Ricerc@Sapienza

Given the food challenges that society is facing, we draw upon recent developments in the study of how food reputation affects food preferences and food choices, providing here a starting standard point for measuring every aspect of food reputation in different cultural contexts across the world. Specifically, while previous attempts focused either on specific aspects of food or on measures of food features validated in one language only, the present research validates the Food Reputation Map (FRM) in Italian, English and Chinese over 2,250 participants worldwide.

Energy sustainability of new service buildings should considers the use of envelope materials able to minimize thermal dispersions avoiding at the same time environmental and landscaping impacts specially in the small islands of Mediterranean sea generally characterized by high environmental and landscaping values. In this context, the paper provides an analysis of local materials for the design of low-energy service buildings in touristic islands, according with the concept of re-use.