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This study addresses the COVID-19 infection and its relationship with the city’s constructive intensity, commuting time to work and labor market dynamics during the lockdown period.

Microdata from formal workers in Recife was used to adjust a probability model for disease contraction.

The authors' results indicate that greater distance to employment increases the probability of infection. The same applies to constructive intensity, suggesting that residences in denser areas, such as apartments in buildings, condominiums and informal settlements, elevate the chances of contracting the disease. It is also observed that formal workers with completed higher education have lower infection risks, while healthcare professionals on the frontlines of combating the disease face higher risks than others. The lockdown effectively reduced contagion by limiting people’s mobility during the specified period.

The research shows important causal relationships, making it possible to think about public policies for the health of individuals both when commuting to work and in living conditions, aiming to control contagion by COVID-19.

The lockdown effectively reduced contagion by limiting people’s mobility during the specified period.

It is also observed that formal workers with completed higher education have lower infection risks, while healthcare professionals on the frontlines of combating the disease face higher risks than others.

The authors identified positive and significant relationships between these urban characteristics and increased contagion, controlling for neighborhood, individual characteristics, comorbidities, occupations and economic activities.

The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea flour (CF) blends, so that nutritious baked products could be consumed by the type-2 diabetic persons.

Wholegrain wheat flour (WGF) and white wheat flour (WWF) were substituted with CF at 0 to 40% levels. These wheat flour/CF blends were analyzed for proximate composition, the prepared dough and baked breads were tested for objective color, antioxidant capacity as trolox equivalent antioxidant capacity (TEAC), malondialdehyde (MDA) and total phenolic content (TPC) and TPA.

WGF had the highest TEAC (117.42 mM/100g) value, followed by WWF (73.98 mM/100g) and CF (60.67 mM/100g). TEAC, MDA and TPC values varied significantly among all the three flour samples.

Inclusion of whole chickpea (without dehulling) flour in such type of blends would be another interesting investigation during the future research studies.

These research findings have a great potential for the production of these baked products for human consumption on an industrial scale.

Production of breads using wheat flour and CF blends would benefits the consumers.

Production of Arabic and pan breads using wheat flour and CF blends would, therefore, combine the benefits of both the needed proteins of plant origin and the health-promoting bioactive compounds, in a most sustainable way for the consumers.

This study aims to highlight the impact of altruistic-self and hunger awareness on socially responsible food consumption through the lens of self-awareness and self-congruity theories due to the great challenge of Sustainable Development Goal 2: Zero Hunger.

A survey was conducted with a sample of 812 respondents. Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA) confirm each variable's structure through the measurement model and test the hypothesis to support a structural model.

The results highlight that the combination of altruistic-self and hunger awareness (AS-HA congruence) drives consumers to execute socially responsible food consumption. Meanwhile, consumers' food-saving attitude mediation translates to the attitude towards responsible and ethical use increasing socially responsible food consumption, a contextual development in the theory of congruence. Conversely, hunger awareness is not confirmed as significantly influencing socially responsible food consumption.

This research provides valuable insights for academicians and practitioners in developing food waste management strategies that can be implemented to reduce food wastage.

Food waste is a global concern and is challenging for many manufacturing, distribution and individual wastage levels. However, food wastage by consumers is one of the most critical problems which can be minimised with awareness and attitudinal changes in behaviour as a form of socially responsible consumption.