The PhD project focuses on understanding the cultural and personal drivers of accepting sustainable foods and the role of nutritional and sensory quality in such acceptance. Dairy alternatives will be used as a case, and therefore the project will, besides providing concrete knowledge on the nutritional value and acceptance of such products, also, serve as a model to clarify individual drivers and barriers toward accepting sustainable foods. Additionally, the present project will investigate the environmental impact of these products and their role in the Great Food Transformation.