SUSTAINABLE FOOD CONSUMPTION: A REVIEW OF MOTIVATIONS AND ATTITUDES. REMUNOM, [S. l.], v. 2, n. 02, p. 1–24, 2026. DOI: 10.66104/cphb7275. Disponível em: https://remunom.ojsbr.com/multidisciplinar/article/view/5576. Acesso em: 25 feb. 2026.