Sustainable nutrition, environment, and agriculture, without consumer knowledge (SNEAK)

在英国，在饮食对健康和环境的影响中，户外消费的食物占了相当大的比例。例如，42%的员工在食堂用餐，每天有700万份学校午餐供应。作为回应，我们将提供一个简单的工具：a)将膳食的碳足迹及其糖、脂肪和盐分含量减少15%-30%；b)可以在不影响食品可接受性的情况下实施，甚至在消费者甚至不知道已经做出改变的情况下实施；以及c)将准备好立即在全市范围和范围内应用。我们认识到这些主张的大胆性质。然而，它们是基于我们在真实世界的背景下对食物选择的建模-大学迎合的住宿大厅。我们的方法利用了一个简单但以前被忽视的原则。在菜单选项以固定期限轮换的任何食堂设置中(例如，菜单选项A、B和C在周一可用，选项D、E和F在周二可用，等等)，消费者每天只吃一顿饭。因此，一家机构的长期(每周/年度)营养和环境绩效将取决于同一天恰好提供的各种选择的组合。我们的发现证实，饮食的显著改善(盐、糖和脂肪分别减少21%、28%和27%)仅通过重新组织菜单选项就可以实现，这种方式增加了不受欢迎的饮食之间的一天内的竞争。在实践中，这是一个多维问题(盐、糖、脂肪和碳足迹必须共同最小化)，可以使用计算数学中成熟的技术来解决。为了实现这些雄心勃勃的目标，这个项目将行为心理学、农业/环境建模(整合社会科学和自然科学)和商业餐饮方面的专业知识结合在一起。通过这项以行动为重点的研究，我们将在大学宿舍展示直接应用(将测量对饮食和碳足迹的实际影响)。在此基础上，我们将为非专家设计一个共同设计的在线平台，以改造其他餐饮服务。为了实现这一影响，我们将通过收集布里斯托尔各地学校的食堂食谱数据来展示我们的方法的实际好处。然后，我们将与一个杰出的咨询团队(布里斯托尔市议会和布里斯托尔食品网络)合作，制定在全市学校推广的战略。重要的是，我们还将咨询Born in Bradford研究的合作伙伴，他们在为多种族和社会贫困地区的儿童进行饮食干预方面拥有专业知识。我们还将把我们的方法扩大到一家商业食品店。认识到这一想法的潜力，布里斯托尔大学同意支持该项目，开发英国第一个“消费者实验室”，这是一个面向公众的设施，可以在其中试验性地操纵午餐提供的食物。这是独一无二的，因为它结合了生态有效性(实际购买)和在任何给定日期操纵菜单产品的机会。在这里，我们将监测购买的饮食质量和碳足迹，然后展示如何改善这两者。同样，为了制定切实可行的下一步应用，我们共同设计了一份详细的计划，咨询当地的食品店(如S咖啡馆和外卖店)。最后，除了考虑降低风险的方法外，我们还内置了利用高风险(高收益)努力的机会。具体地说，由于经济奖励是一个强大的动机，而且需要快速和广泛的影响，我们计划展示我们的计算方法如何能够带来显著的健康和环境效益，以及学校和疗养院等食品成本的降低，甚至咖啡馆S和外卖等门店利润的增加。

In the UK, food consumed out of the home accounts for a significant proportion of the impact of diet on health and the environment. For example, 42% of workers eat at a canteen and 7 million school lunches are served daily. In response, we will deliver a simple tool that; a) generates a 15-30% reduction in both the carbon footprint of meals and their sugar, fat, and salt content, b) can be implemented without compromising food acceptability and without consumers even being aware that changes have been made, and c) will be ready for immediate application at a city-wide level and beyond.We recognise the bold nature of these claims. However, they are grounded on our modelling of food choices in a real-world context - a university catered hall of residence. Our approach exploits a simple, yet previously overlooked, principle. In any canteen setting where menu options rotate on a fixed-term basis (e.g., menu options A, B, and C are available on Monday, options D, E, and F on Tuesday, and so on), consumers eat only one meal per day. As such, the longer-term (weekly/yearly) nutritional and environmental performance of an establishment will depend on the combination of options that happen to be served on the same day. Our findings confirm that marked improvements in diet (respectively, 21%, 28%, and 27% reductions in salt, sugar, and fat) can be achieved merely by reorganising menu options in a way that increases within-day competition between undesirable meals. In practical terms this is a multidimensional problem (salt, sugar, fat, and carbon footprint must be jointly minimised) that is possible to address using well-established techniques in computational mathematics. To achieve these ambitious targets, this project brings together a unique combination of expertise in behavioural psychology, agricultural/environmental modelling (integrating social and natural sciences), and commercial catering.With this 'action-focused research,' we will demonstrate direct application in a university hall of residence (actual effects on diet and carbon footprint will be measured). Building on this, we will produce a co-designed online platform for non-experts to transform other catering services. To deliver this impact, we will demonstrate the real-world benefits of our approach by collecting canteen recipe data from schools across Bristol. We will then partner with an exceptional advisory team (Bristol City Council and Bristol Food Network) to develop a strategy for city-wide rollout in schools. Importantly, we will also consult with partners from the Born in Bradford Study, who have expertise in dietary interventions for children in multi-ethnic and socially deprived areas. We will also broaden the application of our methods to a commercial food outlet. Recognising the potential of this idea, the University of Bristol has agreed to support the project by developing the UK's first 'Consumer Lab' - a public-facing facility in which lunchtime food offerings can be experimentally manipulated. This is unique, because it combines ecological validity (actual purchases are made) with the opportunity to manipulate menu offerings on any given day. Here, we will monitor the diet quality and carbon footprint of purchases, and then show how both can be improved. Again, to develop practical next steps for application, we have co-designed a detailed plan for consulting with local food outlets (e.g., cafés and takeaways).Finally, in addition to factoring in ways to mitigate risk, we have built-in opportunities to capitalise on 'high risk (high gain) endeavours.' Specifically, because financial reward is a strong motivator, and because rapid and wide-reaching impact is needed, we plan to show how our computational approach can return significant health and environmental benefits, alongside a reduction in food costs in schools and care homes, etc, and even an increase in profit in outlets such as cafés and takeaways.