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Shaping Smarter Consumer Behaviour and Food Choice

Obiettivo

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.

Coordinatore

BOURNEMOUTH UNIVERSITY
Contribution nette de l'UE
€ 117 000,00
Indirizzo
Fern Barrow Bournemouth University
BH12 5BB Poole
United Kingdom

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Regione
South West (England) Dorset and Somerset Bournemouth
Tipo di attività
Higher or Secondary Education Establishments
Contributo di paesi terzi
€ 0,00

Partecipanti (5)

CENTRE DE RECHERCHE DE L INSTITUT PAUL BOCUSE
Francia
Contribution nette de l'UE
€ 67 500,00
Indirizzo
Chemin Du Trouillat 8 Chateau
69131 Ecully

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PMI

L’organizzazione si è definita una PMI (piccola e media impresa) al momento della firma dell’accordo di sovvenzione.

Regione
Auvergne-Rhône-Alpes Rhône-Alpes Rhône
Tipo di attività
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Contributo di paesi terzi
€ 0,00
HELLENIC HEALTH FOUNDATION

Partecipazione conclusa

Grecia
Contribution nette de l'UE
€ 0,00
Indirizzo
Kaisareias 13 & Alexandroupoleos
11527 Athens

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Regione
Κεντρικός Τομέας Αθηνών Aττική Αττική
Tipo di attività
Research Organisations
Contributo di paesi terzi
€ 0,00
RONGE & PARTNER GMBH
Austria
Contribution nette de l'UE
€ 103 500,00
Indirizzo
Dr Adolf Scharf Strasse 7
2523 Tattendorf

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PMI

L’organizzazione si è definita una PMI (piccola e media impresa) al momento della firma dell’accordo di sovvenzione.

Regione
Niederösterreich Wiener Umland/Südteil
Tipo di attività
Private for-profit entities (excluding Higher or Secondary Education Establishments)
Contributo di paesi terzi
€ 0,00
KOBENHAVNS UNIVERSITET
Danimarca
Contribution nette de l'UE
€ 94 500,00
Indirizzo
Norregade 10
1165 Kobenhavn

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Regione
Danmark Hovedstaden Byen København
Tipo di attività
Higher or Secondary Education Establishments
Contributo di paesi terzi
€ 0,00
UNIVERSITY OF MACEDONIA
Grecia
Contribution nette de l'UE
€ 117 000,00
Indirizzo
Egnatia Street 156
540 06 Thessaloniki

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Regione
Θεσσαλονίκη Κεντρική Μακεδονία Βόρεια Ελλάδα
Tipo di attività
Higher or Secondary Education Establishments
Contributo di paesi terzi
€ 0,00