Reaction to a low-carbon footprint food logo and other sustainable diet promotions in a UK University’s Student Union ‘Living Lab’

IF 0.6 Q4 FOOD SCIENCE & TECHNOLOGY

Future of Food: Journal on Food, Agriculture and Society Pub Date : 2021-02-21 DOI:10.17170/KOBRA-202011192217

E. Larner, A. Fish, C. Way, K. Muir, F. Graham, B. Armstrong, V. Patel, D. Knights, R. Jourdain, T. Allen, I. Armstrong, J. Collister, O. Barnett, C. Reynolds

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引用次数: 2

Abstract

Purpose: Public sector catering outlets have been proposed as ideal places to try new sustainable food choice interventions. We report on promotions conducted as part of a “Living Lab” at the University of Sheffield Students Union during 2019. Methodology: Activities include 1) a survey of dietary habits, attitudes and knowledge of staff and students (n=643). 2) A low environmental impact indicator logo was created and implemented in different ways across four food outlets in the Students Union (some outlets also provided information in dining areas). 3) Sales data (intervention period and the same period in the previous year) were analysed. 4) On the day of the global Climate Strikes (20th September 2019), a food outlet introduced additional one-day-only promotions on low impact menu options; sales impact was assessed. Findings: An average of 39.4% of respondents recalled the low environmental impact indicator logo. There was a significant increase in use of oat milk compared to 2018, but non significant changes to other low and medium impact food sales. In one outlet, high impact items had the greatest total value of sales in 2018, whereas in 2019 medium impact foods had the greatest value of sales, suggesting a positive trend towards less impactful food choices. The Climate Strike intervention saw a decrease in beef burger sales and an increase in chicken and meat-free burger sales. Originality/value: This paper covers interventions to promote sustainable food choices and their efficacy across a University with ideas for future avenues of research.

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英国大学学生会“生活实验室”对低碳足迹食品标志和其他可持续饮食推广活动的反应

目的:公共部门餐饮网点被认为是尝试新的可持续食物选择干预措施的理想场所。我们报告了2019年在谢菲尔德大学学生会作为“生活实验室”的一部分进行的促销活动。方法:活动包括:1)对教职工和学生的饮食习惯、态度和知识进行调查(n=643)。2)创建了低环境影响指标标识，并以不同的方式在学生会的四家餐饮店实施(部分餐饮店还在用餐区提供信息)。3)销售数据(干预期及上年同期)分析。4)在全球气候罢工当天(2019年9月20日)，一家食品店推出了低影响菜单选项的额外一天促销活动;对销售影响进行了评估。调查结果:平均39.4%的受访者回忆起低环境影响指标标志。与2018年相比，燕麦牛奶的使用量显著增加，但对其他中低影响食品销售的变化不显著。在一家门店，高影响力产品在2018年的销售总额最大，而在2019年，中等影响力食品的销售价值最大，这表明影响较小的食品选择呈积极趋势。在气候罢工的干预下，牛肉汉堡的销量下降，鸡肉和无肉汉堡的销量增加。原创性/价值:本文涵盖了促进可持续食品选择的干预措施及其在大学中的有效性，并对未来的研究途径提出了想法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Future of Food: Journal on Food, Agriculture and Society FOOD SCIENCE & TECHNOLOGY-

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： Future of Food: Journal on Food, Agriculture & Society (FOFJ) was founded in 2012 in order to provide a platform for scientific debate on agriculture and food-related themes with the goal of a sustainable future for people and planet. The journal is aimed at contributing to debates on sustainable food production and consumption, and is most interested in tackling the most important challenges to the global agri-food system, such as hunger and malnutrition, depletion of natural resources, climate change, threats to biodiversity, and inequity in the agrarian sphere. The journal understands itself as a multi-disciplinary effort and is especially designed to foster interaction between different disciplines and approaches. Hence it invites inputs from social and natural sciences, arts and humanities, academics and scholar-activists, civil society and agroecology practitioners. The journal is attempting to reach its goal by providing open access to readers and allowing contributions without submission fees or publication fees. Contributors are kindly asked to keep in mind that the journal is a non-profit endeavour and that staff time is limited. The journal cannot provide guarantees or financial support for any submission and cannot accept legal responsibility for any stage of the submission process. The Editorial Board is made up by a range of international experts who devote time and energy to peer review and its members deserve gratitude and recognition for their excellent work. All communication between authors, editors, reviewers and editorial staff is conducted in an atmosphere of mutual respect. The journal will not tolerate racism, religious, ethnic and national chauvinism, misogynous and hate language and reserves the right to bar anyone who disrespects these principles from using the platform.