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Drawing on Bronfenbrenner's ecological model, this research aims to investigate the interweaving of the socialization systems within which children learn eating practices, in order to open up new paths to build prevention and care programs against childhood obesity.

Children were interviewed using semi‐structured interviews, including projective methods. The data were analyzed by both a manual content analysis and the use of qualitative analysis software Nvivo. Nvivo enables to cross verbatim and contributes to highlight the joint effects of socialization agents in terms of children's eating learning.

The study clarifies the interrelationships between social contexts in which children learn food practices. It points out that the different social spheres may sometimes exert contradictory influences and that food learning cannot be limited to the transmission of nutritional information, but also involves emotional and social experiences.

By showing that eating habits stem from complex processes, the research suggests measures against children's obesity that take into account the interrelationships between social contexts. It invites the policymakers and the food companies to implement actions based on social relationships involved in food learning.

Whereas the traditional consumer socialization models focus on interactions between child and one socialization agent, this research's findings shed light on the entanglement of social spheres concerning eating socialization. They show that using a social‐ecological approach is useful to policymakers, researchers, marketers, and other constituencies involved in developing solutions to the obesity problem.

Poor eating habits established during adolescence are likely to lead to negative long-term health consequences. The childhood obesity epidemic is a growing public health concern, largely attributed to obesogenic environments. This study aims to explore the multiple factors contributing positively or negatively to young consumers’ attitudes towards their food consumption.

In total, 42 11- to 13-years-old (24 men and 18 women) from three secondary schools in Wales participated in five focus group discussions. The process of thematic analysis resulted in several identified themes that influenced young consumers’ eating habits.

Extrapersonal factors compromised: education, peer pressure, parenting, availability and social media; and intrapersonal factors included: health consciousness, taste preferences, convenience and price consciousness. Contrary to previous research, the adolescent participants perceived their parents as more influential than their peer group, even during decision-making in the school canteen.

These research findings are beneficial for policy-makers working to develop an age-appropriate multi-factorial approach to promote healthful dietary practices amongst young consumers. For instance, increasing easily accessible food-to-go choices that are not only convenient to purchase and consume but also healthful could improve dietary intake.

A novel connection between peer pressure and convenience was discovered. Multiple factors contribute to young consumers’ attitudes towards food and their dietary habits.

While recent academic research on entomophagy has predominantly focused on adults, the purpose of this child-centred research is to obtain a better understanding of young consumer acceptance of insect-based foods.

Two qualitative studies were conducted with a total of 43 French children aged 8–13 years. Study 1 (n = 22), based on semi-directive interviews, and Study 2 (n = 21), based on focus groups, included projective techniques and exposure to different types of insect-based products to help children express their feelings and thoughts.

The evidence shows that in Western children’s minds, insects are considered as culturally non-edible. Children predominantly reject insects as food because of their sensory properties and the disgust they arouse. However, their interest in eating insect-based food is embedded within experiential contexts specific to childhood, in particular the peer group, which makes insect-eating fun and challenging, and the family, which offers a protective and reassuring setting.

The authors advocate changing children’s sensory perception of insect-eating food through sensory and participatory activities. Manufacturers and policymakers should also draw on children’s peer culture to associate insect-eating with positive social experiences and foster peer influence.

Drawing on cognitive psychology theories and the literature in food science on food rejection, the authors contribute to emerging consumer research on alternative food consumption (AFC) focusing on cognitive, emotional and social factors of acceptance or rejection of insect-based foods by children.

This study aims to analyse the influence of descriptive norm, perceived behavioural control, perceived threat of non-communicable disease (NCD), healthy food extension education frequency, the frequency of healthy food community group meetings, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency towards traditional functional food consumption behaviour, especially tempeh, in Indonesia.

This study collected data from 99 respondents who consumed traditional functional food. The data were analysed using multiple regression.

Traditional functional food consumption behaviour is significantly influenced by descriptive norm, perceived behavioural control and the frequency of healthy food community group meetings. The traditional functional food consumption behaviour is not affected by the perceived threat of NCD, healthy food extension education frequency, healthy food-related newspapers/magazines usage frequency, healthy food-related websites usage frequency and healthy food-related social media usage frequency.

This research investigated only one functional food type and employed a purposive sampling technique. Future research should be conducted in other contexts to examine the stability of the research findings.

To improve traditional functional food consumption, it is essential to ensure that people can easily consume traditional functional food. It is also essential to develop an extension education strategy that involves the community's influential person/leader and healthy food community group meetings.

This paper is the first that investigates traditional functional foods consumption behaviour.

During Covid-19 pandemic, Millennials, which are familiar with the Internet, may contribute in facing the pandemic by consistently sharing healthy food information. Thus, it is important to improve Millennials online healthy food information-sharing behaviour during the Covid-19 pandemic. This research aims to examine the simultaneous effects of e-health literacy, knowledge of the digital health communication media (DHCM) use, facilitating conditions, information quality and source credibility on Millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic.

A survey was performed to collect the data. The respondents of the survey are 205 DHCM millennial users who lived in Tangerang Regency and Tangerang City, Indonesia. This research performed a multiple regression analysis to test the conceptual model and proposed hypotheses.

Millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic was significantly affected by perceived threat of Covid-19, knowledge of the DHCM use and the facilitating conditions. However, it was not significantly affected by e-health literacy, information quality and source credibility.

This research employed a purposive sampling technique. This research also was conducted only in Tangerang Regency and Tangerang City, Indonesia. In order to test the stability of the research findings, future research should be conducted in other contexts.

In order to improve Millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic, it was essential to educate Millennials on the importance of healthy food consumption during the Covid-19 pandemic and their relationships. It is also important to enrich Millennials' knowledge of reliable and trustworthy online health information sources, such as the DHCM, and the search method. Furthermore, the facilitating conditions of online healthy food information-sharing behaviour should be improved.

It is well known that online healthy food information-sharing behaviour is important during Covid-19 pandemic. However, there is lack of study that specifically focused on Millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic. This paper is the first that develops and tests a model of Millennials' online healthy food information-sharing behaviour during the Covid-19 pandemic. The model can be used to understand the behaviour and develop intervention strategy.