Showing results for: Consumer stage
Consumer preferences, demands, needs and ultimately consumption patterns influence global and local patterns of agricultural production and affect all other stages of the food chain. However the consumption practice of individuals is itself shaped by a huge host of influences including national and international regulations and legislation, market prices and food’s affordability, food industry advertising and marketing, technological innovations, and societal norms, mores and taboos.
This report from the UK think tank Food Foundation summarises workshops held with over 300 schoolchildren from across the UK to discuss their understanding of and experiences with food insecurity and food poverty.
This policy briefing from EU food waste research project REFRESH outlines policy options for reducing food waste at the consumer level, based on both desktop research and a survey of households in four countries.
In two experiments where participants were asked to choose between hypothetical canteen meals, “traffic light labelling” (red, amber or green labels) of different meal options was found to shift meal choices towards those lower in carbon emissions and calorie content.
In this paper, FCRN members Christian Reynolds and Tom Quested review the effectiveness of different consumption-stage measures to reduce food waste. Examples of successful interventions include serving food on smaller plates (which can reduce food waste by up to 57%) and changing school nutritional guidelines (which reduced waste of vegetables by 28% because fewer students selected vegetables and those who did select vegetables ate more of them).
This report from the Japanese Institute for Global Environmental Strategies shows how lifestyles would have to change in industrialised countries and some industrialising countries in order to meet climate change targets.
This report from the UK think tank, the Food Foundation identifies ten statistics that illustrate the effect that the UK’s food system has on health, and makes recommendations aimed at ensuring that healthy diets are accessible to all.
Switching to an organic diet for six days significantly reduced the levels of several pesticides and pesticide metabolites found in the urine of the 16 participants of this study.
The World Resources Institute has published its early findings on research into language that appeals to British and US consumers when describing plant-based foods.
FCRN member Annette Burgard has created the app More Than Carrots, which has rated 1500 London restaurants according to their number and variety of vegan and vegetarian options.
This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.
This paper surveyed food shoppers in Toronto to find the links between socioeconomic status and food preferences. It finds that the shoppers with the highest socioeconomic status tend to be motivated by both aesthetic and ethical concerns when choosing food.
The Food Ethics Council has created a new website about food citizenship, aimed at changemakers in the food and farming system, arguing that it is easier to influence the food system when people think of themselves as citizens rather than consumers.
This feature in the Guardian explores the reasons for the rapid growth of the anti-plastic movement. It also describes historical lobbying campaigns that painted plastic packaging as being the responsibility of the consumer rather than manufacturers, and outlines some of the issues associated with recycling plastic (in comparison to recycling, say, glass or metals).