scholarly journals Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1869 ◽  
Author(s):  
Melissa Pflugh Prescott ◽  
Xanna Burg ◽  
Jessica Jarick Metcalfe ◽  
Alexander E. Lipka ◽  
Cameron Herritt ◽  
...  
Keyword(s):  
Science Teachers ◽  
Food Waste ◽  
Food Systems ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Control Group ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Plate Waste ◽  
The Impact

Emerging evidence suggests a link between young people’s interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.

Food Waste in K–12 Schools: An Opportunity to Create More Equitable and Sustainable Food Systems

2020 ◽  
Vol 52 (5) ◽  
pp. 463
Author(s):  
Sara Elnakib ◽  
Matthew J. Landry ◽  
Alisha Farris ◽  
Casey Coombs
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
K 12

Mountain tourism – Towards a more sustainable path

2021 ◽  
Keyword(s):  
Food Systems ◽  
Effective Management ◽  
Valuable Contribution ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Tourism Sector ◽  
Multi Level ◽  
Sporting Activities ◽  
Tourism Services ◽  
The Impact

With their soaring peaks, remote locations and majestic beauty, mountains have long been a powerful attraction for visitors from all walks of life, who are drawn by the often colourful traditions of local communities, the opportunities for sporting activities, and the spiritual solace to be found in highland landscapes. This study highlights the important role that tourism can play in valuing the natural and spiritual heritage of mountains, and the cultural diversity and traditional practices of mountain peoples. Particularly when linked to nature and rural tourism, mountain tourism can make a valuable contribution to promoting sustainable food systems and adding value to local products. Developing sustainable tourism in mountains requires reducing its negative environmental and social impacts and addressing the challenges posed by climate change. The COVID-19 pandemic has already brought about major changes in the mountain tourism sector and substantial losses for communities and businesses. However, consumer appetites for destinations that are outdoors and less crowded have increased in the wake of the pandemic, and these changes usher in new opportunities for mountain destinations to rebuild a greener and more sustainable form of tourism and rethink their products and services. For this to happen, the following measures will be critical: innovation and development of year-round tourism experiences; investments in infrastructure, particularly for the digitalization of mountain tourism services; strengthening multi-level-governance, partnerships and active community participation; and ensuring regular assessments of the impact of tourism on mountains, the effective management of waste and resources, and clearer practices for defining and managing the carrying capacity of highland destinations.

scholarly journals The European School Fruit Scheme: impact on children’s fruit and vegetable consumption in North Rhine-Westphalia, Germany

2016 ◽  
Vol 20 (3) ◽  
pp. 542-548 ◽  
Author(s):  
Sarah Methner ◽  
Gesa Maschkowski ◽  
Monika Hartmann
Keyword(s):  
Primary Schools ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Primary School Children ◽  
Control Group ◽  
Fruit And Vegetable ◽  
European School ◽  
Consumption Frequency ◽  
Post Test ◽  
The Impact

AbstractObjectiveTo assess the impact of the European School Fruit Scheme (SFS) in North Rhine-Westphalia, Germany, on children’s fruit and vegetable (F&V) consumption, in particular frequency.DesignThe study consisted of a pre-test/post-test design with an intervention (eight primary schools) and a control group (two primary schools). Children’s F&V consumption frequency was measured prior to the introduction of the SFS in 2010 and after one year’s delivery of F&V (2011).SettingTen primary schools in North Rhine-Westphalia, Germany.SubjectsIn total, 499 primary-school children aged 6–11 years, 390 in the intervention and 109 in the control schools.ResultsChildren highly appreciated the SFS. More than 90 % evaluated the programme positively. Children in the intervention group showed a significant increase in F&V intake frequency from baseline to follow-up, from on average 1·26 (sd1·37) to 2·02 (sd1·33) times/d (P=0·000). The intervention variable had a highly significant impact on children’s F&V consumption frequency, even after controlling for gender, age and stay at school for lunch (β=0·773; 95 % CI 0·59, 0·96). The SFS did not induce a reduction of F&V consumption at home. In the control group a non-significant decline in F&V consumption frequency from 1·31 (sd1·26) to 1·18 (sd1·34) times/d (P=0·325) was observed.ConclusionOne year after the programme’s implementation, the SFS led to a significant short-term increase in children’s F&V consumption.

scholarly journals Healthy sustainable food patterns and systems: a planetary urgency

Medwave ◽  
2021 ◽  
Vol 21 (07) ◽  
pp. e8436-e8436
Author(s):  
Mariane Lutz
Keyword(s):  
Human Health ◽  
Food Systems ◽  
Eating Habits ◽  
Well Being ◽  
Noncommunicable Diseases ◽  
World Population ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Healthy Eating Habits ◽  
The Impact

Food choice impacts human health and planetary sustainability. The feeding patterns that reduce risk factors for noncommunicable diseases and various mortality causes are recognized as healthy eating habits. The average world population is far from reaching these habits due to the lack of access to healthy foods and a high prevalence of malnutrition. Understanding the impact of healthy sustainable food systems is growing worldwide to reach food security for the global population and future generations. A systemic perspective of this concept includes the health and well-being of individuals and the environmental, economic, socio-cultural, public policies context, besides food, agriculture, and ecological sciences. We need to confront the menaces and challenges represented by the ongoing changes of our era, which strongly generate global food insecurity. This issue is relevant not only for human health but also for climate change and other threats, based on modifications in production, handling, and consumption of foods that consider health and welfare impact at individual and planetary levels. In this review, some key concepts related to healthy and sustainable food systems are presented.

scholarly journals Such a Shame! A Study on Self-Perception of Household Food Waste

2019 ◽  
Vol 11 (1) ◽  
pp. 270 ◽  
Author(s):  
Luca Falasconi ◽  
Clara Cicatiello ◽  
Silvio Franco ◽  
Andrea Segrè ◽  
Marco Setti ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Large Scale ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Household Level ◽  
Food Shopping ◽  
Household Food ◽  
Awareness Raising ◽  
Main Determinants

Reducing food waste is globally considered as a key challenge in developing sustainable food systems. Although most food waste is generated at the household level, consumers hardly recognize their responsibility, and the factors underpinning their perception of the quantity of food wasted at home are still unclear. This paper aims to fill this gap by analyzing the results of a large-scale survey conducted in Italy. The perceived quantity of household food waste was measured through a Likert scale and analyzed by means of a logistic regression against a set of predictors, including food waste motivations, perception of the effects of food waste, and sociodemographic variables. As expected, the perceived quantity of food waste declared by respondents was very low. Among the main determinants, food shopping habits and the level of awareness about the reasons why food is wasted played a key role. In contrast, the perception of the environmental effects of food waste seemed to be less important. Differences among subsamples recruited in different areas of Italy were detected, suggesting that further studies, as well as awareness-raising policies, should also consider context-related variables.

scholarly journals Food Sustainability Knowledge and Attitudes in the Spanish Adult Population: A Cross-Sectional Study

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3154
Author(s):  
Ángela García-González ◽  
María Achón ◽  
Alejandra Carretero Krug ◽  
Gregorio Varela-Moreiras ◽  
Elena Alonso-Aperte
Keyword(s):  
Environmental Impact ◽  
Food Systems ◽  
Adult Population ◽  
Cross Sectional Study ◽  
Cross Sectional ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Carbon Footprints ◽  
Nationally Representative ◽  
The Impact

Moving towards sustainable food systems and food consumption are proposed as strategies to reduce environmental impact. However, these strategies require joint action between different stakeholders, including the general population’s knowledge and perception, as final consumers. To assess the knowledge and awareness on food sustainability and environmental impact concepts in a representative sample of Spanish adult population, we conducted a cross-sectional, nationally representative telephone survey. After random selection, 2052 respondents aged ≥18 years (57% woman and 43% men) participated. A questionnaire was specifically designed for the research. Participants showed a good attitude towards sustainable diets, which were described as healthy by 40% of the population. Most of the responders (>70%), did not well understand ecological and carbon footprints, and green and blue water concepts. Men declared a higher understanding of sustainability concepts, as compared to women. More than 50% of the population misunderstood the impact of meat and derivatives production on sustainability, and 70% perceived the same for fish and dairy products. Women were more prone to pay more money to afford a sustainable diet than men were. In conclusion, although consumers show a positive attitude towards sustainability, important misconceptions remain, and thus require intervention through education, information, and motivation.

scholarly journals Towards more sustainable food systems. Addressing food waste at school canteens

Appetite ◽  
2018 ◽  
Vol 129 ◽  
pp. 1-11 ◽  
Author(s):  
Belén Derqui ◽  
Vicenç Fernandez ◽  
Teresa Fayos
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food

scholarly journals Impact of permagarden intervention on improving fruit and vegetable intake among vulnerable groups. A quasi-experimental study conducted in seven cities of Ethiopia

2019 ◽  
Author(s):  
Fikralem Alemu ◽  
Medhanit Mecha ◽  
Girmaye Medhin
Keyword(s):  
Experimental Study ◽  
Nutrient Intake ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Control Group ◽  
Control Groups ◽  
Percentage Difference ◽  
Vulnerable Families ◽  
Quasi Experimental ◽  
The Impact

AbstractBackgroundIncreasing nutrient intake through home gardening is a sustainable strategy that can address multiple micronutrient deficiencies in developing countries. This study investigated the impact of permagarden intervention in increasing the frequency and diversity of vegetable and fruit consumption among vulnerable families.MethodA quasi-experimental study was conducted from August 10 to September 30, 2015. A total of 884 care givers (427 from intervention and 457 control) participated in the study. Data was collected through face to face interview with caregivers of highly vulnerable children. Propensity score matching (PSM) was conducted using STATA software, and the program impact on the frequency and diversity of household’s vegetable consumption between intervention and control groups was assessed using chi square test.ResultIntervention participants had a 13% greater increase frequency of one-week vegetables and fruits consumption compared with control participants (p<0.01). The diversity (consumption of 2 and more groups of vegetable and fruit) is higher among intervention groups than control groups (percentage difference=9, p-value<0.05). A significant higher percentage of participants in the intervention group reported getting the one-week vegetable and fruits mainly from their own garden (percentage difference 58.3, p<0.05). A significantly larger proportion of participants in the intervention group compared to the control group reported “high likelihood” on intention to grow vegetable in the future (percentage difference = 30%, and P<0.01). Perceived importance to include vegetables in every day meal is higher among intervention groups than control groups (percentage difference = 11.5%, P<0.01).ConclusionsThe observed higher frequency and diversity of household vegetable consumption among intervention group compared to control group suggests that nutrition and health programs need to promote household vegetable gardening as the means for address improve micro nutrient intake for vulnerable societies in least and middle developed countries.

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