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• Food on-the-go is part of long-term trends towards convenience and eating out. • Learning History-approach analyses OTG's complex social-ecological processes. • Intersecting changes in urban planning, technology, domestic and corporate economy. • OTG's emergence sheds new light on the dynamics of consumer responsibilisation. • Pre-consumer types of waste generated by OTG provisioning need critical assessment. In the emergent literature, food 'on-the-go' (OTG) tends to be addressed as a consumption trend. However, considering that it entails significant amounts of packaging and food waste and has seen enormous growth in the UK since the 1990s, it is not sufficiently understood how OTG emerged as a sector. Conceptualising OTG as a provisioning practice and adopting a 'Learning History' approach, we aggregate journalistic columns and expert interviews into lineages that explain sectoral developments over time, and we ask how stakeholders frame OTG's emergence and linked waste issues. We first show how OTG derives from an interplay of actors and shifts in socio-spatial organisation within the four areas of domestic economy and convenience, health and environment, urban space and policy, and corporate economy and technology. Subsequently, we outline typical understandings of packaging and food waste and shortcomings therein. Extending debates on consumer responsibilisation, we identify narratives that sideline producers' focus on growth and their role in shaping OTG provision. Stakeholders often frame (1) OTG as demand-driven by reference to an ostensible 'convenience culture', (2) material waste as an issue of the 'consumer-facing' end of the supply chain, i.e. concerning food wrappers rather than materials used 'back-of-store' for logistics, processing, and hygiene and (3) food waste as a matter of avoiding leftovers while taking for granted resource-intensive, "wasteful" foods as part of businesses' portfolios. We conclude that addressing waste higher up the supply chain may allow for a more nuanced account of causes of, and solutions to, unsustainable provisioning practices. [ABSTRACT FROM AUTHOR]

This paper focuses on food divestment practices surrounding the consumption of food leftovers in a domestic context. It argues that divestment practices of consuming food leftovers are not the last and disconnected point of a linear consumption process; rather they influence previous and subsequent consumption practices. Drawing on research among middle class British families it shows that consuming leftovers implies a set of practices, (classifying, selecting, storing and re-using) which tranfform leftovers from polluted to clean food re-admissible to the table. Leftovers' consumption has analogies with the process of sacrifice. It is an everyday thrift practice through which consumers produce excess value to be designated for extraordinary food consumption wherein the family as a whole entity is celebrated. Consuming leftovers requires a high degree of admission to the family and thus only family members, and some of them more than others, are called to such a sacrifice. Therefore it is not only during extraordinary, food consumption that familial bonds are reinforced, rather is also during the everyday practice of consuming leftovers that familial bonds are sustained and perpetuated. [ABSTRACT FROM AUTHOR]

Allied health professionals such as dietitians can play a critical role in providing food safety advice to vulnerable consumers. To maximize food-related health and wellbeing, food needs to be safe and nutritious; consequently, food safety is referred to in international curricula for the training of dietitians. The purpose of this study was to explore the awareness and attitudes of student dietitians from three international institutions towards food safety. A total of 207 student dietitians participated in the study from Columbus, OH, USA (n = 99), Cardiff, Wales, UK (n = 78) and Beirut, Lebanon (n = 30). Completion of the study established that the students in three dietetic training programs lacked awareness of key food safety concepts. Close to half (43%) were not familiar with Campylobacter, with the USA students being significantly less knowledgeable (p < 0.001) with 58% being unaware of the pathogen. Understanding of safe handling of leftovers was the lowest for the students in all institutions; only 46% described appropriate reheating practices, with significantly lower (p < 0.001) understanding in Lebanon (28%). The students reported a good understanding of vulnerable populations and perceived food safety to be important for these groups. However, the knowledge of certain high-risk foods was lacking. For instance, 69% of students thought that fresh squeezed juices and smoothies made with raw fruits and vegetables were safe for vulnerable patients, with the UK students being the least familiar with this risk (16%). This is the first study of its kind to take an international perspective of student dietitian food safety awareness and attitudes; the findings are important to dietetic food safety educators and recommendations are made to further explore the interpretation of food safety requirements in international dietetic curricula. Future studies should extend student dietetic research to address attitudes, self-efficacy and the overall readiness to deliver food safety advice to the patients and the community. [ABSTRACT FROM AUTHOR]