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

在没有消费者知识的情况下实现可持续营养、环境和农业 (SNEAK)

• 批准号: BB/W01775X/1
• 负责人: Jeffrey Brunstrom
• 金额: $ 43.84万
• 依托单位: University of Bristol
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2022
• 资助国家: 英国
• 起止时间: 2022 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FW01775X%2F1
• 关键词: Sustainable; nutrition; environment; agriculture; without

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.

在英国，外出消费的食物在饮食对健康和环境的影响中占很大比例，例如，42% 的工人在食堂吃饭，每天提供 700 万份学校午餐。将提供一个简单的工具；a) 使膳食的碳足迹及其糖、脂肪和盐含量减少 15-30%，b) 可以在不影响食品可接受性的情况下实施，而且消费者甚至不会意识到变化已经制作完成，并且c) 将准备好立即在全市范围内及其他地区应用。我们认识到这些主张的大胆本质，但是，它们是基于我们在现实世界中的食物选择模型 - 大学提供的宿舍。我们的方法利用了一个简单但以前被忽视的原则，在菜单选项定期轮换的任何食堂环境中（例如，菜单选项 A、B 和 C 每周一提供，选项 D、E 和 F）。周二，等等），消费者每天只吃一顿饭，因此，企业的长期（每周/每年）营养和环境绩效将取决于当天提供的选项的组合，我们的研究结果证实了这一点。饮食的显着改善（盐、糖和脂肪分别减少 21%、28% 和 27%）可以通过重新组织菜单选项来实现，实际上，这种方式增加了不良膳食之间的竞争。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，该项目汇集了行为心理学方面的专业知识的独特组合。 、农业/环境模型（整合社会和自然科学）和商业餐饮。通过这项“以行动为中心的研究”，我们将在大学宿舍中展示直接应用（将测量对饮食和碳足迹的实际影响）。建立在为此，我们将为非专家共同设计一个在线平台，以改变其他餐饮服务。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。与杰出的咨询团队（布里斯托尔市议会和布里斯托尔食品网络）合作，制定在全市学校中推广的战略。重要的是，我们还将与出生于布拉德福德研究中心的合作伙伴进行协商，他们在儿童饮食干预方面拥有专业知识。在多民族和社会我们还将把我们的方法应用到商业食品店。布里斯托大学认识到这一想法的潜力，同意通过开发英国第一个“消费者实验室”——一个面向公众的设施来支持该项目。这是独一无二的，因为它结合了生态有效性（实际购买）和在任何一天操纵菜单的机会。在这里，我们将监控饮食质量和购买的碳足迹。 ，然后显示同样，为了制定实际的后续应用步骤，我们与当地食品店（例如咖啡馆和外卖店）共同设计了一份详细的计划。最后，除了考虑降低风险的方法之外，我们有内在的机会来利用“高风险（高收益）的努力”。具体来说，因为经济回报是一个强大的动力，并且因为需要快速和广泛的影响，所以我们计划展示我们的计算方法如何回报显着的健康和环境效益，同时降低学校和疗养院等的食品成本，甚至增加咖啡馆和外卖店等商店的利润。