Shaping Smarter Consumer Behaviour and Food Choice

Informations projet

FoodSMART

N° de convention de subvention: 643999

DOI

10.3030/643999

Projet clôturé

Date de signature de la CE 1 Decembre 2014

Date de début 1 Janvier 2015

Date de fin 31 Decembre 2018

Financé au titre de

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Coût total

€ 499 500,00

Contribution de l’UE

€ 499 500,00

Coordonné par

BOURNEMOUTH UNIVERSITY
United Kingdom

CORDIS fournit des liens vers les livrables publics et les publications des projets HORIZON.

Les liens vers les livrables et les publications des projets du 7e PC, ainsi que les liens vers certains types de résultats spécifiques tels que les jeux de données et les logiciels, sont récupérés dynamiquement sur OpenAIRE .

Livrables

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

Auteurs: Sarah Price, Heather Hartwell, Ann Hemingway, Chris Chapleo
Publié dans: Appetite, Numéro 97, 2016, Page(s) 169-175, ISSN 0195-6663
Éditeur: Elsevier BV
DOI: 10.1016/j.appet.2015.12.006

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

Auteurs: Sarah Price, Jeffery Bray, Lorraine Brown
Publié dans: International Journal of Workplace Health Management, Numéro 10/4, 2017, Page(s) 318-331, ISSN 1753-8351
Éditeur: Emerald Group Publishing Ltd.
DOI: 10.1108/IJWHM-12-2016-0087

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

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