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  • 1.
    Aschemann-Witzel, J.
    et al.
    Aarhus University, Denmark.
    Otterbring, T.
    Aarhus University, Denmark.
    de Hooge, I. E.
    Wageningen University, Netherlands.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Rohm, H.
    Technische Universität Dresden, Germany.
    Almli, V. L.
    Nofima AS, Norway.
    Oostindjer, M.
    Norwegian University of Life Sciences, Norway.
    The who, where and why of choosing suboptimal foods: Consequences for tackling food waste in store2019Ingår i: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 236, artikel-id 117596Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food stores have begun to tackle food waste at the point of sale. They do so by selling ‘suboptimal’ food before it is wasted, typically with a price reduction. However, efficiency of this food waste avoidance action can be improved by knowing for which product category, which store type, which accompanying communication, and which consumer characteristics this action works best. This study uses an experimental online survey conducted in five North western European countries to investigate the effect of communication appealing to either self- or others-centred motives in either supermarkets or farmers' markets, for packaged and for fresh food. It is found that both messages – communicating budget saving or an emotional appeal - are effective in increasing choice likelihood. Store type affects choice likelihood of suboptimal packaged, while others-centred values and trust in the store affects choice likelihood for suboptimal fresh food. Communication improves quality perception of suboptimal fresh food. Findings imply that fresh suboptimal foods lend themselves more to be promoted with others-centred messages, or to be targeted at consumers with others-centred values. Sales of suboptimal food in the store should be accompanied by communication, and such efforts to tackle food waste in the store should focus on fresh food in particular.

  • 2.
    Aschemann-Witzel, Jessica
    et al.
    Aarhus University, Denmark.
    de Hooge, Ilona E.
    Aarhus University, Denmark.
    Rohm, Harald
    Technische Universität Dresden, Germany.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Bossle, Marilia B.
    Unisinos Business School, Brazil.
    Grønhøj, Alice
    Aarhus University, Denmark.
    Oostindjer, Marije
    Norwegian University of Life Sciences, Norway.
    Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste – A multiple case study2017Ingår i: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 155, s. 33-45Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food waste accounts for a considerable share of the environmental impact of the food sector. Therefore, strategies that aim to reduce food waste have great potential to improve sustainability of the agricultural and food supply chains. Consumer-related food waste is a complex issue that needs collaboration between various supply chain actors and sector stakeholders. Although a range of initiatives from various actors already exists internationally, there is still a lack of knowledge on which lessons can be derived from such cases. The current multiple case study provides insights into how to successfully design future actions, by analysing common and distinct key success factors in 26 existing initiatives to reduce consumer-related food waste. The findings reveal that collaboration between stakeholders, timing and sequence of initiatives, competencies that the initiative is built on, and a large scale of operations are key success factors. Success factors are identified for the primary design, for the development and maintenance phase, and for reaching out to consumers. There are three general types of initiatives that differ in their aims and characteristics: information and capacity building, redistribution, and retail and supply chain alteration. The first type focuses most strongly on motivating consumer food waste avoidance behaviour and strengthening consumer abilities, while the second and third focus primarily on altering consumer food choice context, but combine this with aspects of raising awareness. Recommendations are derived for future initiatives which should take inspiration from existing initiatives, especially considering the right partners, competencies involved, timing the start of the initiative right, and aim to soon achieve a large scale.

  • 3.
    Aschemann-Witzel, Jessica
    et al.
    Aarhus University, Denmark.
    de Hooge, Iona
    Wageningen University, Netherlands.
    Normann, Anne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Consumer-Related Food Waste: Role of Food Marketing and Retailers and Potential for Action2016Ingår i: Journal of International Food & Agribusiness Marketing, ISSN 0897-4438, E-ISSN 1528-6983, Vol. 28, nr 3, s. 271-285Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food waste has received increasing attention in recent years. As part of their corporate social responsibility strategies, food supply chain actors have started to act towards avoiding and reducing food waste. Based on a literature review, an expert interview study, and example cases, we discuss food marketing and the role and responsibility of retail. Food marketing and retailing contribute to consumer-related food waste via decisions on date labeling, packaging sizes and design elements, and pricing strategies encouraging overpurchase, as well as communication shifting consumer priorities to the disadvantage of food waste avoidance. Potential actions to tackle food waste relate to improved packaging and information, altering pricing strategies, and cooperation with other actors across the supply chain. Three cases highlight the extent to which moral and strategic motives are interlinked and that there are opportunities for competitive advantage through corporate social responsibility and a business case for sustainability in the area of food waste.

  • 4.
    Aschemann-Witzel, Jessica
    et al.
    Aarhus University, Denmark.
    Otterbring, Tobias
    Aarhus University, Denmark.
    de Hooge, Ilona
    Wageningen University, Netherlands.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Rohm, Harald
    Technische Universität Dresden, Germany.
    Almli, Valerie
    Nofima AS, Norway.
    Oostindjer, Marije
    Norwegian University of Life Sciences, Norway.
    Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions2020Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 80, artikel-id 103808Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is influenced by the fact that the consumer purchases it publicly while observed by others is yet unexplored. The present research investigates which associations consumers form when they see other consumers purchasing suboptimal foods. In an online experimental survey, consumers of five European countries checked every word that applied (CATA) from a set of items that described what choosing a food item told them about an acquaintance they met in the store in terms of his or her traits. The food item was optimal or suboptimal, fresh or packaged food, and presented with a communication that either underlined a budget saving benefit or a contribution to avoiding food waste. Results show that consumers of suboptimal products are regarded as economic and thrifty, as well as frugal and environmentally concerned. The associations with consumers of optimal products are more diverse, and include both positive and negative wordings, ranging from successful to fussy and inattentive. Consumers’ own level of environmental concerns and value consciousness explain the degree to which they perceive another consumer to have similar traits, revealing that consumers project their own traits on others. Findings imply that stores offering suboptimal food should present and communicate the items in line with the characteristics of the store's target group, and that suboptimal food choices can trigger positive associations. 

  • 5. Bertilsson, Jan
    et al.
    Barr, Ulla Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Borch, Elisabeth
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Normann, Anne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nielsen, Tim
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Gunnarsson, Stefan
    Lorentzon, Katarina
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hamberg, Lars
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lindbom, Ingela
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lundh, Åse
    Nilsson, Katarina
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Salomon, Eva
    Sindhöj, Erik
    RISE., SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Sonesson, Ulf
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sundberg, Martin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Östergren, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hållbara matvägar – referens- och lösningsscenarier för mjölkproduktion och framställning av konsumtionsmjölk och lagrad ost.2014Rapport (Övrigt vetenskapligt)
    Ladda ner fulltext (pdf)
    fulltext
  • 6.
    Bolos, Laura
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Lagerkvist, Carl-Johan
    SLU Swedish University of Agricultural Sciences, Sweden.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Wendin, Karin
    Kristianstad University, Sweden; University of Copenhagen, Denmark.
    In the eye of the beholder: Expected and actual liking for apples with visual imperfections2021Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 87, artikel-id 104065Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food appearance is an important determinant for expected and actual liking, but some food is not even available for purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measured consumers’ expected and actual liking for different apples with three types of visual imperfection (color, shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whether or not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual liking differed between the groups of apples, and how it differed from expected liking. Results indicated that attitudes are the strongest mediator between visual characteristics of apples and expected liking. Moreover, participants indicated higher expected liking for color and shape imperfections relative to damaged apples. Results from the second study indicated a significant difference between expected and actual liking, and less variability in actual liking between the apple groups relative to the variability in expected liking. It can be concluded that the visual characteristics of apples influence both expected and actual liking, the practical implication for retailers being a need to carefully distinguish between the different types of visual sub-optimality and to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour). Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategies for reducing food waste in stores. 

  • 7.
    Collier, Elizabeth S
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign. Linköping University, Sweden.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Harris, Kathryn L
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution2022Ingår i: Foods, E-ISSN 2304-8158, Vol. 11, nr 9, artikel-id 1182Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat with more sustainable alternatives. All meat-eating participants in this study reported some interest in reducing their meat consumption. Aspects of home-use and central-location test methods were combined by using a digital conferencing system to host cooking sessions and focus group discussions online, which was shown to be a viable setup even in this hands-on setting. The discussions targeted participants’ experience preparing meals using meat substitutes as well as their perceived motivators and barriers to reducing meat consumption. Four themes identified through thematic analysis indicated that meat-eating participants, despite their desire or intent to reduce their meat consumption, experienced barriers relating to the following: internal conflict due to holding multiple positive and negative beliefs about meat simultaneously (ambivalence), justification of eating meat (rationalisation), a desire for variety in and control over their food choices (agency), and sensitivity to the views and expectations of other people and the situational context regarding meat (social and structural factors). Possible strategies to support ambivalent individuals in aligning their behaviour with their beliefs instead of vice versa are discussed in the context of the meat paradox. Agency and practical skills, including increasing knowledge in preparing meals with plant-based proteins, likely play a role in bridging this intention–behaviour gap. © 2022 by the authors. 

  • 8.
    Collier, Elizabeth S
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Norman, Cecilia
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Svensson, Marlene
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Niimi, Jun
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers2021Ingår i: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 167, artikel-id 105643Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A key lifestyle change people could make to reduce their environmental impact is to reduce their meat consumption. However, meat is still a staple in many people's diet, and some consumers are reluctant to cut down. Meat substitutes, if accepted as adequate replacements for meat, may offer a suitable alternative without leaving consumers feeling dissatisfied. The aim of the present study was to identify psychological barriers to reducing meat consumption and increasing use of meat substitutes among Swedish consumers. Participants engaged in focus group discussions around purchasing, preparing, and consuming meat and meat substitutes. Four main themes were identified through thematic analysis: uncertainty, scepticism, health, and identity. These are discussed in relation to previous work on the barriers to reducing meat consumption. Strategies to communicate the environmental impact of meat to consumers and effect change through behavioural interventions are considered. © 2021 The Authors

  • 9.
    de Hooge, Ilona E.
    et al.
    Wageningen University, The Netherlands.
    Oostindjer, Marije
    Norwegian University of Life Sciences, Norway.
    Aschemann-Witzel, Jessica
    Aarhus University, Denmark.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Muller Loose, Simone
    Technische Universität Dresden, Germany; University of South Australia, Australia.
    Lengard Almli, Valerie
    Nofima, Norway.
    This apple is too ugly for me!: Consumer preferences for suboptimal food products in the supermarket and at home2017Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 56, s. 80-92Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food waste has received increasing scientific and societal attention during the last decade. One important cause of food waste is thought to be the un-willingness of supply chains and consumers to sell, purchase, and consume suboptimal or imperfect foods. Yet, empirical research on this issue is scarce and contradictory. The current research investigates under which conditions consumers purchase or consume foods that deviate from regular products in terms of appearance standards, date labelling, or damaged packaging, without deviation on the intrinsic quality or safety. An online choice experiment among 4214 consumers from five Northern European countries reveals that consumer preferences for suboptimal products differ depending on whether the consumer is in a supermarket or at home, and depending on the type of sub-optimality. Moreover, consumer choices, discount preferences, and waste behaviors of suboptimal products are influenced by demographics (nationality, age), by personality characteristics (value orientation, commitment to environmental sustainability, and perceived consumer effectiveness in saving the environment), and by individual-waste aspects (perceived food waste of the household, perceived importance of food waste, engaging in shopping/cooking). These findings provide important insights into consumer preferences for suboptimal products, and useful suggestions for supply-chain regulations on suboptimal products.

  • 10.
    Folkeson, Björn
    et al.
    RISE - Research Institutes of Sweden, Samhällsbyggnad, Energi och cirkulär ekonomi.
    Fernqvist, Niklas
    RISE - Research Institutes of Sweden, Samhällsbyggnad, Energi och cirkulär ekonomi.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Vattenanvändning med energieffektiva blandare2017Rapport (Övrigt vetenskapligt)
    Abstract [en]

    This study investigated the short and long term impacts of domestic hot and cold water use and associated energy use when replacing conventional faucets in 100 apartments with energy efficient faucets labeled with energy class A-B according to the Swedish energy labeling system. The study included a behavioural study to increase the understanding of the users’ perception of the faucets and to investigate the underlying reasons for acceptance of the installed products.

     

    The results showed a reduction in domestic hot water use and energy use for domestic hot water of 28 %. No reduction of cold water use could be identified although changes in occupancy of the apartments might have contributed to this result. The savings in hot water use did not diminish over the measurement period.

     

    The acceptance of the energy efficient faucets did not increase over time, which was likely due to the lack of feedback on the assumption that the faucets provided the indicated savings. It was also indicated that the perception of the faucets differed between contexts in the home. The acceptance was also found to be linked to factors that could not be isolated from the faucet and its function.

    Ladda ner fulltext (pdf)
    RISE-rapport 2017:50 Vattenanvändning med energieffektiva blandare - Teknisk rapport
  • 11.
    Göransson, L
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Barr, U.K.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Borch, E
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Nielsen, Tim
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Normann, Anne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lorentzon, Katarina
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Hållbara matvägar – referens- och lösningsscenarier för grisproduktion och framställning av rökt skinka.2014Rapport (Övrigt vetenskapligt)
    Ladda ner fulltext (pdf)
    fulltext
  • 12.
    Lagerkvist, Carl Johan
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour. SLU Swedish University of Agricultural Sciences, Sweden.
    Normann, Anne
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Åström, Annika
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    A theoretical description and experimental exploration of tri-reference point theory with respect to food choice2015Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 41, s. 60-74Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Recent findings within behavioural decision-making suggest that individuals make use of a tri-reference point set when making choices. This implies that choices and preference formation among competing products that are considered acceptable, but differ in desirability, are formed differently along the continuum from bottom line to target level. This study examined whether personal goals, as multiple reference points in relation to food product choice, inherit the properties of a value function. It was posited that goals as cognitive constructs are translated through the target object (the product) and through judgement and context into a representation of identified product preferences. The types of preferences that characterise the different goal levels were then analysed using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 236 consumers. The existence of tri-reference point dependence was strongly supported, with the data indicating that product choices and preferences were moderated by transitions across reference states. Moreover, during transitions notable relative changes in evaluation of the product were identified. These results have normative implications for food product marketing in terms of targeting consumer needs. More importantly, they have strong methodological implications for studies on consumer preferences

  • 13.
    Lagerkvist, Carl Johan
    et al.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Åström, Annika
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Product satisfaction in food choice is multiple-reference dependent: Evidence from an in-store non-hypothetical consumer experiment on bread2017Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 56, s. 8-17Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Consumer behaviour is goal-orientated. In food product research, goals as cognitive constructs have been shown to translate through the product into an evaluation of product attributes and onto actual choice. In relation to food consumer behaviour and food product choice, however, the manner by which goals operate on post-purchase affective states (need fulfilment) has been largely unexplored. This study examined how food product attributes relate to consumer satisfaction and how this association differs along the goal gradient. We posited that goals are translated through the target object (the product) into a satisfaction representation of product attributes of the identified product. Based on tri-reference point (TRP) goal dependency and the Kano approach to satisfaction measurement, we then analysed the product attribute satisfaction that characterised different goal levels using data collected in an in-store, non-hypothetical consumer experiment with a random sample of 229 consumers. The existence of TRP dependence on product attribute satisfaction was strongly supported, indicating that need fulfilment was directed by transitions across goal reference states. Moreover, a lack of direct proportionality between goal valuation and the instrumentality of the product attributes as means to need fulfilment was identified. These results have normative implications for food product development and research in terms of targeting consumer needs.

  • 14.
    Maringer, Marcus
    et al.
    Wageningen University & Research, The Netherlands.
    Van'T Veer, Pieter
    Wageningen University & Research, The Netherlands.
    Klepacz, Naomi
    University of Surrey, UK.
    Verain, Muriel C. D.
    Wageningen University & Research, The Netherlands.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Ekman, Susanne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Timotijevic, Lada
    University of Surrey, UK.
    Raats, Monique M.
    University of Surrey, UK.
    Geelen, Anouk
    Wageningen University & Research, The Netherlands.
    User-documented food consumption data from publicly available apps: An analysis of opportunities and challenges for nutrition research2018Ingår i: Nutrition Journal, ISSN 1475-2891, E-ISSN 1475-2891, Vol. 17, nr 1, artikel-id 59Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: The need for a better understanding of food consumption behaviour within its behavioural context has sparked the interest of nutrition researchers for user-documented food consumption data collected outside the research context using publicly available nutrition apps. The study aims to characterize the scientific, technical, legal and ethical features of this data in order to identify the opportunities and challenges associated with using this data for nutrition research. Method: A search for apps collecting food consumption data was conducted in October 2016 against UK Google Play and iTunes storefronts. 176 apps were selected based on user ratings and English language support. Publicly available information from the app stores and app-related websites was investigated and relevant data extracted and summarized. Our focus was on characteristics related to scientific relevance, data management and legal and ethical governance of user-documented food consumption data. Results: Food diaries are the most common form of data collection, allowing for multiple inputs including generic food items, packaged products, or images. Standards and procedures for compiling food databases used for estimating energy and nutrient intakes remain largely undisclosed. Food consumption data is interlinked with various types of contextual data related to behavioural motivation, physical activity, health, and fitness. While exchange of data between apps is common practise, the majority of apps lack technical documentation regarding data export. There is a similar lack of documentation regarding the implemented terms of use and privacy policies. While users are usually the owners of their data, vendors are granted irrevocable and royalty free licenses to commercially exploit the data. Conclusion: Due to its magnitude, diversity, and interconnectedness, user-documented food consumption data offers promising opportunities for a better understanding of habitual food consumption behaviour and its determinants. Non-standardized or non-documented food data compilation procedures, data exchange protocols and formats, terms of use and privacy statements, however, limit possibilities to integrate, process and share user-documented food consumption data. An ongoing research effort is required, to keep pace with the technical advancements of food consumption apps, their evolving data networks and the legal and ethical regulations related to protecting app users and their personal data.

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  • 15.
    Niimi, Jun
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Hörlin, Elizabeth
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Oberrauter, Lisa-Maria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Sörensen, Victoria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Norman, Cecilia
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Bendtsen, Marcus
    Linköping University, Sweden.
    Bergman, Penny
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Material- och ytdesign.
    Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)2022Ingår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 95, artikel-id 104377Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The impact of testing locations, home use test (HUT) and central location test (CLT) on consumer evaluations of food products using rate all that apply (RATA) was investigated. As a case study, eight cold cuts were evaluated: four vegetarian/vegan and four meat-based products. A between-subjects design was used, whereby consumers were randomly allocated to either HUT or CLT test location (58 and 71 consumers, respectively). To retain as much similarity as possible across locations, consumers in both groups received identical bags of products with palate cleansers and instructions. Consumers evaluated the products using a lexicon consisting of 32 sensory attributes based on similar studies and benchtop tasting, using RATA with 7pt scales. A total of 30 and 31 attributes differed significantly (p < 0.05) across the products for HUT and CLT, respectively. Sample discrimination was similar between the two locations. Location significantly (p < 0.05) affected discrimination of 14 attributes, but a particular location having consistently higher attribute means was not observed. Bootstrapping of the attribute means per product showed no significant differences between the two testing locations, and multilevel regression models using Bayesian inference did not reveal marked differences in expected ratings between locations. Further comparisons of sample discrimination patterns through principal component analysis showed that the two locations were very similar, including the overlap of confidence ellipses. The between-subjects design strengthens the results: that comparable sensory profiles were obtained from different consumers in different testing locations supports the notion that RATA data from consumers can be reliably collected for relatively sensorially distinct products with minimal data compromise.

  • 16.
    Normann, Anne
    et al.
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Röding, Magnus
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Wendin, Karin
    Kristianstad University, Sweden; University of Copenhagen, Denmark.
    Sustainable fruit consumption: The influence of color, shape and damage on consumer sensory perception and liking of different apples2019Ingår i: Sustainability, E-ISSN 2071-1050, Vol. 11, nr 17, artikel-id 4626Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking..

  • 17.
    Rohm, Harald
    et al.
    Technische Universität Dresden, Germany.
    Oostindjer, Marije
    Norwegian University of Life Sciences, Norway.
    Aschemann-Witzel, Jessica
    Aarhus University, Denmark.
    Symmank, Claudia
    Technische Universität Dresden, Germany.
    L Almli, Valérie
    Nofima AS, Norway.
    de Hooge, Ilona E
    Wageningen University and Research, The Netherlands.
    Normann, Anne
    RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
    Karantininis, Kostas
    SLU Swedish University of Agricultural Sciences, Sweden.
    Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction.2017Ingår i: Foods (Basel, Switzerland), ISSN 2304-8158, Vol. 6, nr 12, artikel-id E104Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household). The aim of the European research project COSUS (Consumers in a sustainable food supply chain) was to increase consumer acceptance of suboptimal food, before and after purchase, by implementing targeted strategies that are based on consumer insights, and that are feasible for and acceptable by the food sector. To reach this aim, different methodological approaches were applied to analyze this issue, to experiment with different aspects, and to test the resulting interventions. Each of these approaches was undertaken by competent consortium partners from Denmark, Germany, Norway, Sweden and The Netherlands. The project finally provides validated strategies to promote the distribution and consumption of suboptimal foods, thereby improving resource efficiency in the food chain and contributing to a more sustainable food supply.

  • 18.
    Timotijevic, L.
    et al.
    University of Surrey, UK.
    Astley, S.
    EuroFIR AISBL, Belgium.
    Bogaardt, M. J.
    Wageningen, Netherlands.
    Bucher, T.
    University of Newcastle, Uk.
    Carr, I.
    University of Surrey, UK.
    Copani, G.
    National Research Council of Italy, Italy.
    de la Cueva, J.
    Javier de la Cueva & Asociados, Spain.
    Eftimov, T.
    Jožef Stefan Institute, Slovenia.
    Finglas, P.
    Quadram Institute Bioscience, UK.
    Hieke, S.
    EUFIC European Food Information Council, Belgium.
    Hodgkins, C. E.
    University of Surrey, UK.
    Koroušić Seljak, B.
    Jožef Stefan Institute, Slovenia.
    Klepacz, N.
    University of Surrey, UK.
    Pasch, K.
    DIL German Institute of Food Technologies, Germany.
    Maringer, M.
    Wageningen, Netherlands.
    Mikkelsen, B. E.
    University of Copenhagen, Denmark.
    Normann, Anne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Ofei, K. T.
    Copenhagen Business College, Denmark.
    Poppe, K.
    Wageningen, Netherlands.
    Pourabdollahian, G.
    National Research Council of Italy, Italy.
    Raats, M. M.
    University of Surrey, UK.
    Roe, M.
    EuroFIR AISBL, Belgium.
    Sadler, C.
    EUFIC European Food Information Councilm Belgium.
    Selnes, T.
    Wageningen, Belgium.
    van der Veen, H.
    Wageningen, Belgium.
    van't Veer, P.
    Wageningen, Belgium.
    Zimmermann, K.
    Wageningen, Belgium.
    Designing a research infrastructure (RI) on food behaviour and health: Balancing user needs, business model, governance mechanisms and technology2021Ingår i: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 116, s. 405-414Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: A better understanding of food-related behaviour and its determinants can be achieved through harmonisation and linking of the various data-sources and knowledge platforms. Scope: We describe the key decision-making in the development of a prototype of the Determinants and Intake Platform (DI Platform), a data platform that aims to harmonise and link data on consumer food behaviour. It will be part of the Food Nutrition Health Research Infrastructure (FNH-RI) that will facilitate health, social and food sciences. Approach: The decision-making was based on the evidence of user needs and data characteristics that guided the specification of the key building blocks of the DI Platform. Eight studies were carried out, including consumer online survey; interview studies of key DI Platform stakeholders; desk research and workshops. Key findings: Consumers were most willing to share data with universities, then industry and government. Trust, risk perception and altruism predicted willingness to share. For most other stakeholders non-proprietary data was most likely to be shared. Lack of data standards, and incentives for sharing were the main barriers for sharing data among the key stakeholders. The value of various data types would hugely increase if linked with other sources. Finding the right balance between optimizing data sharing and minimizing ethical and legal risks was considered a key challenge. Conclusions: The development of DI Platform is based on careful balancing of the user, technical, business, legal and ethical requirements, following the FAIR principles and the need for financial sustainability, technical flexibility, transparency and multi-layered organisational governance.

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