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Nanotechnology offers many potential applications across the supply chain which could result in a more sustainable agriculture and food system. However, considerable challenges still exist in realising its potential, including consumer acceptance. This research examines consumer perspectives on two different nanotechnology applications (in packaging for chicken fillets and in cheese) using conjoint analysis. A face-to-face survey of 1046 Irish adults was undertaken. It finds that technology has a significant impact on consumer food choices (higher levels of acceptance with traditional technology rather than nanotechnology), that different applications of a technology can result in varying levels of acceptance (higher acceptance for nanotechnology in packaging of chicken fillets rather than in the cheese product) and that offering salient benefits (e.g. health or lower price) can off-set technology concerns in some but not all instances. Differences amongst consumer segments also exist with price having low utility for “health focused consumers” but having high utility for “conventional consumers”. Industrial relevance This research provides industry with an overview of consumer perceptions around two potential nano-inside and nano-outside product applications elicited through a nationally representative quantitative survey (n = 1046). The results from this work can contribute to the development of a research commercialisation strategy that will yield products and processes of value to consumers, and thus will have greater likelihood of acceptance. Moreover, this work points to the need to involve consumers at an early stage in the product development process and in considering potential commercialisation pathways, particularly with regard to food production where consumers may be especially sensitive or risk-averse. Appreciating the concerns and preferences of consumers and eliciting their overall level of acceptance with regard to particular technologies and product applications is crucial for their success.

Meat coproducts are presented as a potential solution to the multiple challenges associated with feeding a growing global population, and to mitigating the environmental impact associated with animal production. They are also an essential contribution to the economic sustainability of the meat industry. However, their use is currently not optimized. While much research has been conducted, commercial success has been limited. Reasons include challenges associated with scale-up as well as technical, operational, commercial and regulatory challenges. However, one of the key challenges relates to consumer acceptance as foods containing meat coproducts may not be viewed as culturally appropriate or even edible in some contexts. This chapter identifies some of these challenges with attention paid to consumer perspectives. In addition to drawing on consumer food choice theory and lessons from other novel food sources, this chapter provides insights that may help policy makers, researchers and industry to realize this opportunity. It cautions that trial by curious consumers is not enough and that interventions by a range of stakeholders will be required to enhance capability, opportunity and motivation of consumers to alter their behavior to incorporate such products into their diets.

peer-reviewed The relative weighting on traits within breeding goals are generally determined by bio-economic models or profit functions. While such methods have generally delivered profitability gains to producers, and are being expanded to consider non-market values, current approaches generally do not consider the numerous and diverse stakeholders that affect, or are affected, by such tools. Based on principles of respondent anonymity, iteration, controlled feedback and statistical aggregation of feedback, a Delphi study was undertaken to gauge stakeholder opinion of the importance of detailed milk quality traits within an overall dairy breeding goal for profit, with the aim of assessing its suitability as a complementary, participatory approach to defining breeding goals. The questionnaires used over two survey rounds asked stakeholders: (a) their opinion on incorporating an explicit sub-index for milk quality into a national breeding goal; (b) the importance they would assign to a pre-determined list of milk quality traits and (c) the (relative) weighting they would give such a milk quality sub-index. Results from the survey highlighted a good degree of consensus among stakeholders on the issues raised. Similarly, revelation of the underlying assumptions and knowledge used by stakeholders to make their judgements illustrated their ability to consider a range of perspectives when evaluating traits, and to reconsider their answers based on the responses and rationales given by others, which demonstrated social learning. Finally, while the relative importance assigned by stakeholders in the Delphi survey (4% to 10%) and the results of calculations based on selection index theory of the relative emphasis that should be placed on milk quality to halt any deterioration (16%) are broadly in line, the difference indicates the benefit of considering more than one approach to determining breeding goals. This study thus illustrates the role of the Delphi technique, as a complementary approach to traditional approaches, to defining breeding goals. This has implications for how breeding goals will be defined and in determining who should be involved in the decision-making process. The authors acknowledge the financial support of the Irish Department of Agriculture Food and Marine for funding through their Research Stimulus Fund for the project entitled “Genetic selection for improved milk and meat product quality in dairy, beef and sheep”: Project reference no: 11/SF/311.

Considering confectionary consumption behaviour this cross-sectional study used social cognition variables to identify distinct segments in terms of their motivation and efforts to decrease their consumption of such foods with the aim of informing targeted social marketing campaigns. Using Latent Class analysis on a sample of 500 adults four segments were identified: unmotivated, triers, successful actors, and thrivers. The unmotivated and triers segments reported low levels of perceived need and perceived behavioural control (PBC) in addition to high levels of habit and hedonic hunger with regards their consumption of confectionery foods. Being a younger adult was associated with higher odds of being in the unmotivated and triers segments and being female was associated with higher odds of being in the triers and successful actors segments. The findings indicate that in the absence of strong commitment to eating low amounts of confectionery foods (i.e. perceived need) people will continue to overconsume free sugars regardless of motivation to change. It is therefore necessary to identify relevant messages or ‘triggers’ related to sugar consumption that resonate with young adults in particular. For those motivated to change, counteracting unhealthy eating habits and the effects of hedonic hunger may necessitate changes to food environments in order to make the healthy choice more appealing and accessible.

peer-reviewed Food consumption is responsible for a considerable proportion of greenhouse gas emissions (GHGE). Hence, individual food choices have the potential to substantially influence both public health and the environment. Meat and animal products are relatively high in GHGE and therefore targeted in efforts to reduce dietary emissions. This review first highlights the complexities regarding sustainability in terms of meat consumption and thereafter discusses possible strategies that could be implemented to mitigate its climatic impact. It outlines how sustainable diets are possible without the elimination of meat. For instance, overconsumption of food in general, beyond our nutritional requirements, was found to be a significant contributor of emissions. Non-voluntary and voluntary mitigation strategies offer potential to reduce dietary GHGE. All mitigation strategies require careful consideration but on-farm sustainable intensification perhaps offers the most promise. However, a balance between supply and demand approaches is encouraged. Health should remain the overarching principle for policies and strategies concerned with shifting consumer behaviour towards sustainable diets. This study was funded by the Department of Agriculture Food and the Marine through the Food Institutional Research Measure (FIRM) funding instrument (grant number: 13/F/527).

Increasingly the growing health consequences associated with contemporary lifestyles are drawing particular attention to the conflicting role that food plays in supporting and maintaining good health on the one hand while on the other being viewed as the main culprit behind the emergence, and growth, of many dietary-related illnesses. Rapidly changing environmental and lifestyle conditions are encouraging less activity while at the same time providing ubiquitous access to an unimaginable array of food 24/7. Within this context, consumers are seeking foods which satisfy multiple, and often conflicting, needs in tandem and thus the desire for convenient, tasty, healthy, socially acceptable, easily accessible foods that offer value for money frame many food choice decisions. This article explores the multitude of influences that shape and frame consumer interpretations of food, diet, and health, considers how contemporary food choices are driven by health motives, and reflects on how the commercial food industry has responded.

With domestic kitchen practices implicated in approximately one-third of the global estimated 420 000 deaths/year attributed to 31 key foodborne pathogens, it has become an imperative to get behind kitchen doors to unravel the complex link between domestic food handling practices and domestic originating foodborne illness. This article critiques how such practices have been investigated and how, through novel interdisciplinary collaborations and methodological innovations, new insights are emerging. Inspired by theories of social practice, our domestic spaces, the influence of others (people and pets), our access to, and functionality of, key resources and appliances and our core competencies, skills and knowledge as performers are all recognized as being central to how we perform our domestic food practices. A multitude of ‘good reasons’ why households engage in ‘bad’ practices are emerging which in turn are informing how food safety agencies tackle, and reduce, the incidence of domestic originated foodborne illness.

peer-reviewed This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed. The authors acknowledge the financial support of the Irish Department of Agriculture Food and Marine for funding through their Stimulus Fund for the project entitled “Genetic selection for improved milk and meat product quality in dairy, beef and sheep”: project reference no: 11/SF/311.

This study sampled 2872 obesity-relevant comments from three years of interest from a multi-topic online message board. An inductive thematic analysis was conducted and three themes were evident: reactions and responses to obesity and obese bodies, diminished status of overweight/obese persons, and narrative resistance to an overweight/obese identity. Obesity stigma was pervasive and the discussion of the issue revealed it to be highly acceptable. Consistent with previous research, dominant representations of obese persons as lazy and unintelligent with poor self-control were evident. The analysis provided valuable insight into experiences of explicit stigma, the social and psychological repercussions of overt stigma and norms regarding the perception of obese bodies. There was a prevailing notion that the opinions and insights of overweight and obese persons on the issue of weight were not credible and were perceived as biased. Furthermore, individuals sought to distance themselves from the undesirable labels of 'overweight' and 'obese' by enacting narrative resistance to negotiate the social meaning of excess weight and endeavouring to place themselves on the ‘safe’ side of this boundary. These results highlight the pervasive nature of weight stigma and the social acceptability of such attitudes and beliefs. Furthermore, it highlights the richness of data that may be obtained by examining social media interactions as a window into the naturally-occurring discourse on obesity and stigma. Department of Agriculture, Food and the Marine Health Research Board