Values and decisions on sustainable food choices when eating out

2015 ◽  
Vol 168 (2) ◽  
pp. 87-98 ◽  
Author(s):  
Robin Curry ◽  
Emily Crawley ◽  
Jim Baird
Keyword(s):  
Food Choices ◽  
Sustainable Food ◽  
Eating Out

Factors Associated With Healthy, Organic, Local, and Sustainable Food Choices

2013 ◽  
Author(s):  
Lara J. Lacaille ◽  
Rick Lacaille ◽  
Jennifer Schultz ◽  
Kim Dauner ◽  
Stephanie A. Hooker ◽  
...  
Keyword(s):  
Food Choices ◽  
Sustainable Food ◽  
Factors Associated

Motivating Sustainable Food Choices

2012 ◽  
Vol 46 (4) ◽  
pp. 453-475 ◽  
Author(s):  
Victoria Campbell-Arvai ◽  
Joseph Arvai ◽  
Linda Kalof
Keyword(s):  
Food Choices ◽  
Sustainable Food

Exploring the Consistency of Adults’ Food Choice motives with Sustainable Diet Components: a Qualitative Study

2020 ◽  
Author(s):  
Arezoo Haghighian Roudsari ◽  
Abouali Vedadhir ◽  
Maryam Shokouhi ◽  
Ali Milani Bonab
Keyword(s):  
Qualitative Study ◽  
Data Gathering ◽  
Food Choices ◽  
Sustainable Food ◽  
Food And Agriculture ◽  
Health And Nutrition ◽  
Sustainable Diet ◽  
Food And Nutrition ◽  
The Individual ◽  
The Impact

Abstract Background Todays, due to the impact of human food choices on increasing greenhouse gas emissions, water consumption and environmental degradation, there is a new thinking about changing the pattern of food production and consumption, including sustainable food and nutrition system related to consumption. This study aimed to explore the dimensions of a sustainable diet among the determinants of people's food choices. Methods This qualitative study was carried out using an in-depth interview with 33 individuals aged 30-64 years old living in different areas of Tehran. Data gathering, data analysis and theoretical conceptualization were performed simultaneously and from the beginning of the research, and for managing and organizing the data, the MAXQDA 10 software was used. Results In this paper, the findings are categorized according to the key components of a sustainable diet in five themes: "Health and Nutrition", "Food and Agriculture Security", "Environment and Ecosystems", "Markets, food trade and production chains", "social, cultural, and policy factors" were categorized. Meanwhile, the components of the "Health and Nutrition" domain had the highest contribution and the components of the two domains "food and agriculture" and "environment and ecosystems" had the lowest role among the statements of the participants in this study. Conclusion considering to the low importance of the dimensions of a sustainable diet in food choices of the community, promoting the individual awareness of sustainable diet components, clarifying the importance of food choices in creating environmental impacts and leading the national macro policies in the field food and nutrition toward sustainable diet goals are essential.

Participant Handouts for Six-Session Project Health Obesity Prevention Program

2012 ◽  
pp. 221-242
Author(s):  
Eric Stice ◽  
Paul Rohde ◽  
Heather Shaw
Keyword(s):  
Fruits And Vegetables ◽  
Healthy Lifestyle ◽  
Food Choices ◽  
Sedentary Behaviors ◽  
Activity Change ◽  
Eating Out ◽  
Calorie Expenditure ◽  
Writing Exercises ◽  
Obesity Prevention Program ◽  
Healthy Body

Chapter 13 includes all of the home and in-session exercises, and handouts used for Project Health. These are Food and Activity Change and tracking sheets, forms for: In-Session Writing Exercises, the presentation on How Society or the Food Industry Encourages Obesity, Letter about the Costs of Obesity, the Top-10 Costs of Unhealthy Foods and Sedentary Behaviors, the Refusing Unhealthy Food/Beverage Practice, Finding Healthy Food choices, Be a Healthy Body Activist, Make an Exercise Plan or Prepare a Healthy Meal, and the Exit Exercise, which involves writing a letter to one's future self about meeting goals for a healthy lifestyle. There are handouts on: calories in beverages, Tips for Eating Out, Exercise and Calorie Expenditure, Healthy Fruits and Vegetables by Color, and How to Deal with Slips.

scholarly journals Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Ewa Halicka ◽  
Wacław Laskowski
Keyword(s):  
Food Choice ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Choices ◽  
Computer Assisted ◽  
Special Focus ◽  
Random Group ◽  
Sustainable Food ◽  
Sustainable Diet ◽  
Quota Sampling

AbstractObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

A multi-dimensional metric for facilitating sustainable food choices in campus cafeterias

2016 ◽  
Vol 135 ◽  
pp. 1351-1362 ◽  
Author(s):  
David M. Chen ◽  
Bronwen Tucker ◽  
Madhav G. Badami ◽  
Navin Ramankutty ◽  
Jeanine M. Rhemtulla
Keyword(s):  
Food Choices ◽  
Sustainable Food

scholarly journals Perspectives of Malaysian parents on eating out: A qualitative analysis

2020 ◽  
Vol 26 (3) ◽  
pp. 379-388
Author(s):  
Suhaila Abdul Ghaffar ◽  
◽  
Ruzita Abd. Talib ◽  
Norimah A. Karim ◽  
◽  
...  
Keyword(s):  
Food Preferences ◽  
Food Choices ◽  
Peninsular Malaysia ◽  
Nutrition Interventions ◽  
Specific Factors ◽  
Eating Out ◽  
Role Of Parents ◽  
Family Bonding

Introduction: The culture of eating out among Malaysians has substantially increased in recent years due to the urbanisation of the society. Frequent eating out has been linked with reduced quality of diet, reduced intake of micronutrients, and increased weight gain. This study aims to explore specific factors on the perceptions and behaviours related to eating out from the perspective of parents. Methods: A qualitative study was carried out among 27 informants from various ethnicities and locations in Peninsular Malaysia. All sessions were audio-recorded, fully transcribed and analysed using thematic content analysis. Results: The main overarching theme that surfaced from this study was the role of parents in shaping the practice of eating out. Time constraints due to parents’ work commitments, the availability of various food outlets, increase in family bonding time and food preferences were recurring themes revealed by informants as facilitating factors to eating out. Other emerging themes, such as hygiene of food premises and cost of food, posed as barriers to eating out. Conclusion: These findings offered a better understanding on the eating out practices of a family from the parents’ perspective. Information as such could be incorporated in strategies to enhance the promotion of healthy eating and nutrition interventions that aim to inculcate healthy food choices while eating out.

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