Exploring the use of game-based experiential workshops to complement focus group discussions toward more sustainable food systems

Q2 Social Sciences
Catherine Leclercq, Anna Saba, Elisabetta Moneta, Nicoletta Nardo, Fausta Natella, Marina Peparaio, Eleonora Saggia Civitelli, Elisabetta Toti, Fiorella Sinesio
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The body language recorded during the workshop captured information on the transparency of producers and on the oppression from public institutions as perceived by citizens. Experiential workshops may have advantages over focus groups in terms of diagnostic potential. AcknowledgmentsAuthors are thankful to Loredana Bertelli for her support in designing the questionnaire, to the coordinator of the bio-district Anna Cedrini for the hospitality at farmhouse Poggio Nebbia, to Parteciparte’s facilitators and to all participants.Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1 In this study, the term “food producers” refers to all citizens who earn their living at any stage of the food supply chain i.e. from growing, raising, processing, preparing, manufacturing, distributing or adding value to food products. All other citizens living or working in the area are considered “Food consumers.”2 All participants and facilitators signed a photo release form.3 This study was carried out in agreement with the Declaration of Helsinki (WMA, 2013) and national and international regulations. Personal information was anonymous. This study did not require the approval of an ethics committee since the sensitive personal data of participants could not be tracked.Additional informationFundingThis work was supported by the European Sensory Network (ESN), under Grant [2021 - 48235].Notes on contributorsCatherine LeclercqCatherine Leclercq, PhD degree in Nutrition, research director at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She has been working for 35 years to serve public research, academia, and the United Nations Food and Agriculture Organization. She has been for decades a member of scientific committees of the European Food Safety Authority and of United Nations. Her areas of work have been nutrition epidemiology to assess diet adequacy, dietary exposure to food chemicals, and assessment of food’s environmental impact. Since 2016 she has developed and used game-based experiential workshops as a social learning approach. Her recent focus is on involving actors of the food system to move toward more sustainable food systems.Anna SabaAnna Saba, senior researcher at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She has been carrying out research on a range of topics related to understanding factors influencing food choices aimed at deepening the processes involved in consumer decision-making related to general food-related topics, and to specific categories of foods and segments of the population. She taught Statistical Methodologies and Mathematical Models at the University of Pavia and Sociology of Food Behavior at the University “La Sapienza” in Rome.Elisabetta MonetaElisabetta Moneta, research specialist at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy with more than 30 years of experience in sensory and consumer sciences. She has been collaborating in the design and implementation of national and international research projects concerning studies on the organoleptic quality of food, including analysis of the role of the hedonic component in consumer preferences and food choices. She has developed methodologies in consumer preference research, with emphasis on emotional, genetic, and purchase/consumption contexts;. She teaches Sensory Analysis of Food at Roma tre University.Nicoletta NardoNicoletta Nardo, research specialist for 30 years at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She participated in numerous research projects, both European and national. She has dealt with the development and implementation of methods for the determination of chemical (nutritional and organoleptic-related compounds) composition of food products.Fausta NatellaFausta Natella, graduated in Biological Sciences, Ph.D. in “Cellular and Molecular Physiopathology,” senior scientist at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. 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引用次数: 0

Abstract

AbstractThe potential of game-based experiential workshops to complement focus groups in identifying drivers/barriers to environmentally sustainable food systems was explored. Sixty adults from an Italian bio-district answered to a questionnaire; among them, nineteen and twenty-one people participated in a game-based experiential workshop and in a focus group, respectively. The experiential workshop involved games, image theater, and on-the-spot feedback. The body language recorded during the workshop captured information on the transparency of producers and on the oppression from public institutions as perceived by citizens. Experiential workshops may have advantages over focus groups in terms of diagnostic potential. AcknowledgmentsAuthors are thankful to Loredana Bertelli for her support in designing the questionnaire, to the coordinator of the bio-district Anna Cedrini for the hospitality at farmhouse Poggio Nebbia, to Parteciparte’s facilitators and to all participants.Disclosure statementNo potential conflict of interest was reported by the author(s).Notes1 In this study, the term “food producers” refers to all citizens who earn their living at any stage of the food supply chain i.e. from growing, raising, processing, preparing, manufacturing, distributing or adding value to food products. All other citizens living or working in the area are considered “Food consumers.”2 All participants and facilitators signed a photo release form.3 This study was carried out in agreement with the Declaration of Helsinki (WMA, 2013) and national and international regulations. Personal information was anonymous. This study did not require the approval of an ethics committee since the sensitive personal data of participants could not be tracked.Additional informationFundingThis work was supported by the European Sensory Network (ESN), under Grant [2021 - 48235].Notes on contributorsCatherine LeclercqCatherine Leclercq, PhD degree in Nutrition, research director at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She has been working for 35 years to serve public research, academia, and the United Nations Food and Agriculture Organization. She has been for decades a member of scientific committees of the European Food Safety Authority and of United Nations. Her areas of work have been nutrition epidemiology to assess diet adequacy, dietary exposure to food chemicals, and assessment of food’s environmental impact. Since 2016 she has developed and used game-based experiential workshops as a social learning approach. Her recent focus is on involving actors of the food system to move toward more sustainable food systems.Anna SabaAnna Saba, senior researcher at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She has been carrying out research on a range of topics related to understanding factors influencing food choices aimed at deepening the processes involved in consumer decision-making related to general food-related topics, and to specific categories of foods and segments of the population. She taught Statistical Methodologies and Mathematical Models at the University of Pavia and Sociology of Food Behavior at the University “La Sapienza” in Rome.Elisabetta MonetaElisabetta Moneta, research specialist at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy with more than 30 years of experience in sensory and consumer sciences. She has been collaborating in the design and implementation of national and international research projects concerning studies on the organoleptic quality of food, including analysis of the role of the hedonic component in consumer preferences and food choices. She has developed methodologies in consumer preference research, with emphasis on emotional, genetic, and purchase/consumption contexts;. She teaches Sensory Analysis of Food at Roma tre University.Nicoletta NardoNicoletta Nardo, research specialist for 30 years at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She participated in numerous research projects, both European and national. She has dealt with the development and implementation of methods for the determination of chemical (nutritional and organoleptic-related compounds) composition of food products.Fausta NatellaFausta Natella, graduated in Biological Sciences, Ph.D. in “Cellular and Molecular Physiopathology,” senior scientist at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. Her research activities focus on the role of different components of the diet (bioactive molecules/food/meal) in the modulation of health status.Marina PeparaioMarina Peparaio, research specialist in sensory and consumer sciences at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. For over 30 years, she has been involved in studies on the organoleptic quality of food and their consumer perception, the development, standardization, and application of sensory methodologies, and the correlation between sensory and analytical data using univariate and multivariate statistical analysis techniques.Eleonora Saggia CivitelliEleonora Saggia Civitelli, research specialist at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. She has been involved in sensory analysis, in particular studies on the organoleptic quality of food, the development, standardization, and application of sensory methodologies, research on the factors of variation of the organoleptic perception of the consumer, and correlation studies between sensory and analytical data using univariate and multivariate statistical analysis techniques.Elisabetta TotiElisabetta Toti, Master’s degree in Human Nutrition Science, research specialist at the Center for Food and Nutrition, Council for Agricultural Research and Economics (CREA-AN) of Rome, Italy. Her areas of research include nutritional epidemiology and micronutrient bioavailability, in both high-income countries and middle-income countries. She has over 30 years of professional experience focused on dietary intake, body composition, antioxidant status in humans and their subsequent impact on health. She has recently been involved in studies on the evaluation of the impact of food waste and on the assessment of the environmental impact of food.Fiorella SinesioFiorella Sinesio is a senior researcher, expert in sensory and consumer research, with a focus on the influence of food factors (sensory properties and extrinsic characteristics) in the formation of consumers’ perceptions, preferences, and food choices. She investigates impact of consumer factors (attitudes, psychological and physiological factors) on preference and behavior. Her activity is also focused on development and implementation of novel methods for sensory and consumer research. Representative in the European Sensory Network (ESN) of which she has been chairman from 2005 to 2007.
探索利用基于游戏的体验式研讨会来补充焦点小组讨论,以实现更可持续的粮食系统
摘要本文探讨了基于游戏的体验式研讨会在确定环境可持续粮食系统的驱动因素/障碍方面对焦点小组的补充潜力。来自意大利某生物区的60名成年人回答了一份调查问卷;其中,分别有19人和21人参加了基于游戏的体验研讨会和焦点小组。体验式工作坊包括游戏、形象剧场和现场反馈。在研讨会期间记录的肢体语言捕捉了公民所认为的生产者透明度和公共机构压迫的信息。就诊断潜力而言,体验式研讨会可能比焦点小组更有优势。作者感谢Loredana Bertelli对问卷设计的支持,感谢生物区协调员Anna Cedrini在Poggio Nebbia农舍的热情款待,感谢Parteciparte的主持人和所有参与者。披露声明作者未报告潜在的利益冲突。注1在本研究中,“食品生产者”一词是指在食品供应链的任何阶段谋生的所有公民,即从种植、饲养、加工、准备、制造、分销或增加食品价值。在该地区生活或工作的所有其他公民都被视为“食品消费者”。2 .所有参与者和主持人签署了一份照片发布表本研究是根据赫尔辛基宣言(WMA, 2013)以及国家和国际法规进行的。个人信息是匿名的。这项研究不需要伦理委员会的批准,因为参与者的敏感个人数据无法追踪。本研究由欧洲感官网络(ESN)资助,授权[2021 - 48235]。catherine Leclercq,营养学博士,意大利罗马农业研究与经济理事会(CREA-AN)食品与营养中心研究主任。她在公共研究、学术界和联合国粮食及农业组织工作了35年。几十年来,她一直是欧洲食品安全局和联合国科学委员会的成员。她的工作领域是营养流行病学评估饮食充分性,饮食暴露于食品化学物质,以及评估食品对环境的影响。自2016年以来,她开发并使用基于游戏的体验式研讨会作为一种社交学习方法。她最近的工作重点是让粮食系统的参与者参与进来,朝着更可持续的粮食系统迈进。Anna Saba,意大利罗马农业研究与经济理事会(CREA-AN)食品与营养中心高级研究员。她一直在开展一系列与理解影响食物选择的因素有关的主题的研究,旨在深化与一般食物相关主题以及特定类别的食物和人口部分有关的消费者决策过程。她在帕维亚大学教授统计方法和数学模型,在罗马的La Sapienza大学教授食品行为社会学。Elisabetta Moneta,意大利罗马农业研究和经济理事会(CREA-AN)食品和营养中心的研究专家,在感官和消费者科学方面有30多年的经验。她一直在合作设计和实施有关食品感官质量研究的国家和国际研究项目,包括分析享乐成分在消费者偏好和食物选择中的作用。她开发了消费者偏好研究的方法,重点是情感、基因和购买/消费背景;她在罗马大学教授食物感官分析。Nicoletta NardoNicoletta Nardo,意大利罗马农业研究与经济理事会(CREA-AN)食品与营养中心30年的研究专家。她参与了许多欧洲和国家的研究项目。她从事食品化学成分(营养和感官相关化合物)测定方法的开发和实施。Fausta Natella,毕业于生物科学专业,博士学位,“细胞和分子生理病理学”,意大利罗马农业研究和经济理事会(CREA-AN)食品和营养中心高级科学家。她的研究重点是饮食中不同成分(生物活性分子/食物/膳食)在调节健康状态中的作用。 Marina Peparaio,意大利罗马农业研究与经济理事会(CREA-AN)食品与营养中心感官和消费者科学研究专家。30多年来,她一直致力于食品感官质量及其消费者感知的研究,感官方法的发展,标准化和应用,以及使用单变量和多变量统计分析技术的感官和分析数据之间的相关性。Eleonora Saggia Civitelli,意大利罗马农业研究与经济理事会(CREA-AN)食品与营养中心的研究专家。她一直从事感官分析,特别是食品感官质量的研究,感官方法的发展,标准化和应用,消费者感官感知变化因素的研究,以及使用单变量和多变量统计分析技术进行感官和分析数据之间的相关性研究。elisisabetta Toti,人类营养科学硕士学位,意大利罗马农业研究与经济理事会(CREA-AN)食品与营养中心研究专家。她的研究领域包括高收入国家和中等收入国家的营养流行病学和微量营养素生物利用度。她有超过30年的专业经验,专注于人类饮食摄入、身体成分、抗氧化状态及其对健康的后续影响。她最近参与了食物浪费影响评估和食物对环境影响评估的研究。Fiorella Sinesio是高级研究员,感官和消费者研究专家,专注于食物因素(感官特性和外在特征)对消费者感知、偏好和食物选择形成的影响。她研究消费者因素(态度、心理和生理因素)对偏好和行为的影响。她还专注于开发和实施感官和消费者研究的新方法。2005年至2007年,她担任欧洲感官网络(ESN)的主席。
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来源期刊
CiteScore
2.30
自引率
0.00%
发文量
15
期刊介绍: Applied Artificial Intelligence addresses concerns in applied research and applications of artificial intelligence (AI). The journal also acts as a medium for exchanging ideas and thoughts about impacts of AI research. Articles highlight advances in uses of AI systems for solving tasks in management, industry, engineering, administration, and education; evaluations of existing AI systems and tools, emphasizing comparative studies and user experiences; and the economic, social, and cultural impacts of AI. Papers on key applications, highlighting methods, time schedules, person-months needed, and other relevant material are welcome.
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