Wasted food, poor health, sad planet: optimising householders' food behaviour for health outcomes, food security and resource efficiency

浪费食物、健康状况不佳、悲惨的地球：优化住户的饮食行为，以实现健康成果、粮食安全和资源效率

• 批准号: 2445640
• 金额: --
• 依托单位: University of Southampton
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2445640
• 关键词: Wasted; food; poor; health; sad

Approximately 70% of UK food wasted is from households, 60% is avoidable. Food poverty is increasingand Brexit approaches likely rising food tariffs and prices. Scant evidence exists connecting food wasteand health outcomes. Food waste prevention research focuses on assessing composition. Elementsinfluencing food waste include purchasing decisions, meal planning, food storage, use of left overs,adherence to sell by dates and portion control. This project aims to discover what drives these decisionsand behaviours and how to shift them towards food waste reduction, food security and better healthoutcomes.Methods: Ethical approval. Literature review.Setting: Three purposively selected districts in Hampshire UK with diverse geographical spread anddemographics.Recruitment: Random selection design.Focus Groups: Semi-structure audio-record and transcribe verbatim. Develop coding frame usingconstant comparative methods. Use narrative summaries of data to enable comparison with TranstheoreticalModel of behaviour change to test and refine emerging theories.Modelling Study: Data - online invoices, till receipts and demographic survey. Collect at two time pointsonline. Query database for statistical analysis and modelling.Food waste composition: Records of food waste.Tool Output: Using collected data a tool will be co-developed with Hampshire County Council to modelhousehold food security, waste and purchasing optimisation in a range of scenarios.Contribution: Study will identify influences of food purchasing, handling and waste behaviours. Exploringvariation and connection with health and social inequalities. Highlighting focus on resource allocation toreduce food waste, improve household food security and public health messaging and contribute toevidence-based policy setting.

英国大约70%的食物浪费来自家庭，60%是可以避免的。粮食贫困正在加剧，英国脱欧可能会导致粮食关税和价格上涨。很少有证据表明食物浪费与健康结果有关。食物浪费预防研究的重点是评估成分。影响食物浪费的因素包括购买决定、膳食计划、食物储存、剩余食物的使用、遵守按日期出售和部分控制。该项目旨在发现是什么驱动这些决策和行为，以及如何将其转向减少食物浪费，粮食安全和更好的健康结果。文献综述。设置：在英国汉普郡有目的地选择三个地区，具有不同的地理分布和人口统计。招募：随机选择设计。焦点小组：半结构录音和逐字转录。使用常数比较法开发编码框架。使用数据的叙述性摘要来与行为变化的跨理论模型进行比较，以测试和完善新兴理论。建模研究：数据-在线发票、收银台收据和人口统计调查。在线收集两个时间点。查询数据库进行统计分析和建模。食物浪费的组成：食物浪费的记录。工具输出：将使用收集到的数据与汉普郡理事会共同开发一个工具，在一系列场景中模拟家庭粮食安全、浪费和购买优化。贡献：研究将确定食物购买、处理和浪费行为的影响。探索健康和社会不平等的变化和联系。强调注重资源分配，以减少粮食浪费，改善家庭粮食安全和公共卫生信息，并促进循证政策制定。