1,721,034 research outputs found
Do Target Groups Appreciate Being Targeted? An Exploration of Healthy Eating Policy Acceptance
Full text linkThe impact of healthy eating policies falls behind policy maker’s expectations.
Better targeting and stakeholder support should improve their effectiveness. The research aims
to identify whether a target group (the group impacted by the policy measure) is characterised
by higher acceptance levels or not. Acceptance among citizens from the target was compared
to a matching non-target group, based on data from an online survey on citizens’ support of
healthy eating policies conducted among 3003 adult respondents from five European countries
(Belgium, Denmark, Italy, Poland, UK). The policies explored were bans of advertising to
children or school vending machines, school meal regulations, education campaigns at schools
and workplaces, menu nutrition information and food labelling, price subsidies for healthy
food, and accessibility measures for the elderly. It was found that target groups showed more
support than others for four policies: parents were more supportive of vending machine bans in
schools and workers eating out at lunch of education campaigns at workplaces, food labelling
was more supported by those considering nutrition content in food purchase, and price
subsidies for healthy food more supported by respondents in financial difficulties. However,
parents were less supportive of school education campaigns, and the pattern of support through
the target group differed by country. It is concluded that members of the target group tend to,
but are not per se especially supportive of healthy eating policy measures concerning themselves
or their children, and there are great country differences. Acceptance of policies should
be surveyed per target group and country in advance of implementation. In the case of lack in
acceptance, further exploration of the barriers should be conducted so that the benefit of the policy can be more effectively communicated, assuming that this increases stakeholder
cooperation and favourable peer influence
Rescue us all! the effects of the “rescued” claim for familiar and unfamiliar food ingredients
No full textMaking sense of the â clean labelâ trends: A review of consumer food choice behavior and discussion of industry implications
Full text linkConsumers in industrialized countries are nowadays much more interested in information about the production methods and components of the food products that they eat, than they had been 50 years ago. Some production methods are perceived as less ânaturalâ (i.e. conventional agriculture) while some food components are seen as âunhealthyâ and âunfamiliarâ (i.e. artificial additives). This phenomenon, often referred to as the âclean labelâ trend, has driven the food industry to communicate whether a certain ingredient or additive is not present or if the food has been produced using a more ânaturalâ production method (i.e. organic agriculture). However, so far there is no common and objective definition of clean label. This review paper aims to fill the gap via three main objectives, which are to a) develop and suggest a definition that integrates various understandings of clean label into one single definition, b) identify the factors that drive consumers' choices through a review of recent studies on consumer perception of various food categories understood as clean label with the focus on organic, natural and âfree fromâ artificial additives/ingredients food products and c) discuss implications of the consumer demand for clean label food products for food manufacturers as well as policy makers. We suggest to define clean label, both in a broad sense, where consumers evaluate the cleanliness of product by assumption and through inference looking at the front-of-pack label and in a strict sense, where consumers evaluate the cleanliness of product by inspection and through inference looking at the back-of-pack label. Results show that while âhealthâ is a major consumer motive, a broad diversity of drivers influence the clean label trend with particular relevance of intrinsic or extrinsic product characteristics and socio-cultural factors. However, âfree fromâ artificial additives/ingredients food products tend to differ from organic and natural products. Food manufacturers should take the diversity of these drivers into account in developing new products and communication about the latter. For policy makers, it is important to work towards a more homogenous understanding and application of the term of clean label and identify a uniform definition or regulation for âfree fromâ artificial additives/ingredients food products, as well as work towards decreasing consumer misconceptions. Finally, multiple future research avenues are discussed
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Communicating upcycled foods: frugality framing supports acceptance of sustainable product innovations
Full text linkFuture sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food - foods elevated in value through ingredients otherwise wasted or previously thought inedible - constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept. However, consumer perception of upcycled food is yet under-researched, in particular across food categories and countries, and the concept of frugality has not been explored in this context. In a consumer survey assessing the factors of influence on attitude towards upcycled food and with a sample across five Northern and Southern European countries, we show that stressing the aspect of traditional frugality and to appeal to frugal orientation appears a favourable communication frame for upcycled food. Product categories that match with the region are perceived as more favourable. Environmental concern determines attitude while food neophobia acts as a barrier. Our results lead us to recommend that marketing for upcycled food should focus on the environmentally concerned consumer segment and use a framing that communicates the frugality benefit and frugal resource use. Findings further provide insights into the psychology of consumer acceptance and attitudes. These can be used in communicating the nature of upcycled foods to the public and to food consumers
Time orientation and risk perception moderate the influence of nutritional warnings on food choice
No full textNutritional warnings are becoming popular as a front-of-package labelling scheme aimed at discouraging consumption of products with high content of nutrients associated with non-communicable diseases. Factors claimed to influence the effectiveness of such nutritional warnings include personality traits linked to risk perceptions and the extent to which individuals are present-oriented or futurefocused in their decision-making style. Therefore, the study aimed to explore whether time orientation and sodium risk perception may moderate the influence of nutritional warnings on food choices. An online study involving 498 participants was carried out. Participants performed a choice-conjoint task involving bread packages differing in three 2-level variables: sodium warning (present vs. absent), type of bread (regular vs. whole wheat) and brand (well-known vs. unknown). They were presented with 8 pairs of bread packages and for each pair, were asked to indicate the one they would choose if they were in a supermarket. Next, participants answered a scale on ´consideration of future consequences´ adapted to eating habits, and responded to statements measuring perceived risk of sodium consumption. Data were analyzed using mixed logit models.Results revealed that the inclusion of the sodium warning on the packages discouraged participants´ choice (p=0.001), reinforcing its potential to reduce sodium consumption. Time orientation and sodium perceived risk moderated the effect of bread characteristics on participants´ choices. Besides, participants preferred the well-known (vs. unknown) brand (p=0.036), while the type of bread only had a marginal effect on their choice of bread packages (p=0.095). It was found that both a focus on immediate consequences and thinking that the risk associated with sodium consumption can be compensated decreased the ffectiveness of the sodium warning. In addition, the relative importance of brand on participants´ choices decreased as perceived risk increased. Regarding type of bread, participants who prioritized immediate consequences of eating habits preferred white bread over whole bread, while those with greater consideration of future consequences preferred whole wheat bread. Results from the present work suggest that communication campaigns aimed at encouraging participants to consider nutritional warnings in their decision-making process should promote a future-oriented vision on eating habits, as well as raise risk awareness.Fil: Ares, Gastón. Universidad de la República; UruguayFil: Rojas Rivas, Edgar. Universidad de la República; UruguayFil: Antúnez, Lucía. Universidad de la Republica; UruguayFil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Otterbring, Tobias. University Aarhus; DinamarcaFil: Aschemann Witzel, Jessica. University Aarhus; DinamarcaFil: Giménez, Ana. Universidad de la República; UruguayInternational Society of Behavioral Nutrition and Physical Activity Annual MeetingPragaRepública ChecaInternational Society of Behavioral Nutrition and Physical Activit
Facilitating healthy choice at the point of sale: fine-tuning nutrition labels versus editing choice?
Full text linkObesity rates in Europe have lead to a debate on what factors influence consumers’ in-store
food choices most. This study aims to assess the contribution of nutrition labels against the
impact of choice sets to facilitating healthy decision-making. Different front-of-pack labeling
formats were implemented on products that were presented to representative consumer
samples. Choice sets and product categories were systematically varied. The results indicate
that nutrition information in general contribute only little, while extending choice sets with
healthier product alternatives of the same category – i.e., ‘choice editing’ – largely contributes
to healthy decision-making
Nachhaltiger Lebensmittelkonsum gestern, heute und morgen: Trends und Herausforderungen auf dem Weg zu Generationengerechtigkeit
Full text linkDie Weltgemeinschaft sieht sich mit steigendem Bevölkerungswachstum und Zielkonflikten der Nutzung von Land und Agrarrohstoffen konfrontiert. Dies wirft die Frage auf, wie nachhaltiger Lebensmittelkonsum in der Zukunft auszusehen hat. Der Beitrag diskutiert die Frage aus Sicht der Konsumverhaltensforschung. Er umreißt vergangene und heutige als ethisch bzw. nachhaltig angesehene Konsumtrends. Es wird aufgezeigt, welche Barrieren auf individueller Ebene verhindern, dass positive Einstellungen sich in verändertem Kaufverhalten niederschlagen, und dass selbst ‚nachhaltiger‘ Konsum meist in Zusammenhang mit einem ressourcenintensiven ‚Lifestyle‘ geschieht. Es werden Definitionen und Empfehlungen zu nachhaltigem Lebensmittelkonsum genannt und schließlich Lebensmittelkonsumtrends beschrieben, die zumindest einen Teilbeitrag zur Lösung der Herausforderungen liefern können
Food Waste in Retail: Pitfalls and Actions
No full textRetailers play an important role for food waste occurrence or avoidance as the interface between the supply chain and the household. By avoiding three pitfalls and considering three actions, retail businesses can reduce food waste without conflicting with other SDGs, while improving customers' perception of companies
Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns
No full textThe inclusion of sodium warnings on food packages has been proposed as a means to encourage population to reduce sodium intake. However, consumers who focus on today rather than tomorrow or consumers who downplay or underestimate risks might pay little attention to warnings. The aim of the present study was to explore whether time orientation and perceived risk of sodium consumption may moderate the influence of sodium warnings on food choices. An online study involving 498 Uruguayan participants was carried out. Participants evaluated pairs of bread packages differing in three 2-level variables (sodium warning, type of bread and brand) and were asked to indicate the one they would choose if they were in a supermarket. Then, they answered a scale on ?consideration of future consequences? adapted to eating habits, and responded to statements measuring perceived risk of sodium consumption. Results revealed that sodium warnings had a significant effect on participants´ choices. However, the efficacy of warnings was moderated by time orientation and risk perception. A focus on immediate consequences and thinking that the risk associated with sodium consumption can be compensated, decreased the efficacy of the sodium warning. These results provide experimental evidence of the potential of warnings to discourage consumption of products with high sodium content and suggest that communication campaigns accompanying the introduction of warnings should promote a future-oriented vision on eating habits, raise risk awareness and stress that the risks are not easily compensated.Fil: Rivas Rojas, Edgard Alejandro. Universidad Autónoma del Estado de México; MéxicoFil: Antúnez, Lucía. Universidad de la República Facultad de Química; UruguayFil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Otterbring, Tobias. University Aarhus; DinamarcaFil: Aschemann-Witzel, Jessica. University Aarhus; DinamarcaFil: Giménez, Ana. Universidad de la República Facultad de Química; UruguayFil: Ares, Gastón. Universidad de la Republica; Urugua
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