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55. Green transition in semi-captive foodservice environments as a win-win game for both policymakers and consumers?Qualitative insights from implementation of organic foods in army foodservice.

Author

Mikkelsen, Bent Egberg, Pawlowski, Karina Dorph, Heilmann, Anna Eva Utke, and Chapagain, Mukti Ram

Subjects
*ORGANIC foods, *FOOD service, *GOVERNMENT purchasing, *ENVIRONMENTAL literacy, *ARMIES, *GOVERNMENT policy, *CANNED foods
Abstract

Organic policies have become an important strategy to increase the sustainability of food systems. Procurement of organic foods for the public is an important part of such strategies. Policymakers have become aware of the way through which food economy can be influenced more sustainably through the implementation of greener procurement practices. The value of food bought by the public for settings such as schools, hospitals, canteens, and care homes is considerable and provides a strong rationale for public organic policies. However, such policies require well-planned implementation and involve a multitude of practitioners. Changing practices require the backstage support of both policymakers and food professionals as well as support from the frontstage actors – the users of the canteens. The paper examines whether organic food-based diets could be implemented in a semi-captive environment, such as that of army foodservice, for the mutual benefits of both consumers and policymakers. We studied the Canteen2018 intervention implemented over 8 months period with a targeted increase of organic foods shares to the "silver" or "gold" level of the Danish organic label. Results show that such a change process creates tensions in the interface between the user, the staffs, and the policy levels, but that it was possible to increase the amount of organic share without radically compromising the overall user satisfaction. Organic conversion in the semi-captive food environments as those of army canteens is possible if due consideration is given to planning, monitoring, education and learning, information and communication, stakeholder involvement, and experience sharing. [ABSTRACT FROM AUTHOR]

Published
2021
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56. Project SoL—A community-based, multi-component health promotion intervention to improve eating habits and physical activity among Danish families with young children:Part 1: Intervention development and implementation

Author

Toft, Ulla, Bloch, Paul, Reinbach, Helene C., Winkler, Lise L., Buch-Andersen, Tine, Aagaard-Hansen, Jens, Mikkelsen, Bent Egberg, Jensen, Bjarne Bruun, Glümer, Charlotte, Toft, Ulla, Bloch, Paul, Reinbach, Helene C., Winkler, Lise L., Buch-Andersen, Tine, Aagaard-Hansen, Jens, Mikkelsen, Bent Egberg, Jensen, Bjarne Bruun, and Glümer, Charlotte

Abstract

Project SoL was implemented over a period of four years from 2012–2015 with the aim to promote healthy eating and physical activity among families with children aged 3–8 years, living in selected communities in two Danish municipalities. This was done by applying the supersetting approach to implement complex multi-component interventions in a participatory, coordinated, and integrated manner in childcare centres, schools, and supermarkets in three local communities, as well as in local media during a 19-month period in the Regional Municipality of Bornholm, which served as the intervention site. The matching municipality of Odsherred served as a control site based on its similarity to Bornholm regarding several socio-demographic and health indicators. The present paper describes the design of Project SoL as well as the processes of developing and implementing its complex interventions. Moreover, the theoretical and conceptual framework of the project is described together with its organisational structure, concrete activities, and sustainability measures. The paper discusses some of the key lessons learned related to participatory development and the implementation of a multi-component intervention. The paper concludes that coordinated and integrated health promotion activities that are implemented together with multiple stakeholders and across multiple settings in the local community are much more powerful than individual activities carried out in single settings. The supersetting approach was a useful conceptual framework for developing and implementing a complex multi-component health promotion intervention and for fostering ownership and sustainability of the intervention in the local community. The research and evaluation approach of the project is described in a separate paper (Part 2).

Published
2018

57. Cooperation Models, Motivation and Objectives behind Farm–School Collaboration: Case Insights from Denmark

Author

Dyg, Pernille Malberg and Mikkelsen, Bent Egberg

Subjects
0301 basic medicine, 03 medical and health sciences, 030109 nutrition & dietetics, 0302 clinical medicine, 030212 general & internal medicine
Abstract

Children lack an understanding of and connectedness to food and agriculture, while policies are calling for more emphasis on food and nutrition at school. As a result, foodscapes at school are increasingly the focus of public policy. More initiatives are targeting food literacy of young people and their ability to understand the food system. Thus, efforts are made to promote food literacy through strengthening of farm–school links. The case-study research from Denmark investigates existing cooperation arrangements in farm–school collaboration and the underlying motivation of the farmers and teachers. Findings show distinct differences in motivation. Farmers want to create transparency in their production, ensure support for the agricultural profession or promote food and agricultural literacy. The idealistic motivation of teaching children about food and agriculture weighs higher than economic incentives. Teachers display academic motives for engaging in farm visits, but also a broader focus on shaping children’s world views, connectedness to food and nature and fostering life skills. The farm can be an important setting for promoting food, agricultural and ecological literacy. We propose more generic collaboration models of farm–school collaboration to characterize the field: from short-term, informal cooperation involving just a farmer and a teacher to longer-term and closer collaboration involving several teachers, farms, schools or other stakeholders from a foodscapes approach. These characterizations of farm–school collaboration can contribute towards future research of farm–school programmes. The study applies a foodscapes approach and in doing so uncovers learning opportunities in the foodscapes in and outside the school, which goes beyond eating. This adds to a broader understanding of school foodscapes. Pernille, The International Journal of Sociology of Agriculture and Food, Vol. 23 No. 1 (2017)

Published
2017
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61. Paper on quality criteria and overview of criteria applied to available data/methods – WP5 (Report on the paper intended for publication, titled: 'Food purchase data for mHealth research: A dynamic search inventory and analysis of applications') : deliverable D5.4

Author

Kaunisto, Erik, Hondo, Haris, Normann, Anne, Zimmermann, K.L., van 't Veer, P., and Mikkelsen, Bent Egberg

Subjects
Global Nutrition, Wereldvoeding, Life Science, Consument & Keten, Consumer and Chain, VLAG
Published
2017

62. Report on case studies : deliverable D8.1

Author

Mikkelsen, Bent Egberg, Ofei, Kwabena Titi, Hondo, Haris, Kaunisto, Erik, Zimmermann, K.L., and van 't Veer, P.

Subjects
Global Nutrition, Wereldvoeding, Life Science, Consument & Keten, Consumer and Chain, VLAG
Published
2017

66. Stakeholders workshop report

Author

Ofei, Kwabena Titi, Mikkelsen, Bent Egberg, Hondo, Haris, Kaunisto, Erik, and Hieke, Sophie

Published
2017

70. Report on IC options : deliverable D8.2

Author

Mikkelsen, Bent Egberg, Ofei, Kwabena Titi, Hondo, Haris, Kaunisto, Erik, Hieke, Sophie, Zimmermann, K.L., and van 't Veer, P.

Subjects
Global Nutrition, Wereldvoeding, Life Science, Consument & Keten, Consumer and Chain, VLAG
Published
2017

71. Report on 4 cases stakeholder workshop : deliverable D8.3

Author

Ofei, Kwabena Titi, Mikkelsen, Bent Egberg, Hondo, Haris, Kaunisto, Erik, Hieke, Sophie, Zimmermann, K.L., and van 't Veer, P.

Subjects
Global Nutrition, Wereldvoeding, Life Science, Consument & Keten, Consumer and Chain, VLAG
Published
2017

76. Does buffet choice architecture affect intake? The effect of relocating butter at a breakfast buffet on food intake

Author

Mikkelsen, Bent Egberg, Quinto Romani, Annette, Mikkelsen, Bent Egberg, and Quinto Romani, Annette

Abstract

The aim of this study was to investigate if a changed default reduces the intake of butter among students at a breakfast buffet. Students were divided into two groups and served themselves from a breakfast buffet. The control group was offered a buffet where the butter was easily accessible, whereas the intervention group was offered a buffet where a request had to be made for butter. Single packed portions of butter taken from each part of the buffet, the number of students, and the number of habitual users in each group were recorded. At the regular buffet, 67 of 115 students were habitual butter users and 81 packs of butter were taken. At the buffet with the changed default, 16 of the 56 students were habitual butter users. Seventeen packs of butter were taken from the buffet. Slightly displacing butter at a breakfast buffet and forcing students to ask for that option significantly reduced uptake.

Published
2017

77. Organic foods in catering

Author

Mikkelsen, Bent Egberg

Subjects
Natural foods -- Environmental aspects, Food services -- Environmental policy, Restaurant industry -- Environmental policy, Food and beverage industries, Health
Abstract

In many Scandinavian countries organic foods have become a normal part of everyday life, spurred by the move towards organic farming. Many in the Danish food service industry are increasingly interested in providing organic food for environmentally-aware customers, but introducing such foods into a commercial kitchen can be problematical. Some of the most significant problems are supply shortages, high prices and varying quality. The difficulties associated with introducing organic foods into commercial kitchens are discussed.

Published
1993

85. Eating Cities:how public food procurement in the city of Aalborg can contribute to more sustainable diets

Author

Mikkelsen, Bent Egberg, Fisker, Anna Marie, and Clausen, Katja Seerup

Subjects
Food, digestive, oral, and skin physiology, Public food, Sustainable diets
Abstract

This paper analyzed the development of a city based sustainable food strategy for the city of Aalborg. It’s based on 3 cases of food service: food for the elderly as operated by the Municipality, food the hospital patients as operated by the region and food for defense staff as operated by the state.

Published
2016

87. List of quality criteria - Development of a Quality Evaluation Framework for Consumer-Generated Domestic Food Preparation Data : deliverable D6.3

Author

Klepacz, Naomi, Maringer, Marcus, Ekman, Susanne, Normann, Anne, Verain, M.C.D., Geelen, M.M.E.E., Raats, Monique, Zimmermann, K.L., van 't Veer, P., and Mikkelsen, Bent Egberg

Subjects
Global Nutrition, Wereldvoeding, Nutrition and Disease, Voeding en Ziekte, Humane Voeding & Gezondheid, Life Science, Consument & Keten, Consumer and Chain, VLAG, Human Nutrition & Health
Published
2016

96. Små dimser med store potentialer

Author

Mikkelsen, Bent Egberg, Dobroczynski, Michal, Gade, Rikke, Serafin, Stefania, and Pawlowski, Karina Dorph

Abstract

Fødevare- og medialogiforskere på Aalborg Universitet har de seneste år udviklet og testet en række intelligente enheder. Fælles for dem er, at de er små og kan håndtere store mængder af data om forbrugernes adfærd. Et eksempel er FoodScape Tracker, som i realtid samarbejder med forbrugeren om, hvad denne spiser. En anden ny enhed er Virtual Food Choice Simulator, som virtuelt kan simulere fødevareomgivelser i form af buffeter og supermarkeder uden udgifter til ombygning og fødevarer, og derved vise, hvad forbrugerne ser og ikke ser.

Published
2015

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