Seminar Series on Food Options, Opinions and Decisions (FOOD): Integrating perspectives on consumer perceptions of food safety, nutrition and waste

我们的系列研讨会旨在了解和改善英国消费者在营养、食品安全和食物浪费方面的决定。我们的目标与DEFRA、联合国粮食及农业组织和其他使用现代发达国家“粮食安全”观点的人保持一致，将其定义为获得有营养、负担得起、安全和可持续的食物，同时产生最少的废物。更好的食品安全和减少食品浪费也是欧盟的高度优先事项。需要改进的原因是：(1)在英国，食源性疾病每年高达1700万例，包括2万人住院和500人死亡；(2)关于食品风险的警告可能会引起不必要的警报，增加食物浪费；(3)英国家庭食物垃圾每年为700万吨，其中420万吨被认为是可预防的；(4)新鲜食物更有营养，但也更容易腐烂，潜在地影响食品安全和食物浪费；(5)英国消费者越来越多地做出不健康的食物选择，导致62%的英国成年人超重或肥胖，并导致健康问题，每年花费NHS超过50亿GB。我们的系列研讨会是及时和新颖的，因为它遵循了更好地理解和告知消费者面临的关于营养、食品安全和食物浪费的复杂决定的呼吁。我们的目标是确定帮助消费者实现营养食品选择的战略，既提高食品安全，又减少食品浪费。我们的系列研讨会是由我们的从业者和学者团队设计的，目的是达到最好的影响。我们的实践者团队成员来自旨在改善食品安全和健康饮食的食品标准局，以及旨在减少食品浪费的废物和资源行动计划(WRAP)。我们的学术团队成员来自利兹大学决策研究中心和人类胃口研究单位，他们是消费者食物选择、家庭食物浪费和风险沟通方面的专家，以及来自农业、食品和农村发展学院纽卡斯尔大学食品和社会小组的食品安全和风险沟通专家。通过将在3年内举办的9个研讨会，我们将创建一个持久的用户和学者网络，他们到目前为止主要是单独研究这些不同的主题。我们已经确认了来自英国各地和海外的学术和实践者，他们是相关领域的关键专家。研讨会将在参与的大学和从业人员机构主办和推广，从而吸引不同的受众。我们将资助初级研究人员和博士生的旅行，他们的参与为他们创造新的网络和研究想法提供了一个独特的机会。我们的项目将确定帮助消费者提高食品安全和减少食品浪费的战略。PI和她的用户和学者团队将建立他们的国际关系，在会议上与世界各地的学者、用户、消费者和其他感兴趣的各方分享我们的发现。我们的发现将在联合综述论文中总结，这些论文代表了实践者和学术界在制定有效战略以帮助消费者做出与食品相关的决定方面的经验。我们的项目网站将为公众提供我们系列研讨会的录音和演示幻灯片，为学者、用户和消费者提供如何改善食品安全和减少食品浪费的信息。学者和用户将共同撰写联合拨款提案，目标是设计、实施和测试最有希望的战略，从而确定帮助消费者做出更健康、更安全和更少浪费的食品选择的最佳方法。

Our seminar series aims to understand and improve UK consumers' decisions about nutrition, food safety, and food waste. Our goals align with DEFRA, the Food and Agricultural Organisation and others who use the modern view of 'food security' for developed countries, by defining it as access to food that is nutritious, affordable, safe, and sustainable, while producing minimum waste. Better food safety and reduced food waste are also high priority for the EU. Improvement is needed because (1) foodborne illnesses amount to 17 mln cases per year in the UK, including 20,000 hospitalizations and 500 deaths; (2) warnings about food risks can cause undue alarm and increase food waste; (3) UK domestic food waste is 7 mln tonnes per year, of which 4.2 mln tonnes is deemed preventable; (4) Fresh food is more nutritious but also more perishable, potentially affecting food safety and food waste; (5) UK consumers are increasingly making unhealthy food choices, contributing to 62% of UK adults being overweight or obese, and leading to health problems that cost the NHS more than £5 billion per year.Our seminar series is timely and novel because it follows calls to better understand and inform the complex decisions consumers face about nutrition, food safety, and food waste. We aim to identify strategies that help consumers to achieve nutritious food choices that both improve food safety and reduce food waste. Our seminar series has been designed by our team of practitioners and academics, with the goal of achieving the best impact. Our practitioner team members come from the Food Standards Agency which aims to improve food safety and healthy eating, as well as at the Waste and Resources Action Programme (WRAP) which aims to reduce food waste. Our academic team members come from the University of Leeds Centre for Decision Research and the Human Appetite Research Unit who are experts in consumer food choice, domestic food waste, and risk communication, as well as from the NewCastle University Food and Society Group at the School of Agriculture, Food and Rural Development who are experts in food safety and risk communication. Through 9 seminars to be held over 3 years, we will create a lasting network of users and academics who have mostly been working separately on these different topics to date. We have confirmed academic and practitioner speakers from across the UK and overseas who are key experts in the relevant domains. Seminars will be hosted at and promoted by participating universities and practitioner agencies, thus drawing diverse audiences. We will fund the travel of junior researchers and PhD students, for whom participation provides a unique opportunity for creating new networks and research ideas. Our project will identify strategies for helping consumers to improve food safety and reduce food waste. The PI and her team of users and academics will build on their international connections to share our findings at meetings with academics, users, consumers, and other interested parties worldwide. Our findings will be summarized in joint review papers that represent practitioner and academic experiences with developing effective strategies for helping consumers with food-related decisions. Our project website will provide public access to recordings and presentation slides from our seminar series, with information for academics, users and consumers about how to improve food safety and reduce food waste. Academics and users will work together to write joint grant proposals, with the goal of designing, implementing and testing the most promising strategies, thus identifying the best ways for helping consumers to make healthier, safer, and less wasteful food choices.