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dc.date.accessioned2021-03-05T14:38:34Z
dc.date.available2021-03-05T14:38:34Z
dc.date.issued2021-02-21
dc.identifierdoi:10.17170/kobra-202011192217
dc.identifier.urihttp://hdl.handle.net/123456789/12593
dc.language.isoengeng
dc.subjectchoice experimenteng
dc.subjectsustainable foodeng
dc.subjectconsumer behavioureng
dc.subjectfood labellingeng
dc.subjectsustainable consumptioneng
dc.subjectGHGEeng
dc.subject.ddc300
dc.subject.ddc630
dc.titleReaction to a low-carbon footprint food logo and other sustainable diet promotions in a UK University’s Student Union ‘Living Lab’eng
dc.typeAufsatz
dcterms.abstractPurpose: Public sector catering outlets have been proposed as ideal places to try new sustainable food choice interventions. We report on promotions conducted as part of a “Living Lab” at the University of Sheffield Students Union during 2019.Methodology: Activities include 1) a survey of dietary habits, attitudes and knowledge of staff and students (n=643). 2) A low environmental impact indicator logo was created and implemented in different ways across four food outlets in the Students Union (some outlets also provided information in dining areas). 3) Sales data (intervention period and the same period in the previous year) were analysed. 4) On the day of the global Climate Strikes (20th September 2019), a food outlet introduced additional one-day-only promotions on low impact menu options; sales impact was assessed.Findings: An average of 39.4% of respondents recalled the low environmental impact indicator logo. There was a significant increase in use of oat milk compared to 2018, but non significant changes to other low and medium impact food sales. In one outlet, high impact items had the greatest total value of sales in 2018, whereas in 2019 medium impact foods had the greatest value of sales, suggesting a positive trend towards less impactful food choices. The Climate Strike intervention saw a decrease in beef burger sales and an increase in chicken and meat-free burger sales.Originality/value: This paper covers interventions to promote sustainable food choices and their efficacy across a University with ideas for future avenues of research.eng
dcterms.accessRightsopen access
dcterms.creatorLarner, Elizabeth
dcterms.creatorFish, Anna L.
dcterms.creatorWay, Caspar H.
dcterms.creatorGraham, Fiona
dcterms.creatorArmstrong, Beth
dcterms.creatorPatel, Vibhuti
dcterms.creatorKnight, Deborah
dcterms.creatorJourdain, Richard
dcterms.creatorAllen, Tim
dcterms.creatorArmstrong, Iain G.
dcterms.creatorCollister, James M.
dcterms.creatorBarnett, Oliver
dcterms.creatorReynolds, Christian John
dc.subject.swdEntscheidungger
dc.subject.swdExperimentger
dc.subject.swdNachhaltigkeitger
dc.subject.swdLebensmittelger
dc.subject.swdVerbraucherverhaltenger
dc.subject.swdLebensmittelkennzeichnungger
dc.subject.swdVerbrauchger
dc.subject.swdTreibhausgasger
dc.type.versionpublishedVersion
dcterms.source.identifierEISSN 2197-411X
dcterms.source.issueNo. 1
dcterms.source.journalFuture of Food: Journal on Food, Agriculture & Societyeng
dcterms.source.volumeVol. 9
kup.iskupfalse
dcterms.source.articlenumber321


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