Advancing food, nutrition, and health research in Europe by connecting and building research infrastructures in a DISH-RI: Results of the EuroDISH project

Background: Research infrastructures (RIs) are essential to advance research on the relationship between food, nutrition, and health. RIs will facilitate innovation and allow insights at the systems level which are required to design (public health) strategies that will address societal challenges more effectively. Approach: In the EuroDISH project we mapped existing RIs in the food and health area in Europe, identified outstanding needs, and synthesised this into a conceptual design of a pan-European DISH-RI. The DISH model was used to describe and structure the research area: Determinants of food choice, Intake of foods and nutrients, Status and functional markers of nutritional health, and Health and disease risk. Key findings: The need to develop RIs in the food and health domain clearly emerged from the EuroDISH project. It showed the necessity for a unique interdisciplinary and multi-stakeholder RI that overarches the research domains. A DISH-RI should bring services to the research community that facilitate network and community building and provide access to standardised, interoperable, and innovative data and tools. It should fulfil the scientific needs to connect within and between research domains and make use of current initiatives. Added value can also be created by providing services to policy makers and industry, unlocking data and enabling valorisation of research insights in practice through public-private partnerships. The governance of these services (e.g. ownership) and the centralised and distributed activities of the RI itself (e.g. flexibility, innovation) needs to be organised and aligned with the different interests of public and private partners

Let’s Talk about Circular Economy: A Qualitative Exploration of Consumer Perceptions

Consumer involvement plays a major role in the circular economy (CE), which requires a new and more active role of consumers. However, consumer awareness of and interest and involvement in the CE is low. Therefore, we aimed to find the starting points for consumer involvement in activities that promote a CE by exploring consumers’ general perceptions of the CE and several practice cases. Four focus group discussions were conducted (N = 24) in the Netherlands. The group discussions showed that most consumers did not have a clear understanding of the term “circular economy,” although their associations pointed in the right direction. Perceptions, attitudes, motives and barriers in terms of advantages and disadvantages varied among the participants and were related to (1) the functionalities of the products, (2) the production system, (3) economic aspects and (4) emotions such as concern about risks. We identified four key messages: targeting with regard to behaviours, attitudes and product functionalities; aligning with emotions; linking to practical cases; and applying multidimensional CE-related behaviour in everyday life and involving consumers in its innovation. These key messages are helpful in overcoming obstacles and barriers, raising awareness and providing input for sustainable consumption and production in the CE. View Full-Tex

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

Let’s Talk about Circular Economy: A Qualitative Exploration of Consumer Perceptions

Consumer involvement plays a major role in the circular economy (CE), which requires a new and more active role of consumers. However, consumer awareness of and interest and involvement in the CE is low. Therefore, we aimed to find the starting points for consumer involvement in activities that promote a CE by exploring consumers’ general perceptions of the CE and several practice cases. Four focus group discussions were conducted (N = 24) in the Netherlands. The group discussions showed that most consumers did not have a clear understanding of the term “circular economy,” although their associations pointed in the right direction. Perceptions, attitudes, motives and barriers in terms of advantages and disadvantages varied among the participants and were related to (1) the functionalities of the products, (2) the production system, (3) economic aspects and (4) emotions such as concern about risks. We identified four key messages: targeting with regard to behaviours, attitudes and product functionalities; aligning with emotions; linking to practical cases; and applying multidimensional CE-related behaviour in everyday life and involving consumers in its innovation. These key messages are helpful in overcoming obstacles and barriers, raising awareness and providing input for sustainable consumption and production in the CE. View Full-Tex

Sensory-specific satiety in obese and normal-weight women

Contains fulltext : 64555.pdf (publisher's version ) (Closed access)Background: Sensory-specific satiety has been found to play an important role in food choice and meal termination, and it might be a factor contributing to obesity. Objective: We hypothesized that obese and normal-weight people have different sensitivities to sensory-specific satiety for high-fat foods. Design: Sensory-specific satiety was measured in 21 obese [ body mass index (BMI; in kg/m2): 33.1] and 23 normal-weight (BMI: 22.8) women who were matched for restrained eating behavior, physical activity, age, and smoking behavior. Food intake, appetite ratings, and liking scores before and after an ad libitum lunch were measured. Products differed in fat content and taste (ie, low-fat sweet, low-fat savory, high-fat sweet, and high-fat savory), and the subjects tested all 4 products. In the first study, sandwiches were tested; in the second study, snacks were tested. Results: Sensory-specific satiety for all products was observed in both subject groups. No significant differences were observed between the obese and normal-weight subjects in either sensory-specific satiety or food intake for any of the products or product categories tested. Taste (sweet or savory) had a significantly (P < 0.05) stronger effect on sensory-specific satiety than did fat content. Appetite ratings strongly decreased after lunch, and appetite for a meal or snack after lunch was significantly higher in obese than in normal-weight subjects, whereas scores before lunch did not differ significantly. Conclusions: Obese and normal-weight people do not differ in their sensitivity to sensory-specific satiety, and factors other than fat content have the greatest effect on sensory-specific satiety