007/s10584-016-1830-y

Goldthorpe, J., Epton, T., Keyworth, C., Calam, R., Brooks, J., & Armitage, C. (2020). What do children, parents and staff think about a healthy lifestyles intervention delivered in primary schools? A qualitative study. BMJ Open, 10(8), e038625. https://doi.org/10.1136/bmjopen-2020-038625

Gossard, M. H. in York, R. (2003). Social structural influences on meat consumption. Human Ecology Review, 1-9. https://doi.org/info:doi/

Graça, J., Roque, L., Guedes, D., Campos, L., Truninger, M., Godinho, C., & Vinnari, M. (2022). Enabling sustainable food transitions in schools: A systemic approach. British Food Journal, 124(13), 322–339. https://doi.org/10.1108/BFJ-11-2021-1188

Graham, T., and Abrahamse, W. (2017). Communicating the climate impacts of meat consumption: The effect of values and message framing. Global Environ. Change 44, 98–108. https://doi.org/10.1016/j.gloenvcha.2017.03.004

Gregoire, M. B., & Strohbehn, C. (2002). Benefits and obstacles to purchasing food from local growers and producers. Journal of Child Nutrition and Management [On-line]. 25. Available at: http://www.asfsa.org/childnutrition/jcnm/02spring/

Griffin, T., Pallan, M., Clarke, J., Lancashire, E., Lyon, A., Parry, J., & Adab, P. (2014). Process evaluation design in a cluster randomised controlled childhood obesity prevention trial: The WAVES study. The international journal of behavioral nutrition and physical activity, 11, 112. https://doi.org/10.1186/s12966-014-0112-1

Guillaumie, L., Boiral, O., Baghdadli, A., & Mercille, G. (2020). Integrating sustainable nutrition into health-related institutions: A systematic review of the literature. Canadian Journal of Public Health, 111(6), 845–861. https://doi.org/10.17269/s41997-020-00394-3

Han, Y., & Hansen, H. (2012). Determinants of Sustainable Food Consumption: A Meta-Analysis Using a Traditional and a Structura Equation Modelling Approach. International Journal of Psychological Studies, 4(1), p22. https://doi.org/10.5539/ijps.v4n1p22

Hanss, D., Böhm, G., Doran, R., & Homburg, A. (2016). Sustainable Consumption of Groceries: The Importance of Believing that One Can Contribute to Sustainable Development. Sustainable Development, 24(6), 357–370. https://doi.org/10.1002/sd.1615

Hartmann, C., & Siegrist, M. (2016). Becoming an insectivore: Results of an experiment. Food quality and preference, 51, 118-122. https://doi.org/10.1016/j.appet.2016.04.020

Hasan, F., Nguyen, A. V., Reynolds, A. R., You, W., Zoellner, J., Nguyen, A. J., Swift, D., & Kranz, S. (2023). Preschool- and childcare center-based interventions to increase fruit and vegetable intake in preschool children in the United States: A systematic review of effectiveness and behavior change techniques. The International Journal of Behavioral Nutrition and Physical Activity, 20, 66. https://doi.org/10.1186/s12966-023-01472-8

Hashim, M., Ismail, L. C., Abbas, N., Ali, J., Saeed, F., Mohamed, A., Mashal, A., & Naja, F. (2023). Sustainable diets among youth: Validity and reliability of a questionnaire assessing knowledge, attitudes, practices, and willingness to change. Journal of Human Nutrition and Dietetics, 36(6), 2280–2294. https://doi.org/10.1111/jhn.13190

Hassapidou, M., Tziomalos, K., Lazaridou, S., Pagkalos, I., Papadimitriou, K., Kokkinopoulou, A., & Tzotzas, T. (2020). The Nutrition Health Alliance (NutriHeAl) Study: A Randomized, Controlled, Nutritional Intervention Based on Mediterranean Diet in Greek Municipalities. Journal of the American College of Nutrition, 39(4), 338–344. https://doi.org/10.1080/07315724.2019.1660928

Hayley, A., Zinkiewicz, L., & Hardiman, K. (2015). Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians. Appetite, 84, 98–106. https://doi.org/10.1016/j.appet.2014.10.002

Hedenus, F., Wirsenius, S., & Johansson, D. J. A. (2014). The importance of reduced meat and dairy consumption for meeting stringent climate change targets. Climatic Change, 124(1), 79–91. https://doi.org/10.1007/s10584-014-1104-5

Ildikó, K. (2020). Sustainable food consumption intentions related to food safety among young adults. Analecta Technica Szegedinensia, 14, 26–34. https://doi.org/10.14232/analecta.2020.2.26-34

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Jeruszka-Bielak, M., & Gornicka, M. (2024). Healthy and sustainable school meals—Proposal for a new quality index SMI-LE. Annals of Agricultural and Environmental Medicine, 31(1). https://doi.org/10.26444/aaem/171610

Jin, S., & Je, Y. (2022). Dairy Consumption and Total Cancer and Cancer-Specific Mortality: A Meta-Analysis of Prospective Cohort Studies. Advances in Nutrition (Bethesda, Md.), 13(4), 1063–1082. https://doi.org/10.1093/advances/nmab135

Johnston, J., Fanzo, J., & Cogill, B. (2014). Understanding Sustainable Diets: A Descriptive Analysis of the Determinants and Processes That Influence Diets and Their Impact on Health, Food Security, and Environmental Sustainability123. Advances in nutrition (Bethesda, Md.), 5, 418–429. https://doi.org/10.3945/an.113.005553

Jones, M., Weitkamp, E., Kimberlee, R., Salmon, D. and Orme, J. (2010) Food for Life Partnership Evaluation: primary schools case study. Bristol: University of the West of England.

Kaźmierczak-Piwko, L., Kułyk, P., Dybikowska, A., & Dubicki, P. (2023). Sustainable consumption among children in the food market. Scientific Papers of Silesian University of Technology Organization and Management Series, 178, 323–331. https://doi.org/10.29119/1641-3466.2023.178.17

Kendal S, Kirk S, Elvey R, Catchpole R, Pryjmachuk S. (2017). How a moderated online discussion forum facilitates support for young people with eating disorders. Health Expect, 20(1):98-111. https://doi.org/10.1111/hex.12439

Kirbiš, A. (2024). What Makes a Proper Lunch? Statistical Analysis of Slovenian Youth 2020 data. SPSS file output.

Kirbiš, A., Lamot, M., & Javornik, M. (2021). The Role of Education in Sustainable Dietary Patterns in Slovenia. Sustainability, 13(23), Article 23. https://doi.org/10.3390/su132313036

Köksal, E., Bilici, S., Çıtar Dazıroğlu, M. E., & Erdoğan Gövez, N. (2023). Validity and reliability of the Turkish version of the Sustainable and Healthy Eating Behaviors Scale. British Journal of Nutrition, 129(8), 1398–1404. https://doi.org/10.1017/S0007114522002525

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Lema-Blanco, I., García-Mira, R., & Muñoz-Cantero, J.-M. (2023). Understanding Motivations for Individual and Collective Sustainable Food Consumption: A Case Study of the Galician Conscious and Responsible Consumption Network. Sustainability, 15(5), Article 5. https://doi.org/10.3390/su15054111

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