Article
Green & Sustainable Science & Technology
Angela Funk, Bernadette Sutterlin, Michael Siegrist
Summary: Consumers' food-related decisions and behaviors have a significant impact on the environment. By identifying different types of consumers, tailored intervention strategies can be developed and implemented to promote environmentally-friendly food consumption. Six segments of environmentally-friendly food consumers were identified through detailed analysis, and segment-specific intervention and communication strategies are proposed for promoting sustainable food consumption.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2021)
Article
Ecology
Kota Mameno, Takahiro Kubo, Kiyokazu Ujiie, Yasushi Shoji
Summary: Wildlife-friendly food labels are used to reduce information asymmetry and enhance agrobiodiversity conservation. However, little is known about consumer preferences for different claims on the labels. This study evaluated consumer preferences for wildlife-friendly labels, focusing on input and outcome-based claims. The results showed that consumers preferred fish labels with outcome claims, while bird labels were preferred with input claims. The differences highlight the importance of strategic certification and labeling in biodiversity conservation.
ECOLOGICAL ECONOMICS
(2023)
Article
Green & Sustainable Science & Technology
Bianca Wassmann, Michael Siegrist, Christina Hartmann
Summary: Our food choices have a significant negative impact on the environment. Understanding consumers' environmentally friendly food selection behavior is important. Our study found that heuristics played a role in consumers' ability to compose an environmentally friendly meal, with the eco group choosing less meat and fish, more meat substitutes, and foods that were regional, seasonal, and organic.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Green & Sustainable Science & Technology
Karolin Schmidt, Hannah Wallis, Theresa Sieverding, Ellen Matthies
Summary: This study examined the impact of the COVID-19 pandemic and its restrictions on climate-friendly food consumption in Germany. The findings showed that there were several COVID-19-related changes towards more climate-friendly food consumption, both during and potentially after the pandemic. Additionally, personal climate-protection norms were found to be important moderating factors of these short- and long-term behavioral changes.
Article
Environmental Studies
B. L. Parkin, S. Attwood
Summary: Research shows that increasing the availability of vegetarian options on menus can encourage meat eaters to choose vegetarian meals. However, the placement of vegetarian symbols had no impact on meat eaters' food choices, according to online randomized control trials.
JOURNAL OF ENVIRONMENTAL PSYCHOLOGY
(2022)
Article
Nutrition & Dietetics
A. Frehner, I. J. M. De Boer, A. Muller, H. H. E. Van Zanten, C. Schader
Summary: By assessing the impacts of various consumer strategies and organic and circularity principles on the Swiss food system, it was found that these strategies can only generate better sustainability outcomes when combined synergistically.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Ecology
Joop de Boer, Harry Aiking
Summary: The study found that the EU's Farm to Fork strategy aligns with consumer concerns about environment and nature, which may bring significant new perspectives for policymakers, businesses, and consumers.
ECOLOGICAL ECONOMICS
(2021)
Article
Multidisciplinary Sciences
Simona Castaldi, Katarzyna Dembska, Marta Antonelli, Tashina Petersson, Maria Grazia Piccolo, Riccardo Valentini
Summary: This study analyzes the climate sustainability of the Mediterranean diet and the greenhouse gas emissions associated with current dietary patterns in Mediterranean and non-Mediterranean EU countries. The findings show that meat overconsumption is the primary factor contributing to the divergence from the ideal Mediterranean diet.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Muriel C. D. Verain, Harriette M. Snoek, Marleen C. Onwezen, Machiel J. Reinders, Emily P. Bouwman
Summary: This study developed the Sustainable Food Choice Questionnaire covering the full concept of sustainability and validated its reliability and validity in five countries. The results revealed a two-factor solution of 'general sustainability' and 'local & seasonal' dimensions, providing a valuable tool for research on sustainability motives in consumers' food choices.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Psychology, Multidisciplinary
Elif Naz Coker, Susan A. Jebb, Cristina Stewart, Michael Clark, Rachel Pechey
Summary: This study found that framing social norms around making healthy and eco-friendly food choices to refer to a close referent group can change people's perceptions and affect the health and environmental impacts of their food choices in a virtual shopping task.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Food Science & Technology
Karolin Schmidt
Summary: Improving consumers' ability to identify CF food is a promising way to promote climate-friendly food consumption. Providing simple guidelines to consumers is shown to be a promising and easy-to-use tool for interventions aimed at enhancing their ability to identify CF food in daily life.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Nutrition & Dietetics
Min-Yen Chang, Han-Shen Chen
Summary: This study explores consumer needs for food clean label certification and compares them with previous research. The results indicate that consumer involvement and product knowledge significantly influence their purchase intention. The study suggests enhancing consumer knowledge of food security and provides crucial insights for marketing channels.
Article
Green & Sustainable Science & Technology
Mustafa Ozkan, Kemal Cek, Serife Z. Eyupoglu
Summary: This study analyzes the influence of corporate social responsibility on customer loyalty and satisfaction, and finds that customer identification plays a mediating role in this relationship. These findings are important for the banking industry to improve customer attitudes.
Review
Agronomy
Angelo Corallo, Maria Elena Latino, Marta Menegoli, Roberta Pizzi
Summary: The study highlights the importance of food traceability in ensuring food safety and quality. To enhance the readability of labels, customer satisfaction, and the effectiveness of traceability, food companies can improve the communication of food information through suitable label design.
Article
Food Science & Technology
Joao P. M. Lima, Sofia A. Costa, Teresa R. S. Brandao, Ada Rocha
Summary: This study aims to identify the main determinants of food consumption and barriers for healthy eating in a university workplace. Results showed that price, meal quality, and location/distance were the main factors, with availability of healthy food options being more important for women. Factors such as taste, appearance, and good value for money were also considered important for food choices at the workplace. The main barriers identified were work commitments and lack of time.
Article
Public, Environmental & Occupational Health
Angela Bearth, Michael Siegrist
Summary: This article questions the deficit view of public trust and advocates for a more positive outlook in future research. By using the Social Amplification of Risk Framework to discuss trust as a fundamental aspect of social interactions and to challenge normative approaches to public trust and risk perception, the authors argue for overcoming the current trust deficit model and focusing on the opportunities of the digital informational environment for risk communication in future research.
Article
Engineering, Manufacturing
Stefania Chirico Scheele, Christina Hartmann, Michael Siegrist, Martin Binks, Paul F. Egan
Summary: This study examines the impact of 3D-printed food design shapes, tastes, and fidelity on consumers through ratings, revealing that participants prefer complex shapes, chocolate flavor, and high fidelity in 3D-printed food designs.
3D PRINTING AND ADDITIVE MANUFACTURING
(2022)
Article
Agronomy
Julian Helfenstein, Vasco Diogo, Matthias Burgi, Peter H. Verburg, Beatrice Schupbach, Erich Szerencsits, Franziska Mohr, Michael Siegrist, Rebecca Swart, Felix Herzog
Summary: It is important to consider the normative dimension of different societal visions when assessing the sustainability of agricultural development. This approach, which compares observed development with various societal visions, helps to track the progress of agricultural development and identify mismatches between desired and actual development. By informing the wider public on the extent to which current developments are consistent with different visions, this approach can pave the way for designing new policies.
AGRONOMY FOR SUSTAINABLE DEVELOPMENT
(2022)
Article
Transportation
Tamara Stotz, Angela Bearth, Michael Siegrist, Signe Maria Ghelfi
Summary: Due to the increase in air travel, traditional airport security checks have reached capacity limits. Finding efficient and less inconvenient security procedures is a major challenge. Risk-based security checks, although controversial, can potentially reduce screening for low-risk passengers by targeting high-risk ones.
JOURNAL OF AIR TRANSPORT MANAGEMENT
(2022)
Article
Agronomy
Julian Helfenstein, Matthias Burgi, Niels Debonne, Thymios Dimopoulos, Vasco Diogo, Wenche Dramstad, Anna Edlinger, Maria Garcia-Martin, Jozef Hernik, Thanasis Kizos, Angela Lausch, Christian Levers, Franziska Mohr, Gerardo Moreno, Robert Pazur, Michael Siegrist, Rebecca Swart, Claudine Thenail, Peter H. Verburg, Tim G. Williams, Anita Zarina, Felix Herzog
Summary: The COVID-19 pandemic had varying impacts on different agricultural systems, with specialized and intensive farms being more vulnerable to disruptions in supply chains. Supporting farmers in diversifying their production systems and reducing dependence on supply chains can increase their resilience to future shocks.
AGRONOMY FOR SUSTAINABLE DEVELOPMENT
(2022)
Article
Food Science & Technology
Cornelia Staub, Robin Contiero, Noah Bosshart, Michael Siegrist
Summary: People make inferences about someone's character based on their food and drink choices. This study explores the stereotypes associated with alcoholic and non-alcoholic beer consumption. It found that choosing non-alcoholic beer may be motivated by health-consciousness and other social factors, but negative perceptions and subjective norms of drinking alcoholic beer may prevent people from choosing non-alcoholic beer.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Engineering, Industrial
Angela Bearth, Noah Bosshart, Stephanie Wermelinger, Moritz Daum, Michael Siegrist
Summary: This study investigates the beliefs and perspectives of parents and caretakers on risks and responsibilities. The findings suggest that some parents have misconceptions about the risks of natural products and the safety of child-protective caps. The study also uncovered relationships between psychological factors and caretakers' beliefs about household chemicals.
Article
Ergonomics
Noah Bosshart, Angela Bearth, Stephanie Wermelinger, Moritz Daum, Michael Siegrist
Summary: This study aimed to understand the factors that influence children's attention and decision-making regarding household chemicals. The results indicated that product attributes such as labels and packaging, storage context, and parental beliefs play a role in children's choices and decisions.
JOURNAL OF SAFETY RESEARCH
(2022)
Article
Food Science & Technology
Bianca Wassmann, Michael Siegrist, Christina Hartmann
Summary: Palm oil is widely used in many products but is associated with ecological, social, and health-related issues. The RSPO label aims to guide consumers towards sustainable palm oil. However, consumers' awareness and knowledge of the RSPO label and unsustainable ingredients in products need improvement. Targeted interventions and effective marketing, along with transparent sustainability standards, are necessary to address this discrepancy.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Education, Scientific Disciplines
Larissa Luchsinger, Anne Berthold, Monika Brodmann Maeder, Max Giger, Werner Bauer, Michael Siegrist
Summary: This article describes the development and longitudinal analysis of a questionnaire used to evaluate the quality of postgraduate medical education in Switzerland. The questionnaire has been administered annually to all residents since 2003, with a response rate of 70% in 2020. Results show that the mean values of the eight scales remained stable or slightly increased over the years, with the decision-making culture scale rated highest by residents and the evidence-based medicine scale rated lowest. The work environment and leadership culture scales are identified as the most important factors affecting residents' satisfaction with a training site. The directors perceive the evaluation to be fair and useful.
Article
Food Science & Technology
Jeanine Ammann, Aisha Egolf, Jeannette Nuessli Guth, Michael Siegrist
Summary: This study aimed to validate the food disgust scale using olfactory stimuli related to food. Through rating different odours for the level of disgust evoked, two factors of food disgust sensitivity were identified. The first factor included seven more disgusting items, while the second factor included two less disgusting items. The study found a significant correlation between the first factor score and the FDS short questionnaire, supporting the incremental validity of the questionnaire. This is the first study to validate the FDS short using olfactory stimuli, indicating potential for the creation of a food disgust odour scale.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Green & Sustainable Science & Technology
Bianca Wassmann, Michael Siegrist, Christina Hartmann
Summary: Our food choices have a significant negative impact on the environment. Understanding consumers' environmentally friendly food selection behavior is important. Our study found that heuristics played a role in consumers' ability to compose an environmentally friendly meal, with the eco group choosing less meat and fish, more meat substitutes, and foods that were regional, seasonal, and organic.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Food Science & Technology
Alenica Hassig, Christina Hartmann, Luisma Sanchez-Siles, Michael Siegrist
Summary: Demand for processed food is increasing, but some of these products have been criticized for causing non-communicable diseases. This study examined consumers' perceptions of food processing and ultra-processed foods, and its relationship with food classification systems and nutritional value. The results showed that consumers have negative associations with food processing and use the perceived degree of processing as a cue for evaluating the healthiness of foods. Furthermore, there was strong agreement between laypeople's perceived level of processing and the NOVA classification system.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Psychology, Clinical
Cynthia Sob, Michael Siegrist, Christina Hartmann
Summary: In this study, the effects of positive eating on eating behaviors, food intake, and BMI were investigated in a large sample of the general Swiss population. The results showed that restrained and reward eating were negatively correlated with the Positive Eating Scale (PES) subscales, while intuitive eating, diet-related health consciousness, and perceived health status were positively related to the PES subscales. BMI was negatively related to the PES subscale Satisfaction with Eating and positively related to the subscale Pleasure when Eating. No significant effects of the PES subscales on change in BMI were detected over the two-year period. Overall, positive eating may be associated with more balanced eating habits and better perceived health status.
Article
Nutrition & Dietetics
Katarina L. Matthes, Christina Hartmann, Michael Siegrist, Michel Burnier, Murielle Bochud, Marcel Zwahlen, Nicole Bender, Kaspar Staub
Summary: Excess weight has been increasing rapidly in Switzerland since the 1990s, posing challenges to both health and the economy. This study is the first to synthesize nationwide evidence on the importance of socio-demographic and lifestyle factors as risk factors for excess weight.
JOURNAL OF NUTRITIONAL SCIENCE
(2022)
Article
Behavioral Sciences
Hugues Piloquet, Benoit Berge, Pascal Maigret, Veronique Hospital
Summary: This study aimed to explore the effects of environmental factors on eating behavior and food intake in toddlers. The results showed that food fussiness was more common in older children, children conceived with medical assistance, children exposed to distractions during meals, rewarded by parents to finish meals, free to eat at will, and those who ate only occasionally with the whole family. Unsatisfactory dietary diversification was not significantly associated with any variable.
Article
Behavioral Sciences
Victoria Norton, Julie A. Lovegrove, Marcus Tindall, Julia Rodriguez Garcia, Stella Lignou
Summary: The UK's aging population requires promotion of balanced nutrition, with a particular focus on increasing dietary fiber intake. Surveys involving older adults showed their willingness to learn about dietary fiber and the need for accessible information. Educational materials proved effective in engaging older adults and were perceived as useful. A holistic approach, involving support from various sources, can aid in improving dietary fiber consumption and overall health outcomes among older adults.
Article
Behavioral Sciences
Gary J. Farkas, Paige M. Cunningham, Alicia M. Sneij, John E. Hayes, Mark S. Nash, Arthur S. Berg, David R. Gater, Barbara J. Rolls
Summary: Overeating associated with neurogenic obesity after spinal cord injury (SCI) may be related to how persons with SCI experience satiation, their eating frequency, and the context in which they eat their meals. Those with SCI rely less on physiological satiation cues for meal termination and instead rely more on hedonic cues. There are differences in meal contexts and eating frequency between SCI individuals and controls, with SCI individuals consuming fewer meals but having a higher overall eating frequency due to increased snacking. These factors likely contribute to overeating associated with neurogenic obesity after SCI.
Article
Behavioral Sciences
Shana Adise, Kerri N. Boutelle, Panteha Hayati Rezvan, Eric Kan, Kyung E. Rhee, Michael I. Goran, Elizabeth R. Sowell
Summary: This study investigated the relationship between executive functions and cognition during adolescence, and the intake of fat and sugar two years later. The study found that higher impulsivity and reward-seeking behaviors were related to greater fat and sugar intake in males, while higher negative urgency and BMI were related to greater intake in both sexes. These findings suggest that individuals with certain traits may be more at risk for weight gain due to overconsumption of unhealthy foods.
Article
Behavioral Sciences
Claire Margerison, Gozde Aydin, Christel Larsson, Alison Booth, Anthony Worsley, Janandani Nanayakkara
Summary: The COVID-19 pandemic and associated lockdowns resulted in changes in food accessibility and availability, leading to shifts in food habits and behaviors among people worldwide. A study conducted in Australia examined the self-reported changes in food habits and behaviors of adults during the COVID-19 restrictions in 2020. The majority of respondents reported developing positive food habits, such as trying new recipes, cooking from scratch, and reducing take-away meals. The study also found that family involvement in food preparation and eating together increased during the restrictions. However, there were negative experiences, including difficulties in purchasing certain foods and limited access to food outlets.
Article
Behavioral Sciences
Betsy Cogan, Jamie A. Cooper
Summary: This study aimed to assess the effect of dietary sweetness on appetite in adults with and without obesity. The results showed that the response of ghrelin to unsweetened rinses was energy-specific for all adults, while rinses containing sucralose led to greater cephalic phase cholecystokinin release in adults with a BMI between 18.5 and 24.9 kg/m(2).
Article
Behavioral Sciences
Rebecca Gregson, Jared Piazza, Heather Shaw
Summary: Recent scholarship has identified a group of individuals who self-identify as anti-vegan, and they have distinct dietarian identities and ideological profiles. Anti-vegans show higher levels of commitment to their dietary patterns compared to omnivores, and they also score higher on various ideological measures.
Review
Behavioral Sciences
Gibson Weydmann, Patricia Maidana Miguel, Nour Hakim, Laurette Dube, Patricia Pelufo Silveira, Lisiane Bizarro
Summary: This study systematically reviewed the association between obesity and overweight with reinforcement learning performance. It was found that obesity might be associated with impairments in utilizing aversive outcomes to change behavior, but further research is needed to confirm this association.
Article
Behavioral Sciences
Laura Kudlek, Rebecca A. Jones, Carly Hughes, Robbie Duschinsky, Andrew Hill, Rebecca Richards, Megan Thompson, Ann Vincent, Simon J. Griffin, Amy L. Ahern
Summary: This study explored how participants of an ACT-based weight management intervention (WMI) experience emotional eating and highlighted the importance of self-awareness and alternative coping strategies in improving emotional eating. It also emphasized the need for ongoing and personalized interventions to support individuals with external locus of control and complex emotional eating experiences.
Article
Behavioral Sciences
Stefanie C. Landwehr, Monika Hartmann
Summary: This study examines the influence of peers on children's snack purchasing decisions, finding that the presence of peers strongly impacts children's brand awareness and price perception, highlighting the crucial role of social influence in shaping children's decision-making processes.
Article
Behavioral Sciences
Rao Yuan, Shaosheng Jin, Wenchao Wu
Summary: This study examines the interactive effects of information and consumer trust on consumer preferences for organic food. The results show that consumers are willing to pay a higher price for organic food, especially those with higher levels of trust. The introduction of information significantly increases consumers' willingness to pay, with a greater increase observed among high-trust consumers.
Article
Behavioral Sciences
Oda Bjorklund, Lars Wichstrom, Clare Llewellyn, Silje Steinsbekk
Summary: This study tests the psychometric properties of the Adult Eating Behavior Questionnaire (AEBQ) in a sample of 14-year-olds and examines its construct validity using the parent-reported Children's Eating Behavior Questionnaire (CEBQ). The results show that a 7-factor solution of the AEBQ without the Hunger scale is a better fitting model, and there are small-to-moderate correlations between the AEBQ and CEBQ scales.
Article
Behavioral Sciences
Alice M. Cox, Rachael W. Taylor, Jillian J. Haszard, Kathryn L. Beck, Pamela R. von Hurst, Cathryn A. Conlon, Lisa A. Te Morenga, Lisa Daniels, Jenny Mcarthur, Rebecca Paul, Neve H. McLean, Emily A. Jones, Ioanna Katiforis, Kimberley J. Brown, Madeline Gash, Madeleine Rowan, Elizabeth A. Fleming, Rosario Jupiterwala, Bailey R. Bruckner, Anne-Louise M. Heath
Summary: Although concerns are often raised about the potential impact of baby food pouch use and Baby-Led Weaning (BLW) on infant health, there is limited research in this area. This study found that frequent pouch use was associated with increased food fussiness and more selective eating, while BLW was associated with higher energy intake and a range of eating behaviors.
Article
Behavioral Sciences
Briana L. Kennedy, Andrew M. Camara, Dominic M. D. Tran
Summary: This study investigated the relationship between obesity, overconsumption, and oversensitivity to rewards, and how it affects attentional biases towards food-related stimuli. The results showed that individuals with higher BMI had lower attentional priority for food and food logos, while increased consumption of HFHS foods and dieting predicted increased attentional priority for food and food logo images.
Article
Behavioral Sciences
Irene Campos-Sanchez, Rocio Munoz-Sanchez, Eva-Maria Navarrete-Munoz, Maria Sofia Molina-Inigo, Miriam Hurtado-Pomares, Paula Fernandez-Pires, Alicia Sanchez-Perez, Daniel Prieto-Botella, Iris Juarez-Leal, Paula Peral-Gomez, Cristina Espinosa-Sempere, Desiree Valera-Gran
Summary: This study aimed to investigate the association between sensory reactivity and feeding problems in young children. The results showed that taste/smell sensitivity was significantly associated with difficulties in texture transition/introduction, limited variety of foods, and both feeding problems. Additionally, children with total sensory reactivity or auditory filtering sensory reactivity had a higher prevalence of consuming a limited variety of foods. These findings highlight the importance of considering sensory reactivity as a potential predictor of feeding problems.
