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Shaping Smarter Consumer Behaviour and Food Choice

Objetivo

Compared to meals prepared at home, meals eaten out tend to contain more calories, total fat and saturated fat and it is here where the consumer has very little control or knowledge of the nutrient profile of the food they are eating (Bohm and Quartuccio, 2008). The positive association between the rise in consumption of food prepared outside the home and the increasing prevalence of obesity has been described as a major health and wellbeing societal challenge. Attempts to increase public awareness of appropriate ways to eat more healthily unfortunately do not seem to have led to significant changes in patterns of food purchase and consumption especially from an eating ‘out-of-home’ situation. It has become obvious that the development of effective measures for improvement requires further systematic research and a radical approach. The aim of FoodSMART is to develop an innovative technical (ICT) menu solution that enables informed consumer choice when eating out that takes into account individual characteristics (such as culture, dietary requirements and age group) as well as product (specification) and environmental cues (choice architecture and consumption setting).
This aim will be achieved through the evaluation of consumer orientated intelligence (what information consumers require/trust i.e. information quality); the assessment of industry orientated intelligence (impact of customisation) and the subsequent development of data analytics and Quick Recognition (QR) coding for personalised food recommendation; thereby, facilitating the consumption of healthy and appropriate dishes. Results will be gathered and modelled to provide strategic intelligence for menu design and decision-making (by Industry) and for policy purposes (by the EU); further, this translational research will be disseminated both at scientific and consumer levels. Increasing the pace and scale of innovation within out-of-home eating is fundamental to this proposal.

Convocatoria de propuestas

H2020-MSCA-RISE-2014
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Coordinador

BOURNEMOUTH UNIVERSITY
Dirección
Fern Barrow Bournemouth University
BH12 5BB Poole
United Kingdom
Tipo de actividad
Higher or Secondary Education Establishments
Aportación de la UE
€ 117 000

Participantes (5)

CENTRE DE RECHERCHE DE L INSTITUT PAUL BOCUSE
Francia
Aportación de la UE
€ 67 500
Dirección
Chemin Du Trouillat 8 Chateau
69131 Ecully
Tipo de actividad
Private for-profit entities (excluding Higher or Secondary Education Establishments)
HELLENIC HEALTH FOUNDATION

La participación finalizó

Greece
Aportación de la UE
€ 0
Dirección
Kaisareias 13 & Alexandroupoleos
11527 Athens
Tipo de actividad
Research Organisations
RONGE & PARTNER GMBH
Austria
Aportación de la UE
€ 103 500
Dirección
Dr Adolf Scharf Strasse 7
2523 Tattendorf
Tipo de actividad
Private for-profit entities (excluding Higher or Secondary Education Establishments)
KOBENHAVNS UNIVERSITET
Dinamarca
Aportación de la UE
€ 94 500
Dirección
Norregade 10
1165 Kobenhavn
Tipo de actividad
Higher or Secondary Education Establishments
UNIVERSITY OF MACEDONIA
Greece
Aportación de la UE
€ 117 000
Dirección
Egnatia Street 156
540 06 Thessaloniki
Tipo de actividad
Higher or Secondary Education Establishments