Workplace foodservice; perception of quality and trust
Authors: Price, S., Hartwell, H., Hemingway, A. and Chapleo, C.
Journal: Appetite
Volume: 97
Pages: 169-175
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2015.12.006
Abstract:In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is available; time pressure when making food choice alongside the challenge of understanding information provided can act as barriers for healthy selection and can also decrease confidence in the food system. We would also argue that the fundamental human right of informing consumers what they are eating is not currently being addressed and is underscored. This study used focus groups to explore criteria that motivate peoples' food choice in a workplace foodservice setting. Thematic analysis was applied to categorise data according to frequently occurring responses. Data were collected from four focus groups in Germany and the UK with a total of 23 participants. Although there is little expectation in the quality of food served in the workplace, respondents valued any transparency of information and the opportunity to socialise with other work colleagues. Criteria of importance were identified as: Value for money, Variety, Naturalness, Nutrition, Portion Size, Taste, Visual Appearance, Origin, Animal welfare, Environmental impact, Fair Trade and Organic. Gaining insight into these criteria can enable operators to meet the needs and expectations of their customers in order to increase confidence in the food provided and in addition signpost a healthier selection.
https://eprints.bournemouth.ac.uk/23163/
Source: Scopus
Workplace foodservice; perception of quality and trust.
Authors: Price, S., Hartwell, H., Hemingway, A. and Chapleo, C.
Journal: Appetite
Volume: 97
Pages: 169-175
eISSN: 1095-8304
DOI: 10.1016/j.appet.2015.12.006
Abstract:In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is available; time pressure when making food choice alongside the challenge of understanding information provided can act as barriers for healthy selection and can also decrease confidence in the food system. We would also argue that the fundamental human right of informing consumers what they are eating is not currently being addressed and is underscored. This study used focus groups to explore criteria that motivate peoples' food choice in a workplace foodservice setting. Thematic analysis was applied to categorise data according to frequently occurring responses. Data were collected from four focus groups in Germany and the UK with a total of 23 participants. Although there is little expectation in the quality of food served in the workplace, respondents valued any transparency of information and the opportunity to socialise with other work colleagues. Criteria of importance were identified as: Value for money, Variety, Naturalness, Nutrition, Portion Size, Taste, Visual Appearance, Origin, Animal welfare, Environmental impact, Fair Trade and Organic. Gaining insight into these criteria can enable operators to meet the needs and expectations of their customers in order to increase confidence in the food provided and in addition signpost a healthier selection.
https://eprints.bournemouth.ac.uk/23163/
Source: PubMed
Workplace foodservice; perception of quality and trust
Authors: Price, S., Hartwell, H., Hemingway, A. and Chapleo, C.
Journal: APPETITE
Volume: 97
Pages: 169-175
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2015.12.006
https://eprints.bournemouth.ac.uk/23163/
Source: Web of Science (Lite)
Workplace foodservice; perception of quality and trust
Authors: Hartwell, H., Hemingway, A., Chapleo, C. and Price, S.
Journal: APPETITE
Volume: 97
Pages: 169-175
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2015.12.006
https://eprints.bournemouth.ac.uk/23163/
Source: Manual
Preferred by: Ann Hemingway
Workplace foodservice; perception of quality and trust.
Authors: Price, S., Hartwell, H., Hemingway, A. and Chapleo, C.
Journal: Appetite
Volume: 97
Pages: 169-175
eISSN: 1095-8304
ISSN: 0195-6663
DOI: 10.1016/j.appet.2015.12.006
Abstract:In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is available; time pressure when making food choice alongside the challenge of understanding information provided can act as barriers for healthy selection and can also decrease confidence in the food system. We would also argue that the fundamental human right of informing consumers what they are eating is not currently being addressed and is underscored. This study used focus groups to explore criteria that motivate peoples' food choice in a workplace foodservice setting. Thematic analysis was applied to categorise data according to frequently occurring responses. Data were collected from four focus groups in Germany and the UK with a total of 23 participants. Although there is little expectation in the quality of food served in the workplace, respondents valued any transparency of information and the opportunity to socialise with other work colleagues. Criteria of importance were identified as: Value for money, Variety, Naturalness, Nutrition, Portion Size, Taste, Visual Appearance, Origin, Animal welfare, Environmental impact, Fair Trade and Organic. Gaining insight into these criteria can enable operators to meet the needs and expectations of their customers in order to increase confidence in the food provided and in addition signpost a healthier selection.
https://eprints.bournemouth.ac.uk/23163/
Source: Europe PubMed Central
Workplace foodservice; perception of quality and trust
Authors: Price, S., Hartwell, H., Hemingway, A. and Chapleo, C.
Journal: Appetite
Volume: 97
Pages: 169-175
ISSN: 0195-6663
Abstract:In settings such as workplaces there is a growing acceptance that the food provided has a significant impact on health and wellbeing. This is a captive environment where the overall contribution of the meal served could be an important element of the overall diet and represents an under researched area. Despite growing demand, little information is available; time pressure when making food choice alongside the challenge of understanding information provided can act as barriers for healthy selection and can also decrease confidence in the food system. We would also argue that the fundamental human right of informing consumers what they are eating is not currently being addressed and is underscored. This study used focus groups to explore criteria that motivate peoples' food choice in a workplace foodservice setting. Thematic analysis was applied to categorise data according to frequently occurring responses. Data were collected from four focus groups in Germany and the UK with a total of 23 participants. Although there is little expectation in the quality of food served in the workplace, respondents valued any transparency of information and the opportunity to socialise with other work colleagues. Criteria of importance were identified as: Value for money, Variety, Naturalness, Nutrition, Portion Size, Taste, Visual Appearance, Origin, Animal welfare, Environmental impact, Fair Trade and Organic. Gaining insight into these criteria can enable operators to meet the needs and expectations of their customers in order to increase confidence in the food provided and in addition signpost a healthier selection.
https://eprints.bournemouth.ac.uk/23163/
Source: BURO EPrints