Shaping Smarter Consumer Behaviour and Food Choice

Projektinformationen

FoodSMART

ID Finanzhilfevereinbarung: 643999

DOI 10.3030/643999

Projekt abgeschlossen

EK-Unterschriftsdatum 1 Dezember 2014

Startdatum 1 Januar 2015

Enddatum 31 Dezember 2018

Finanziert unter

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Gesamtkosten € 499 500,00

EU-Beitrag € 499 500,00

Koordiniert durch

BOURNEMOUTH UNIVERSITY
United Kingdom

Leistungen

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.

Veröffentlichungen

Peer reviewed articles (3)

Workplace foodservice; perception of quality and trust

Autoren: Sarah Price, Heather Hartwell, Ann Hemingway, Chris Chapleo
Veröffentlicht in: Appetite, Ausgabe 97, 2016, Seite(n) 169-175, ISSN 0195-6663
Herausgeber: Elsevier BV
DOI: 10.1016/j.appet.2015.12.006

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

Autoren: Sarah Price, Jeffery Bray, Lorraine Brown
Veröffentlicht in: International Journal of Workplace Health Management, Ausgabe 10/4, 2017, Seite(n) 318-331, ISSN 1753-8351
Herausgeber: Emerald Group Publishing Ltd.
DOI: 10.1108/IJWHM-12-2016-0087

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

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