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Liviu GACEU1, Oana Bianca OPREA2, Romulus GRUIA3 Abstract. Food systems account for approximately 20–30% of global greenhouse gas (GHG) emissions, with animal-based foods representing the dominant share. The transition towards more sustainable diets is one of the most effective individual-level strategies for reducing the carbon footprint. The Food Sustainability Tool (FST), an open-access digital instrument developed within the European FoodCLIC project, calculates the GHG emissions of current dietary habits and simulates the effect of dietary change, food-waste reduction and short supply chains. This pilot study, conducted in March–April 2026 on 88 food-science students, used the FST Advanced Version as a self-assessment instrument. Of the 88 submissions, 43 (48.9%) contained machine-readable text, and the quantitative analysis covered 39 complete records. Results were strongly polarised: 56.4% of students (n = 22) made no dietary change (0% reduction), while 43.6% (n = 17) selected scenarios with a positive climate impact. The mean reduction across all records with data was 7.6%, and 17.4% among those who chose to change (range 1–75%). The advanced modules (waste, transport) were activated by 97.7% of participants. The study demonstrates the feasibility and pedagogical value of the FST while revealing an intention–behaviour gap in sustainable eating. Keywords: food sustainability; carbon footprint; greenhouse gas emissions; dietary behaviour; nutrition education; FoodCLIC; Food Sustainability Tool; students. DOI 10.56082/annalsarsciagr.2026.1.115 Read full article 1Prof. PhD. Hab. Eng., Researcher, Transilvania University of Brașov, Faculty of Food and Tourism, Romania, Corresponding Member Academy of Romanian Scientists, E-mail: gaceul@untbv.ro. |
PUBLISHED in Annals Academy of Romanian Scientists Series on Agriculture, Silviculture and Veterinary Medicine ISSN PRINT 2069-1149 ISSN ONLINE 2344-2085
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