Miranda Mirosa

Revealing the lifestyles of local food consumers

Purpose – Changing consumption patterns have led to a number of transformations throughout the food cycle, and understanding how and why people purchase local food is important. This paper aims to examine the characteristics of the people leading this phenomenon: those that prefer to buy locally produced food.Design/methodology/approach – In order to explore the characteristics of local food purchasers, a single item question, “I try to buy a lot of locally produced food”, was included in the food section of a New Zealand consumer lifestyles survey for which 3,556 responses were collected. The full survey included 600 questions across the full attitude, interest and opinion schedule.Findings – For people who express a strong intention to purchase local food, this behaviour is linked to the types of food they eat (e.g. unprocessed foods), where they buy it (e.g. at speciality stores), and how they cook it (e.g. follow recipes). A range of personality and other personal characteristics differ between local ...

Linking Personal Values to Energy-Efficient Behaviors in the Home

Laddering techniques are used to identify personal values underlying a range of 21 potential energy-saving behaviors or purchases. At an individual level, ladders (or means-end chains) are quite simple; when aggregated, however, they are complex and show many different paths between underlying values and behaviors. The values identified can promote energy-efficient behaviors or act as obstacles to change. The value “pleasure,” for example, was found to influence energy-efficient behavior, such as hanging the laundry on the line, and inefficient behavior, such as taking long showers. Results show that values relating to “achievement” are most influential on the way people use energy in the home. Thus, social marketing campaigns promoting energy efficiency and conservation should tap into achievement values such as capability and intelligence because these campaigns are more likely to be effective than those that use other types of appeal.

Getting a Taste for Food Waste: A Mixed Methods Ethnographic Study into Hospital Food Waste before Patient Consumption Conducted at Three New Zealand Foodservice Facilities

Foodservice organizations, particularly those in hospitals, are large producers of food waste. To date, research on waste in hospitals has focused primarily on plate waste and the affect of food waste on patient nutrition outcomes. Less focus has been placed on waste generation at the kitchen end of the hospital food system. We used a novel approach to understand reasons for hospital food waste before consumption and offer recommendations on waste minimization within foodservices. A mixed methods ethnographic research approach was adopted. Three New Zealand hospital foodservices were selected as research sites, all of which were contracted to an external foodservice provider. Data collection techniques included document analyses, observations, focus groups with kitchen staff, and one-on-one interviews with managers. Thematic analysis was conducted to generate common themes. Most food waste occurred during service and as a result of overproduction. Attitudes and habits of foodservice personnel were considered influential factors of waste generation. Implications of food waste were perceived differently by different levels of staff. Whereas managers raised discussion from a financial perspective, kitchen staff drew upon social implications. Organizational plans, controls, and use of pre-prepared ingredients assisted in waste minimization. An array of factors influenced waste generation in hospital foodservices. Exploring attitudes and practices of foodservice personnel allowed an understanding of reasons behind hospital food waste and ways in which it could be minimized. This study provides a foundation for further research on sustainable behavior within the wider foodservice sector and dietetics practice.

Reducing waste of food left on plates: Interventions based on means-end chain analysis of customers in foodservice sector

Purpose Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness. However, there is currently little understanding of what these values are in relation to food waste. The purpose of this paper is to identify the values underpinning the specific behaviour of plate waste created in a residential foodservice setting. Design/methodology/approach In semi-structured interviews (n=50) laddering techniques were used to identify links from behaviours through individual’s rationalisation for that behaviour to their personal values. The aim of the questioning was to uncover underlying drivers that lead to plate waste as well as those barriers to reducing it. Findings The values identified as being most important are hedonism and self-direction. The specific aspects of these values for plate waste reduction interventions are not compromising on the individual’s enjoyment of the meal and meeting their health goals. Effective interventions include pre-ordering meals, reducing food options provided, reducing plate size, removing food tray and finally, information campaigns to raise awareness. Originality/value The study provides insights into the personal values that influence behaviours resulting in plate waste. The study is the first to determine the links between this behaviour, rationalisations for that behaviour and personal values.

Seeking Learning Outcomes Appropriate for "Education for Sustainable Development" and for Higher Education.

This article shares and extends research-based developments at the University of Otago, New Zealand, that seek to explore how students’ worldviews change as they experience higher education with us. We emphasise that sustainability attributes may be described in terms of knowledge, skills and competencies but that these are underpinned by affective attributes such as values, attitudes and dispositions; so that ‘education for sustainable development’ is substantially a quest for affective change. We describe approaches to categorise affective outcomes and conclude that ‘education for sustainable development’ objectives comprise higher order affective outcomes (leading to behavioural change) that are challenging for higher education to address. Our own work emphasises the need for student anonymity as these higher order outcomes are assessed, evaluated, monitored, researched or otherwise measured using research instruments that focus on worldview. A longitudinal mixed-effects repeat-measures statistical model is described that enables higher education institutions to answer the question of whether or not ‘education for sustainable development’ objectives are being achieved. Discussion links affect to critical reasoning and addresses the possibility of documenting and assessing the development of lower and mid-order affective outcomes. We conclude that ‘education for sustainable development’ objectives need to be clearly articulated if higher education is to be able to assess, or evaluate, their achievement.

Understanding the Needs of Food-Allergic Adults

Food allergies are a growing issue, yet society’s understanding of how individuals’ lives are affected is limited. We conducted four focus groups with food-allergic adults in New Zealand to gain an in-depth understanding of the issues that impacted their quality of life. Key themes identified included allergen-free eating issues, health care system issues, costs of having a food allergy, effects on well-being, external influences (e.g., others’ lack of awareness), and internal influences (personal growth and adaptation). The unmet needs of food-allergic adults led to risk taking, increased stress, and social isolation. A lack of awareness in others (including medical professionals, food service providers, and the general public) had a negative impact, suggesting that an intervention targeting awareness would be beneficial. Adaptation, particularly in terms of assertiveness and organizational skills, was important for coping, so we suggest training in these skills be made available for food-allergic patients.

The stress of food allergy issues in daily life

Objective: Food allergies are a growing health concern, but their implications for daily psychological functioning are unknown. This micro-longitudinal study investigated the daily frequency of food allergy issues and how this related to experiences of stress, mood and physical energy. Design: One hundred and eight adults with physician-diagnosed food allergies completed an initial Internet survey followed by a 2-week Internet daily diary survey. Main outcome measures: The initial survey collected socio-demographic and food allergy information. The daily survey collected information about the participants’ experiences of stress, mood, physical energy and food allergy issues during that day. Results: Commonly experienced allergy issues included negative physical symptoms, higher food prices, anxiety about safety of food, trouble maintaining a healthy diet and anxiety/stress at social occasions. Furthermore, multilevel modelling analyses showed that stress and negative mood were significantly higher on days with more allergy issues. Older adults experienced lower positive mood and physical energy on days with more issues. Conclusion: This is the first study to incorporate near to real-time tracking to examine the frequency of food allergy issues and the implications for daily psychological functioning. Targeting the issues we identified could reduce stress in patients with food allergies and improve their overall quality of life.

Reframing communications that encourage individuals to reduce food waste

ABSTRACT The waste of edible food throughout the food chain is recognised as a global issue and academic research focuses on how to encourage reductions in this waste. At the consumer level, governments are investing in communication campaigns that encourage individuals to reduce the amount of edible food discarded in their home-based activities. The specific aims of this paper were to identify causes of food waste and what experts recommend for reducing the problem, to identify gaps between information provided in food waste communication campaigns and the experts recommendations, and finally to empirically identify further gaps between individuals’ knowledge of food waste with a framework of the expert recommendations. In terms of findings, the literature review identified a range of causes and nine relevant expert recommendations for reducing this waste. An evaluation of a number of major consumer-focused communication campaigns available in Australia and New Zealand provided evidence that these campaigns were addressing some of the recommendations from experts. A subsequent qualitative investigation of household members’ knowledge of the issues of food discard showed that individuals’ understandings can be prioritised in terms of the expert recommendations and the communication messages in the campaigns. Further research is identified based on these findings.

Using the Systems-Practice Framework to Understand Food Allergen Management Practices at College Catering Operations: A Qualitative Study

BACKGROUND The number of individuals with food allergies or intolerances attending catered university residential colleges is increasing, and safe dining options are required to minimize the risk of allergic reactions and food-induced death. OBJECTIVE This qualitative research study sought to advance professional knowledge of the factors affecting allergen management practices, particularly pertaining to college foodservices. DESIGN Three catered residential colleges affiliated with a major university in New Zealand were selected as research sites. The study used an ethnographic approach and systems-practice theory as a framework for data collection and organizing results. Data collection techniques included document analyses (3 hours per site), observations (6 to 8 hours per site), focus groups with foodservice workers (30 to 45 minutes per site, n=16), and interviews with foodservice managers (45 to 90 minutes per interview, n=5). Notes and transcripts were coded through the process of thematic analysis using NVivo for Mac software, version 11.1.1, to identify factors affecting allergen management practices. RESULTS The main factors affecting allergen management practices at college foodservices included information provided by residents about dietary requirements; communication between residents and foodservice staff; systems for allergen management; attitude of foodservice staff; and college size. CONCLUSIONS Detailed dietary information, effective communication with residents, sufficient resources, clarification of responsibilities, and thorough systems are required for staff to perform safe allergen management practices. Ultimately, successful implementation was predominantly determined by staff attitude. Foodservice managers are advised to identify motivators and address barriers of staff attitudes toward allergen management practices to promote successful implementation.

The social value of rescuing food, nourishing communities

Purpose The purpose of this paper is to explore the social value food rescue enterprises can create for both their stakeholders and the wider community “in the meantime” whilst longer term solutions to the problems of insecurity and waste are sought. Design/methodology/approach FoodShare, a New Zealand urban-based social enterprise specialising in food redistribution, served as a case study for this research. Semi-structured interviews (n=13) were conducted with FoodShare staff and key stakeholder groups (food donors, financial donors, recipient agencies and volunteers). In addition, an anonymous online survey (n=40) was completed by the wider organisational volunteer network. The interview guides were structured around a new social value evaluation tool, Social Return on Investment, which is increasingly used to demonstrate the impact of such programmes. Deductive methods were used to code the resulting transcripts to identify key outcomes experienced by FoodShare’s stakeholders. Findings The outcomes of FoodShare’s work differed for the various stakeholders. For food donors, outcomes included “more involved relationships with community”, and “improved perceptions of corporate social responsibility”. Identified key outcomes for the financial donors included “key promotional opportunity” and “do something good”. For recipient agencies, important outcomes were “greater volume of food” and “increased reach”. Volunteers reported “meeting new people”, “a sense of accomplishment in helping others” and “learning new skills”. There were also a number of nutritional and environmental outcomes for the wider community. Originality/value Given the dearth of evidence on the societal value that is created in redistributing unsold food to people in need, this novel perspective makes a significant contribution to the literature in this area.