How consumption and reward features affect desire for food, consumption intentions, and behaviour.

Understanding the mechanisms that underlie desire and intentions may assist in the search for strategies to promote the selection and consumption of more sustainable and healthier products. Therefore, we conducted two experiments to examine how cognitive representations influence desire and intentions for various savoury dishes. In Experiment 1, 1000 participants were allocated to one of five conditions, listing either the typical, sensory, context, hedonic, or health features of 20 popular dishes to assess cognitive representations, before rating their present moment desire to consume each dish.

How (not) to talk about plant-based foods: using language to support the transition to sustainable diets.

Reducing meat consumption is essential to curb further climate change and limit the catastrophic environmental degradation resulting from the current global food system. However, consumers in industrialised countries are hesitant to reduce their meat intake, often because they find plant-based foods less appealing. Despite the climate emergency, eating meat is still perceived as the norm, and recommended in most national dietary guidelines.

Hurricanes increase tropical forest vulnerability to drought.

Rapid changes in climate and disturbance regimes, including droughts and hurricanes, are likely to influence tropical forests, but our understanding of the compound effects of disturbances on forest ecosystems is extremely limited. Filling this knowledge gap is necessary to elucidate the future of these ecosystems under a changing climate. We examined the relationship between hurricane response (damage, mortality, and resilience) and four hydraulic traits of 13 dominant woody species in a wet tropical forest subject to periodic hurricanes.

Targeting the Ubiquitylation and ISGylation Machinery for the Treatment of COVID-19.

Ubiquitylation and ISGylation are protein post-translational modifications (PTMs) and two of the main events involved in the activation of pattern recognition receptor (PRRs) signals allowing the host defense response to viruses. As with similar viruses, SARS-CoV-2, the virus causing COVID-19, hijacks these pathways by removing ubiquitin and/or ISG15 from proteins using a protease called PLpro, but also by interacting with enzymes involved in ubiquitin/ISG15 machinery. These enable viral replication and avoidance of the host immune system.

Effects of calorie labelling and contextual factors on hypothetical coffee shop menu choices.

This study examined the effects of calorie labelling and two key contextual factors (reflective motivation and habits) on the calorie content of hypothetical coffee-shop menu choices. In one exploratory (n = 70) and one pre-registered (n = 300) laboratory study (Studies 1 and 2 respectively), participants viewed a hypothetical calorie-labelled or non calorie-labelled menuboard and selected their preferred item(s). Coffee shop drinking habits were measured using the Self-Report Habit Index, and reflective motivation (relating to calorie intake) was assessed with three items asking about watching weight, eating healthily, and reading calorie labels.