Shaping Smarter Consumer Behaviour and Food Choice

Project Information

FoodSMART

Grant agreement ID: 643999

DOI 10.3030/643999

Project closed

EC signature date 1 December 2014

Start date 1 January 2015

End date 31 December 2018

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost € 499 500,00

EU contribution € 499 500,00

Coordinated by

BOURNEMOUTH UNIVERSITY
United Kingdom

CORDIS provides links to public deliverables and publications of HORIZON projects.

Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Documents, reports (6)

Management and Coordination

• Agreed and signed Consortium Agreement

Consumer criteria for information quality

• Identification of key criteria required by consumers to enable informed choice when eating out (across key stages and countries). • A report encapsulating the secondary research and quantitative findings from the consumer survey to inform the industry database of WP3.

Dissemination

• Papers at international conferences and meetings • Workshops for the foodservice industry • Open access papers in academic, trade and professional journals • Final report

Prototype validation

• Prototype validation and proof of concept.

Interpret and evaluate

• Interpret and evaluate consumer food choice through data mining and related measured/analytical approaches across countries (Denmark, France, Greece, UK), key stages and organisational settings (universities and workplaces).

Field test

• Synthesising and benchmarking the attributes of a successful human-smartphone/tablet interface in preparation for commercialisation

Demonstrators, pilots, prototypes (2)

Cloud computing

• Inventory of datasets and their application in the development of a smartphone/tablet interface • Provision of predictive capacity to foodservice operators (e.g. data analytics).

GUI development

• Production of a flexible customisable and accessible interface (e.g. smartphone app and QR coding) for personalised food recommendation.

Publications

Peer reviewed articles (3)

Workplace foodservice; perception of quality and trust

Author(s): Sarah Price, Heather Hartwell, Ann Hemingway, Chris Chapleo
Published in: Appetite, Issue 97, 2016, Page(s) 169-175, ISSN 0195-6663
Publisher: Elsevier BV
DOI: 10.1016/j.appet.2015.12.006

Enabling healthy food choices in the workplace: the canteen operators’ perspective

Author(s): Sarah Price, Jeffery Bray, Lorraine Brown
Published in: International Journal of Workplace Health Management, Issue 10/4, 2017, Page(s) 318-331, ISSN 1753-8351
Publisher: Emerald Group Publishing Ltd.
DOI: 10.1108/IJWHM-12-2016-0087

What are we eating? Consumer information requirement within a workplace canteen

Author(s): Sarah Price, Giampaolo Viglia, Heather Hartwell, Ann Hemingway, Chris Chapleo, Katherine Appleton, Laure Saulais, Ioannis Mavridis, Frederico J.A. Perez-Cueto
Published in: Food Quality and Preference, 2016, ISSN 0950-3293
Publisher: Pergamon Press
DOI: 10.1016/j.foodqual.2016.05.014