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Sustainability-Related Food Labels
The past decades have seen the development of a multitude of sustainability-related food labels aimed at reducing the existing information asymmetry between food practitioners and consumers regarding the sustainability impact on the food supply chain. Sustainability-related food labels can correct market failures and contribute to a more sustainable world. This review discusses the effectiveness of sustainability-related food labels in promoting more sustainable food consumption around the world. We start by discussing the sustainable development goals in the food area and the challenge of defining these labels. We then investigate the demand- and supply-side issues related to the effectiveness of such labels in promoting the sustainable development goals that the labels serve. Finally, we discuss the questions raised by the state of research and their implications for food practitioners, consumers, and policy makers. We then identify future research avenues.
Consumer Perception and Trends About Health and Sustainability
Modern affluent societies encounter the challenge of the so-called obesity pandemic in terms of health, and the environmental strain of resource intensive production and consumption in terms of sustainability. Consumer's role and the consumption side of the supply chain have been identified to be crucial in improving healthy choices and achieving sustainability goals, and both issues are increasingly discussed alongside each other. Arguments for why pursuing health and sustainability goals might entail challenges are presented, as well as arguments for why it might allow for synergies. It is concluded that understanding and acknowledging these interrelations can improve actions for tackling one of the issues alone, and even more so actions to advance both jointly.
Are Organic Consumers Preferring Or Avoiding Foods with Nutrition and Health Claims?
Consumers of organic food name health motives as an important driver of their choice. Interestingly, triggering health motives in food choice is exactly the reason why nutrition and health claims have been developed for the communication of functional food. Thus, both product concepts have similar consumer purchase motives in common. Organic food and functional food are, however, often described as contradictory rather than complementary in amongst others the concept of health. Functional food tends to be perceived as 'unnatural' by consumers. So far, it has not been researched how consumers react to a combination of both product concepts. A realistically designed purchase simulation was con...
Saving Food
Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction...
Food Sustainability Understanding in the Nordic-Baltic countries
Available online: https://pub.norden.org/temanord2023-530/ Consumer-citizens are concerned about food sustainability. However, there is a gap between the degree of concern and the rate of choices for relatively more sustainable food products. Funded by the Nordic Council of Ministers, a representative consumer-citizen survey study across eight Nordic-Baltic countries about sustainability understanding in the food context was conducted in summer 2022 by the MAPP Centre at Aarhus University, Denmark, with the contribution of a steering committee consisting of representatives from each country.The report provides research insights, which allow decision makers to know where consumer-citizens are in their current understanding of food sustainability. This serves as an important input for discussing an efficient design of and communication about a future sustainability labelling framework empowering consumer-citizens to make informed food choices.
Do Consumers Prefer Foods with Nutrition and Health Claims? Results of a Purchase Simulation
This contribution reports findings of a close-to-realistic purchase simulation for foods labelled with nutrition and health claims. The results show that products with a claim are clearly preferred, but that the determining factors of choice differ between the food categories. Choice was positively influenced by perception of healthiness of the product and negatively influenced by selection of the habitually chosen brand, while age, gender and credibility of the claim were of no importance. Both low price-level of the product with a claim and scepticism towards texts on food products had contrariwise effects for different food categories. Further determinants which exercised a positive influence were product involvement, health-related food involvement, extent of information search and the presumption that the claim is scientifically proven.
The Labor of Lunch
There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together to make healthy, ethically sourced, free school lunches a reality for all children? The Labor of Lunch aims to spark a progressive movement that will transform food in American schools, ...
Food Waste Management
This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com
On the Politics of Ugliness
Ugliness or unsightliness is much more than a quality or property of an individual’s appearance—it has long functioned as a social category that demarcates access to social, cultural, and political spaces and capital. The editors of and authors in this collection harness intersectional and interdisciplinary approaches in order to examine ugliness as a political category that is deployed to uphold established notions of worth and entitlement. On the Politics of Ugliness identifies and challenges the harmful effects that labels and feelings of ugliness have on individuals and the socio-political order. It explores ugliness in relation to the intersectional processes of racialization, colonization and settler colonialism, gender-making, ableism, heteronormativity, and fatphobia. On the Politics of Ugliness asks that we fight against visual injustice and imagine new ways of seeing.
Assessment of Evaluations Made to Healthy Eating Policies in Europe
Objective: To identify and assess healthy eating policies at national level which have been evaluated in terms of their impact on awareness of healthy eating, food consumption, health outcome or cost/benefit. Design: Review of policy documents and their evaluations when available. Setting: European Member States. Subjects: One hundred and twenty-one policy documents revised, 107 retained. Results: Of the 107 selected interventions, twenty-two had been evaluated for their impact on awareness or knowledge and twenty-seven for their impact on consumption. Furthermore sixteen interventions provided an evaluation of health impact, while three actions specifically measured any cost/benefit ratio. ...
