Beyond the nutritional quality of Made in Italy space food. Motivational and performance implications on astronautic teams

This study explores the influence of Italian-made space food on the well-being, motivation and performance of astronauts during the recent 'Axiom 3' mission. The objective is to examine the relationship between the consumption of high-quality Italian-made food and the organisational behaviour of space teams. While previous organisational literature has established connections between perceived well-being, motivation and high performance in various work contexts, there is a paucity of research specifically addressing these factors in the context of space missions and the peculiar impact of Italian cuisine. This research aims to expand the theoretical understanding of the organisational dynamics of space teams and to test, on an empirical level, the hypothesis that consuming high-quality Italian food alleviates perceived sensory hunger in space, thereby improving the psychological well-being, motivation and high work performance of astronauts. A combination of questionnaires and in-depth interviews was conducted with the astronauts of the Axiom 3 crew, as well as with innovation managers from a number of Italian Space Food companies. The results were then analysed using a set of selected theoretical organisational and qualitative constructs. Given the distinctive nature of the research, the findings, both theoretical and empirical, offer potential for intriguing generalisations and comparisons, thereby stimulating both scientific discourse and the work of experts from the various domains involved, including aerospace, food, organisational studies, and quality management