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Zeitschriftenartikel zum Thema "Food waste intervention"
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Favuzzi, Nicoletta, Paolo Trerotoli, Maria Grazia Forte, Nicola Bartolomeo, Gabriella Serio, Domenico Lagravinese und Francesco Vino. „Evaluation of an Alimentary Education Intervention on School Canteen Waste at a Primary School in Bari, Italy“. International Journal of Environmental Research and Public Health 17, Nr. 7 (08.04.2020): 2558. http://dx.doi.org/10.3390/ijerph17072558.
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The “Love Food, Not Waste” project was conducted to train students on good food choices and evaluate food waste in school canteens. Teachers, parents and students were surveyed before and after training. Weights of both the served and wasted food were recorded for one week both before the educational intervention in February 2019 and after the educational intervention in March 2019, using the same menu. Students completed a food satisfaction questionnaire on the days the data were collected. For the first dish, the mean wastes per school were 1199 g before training and 1054 g after training. For the second dish, the mean wastes per school were 246 g before training and 220 g after training. For the side course, the means wastes per school were 663 g before training and 747 g after training. The results did not significantly differ among weeks or schools. Less food was wasted when boys judged the food’s general aspects like smell, taste and appearance as positive; more food was wasted when girls judged these factors as negative. Food waste monitoring is mandatory but does not always occur. Analyzing food waste relative to students’ food perceptions can help determine whether educational interventions can help reduce waste. Students’ satisfaction must also be considered.
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Kowalewska, Maria Teresa, und Anna Kołłajtis-Dołowy. „Food, nutrient, and energy waste among school students“. British Food Journal 120, Nr. 8 (06.08.2018): 1807–31. http://dx.doi.org/10.1108/bfj-11-2017-0611.
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Purpose According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention. Design/methodology/approach The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record of food waste. The interventional group filled a questionnaire before and after of education as well as after three months of intervention. Findings Students waste 23 g of food per day. The most wasted products are: potatoes, bread, fruits and vegetable as well as meet and ham. Energy losses from leftovers are less than 1–10 percent. Losses of nutritional value along with wastages were the highest for vitamin C, but also for dietary fiber, potassium and folate. Food waste education was nearly twice as strong in study group with films intervention, than those who received only a leaflet for parents. Research limitations/implications Middle school students are responsible for households’ food waste and contribute to energy and nutrition losses. Educational intervention is more effective, while using multimedia methods and need to be continued. Practical implications The paper is a scientific study and addressed to the scientific audience. However, due to the problem of households’ food waste, general public could be also interested. Social implications Food waste is an element of waste management. Studying the scale of food waste and waste related behavior can help to better understand causes of food waste. The search for ways to limit food waste, through education address to young people, can be an effective method of prevention of waste. The UN has established 17 new development goals for the years 2015–2030 (United Nations, 2015). One of them (Goal 12) is focused on ensuring sustainable consumption and production. It means halving food waste at the retail and consumer levels and food losses at the production and post-harvest stages by 2030. Originality/value There are few publications available about food waste including energy and nutrients waste. This study shows the scale of household waste, the quantity and type of wasted products and causes of disposal. Also, the way of handling with food waste at homes was examined. It is also important to draw attention to the responsibility of young people in wasting food, which was examined in the paper.
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Hecht, Amelie A., und Roni A. Neff. „Food Rescue Intervention Evaluations: A Systematic Review“. Sustainability 11, Nr. 23 (27.11.2019): 6718. http://dx.doi.org/10.3390/su11236718.
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Food rescue, the practice of gathering food that could otherwise be wasted and redirecting it for human consumption, represents a critical opportunity to improve food security and reduce waste. As global interest in reducing hunger and food waste grows, better insight is needed to assess and compare the effectiveness of different models of food rescue. We conducted a systematic review of peer-reviewed studies evaluating food rescue interventions with the aim of synthesizing findings and comparing methodologies. We searched PubMed, Academic Search Ultimate, and Science Citation Index for studies published worldwide, in English, through June 2019. Studies were included that: a) evaluated an existing or proposed food rescue intervention and, b) quantitatively or qualitatively measured the intervention impact. All nineteen included studies were observational and the intervention types ranged widely. The most commonly reported metric was the weight of food recovered. Few studies reported client outcome measures. The included studies suggested promising effects of food rescue interventions, including positive return on investment, decreased environmental burden, large quantities of food rescued and clients served, and high stakeholder satisfaction. Comparison across studies was challenging, however, due to inconsistent metrics and insufficiently detailed methodology. This review documents a need for additional evaluation of food rescue interventions and recommends a standardized methodology. Additional dialogue among key stakeholders is warranted to develop consistent, meaningful metrics to assess food rescue.
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Soma, Tammara, Belinda Li und Virginia Maclaren. „Food Waste Reduction: A Test of Three Consumer Awareness Interventions“. Sustainability 12, Nr. 3 (26.01.2020): 907. http://dx.doi.org/10.3390/su12030907.
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Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.
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Prescott, Melissa Pflugh, Xanna Burg, Jessica Jarick Metcalfe, Alexander E. Lipka, Cameron Herritt und Leslie Cunningham-Sabo. „Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste“. Nutrients 11, Nr. 8 (11.08.2019): 1869. http://dx.doi.org/10.3390/nu11081869.
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Emerging evidence suggests a link between young people’s interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.
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Wharton, Christopher, Maricarmen Vizcaino, Andrew Berardy und Adenike Opejin. „Waste watchers: A food waste reduction intervention among households in Arizona“. Resources, Conservation and Recycling 164 (Januar 2021): 105109. http://dx.doi.org/10.1016/j.resconrec.2020.105109.
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Scalvedi, Maria Luisa, und Laura Rossi. „Comprehensive Measurement of Italian Domestic Food Waste in a European Framework“. Sustainability 13, Nr. 3 (01.02.2021): 1492. http://dx.doi.org/10.3390/su13031492.
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Food management is an inefficient activity, and households are the major contributors responsible for food waste across the food supply chain. Ten years remain to halve household food waste, as recommended by the 2030 Agenda for Sustainable Development. Up to now, Italian investigations into household food waste have been research activities with limitations in measurement and sampling. The need to establish a monitoring system led the Italian Observatory on Food Surplus, Recovery and Waste to apply a methodology that permits comparison with other European countries. In 2018, a survey involving a representative sample of 1142 Italian households was carried out. The majority of respondents (77%) reported that they had wasted 370 g of food during the last week, evidence in line with data from the Netherlands and progressively different from what was found in Germany, Hungary, and Spain. Perishable products, such as fresh fruit and vegetables, bread, and nonalcoholic drinks, were mainly wasted. The most frequently disposed foods were unused (43.2%) or partly used (30.3%). As for possible causes, household food waste was significantly associated with preventive practices and ability. This study endeavored to segment household food waste based on possible drivers and barriers to preventive action, setting the stage for future monitoring, supporting policy action, and educational intervention.
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Elnakib, Sara, und Mariel Mendez. „Food Waste in Schools: An Intervention of Randomized Schools on the Reduction of Food Waste“. Journal of Nutrition Education and Behavior 50, Nr. 7 (Juli 2018): S5. http://dx.doi.org/10.1016/j.jneb.2018.04.024.
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Ariyani, Luthfina, und Kirana Rukmayuninda Ririh. „Understanding Behavior of Household Food Waste Management: Food Waste Hierarchy Context“. Jurnal Ilmiah Teknik Industri 19, Nr. 2 (23.12.2020): 142–54. http://dx.doi.org/10.23917/jiti.v19i2.11994.
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The determinant factor identification of behavior considers as an important means in order to develop effective intevention towards household waste management in Indonesia. This study extended the Theory of Planned Behavior (TPB) by using the following construct: intention, attitude, subjective norm, perceive behavioral control, government intervention, environmental knowledge and awareness, as well as household planning and buying habit; to understand household waste management behavior from the ‘reduce-reuse-recycle’ point of view. The structural equation modeling (SEM) were used in this study and the result showed that the model accounted for relatively substantial amount (61.7%) of the variance in intention, with the attitude, subjective norm, and environmental knowledge and awareness emerge as significant predictor. Above findings could be used by both governmental and non-governmental organization to formulate strategies to manage food waste at the household level.
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Neff, Roni A., Daniel A. Zaltz, Amelie A. Hecht, Russell R. Pate, Brian Neelon, Jennifer R. O’Neill und Sara E. Benjamin-Neelon. „Preschool Healthy Food Policy Did Not Increase Percent of Food Wasted: Evidence from the Carolinas“. Nutrients 12, Nr. 10 (02.10.2020): 3024. http://dx.doi.org/10.3390/nu12103024.
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This research evaluates the effects of a South Carolina (SC) policy, which changed the nutrition standards for foods served in early care and education (ECE) settings, on wasted food. A two-group pre-test/post-test evaluation was performed in ECE centers serving children age 3–5 from households with lower incomes in SC (n = 102 children from 34 centers, intervention) and North Carolina (NC; n = 99 children from 30 centers, comparison). Direct observation was performed to assess the quantity and kcal of food served and quantity and percent of food discarded, by food group and nutrient, enabling assessment of waste in the absence of intervention. Mixed-effects linear models were fit to estimate, by state, differences in change from baseline to post-implementation at the center level. Covariates were selected a priori, including center enrollment, racial composition, director educational attainment, years in operation, for-profit status, and Child and Adult Care Food Program (CACFP) participation. Waste of food was high across states and time points. The policy was not associated with a change in percent of food discarded in SC compared to NC in adjusted analyses.
Dissertationen zum Thema "Food waste intervention"
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Smit, Kyara. „Food waste reduction interventions - Behavior or Practice?“ Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-392542.
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The enormous amount of household food waste in developed countries is a global environmental and climate threat. To reduce household food waste, various behavior change campaigns and interventions are conducted. Most conventional behavior change interventions designed to reduce household food waste are based on the Theory of Planned Behavior (TPB) and are information heavy. These have shown, however, to not be effective enough to result in a fast and sizable enough decrease of household food waste in developed countries, thus reducing climate and environmental impact in a timely and sizeable enough way. The more systemic, holistic and practically oriented Social Practice Theory (SPT) theoretical framework is proposed by different authors as an alternative to the conventionally used TPB theoretical framework to design (behavior) change interventions. SPT is thought to lead to greater and faster reduction of food waste at the household level and to a general change in the food supply system. Nevertheless, interventions are oftennot created according to their proposed theoretical framework and no “direct” comparison between both theoreticalframeworks at the intervention level has been conducted. This thesis compares two case studies describing food waste reduction interventions, one with a TPB theoretical framework and the other with a SPT theoretical framework. The results show that when considering food waste reduction interventions at the household levels in developed countries the SPT might be a more effective theoretical framework for an intervention design compared to a TPB theoretical framework. Specifically, the SPT theoretical framework includes more relevant system stakeholders in the intervention creation leading to a more context specific design. Additionally, the emphasis of actual “doing” in an intervention based on an SPT theoretical framework createsa potential for more long-term change, compared to a TPB theoretical framework. However, this thesis also suggests that merging of the two theories should be further research and discussed, because of the potential greater effectiveness in actual food waste reduction.
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Ejnarsson, Ellen, und Ekström Sofia Bengtsson. „Food waste reduction in Swedish food retail : Understanding barriers and incentives“. Thesis, KTH, Skolan för industriell teknik och management (ITM), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279535.
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In Sweden, the retail sector is responsible for 8% of the total supply chain waste. Although the number is relatively small, the retail sector is of key importance for food waste minimization since retail stores collect large amounts of food and connect with consumers and producers in a limited, clearly defined number of places. Therefore, initiatives or policies implemented in retail may have major implications. The Royal Swedish Academy of Engineering Sciences (IVA) concludes that prevention of food waste and redistribution to humans are the only actions that contribute to Target 12.3, aiming to halve food waste per capita from both retail and consumer levels as well as reduce food losses in the production and supply sectors by 2030. Also, research concludes that the median benefit-cost ratio for reducing waste in the supply chain is 14:1, and that unawareness of this business case is a reason for insufficient implementation of food waste reduction. In the latest years, authorities and researchers have increased focus and emphasized importance of industry collaboration to reduce supply chain food waste; however, there are more scarce findings in literature on incentives for food waste reduction from a retailer perspective. Therefore, the purpose of the study was to understand barriers and incentives for prevention of food waste and price reduction, conversion and donation of surplus food from a retailer perspective, and thereby identify opportunities to increase incentives. A multiple case study of nine retailers from the three major Swedish retail corporations was chosen as methodology, and semi-structured interviews were conducted with managers working in each store. The results show internal and external barriers for reduction, the major ones being the business objective to always ensure consumer satisfaction and variability in demand (prevention); inefficient label creation due to health and safety regulations (conversion) and lack of available partnerships (donation). In terms of initiative prioritization, financial benefits are found to be the major driving force for waste reduction, why food waste prevention is the most favourable option and reduction initiatives prioritize expensive products. Also, the incentive for food waste reduction depends strongly on business case awareness and integration efficiency, where the study identifies opportunities to increase incentives when: i) retailers are aware of the business case of reducing food waste, but discouraged by certain constraints; ii) retailers are unaware of the business case; and iii) there is no existing business case8% av Sveriges totala matavfall uppkommer i livsmedelsbutiker. Trots denna relativt låga siffra är butikerna avgörande för minimering av matavfall: de samlar stora mängder mat på ett begränsat antal platser och implementerade initiativ och policy får därmed stor verkan. Kungl. vetenskapsakademin (IVA) har konstaterat att förebyggande av matavfall och omfördelning av överskott till människor är de enda initiativ som signifikant bidrar till att nå Förenta Nationernas hållbarhetsmål 12.3, att halvera matsvinnet per person i butik- och konsumentled, och minska matsvinnet längs hela livsmedelskedjan. Studier visar att det finns ett tydligt business case för reducering av matsvinn, att initiativ i genomsnitt genererar 14 gånger så stor finansiell vinning som kostnad för aktörer i livsmedelskedjan, men att många aktörer saknar vetskap om detta. Myndigheter och forskare har de senaste åren i en allt större utsträckning ägnat fokus åt, och betonat vikten av, samarbete i livsmedelskedjan för att reducera matavfallet. Mindre fokus har ägnat åts livsmedelsbutikernas incitament att genomföra de initiativ som anses nödvändiga för att matavfallet i Sverige ska reduceras. Syftet med studien var därför att, från ett butiksperspektiv, förstå rådande hinder och incitament för förebyggande matavfall samt prisreduktion, förädling och donering av överskottsmat, och därigenom identifiera möjligheter att öka dessa incitament. Studien genomfördes i form av en fallstudie av nio livsmedelsbutiker från de tre största livsmedelskedjorna i Sverige, där semistrukturerade intervjuer hölls med ansvariga från varje butik. Resultaten visar interna och externa barriärer för reduktion av matavfall, av vilka de signifikanta är att ständigt tillfredsställande av konsumenters önskemål och variation i efterfrågan (förebyggande av matavfall), ineffektivitet i tillverkning av innehållsförteckningar (förädling), samt avsaknad av fungerande partnerskap (donering). Finansiell vinning är den största drivkraften för reduktion av matavfall, varför matavfall helst förebyggs och dyra produkter prioriteras. Det råder en generell osäkerhet kring den optimala strategin för att reducera matavfall, samt bristande tid att ägna initiativ. Incitament för reduktion av matavfall beror därför i stor utsträckning på vetskap om ett initiativs business case, samt hur effektivt det kan integreras i butikens verksamhet. Möjlighet att öka incitament finns därmed där: i) livsmedelsbutiker har vetskap om ett business case, men förhinder att agera; ii) livsmedelsbutiker saknar vetskap om ett business case); och iii) det saknas ett business case.
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Alolayan, Bushra. „Toward sustainable households : passive context-aware intervention to promote reduction in food waste“. Thesis, Aberystwyth University, 2017. http://hdl.handle.net/2160/34124bba-7943-4807-be09-d43a50c1d04d.
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Food waste, a global concern for several years, has gained attention from Human-Computer Interaction (HCI) research that aims to promote more sustainable lifestyles. Many researchers believe that domestic food waste is influenced by consumer behaviors that are promoted during everyday practices. The research described in this thesis starts with an investigation into the factors that influence consumer decision-making in ways that leads to food waste. The investigation was conducted using a combination of structured interviews, automatic collection of images from participants’ fridges, and Wizard-of-Oz interventions. The four causal variables of VBN theory are used throughout the thesis to structure and analyze data. These four variables are attitudinal factors, personal capabilities, contextual forces and habits or routines. The most significant of these factors, leading to the greatest amount of domestic food waste, is lack of awareness of fridge contents. This is addressed by building an effective context-aware persuasive technology. In an initial experiment, the design and implementation of a first prototype is proposed to investigate the impact of the context-aware persuasive technology system on behavior change and decision-making process. The findings indicated that availability of information about fridge contents was not in itself sufficient to persuade users to develop new habits or routines, and that contextual forces such as a busy lifestyle meant that users did not in fact enhance their personal capabilities by accessing the information about fridge contents, and that their old habits remained entrenched. These findings informed the design of an improved second prototype, called ‘EyeFridge’. This prototype has the novel functionality of pushing information over to users through notifications and reminders. A Wizard-of-Oz investigation allowed the effectiveness of these interventions to be studied without the need to build a fully functional intelligent fridge. The findings indicate that notifications and reminders overcame contextual forces and enhanced participants’ personal capabilities (by adding to their knowledge of fridge contents) so that they developed new habits or routines. Therefore, changed consumer behavior and influenced decision-making process related to food practices.
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Steingrube, Anna Pauline. „Integration of food stock management applications into everyday food practices : Tackling the food waste problem in households by supporting everyday food practices“. Thesis, Uppsala universitet, Människa-datorinteraktion, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-447586.
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Household food waste levels pose a considerable problem in terms of sustainability. Food stock management applications for smartphones are interventions that support people in planning and keeping an overview of their food stock in order to reduce food waste. So far mainly their usability and effectiveness for reduction of food waste have been researched in HCI. This study aimed at investigating how these applications are being integrated into people’s food practices, and how their features contributed to the integration. In a three-week long field study seven participants used one of two applications in their daily lives. Through interviews and diary entries it was observed that some people integrated the applications into their food practices to replace other actions like checking one’s food stock. New connections to the food practices were created through expiration reminders and providing means to check the food stock from a distance. Reminders were seen as helpful even if not always necessary and can be seen as an opportunity to further support the integration process. The main issues for the integration were the high-effort adding processes and remembering to update the inventory after consumption.
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Mattson, Gustav. „Applying the Behaviour Change Wheel to design and evaluate a food waste reducing prototype for workplace kitchens“. Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279424.
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Food waste is an arguably increasing problem in society, with consumers being responsible for as much as half of all combined food waste. The problem needs to be tackled from all angles, but there is no all encompassing solution for all situations. One context consumers find themselves in is the kitchen at their place of work, where the shared nature of the refrigerator creates situations and problems not found in the home environment. It is for these shared kitchens that this study is focused on providing a physical solution based on The Behavioural Change Wheel (BCW), book providing methods and tools for designing with the goal of behavioural change. The intention of this study was to develop, test and later evaluate a prototype on its behavioural change capacity and potential, using the tools presented in the BCW. The developed prototype took form as an RFID activated labelling system, providing users with the current date and their name on a label to be adhered on the articles they place in the shared refrigerator. After the testing period, an online questionnaire was sent out and was answered by fourteen out of seventeen participants. The two week testing period and subsequent questionnaire provided no conclusive answers regarding detected behavioural change capacity, but the potential is considered high based on participants qualitative comments and attitudes, and their quantitative usage. No measurements of change in food waste is conducted, but the target behavioural changes would provide a positive development resulting in less food waste in the workplace kitchen, if not only a more orderly refrigerator.Matavfall är ett påtagligt ökande problem i samhället, där konsumenter ansvarar för så mycket som hälften av allt kombinerat matavfall. Problemet bör hanteras från alla möjliga håll, men det finns ingen allmän lösning för alla situationer. Ett sammanhang som konsumenterna befinner sig i är köket på deras arbetsplats, där kylskåpets gemensamma natur skapar situationer och problem som inte återfinns i hemmiljön. Det är för dessa delade kök som denna studie riktar sig på att tillhandahålla en fysisk lösning baserad på The Behavioural Change Wheel (BCW). Den innehåller metoder och verktyg för att designa med beteendeförändring som mål. Syftet med denna studie var att utveckla, testa och senare utvärdera en prototyp angående dess beteendeförändringsförmåga och potential, med hjälp av de verktyg som presenteras i BCW. Den färdigställda prototypen tog form som ett RFID-aktiverat etikettsystem, som gav användarna det aktuella datumet och deras namn på en etikett som ska sättas på artiklarna som de placerar i det delade kylskåpet. Efter testperioden skickades ett frågeformulär ut och fjorton av sjutton deltagare svarade. En testperiod på två veckor och efterföljande frågeformulär gav inga avgörande svar angående påvisad beteendeförändringsförmåga, men potentialen anses vara hög baserad på deltagarnas kvalitativa kommentarer och attityder, och deras kvantitativa användning. Inga mätningar kring mängd matavfall utfördes, men målbeteendeförändringarna skulle ge en positiv utveckling som resulterar i mindre matavfall i arbetsplatsens kök, om inte bara ett mer ordnat kylskåp.
Smart storage solutions in the fridge of the future to reduce food waste
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Röjning, Fredrik, und Fredrik Petersson. „A world without packaging? : How can food retailers reframe the practice of packaging?“ Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-415900.
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Considering the increasing competition between brands and products, packaging has become an important framing tool to influence customers' purchasing decisions. However, given the growing environmental concerns, zero packaging has emerged as a new practice to face the challenges of preventing and encouraging the use of packaging. With the introduction of zero packaging, marketers have been forced to reframe the practice of packaging, as artifacts used to create identification and familiarity to form a state of resonance have been removed. To extend the research of resonance within the marketing communication science, the study employed a qualitative approach to explore how food retailers are utilizing the framing concept of resonance as a means to revamp the traditional packaging into zero packaging. To reframe the practice of packaging, the study embraces the concept of cognitive and emotional resonance. The findings impose that food retailers need to create personal alignments with product artifacts, environmental values and containers. By reviewing the contextual marketing communication field, zero packaging, a third resonance was utilized to understand how the food retailers adequately attract, change and retain customers. Subsequently, affirmation was discovered as the key mechanism to achieve motivational resonance, by interfering with customers’ intrinsic and personalized values/desires.
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Neumann, Stephanie. „Discussing the role of interaction design within design for sustainability“. Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23523.
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This paper describes a research through design project for reducing student’s food waste in a Swedish high school canteen. It was found that the design outcome is influenced by how a designer approaches the chosen problem space of sustainability. Building only on the existing perspectives of eco-feedback technologies and persuasive frameworks within interaction design, immensely constrains the role interaction design could take in working with sustainability issues. The complexities of sustainability related problems should be seen as a rich opportunity space to approach by design. Ethnographic research methods should be used when designing for sustainability. Found strengths of interaction design within design for sustainability were the data measurement of consumption and change. Together with the communication possibilities of digital and connected devices. The design outcome became a digital tool for kitchen staff to use when evaluating the lunch menu. The research also led to four suggestions for future design projects.
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Nguyen, Thu Huong. „Employing gamification to support sustainable food consumption : Analysis and Redesign of the Too Good To Go mobile app“. Thesis, Umeå universitet, Institutionen för informatik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-176371.
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An estimated 1.3 billion tons of food is lost or wasted every year, adding to the growing problem of CO2 emissions and global warming. Consequently, there is an urgent need to address this issue. However, while a lot of research in Human-Computer-Interaction has been conducted about food waste in private households, there is still a lack of research about people’s food waste at a retail level in restaurants. This paper explores the potential of gamification in the design of apps intended to support more sustainable food consumption behavior. This study is centered on the existing Too Good To Go app and examines current user behavior and perception through quantitative and qualitative methods. Then through employment of design frameworks and iterative prototype cycles the potential to encourage active sustainable food consumption is examined. Findings show that there are many challenges stopping users from actively using the current app more often. Findings also suggest that gamification has the potential to increase users’ motivation to use the app beyond reasons of only saving food. The implications of this paper could present new opportunities for applying gamification to reduce food waste that could inspire researchers and practitioners to explore the theme further.
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Painter, Kathleen, Gladman Thondhlana und Harn Wei Kua. „Food waste generation and potential interventions at Rhodes University, South Africa“. Elsevier, 2016. http://hdl.handle.net/10962/67733.
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Publisher versionEstimation of food waste generation represents the first step when considering efforts to reduce waste generation and monitor food waste reduction against set targets. This study reports on an estimation of food waste generated in university dining halls at Rhodes University, South Africa. Daily food waste generation was estimated at about 555 g per student or 2 tonnes across all sample dining halls, translating to about 450 tonnes per year. The results show that food waste is influenced by an array of contextual factors, including distance to dining hall, gender composition of hall and meal times and meal options. It is estimated that the university could save up to US$ 80 000 annually for every 10% reduction in the current rate of food waste generation. Possible educational, technical and administrative interventions for food waste reduction are discussed.
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Wolff, Anastasia. „Responsabilité sociétale : quelles contributions des entreprises à la conservation de la biodiversité ?“ Thesis, Lyon, 2017. http://www.theses.fr/2017LYSEM039/document.
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Alors que nous faisons face à une crise biologique majeure, acteurs institutionnel et ONGs exhortent les entreprises à s’engager pour enrayer cette érosion écologique. L’objectif de la thèse est d’analyser, évaluer et faire évoluer la contribution potentielle des entreprises à la conservation de la biodiversité dans le cadre de leur responsabilité sociétale (RSE).Un cadre d’analyse est développé pour évaluer la prise en charge par une entreprise de ses responsabilités écologiques en termes de moyens – les initiatives RSE a priori favorables à la biodiversité mises en œuvre – et de résultats – la compatibilité des activités de l’entreprise avec la conservation de la biodiversité. Après avoir caractérisé les initiatives RSE à partir de l’étude d’engagements d’entreprises endossés comme contributions à la Stratégie nationale pour la biodiversité, une méthode est proposée pour détecter si les activités d’une entreprise sont écologiquement non-durables. Le postulat est que le respect des capacités de charge des écosystèmes est un prérequis à la conservation effective de la biodiversité. Cette méthode, adaptée de l’évaluation environnementale absolue de la durabilité, est appliquée, dans le cadre de deux projets de recherche-intervention, au portfolio alimentaire du Groupe Casino et au cycle de vie de deux installations de stockage de déchets dangereux de SARP Industries. Des orientations stratégiques visant à éviter-réduire-compenser les pressions non durables sont proposées. Soulignant l’importance de renforcer la prise en charge des pressions étendues, cette thèse ouvre plus largement des perspectives pour les secteurs d’activité et les politiques publiquesAs we are experiencing a major biological crisis, institutional actors and NGOs are calling on businesses to engage efforts aiming at halting biodiversity loss. The objective of the thesis is to analyze and evaluate the potential contribution of corporate social responsibility (CSR) to biodiversity conservation.A framework is developed to analyze to which extent a company takes in charge its ecological responsibilities. After characterizing CSR initiatives based on the case study of business commitments to contribute to the French National Biodiversity Strategy, a method is proposed to test whether business activities exert unsustainable pressures on ecosystems. It is assumed that compatibility with ecosystems’ carrying capacities is a prerequisite for effective biodiversity conservation. This method, adapted from the “absolute environmental sustainability assessment” (AESA) approach, is applied in the context of research-intervention projects to the food portfolio of the mass-market retailer Groupe Casino and to the life cycle of two facilities of SARP Industrie specialized in the disposal and storage of hazardous waste. The comparison of the company’s environmental footprints with the ecological constraints is used to draw a comprehensive strategy based on the mitigation hierarchy. As our results highlight the opportunity to strengthen the management of extended pressures through CSR, possible implications for sectors and public policies are discussed
Bücher zum Thema "Food waste intervention"
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Hanson, Ardis, Peter D. Hurd und Bruce Lubotsky Levin. Global Health. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780190238308.003.0003.
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Global public health includes the essentials of a healthy environment, such as drinkable water, food that is plentiful and safe to eat, and waste disposal that keeps the population safe. However, global health also focuses on the prevention of disease, the promotion of healthy lifestyles, and the early detection of health problems. While these issues were once critical local problems, diseases, such as tuberculosis and cholera, illustrate the importance of a global perspective on the health of the world population. This chapter offers case studies on Haïti and Ebola, showing how national health issues not only affect a nation or a state but also the world. Discussions on global health and health equity across the developmental lifespan include interventions to address infectious diseases and lifestyle choices and the social forces of aging, poverty, and urbanization. The chapter also examines the need for increased pharmacovigilance as a global issue.
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Lindenmayer, David, Damian Michael, Mason Crane, Sachiko Okada, Daniel Florance, Philip Barton und Karen Ikin. Wildlife Conservation in Farm Landscapes. CSIRO Publishing, 2016. http://dx.doi.org/10.1071/9781486303113.
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An increasing number of Australians want to be assured that the food and fibre being produced on this continent have been grown and harvested in an ecologically sustainable way. Ecologically sustainable farming conserves the array of species that are integral to key ecological processes such as pollination, seed dispersal, natural pest control and the decomposition of waste.
Wildlife Conservation in Farm Landscapes communicates new scientific information about best practice ways to integrate conservation and agriculture in the temperate eucalypt woodland belt of eastern Australia. It is based on the large body of scientific literature in this field, as well as long-term studies at 790 permanent sites on over 290 farms extending throughout Victoria, New South Wales and south-east Queensland.
Richly illustrated, with chapters on birds, mammals, reptiles, invertebrates and plants, this book illustrates how management interventions can promote nature conservation and what practices have the greatest benefit for biodiversity. Together the new insights in this book inform whole-of-farm planning.
Wildlife Conservation in Farm Landscapes is an ideal resource for land managers and farmers interested in integrating farming and environmental values and anyone interested in biodiversity in woodlands and agricultural zones.
Recipient of a 2017 Whitley Awards Certificate of Commendation for Conservation in Action
Buchteile zum Thema "Food waste intervention"
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Lake, Danielle, Amy McFarland und Jody Vogelzang. „Creating Resilient Interventions to Food Waste: Aligning and Leveraging Systems and Design Thinking“. In Food Waste Management, 193–221. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-20561-4_8.
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„General Introduction“. In Optimizing the Use of Farm Waste and Non-Farm Waste to Increase Productivity and Food Security, 1–42. IGI Global, 2019. http://dx.doi.org/10.4018/978-1-5225-7934-2.ch001.
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There are myriad issues facing traditional farming in the Caribbean region. Despite various policy interventions and implementation of concepts over the past five decades for agricultural diversification in the region to increase local food production, the region is still grappling with finding an appropriate model to solve major issues. The issues are now exacerbated by the impacts of climate change, and major shifts in the approach to solving the issues have not yet proved fruitful. Against the setback of issues, controversies, and problems of farming in the Caribbean and the St. Kitts-Nevis example of a small island developing state (SID), the justification will be made for a diversified-integrated model that can account for the setbacks by optimizing farm and non-farm waste to build productivity, competitiveness, flexibility, and sustainability which are categorically the factors of successful farming.
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Lee, Yunhee, Eun Jung Ahn und Ali Hussain. „Saponin-Mediated Rejuvenation of Bruch’s Membrane: A New Strategy for Intervention in Dry Age-Related Macular Degeneration (AMD)“. In Recent Advances and New Perspectives in Managing Macular Degeneration [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.96818.
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At present, there is no treatment modality for the vast majority of patients with dry AMD. The pathophysiology of AMD is complex but current evidence suggests that abnormal ageing of Bruch’s membrane imparts a metabolic insult to the retinal pigment epithelium (RPE) and photoreceptor cells that leads eventually to the inflammatory-mediated death of these cells. Underlying mechanisms contributing to the pathology of Bruch’s membrane include the accumulation of ‘debris’ and malfunction of the matrix metalloproteinase (MMP) system resulting in diminished metabolic support of the retina and inefficient removal of toxic pro-inflammatory mediators. Saponins are amphipathic molecules that have a hydrophobic tri-terpenoid lipid region and hydrophilic glycosidic chains that allow for the dispersion of these deposits in Bruch’s and re-activation of the MMP system leading to a 2-fold improvement in the transport properties of the membrane. Such an intervention is expected to improve the bi-directional exchange of nutrients and waste products, thereby slowing the progression of dry AMD. This will be the first drug-based interventionist possibility to address dry AMD.
Konferenzberichte zum Thema "Food waste intervention"
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Ganglbauer, Eva. „Towards food waste interventions“. In UbiComp '13: The 2013 ACM International Joint Conference on Pervasive and Ubiquitous Computing. New York, NY, USA: ACM, 2013. http://dx.doi.org/10.1145/2494091.2501086.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Food waste intervention"
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Zeinstra, Gertrude, Sandra van der Haar und Geertje van Bergen. Drivers, barriers and interventions for food waste behaviour change: a food system approach. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/511479.
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Soethoudt, J. M., M. Pedrotti, H. E. J. Bos-Brouwer und R. B. Castelein. Adoption of food loss and waste-reducing interventions in Low- and Middle-Income Countries. Wageningen: Wageningen Food & Biobased Research, 2021. http://dx.doi.org/10.18174/554051.
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