Shaping Smarter Consumer Behaviour and Food Choice

Información del proyecto

FoodSMART

Identificador del acuerdo de subvención: 643999

DOI

10.3030/643999

Proyecto cerrado

Fecha de la firma de la CE 1 Diciembre 2014

Fecha de inicio 1 Enero 2015

Fecha de finalización 31 Diciembre 2018

Financiado con arreglo a

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coste total

€ 499 500,00

Aportación de la UE

€ 499 500,00

Coordinado por

BOURNEMOUTH UNIVERSITY
United Kingdom

CORDIS proporciona enlaces a los documentos públicos y las publicaciones de los proyectos de los programas marco HORIZONTE.

Los enlaces a los documentos y las publicaciones de los proyectos del Séptimo Programa Marco, así como los enlaces a algunos tipos de resultados específicos, como conjuntos de datos y «software», se obtienen dinámicamente de OpenAIRE .

Resultado final

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.

Publicaciones

Peer reviewed articles (3)

Workplace foodservice; perception of quality and trust

Autores: Sarah Price, Heather Hartwell, Ann Hemingway, Chris Chapleo
Publicado en: Appetite, Edición 97, 2016, Página(s) 169-175, ISSN 0195-6663
Editor: Elsevier BV
DOI: 10.1016/j.appet.2015.12.006

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

Autores: Sarah Price, Jeffery Bray, Lorraine Brown
Publicado en: International Journal of Workplace Health Management, Edición 10/4, 2017, Página(s) 318-331, ISSN 1753-8351
Editor: Emerald Group Publishing Ltd.
DOI: 10.1108/IJWHM-12-2016-0087

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

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