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Shaping Smarter Consumer Behaviour and Food Choice

Shaping Smarter Consumer Behaviour and Food Choice

Objective

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.

Coordinator

BOURNEMOUTH UNIVERSITY

Address

Fern Barrow
Bh12 5bb Poole,Dorset

United Kingdom

Activity type

Higher or Secondary Education Establishments

EU Contribution

€ 117 000

Participants (5)

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CENTRE DE RECHERCHE DE L INSTITUT PAUL BOCUSE

France

EU Contribution

€ 67 500

HELLENIC HEALTH FOUNDATION

Greece

RONGE & PARTNER GMBH

Austria

EU Contribution

€ 103 500

KOBENHAVNS UNIVERSITET

Denmark

EU Contribution

€ 94 500

UNIVERSITY OF MACEDONIA

Greece

EU Contribution

€ 117 000

Project information

Grant agreement ID: 643999

  • Start date

    1 January 2015

  • End date

    31 December 2018

Funded under:

H2020-EU.1.3.3.

  • Overall budget:

    € 499 500

  • EU contribution

    € 499 500

Coordinated by:

BOURNEMOUTH UNIVERSITY

United Kingdom

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