Involving consumers in food product development: Perspectives on the application of circular food design

Consumers and the food they choose, along with the actors providing the food, play a crucial role in the transformation toward a more sustainable food system. The circular food design model is a tool that supports consumer orientation in food product development and shows that it is not a static one-way direction but includes feedback loops and co-creative processes. In this study, circular food design was applied in two cases. Specifically, the following was explored: (1) How the application of circular food design can be carried out in different phases of product development? (2) How creativity and interaction can be stimulated? and (3) How different business disciplines can be involved? Learnings from a series of workshops were described from the perspectives of company and consumer research. The results showed that to make consumer research valuable in this development process, there was a need for interaction in different ways, including focused consumer research and understanding by food production actors in an interactive and iterative process supported by a creative approach and visualizations, and with cooperation between different departments within companies. Using this interaction for combining consumer- and market-driven thinking delivers more tailored and technically feasible innovations with engagement among all actors

Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

Food technology innovation has the potential to deliver many benefits to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to incorporate information relating to consumer preferences and concerns during their development. The barriers to the utilisation of consumer information during technological development was explored using a two round Delphi study involving 75 experts with an interest in new food technology (food technologists and consumer scientists). There was overall agreement that consumer information should be used in technology implementation and product design, and that good communication between key actors at pivotal stages during the development of new food technologies and products was important. However disciplinary differences were perceived to be a barrier to communication, as were difficulties associated with producing consumer information usable by food technologists. A strategy to improve inter-disciplinary communication is proposed, involving the creation of multi-disciplinary teams working together throughout the development project's duration, including those with interdisciplinary experience. Deficiencies in the specification of the information required from consumer scientists need to be overcome. Consumer science results need to be concrete and presented as salient to and usable by food technologists

Capabilities and Opportunities of Flexitarians to Become Food Innovators for a Healthy Planet: Two Explorative Studies

To support the transition to a more plant-based diet, it is necessary to better understand flexitarians, i.e., individuals who curtail their meat intake by abstaining from eating meat occasionally without fully abandoning meat. Much of the research about eating (less) meat thus far has focused on motivations. However, a dietary shift toward less meat consumption also demands that capabilities and opportunities be taken into account. The present study explores the capability and opportunity variables in terms of enablers and barriers to reduced meat consumption. Focus group discussions (Study 1) and a survey study (Study 2) were conducted. Study 1 provides an overview of what food consumers perceive as capabilities and opportunities in the context of limiting meat consumption. Study 2 quantifies the aspects of capabilities and opportunities with a special focus on enabling and constraining aspects regarding plant-based meat substitutes. Both studies examine what Dutch flexitarians designate as capabilities and opportunities in transitioning to eating less meat in everyday life. More insight into this helps to find and facilitate food choices that make the flexitarian choice an easier and more obvious one and consequently contribute to flexitarians as food innovators for a healthy planet

Tool to Support Citizen Participation and Multidisciplinarity in Food Innovation : Circular Food Design

Innovations are urgently required to transform toward a more circular food system in which the food production and processing is more sustainable and the dietary patterns of consumers are more healthy and sustainable. It is needed to be more innovative in a multidisciplinary and consumer oriented way. Therefore, this paper introduces circular food design model and presents some applications. This paper presents background information regarding relevant models of product development and combines approaches and insights from different disciplines, such as consumer and food science, all present in the food system. In addition, the linkage with design thinking is addressed. Moreover, research questions are presented focused on the identification, development and optimization phase with regard to agricultural production, food storage, processing, retail and consumption. This circular food design model can support a way of thinking that will lead to multidisciplinary and citizen participating in food product development. The added value of circular food design model is; first, the model stimulates a citizen participation approach in a creative way; second, the model supports communication and collaboration among all involved disciplines. The newly developed circular food design model visualizes an iterative approach meant to be a flexible and creative tool to structure the new food development in the different phases to support value creation in the food system in order to support its transition.</p

Consumer segmentation based on food-category attribute importance : The relation with healthiness and sustainability perceptions

Sustainability issues pose an important challenge to contemporary dietary patterns. Scientists more and more emphasize the importance of consumers shifting their dietary patterns towards consumption levels that are not only healthy but simultaneously consider sustainability. Therefore, the aim of the current study is to identify consumer segments based on importance consumers attach to a range of food-category attributes, with a special focus on sustainability attributes. In addition, the study aims to explore differences between the identified segments in their perceptions of synergy between healthiness and sustainability of food products. Three segments were identified: a pro-self, an average and a sustainable conscious segment. Synergy between perceptions of healthiness and sustainability differed across segments. The findings indicate the importance of taking food category differences into account. In addition, this study shows that importance attached to food-category attributes forms a valuable segmentation basis, as the segments relate to the perception of healthiness and sustainability of products. Implications for future studies are presented.</p

Exploring Worldwide Wardrobes to Support Reuse in Consumers’ Clothing Systems

Extending the use of garments is often seen as an important strategy to decrease the impact of the fashion industry. However, currently there are a lack of data on and understanding of consumers’ wardrobes. This study explores consumers’ wardrobes internationally, and we aim to explore the total amount, unused and second-hand garments in order to develop interventions to support reuse. Through an online course, data were gathered in a survey about the content of par-ticipants’ wardrobes, counting the amounts of garments in predefined categories, and the amount of unused and second-hand garments thereof. Differences were found between clothing categories, age groups and gender for unused and second-hand garments. Between nationalities only differences were found for second-hand garments. These insights are supportive to targeted interventions for gender and age groups related to specific categories of (unused and second-hand) garments, to elongate the practical service life of garments, support consumers’ sustainable clothing decisions and in the end reduce consumption. Additionally, this exploration provides insights how to improve international monitoring and the value of digital wardrobe studies. Recommendations are provided, especially focused on interventions to support motivations, capabilities, and opportuni-ties to improve reuse. Ultimately, through consumers’ wardrobes this study supports the next steps towards a more circular clothing system

Understanding intentions to purchase bio-based products : The role of subjective ambivalence

This article aims to explore whether subjective ambivalence increases the understanding of consumers' intentions to buy bio-based products. Subjective ambivalence is the aversive feeling that accompanies evaluations containing both negative and positive elements. Two studies (N = 1851) in six European countries show that subjective ambivalence increases the explained variance beyond vested exploratory variables: emotions and variables of the theory of planned behaviour. This finding implies that the intention to purchase bio-based products is based on more than cognitive deliberations or emotions; it is also associated with an aversive feeling of subjective ambivalence. Additionally, this article divides attitudes into risks and benefits associated with bio-based products and thereby shows that subjective ambivalence strengthens the association between risks and intentions and not that between benefits and intentions. Highly ambivalent consumers are more sensitive to risks than less ambivalent consumers, whereas for the sensitivity to benefits there are no differences between individuals with high and low ambivalence. In conclusion, to understand public opinion regarding bio-based products, it is important to comprehensively monitor and understand ambivalence.</p

Exploring health-related motive orientations among Dutch seniors

PurposeGenerally, food intake of older consumers is not in line with dietary guidelines. Insight into personal health-related motive orientations (HRMO) in this target group is useful for developing tailored interventions that support healthy food consumption, a better understanding is needed. The purpose of this paper is twofold: first, to identify older consumer groups based on HRMO; and second, to compare their consumption of different food groups and functionalities associated with a main meal.Design/methodology/approachAn online survey was filled out by 459 Dutch adults aged 55–90 years (mean age=68.2 years), of the Sento network including 800 vital community-dwelling older consumers.FindingsAnalysis revealed five clusters of older adults with different HRMO profiles: appearance and achievement oriented, active oriented, altruistic oriented, achievement oriented and less health oriented. In addition, these segments differ in importance of functionalities associated with a main meal, i.e., physical, pleasure or rewarding, and in the consumption of specific food groups, i.e., unprocessed meat, meat replacers and unsalted nuts.Research limitations/implicationsRecommendations for interventions and communication strategies to support healthy food consumption in the different HRMO segments are presented.Originality/valueThis exploration showed that different segments of Dutch older adults can be identified based on HRMO. Between these segments there are differences in consumption of protein-rich food groups and functionalities associated with a main meal

The relationship between household food waste and food security in Tehran city: The role of urban women in household management

Food loss and waste are some of the most urgent social, economic and environmental issues affecting our planet's sustainability, and it has a direct and indirect impact on food security. Food security is a strategic development issue in Iran. This study aims to investigate the overall prevalence and factors affecting household food security with a novel approach to analyze the relationship between food waste and food security in Tehran city. This study applied the Household Food Insecurity Access Scale (HFIAS) for assessing food insecurity and logistic regression modeling. It was found that 64.2 percent of the households are food secure in Tehran. Results have shown that food waste has a significant negative effect on the food security of households, while marital status, family income, food storage, education and housing asset of family indicated positive significant effects on the food security of households. The results revealed most food waste is related to edible food waste such as bread, cooked rice, cooked pasta, which implies that the reduction of it can contribute to improving food security. In light of the major findings of this study, it is concluded that food waste control can decrease the food insecurity of urban Iranian households. This study is the first attempt to conceptualize and provide empirical evidence that food waste reduction increases food security A significant implication that emerges from this study is that food waste control programs could enhance food security in urban households