Pre-sliced or do it yourself? – Determinants of schoolchildren’s acceptance of convenience fruits and vegetables

Germeten, Jan-Paul von; Hirsch, Stefan

doi:10.1016/j.foodqual.2015.03.006

Cited by 11 publications

(3 citation statements)

References 90 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…non-resealable) packages because they have to re-open them (196) , which might be interesting findings in the case of less healthy content. Findings are less clear on preparing foods so that they are easier to eat; pre-sliced fruit was perceived as less attractive in terms of sensory and packaging characteristics (197) . Supermarkets are also increasingly offering bundles of food (e.g.…”

Section: Behaviourally Oriented Interventionsmentioning

confidence: 99%

Nudging to get our food choices on a sustainable track

Vandenbroele¹,

Vermeir²,

Geuens³

et al. 2019

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Food production is one of the major contributors to environmental damage. Adaptations in our food choices are needed to preserve resources for the needs of future generations. More sustainable consumption patterns have been encouraged by economic incentives, laws, education and communication campaigns. Nonetheless, consumers still find difficulties in trying to change their current food habits. This review takes a behavioural approach in encouraging sustainable food choices among consumers. From a nudging perspective, many behavioural changes can be encouraged in a non-obtrusive way by adapting the complex food environment in which consumers are operating. These interventions do not restrict consumers' choices but rather adapt the choice architecture wherein food decisions are made. Drawing on the literature from diverse theoretical perspectives, we provide an overview of the application of nudging for more sustainable food choices and highlight where more research is needed. More specifically, we discuss research that used nudging to engender cognitive impact (i.e. the use of labels or visibility enhancements), affective responses (i.e. sensorial and social influence cues) and behavioural effects (i.e. adjustments in convenience and product size). We conclude that this review only shows the tip of the iceberg of the research on nudging and sustainable consumption that is likely forthcoming in the next few years, following the successes of nudging applications in other domains. Nonetheless, each individual nudging intervention requires careful examination. Personal predispositions towards the environment should be considered when designing interventions, demonstrating the complementarity of nudging with education on sustainable consumption.

show abstract

Section: Behaviourally Oriented Interventionsmentioning

confidence: 99%

Nudging to get our food choices on a sustainable track

Vandenbroele¹,

Vermeir²,

Geuens³

et al. 2019

Proc. Nutr. Soc.

View full text Add to dashboard Cite

show abstract

“…Schools may purchase pre-packaged, sliced fruit instead of manually slicing the fruit [ 23 ]. Purchasing pre-sliced apples can be more costly for schools, as a five-pound tray of pre-sliced apples was more than four times the cost of a whole apple [ 24 ].…”

Section: Discussionmentioning

confidence: 99%

The Efficacy and Cost-Effectiveness of Replacing Whole Apples with Sliced in the National School Lunch Program

Palmer

Metcalfe

Ellison³

et al. 2021

IJERPH

View full text Add to dashboard Cite

The National School Lunch Program (NSLP) serves 29.6 million lunches each day. Schools must offer ½ a cup of fruit for each lunch tray. Much of this fruit may be wasted, leaving the schools in a dilemma. The objectives of this study were to evaluate the consumption of whole vs. sliced apples and determine the cost-effectiveness of the intervention. Researchers weighed apple waste at baseline and three post-intervention time points in one rural Midwest school. The costs of the intervention were collected from the school. The cost-effectiveness analysis estimates how often apples need to be served to offset the costs of the slicing intervention. A total of (n = 313) elementary student students participated. Students consumed significantly more sliced as compared to whole apples in intervention months 3 (β = 21.5, p < 0.001) and 4 (β = 27.7, p < 0.001). The intervention cost was USD 299. The value of wasted apple decreased from USD 0.26 at baseline to USD 0.23 wasted at post-intervention. The school would need to serve 9403 apples during the school year (54 times) to cover the expenses of the intervention. In conclusion, serving sliced apples may be a cost-effective way to improve fruit consumption during school lunch.

show abstract

“…The most important commercial properties of fruits and vegetables include colour, texture, appearance, nutritional value, flavour and microbial safety (Lin and Zhao, 2007). After harvest, the vegetal products need special conditions to reduce the biological reactions, which accelerate the natural loss of fruit tissue, water loss, change appearance and texture decreasing the commercial value of the product (Nelson, 2015;von Germeten and Hirsch, 2015).…”

Section: Fruits and Vegetablesmentioning

confidence: 99%

Antimicrobial Efficiency of Edible Films in Food Industry

Vodnar¹,

POP²,

Dulf³

et al. 2015

Not Bot Hort Agrobot Cluj

View full text Add to dashboard Cite

In the current article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. The first condition of all this materials in order to be utilised in food industry is to fall into the list of generally accepted as food grade. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Several benefits resulting from the application of the antimicrobial films, embedded with various natural antimicrobials, on different food products as fruits, vegetables and meat products lead to various benefits as maintaining the products freshness for longer time, extend product shelf life and reduce the risk of pathogen growth. Thus, food graded antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for modern community by reducing the use of drugs as chemical antibiotics, reducing economic losses and overall increases the trust of the final consumer in food products.

show abstract

Pre-sliced or do it yourself? – Determinants of schoolchildren’s acceptance of convenience fruits and vegetables

Cited by 11 publications

References 90 publications

Nudging to get our food choices on a sustainable track

Nudging to get our food choices on a sustainable track

The Efficacy and Cost-Effectiveness of Replacing Whole Apples with Sliced in the National School Lunch Program

Antimicrobial Efficiency of Edible Films in Food Industry

Contact Info

Product

Resources

About