Access the full text.
Sign up today, get DeepDyve free for 14 days.
E. Kleef, Kai Otten, H. Trijp (2012)
Healthy snacks at the checkout counter: A lab and field study on the impact of shelf arrangement and assortment structure on consumer choicesBMC Public Health, 12
J. Jabs, C. Devine (2006)
Time scarcity and food choices: An overviewAppetite, 47
W. Gibson, Andrew Brown (2009)
Working with Qualitative DataQMiP Bulletin
H. Blanck, A. Yaroch, Audie Atienza, Sarah Yi, Jian Zhang, L. Mâsse (2009)
Factors Influencing Lunchtime Food Choices Among Working AmericansHealth Education & Behavior, 36
Mary Miller, Elise Handelman, Cynthia Lewis (1993)
What about the workers?The Health service journal, 103 5378
S. Jeurnink, F. Büchner, H. Bueno-de-Mesquita, P. Siersema, H. Boshuizen, M. Numans, C. Dahm, K. Overvad, A. Tjønneland, N. Roswall, F. Clavel-Chapelon, F. Clavel-Chapelon, M. Boutron‐Ruault, M. Boutron‐Ruault, Sophie Morois, Sophie Morois, R. Kaaks, B. Teucher, H. Boeing, B. Buijsse, A. Trichopoulou, V. Benetou, D. Zylis, D. Palli, S. Sieri, P. Vineis, R. Tumino, S. Panico, M. Ocké, P. Peeters, G. Skeie, M. Brustad, E. Lund, E. Sánchez‐Cantalejo, C. Navarro, P. Amiano, E. Ardanaz, J. Quirós, G. Hallmans, I. Johansson, B. Lindkvist, S. Regnér, K. Khaw, N. Wareham, T. Key, N. Slimani, T. Norat, A. Vergnaud, D. Romaguera, C. González (2012)
Variety in vegetable and fruit consumption and the risk of gastric and esophageal cancer in the European prospective investigation into cancer and nutritionInternational Journal of Cancer, 131
M. Mirosa, R. Lawson (2012)
Revealing the lifestyles of local food consumersBritish Food Journal, 114
J. Sobal, C. Bisogni, C. Devine, M. Jastran, R. Shepherd, Monique Raats (2006)
A conceptual model of the food choice process over the life course.
J. Prochaska, C. DiClemente, J. Norcross (1992)
In Search of How People Change: Applications to Addictive BehaviorsJournal of Addictions Nursing, 5
B. Mikkelsen (2011)
Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environmentsPerspectives in Public Health, 131
B. Ilbery, D. Watts, S. Simpson, A. Gilg, J. Little (2006)
Mapping local foods: evidence from two English regionsBritish Food Journal, 108
B. Ilbery, D. Maye (2005)
Alternative (Shorter) Food Supply Chains and Specialist Livestock Products in the Scottish–English BordersEnvironment and Planning A, 37
B. Day (1993)
Fruit and vegetables
L. Quintiliani, S. Poulsen, G. Sorensen (2010)
Healthy Eating Strategies in the Workplace.International journal of workplace health management, 3 3
F. Bull, E. Adams, Paula Hooper (2008)
Well@Work: promoting active and healthy workplaces
L. Skov, L. Skov, Sofia Lourenço, G. Hansen, B. Mikkelsen, C. Schofield (2013)
Choice architecture as a means to change eating behaviour in self‐service settings: a systematic reviewObesity Reviews, 14
A. Devi, R. Surender, M. Rayner (2010)
Improving the food environment in UK schools: Policy opportunities and challengesJournal of Public Health Policy, 31
Peggy Hannon, Kristen Hammerback, G. Garson, Jeffrey Harris, Carrie Sopher (2012)
Stakeholder Perspectives on Workplace Health Promotion: A Qualitative Study of Midsized Employers in Low-Wage IndustriesAmerican Journal of Health Promotion, 27
(2008)
British Hospitality; Trends and Developments, British Hospitality Association, London
A. Pridgeon, K. Whitehead (2013)
A qualitative study to investigate the drivers and barriers to healthy eating in two public sector workplaces.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 26 1
B. Swinburn, B. Swinburn, G. Egger, Fezeela Raza, Fezeela Raza (1999)
Dissecting obesogenic environments: the development and application of a framework for identifying and prioritizing environmental interventions for obesity.Preventive medicine, 29 6 Pt 1
(2010)
Workplace health for a healthy place to work
Christina Bava, T. Worch, J. Dawson, D. Marshall, S. Jaeger (2012)
Characteristics of eating occasions that contain fruitBritish Food Journal, 114
A. Rongen, S. Robroek, F. Lenthe, A. Burdorf (2013)
Workplace health promotion: a meta-analysis of effectiveness.American journal of preventive medicine, 44 4
Evan Selinger, K. Whyte (2011)
Is There a Right Way to Nudge? The Practice and Ethics of Choice ArchitectureAdministrative Law eJournal
M. Hetherington, D. Macdougall (1991)
Visual and instrumental attribute models of fruit juices and milkFood Quality and Preference, 3
Purpose – The potential for the foodservice industry to be part of a public health strategy has led to a new understanding of this sector’s role in a wider interdisciplinary health environment. The purpose of this paper is to evaluate the influence of the foodscape on fruit and vegetable choice by staff in a higher educational setting. Design/methodology/approach – Foodscape mapping of fruit and vegetable provision on campus was conducted to provide context. Two focus groups with staff and two interviews with foodservice managers took place to gain depth of understanding. Thematic analysis was conducted to allow for pattern and meaning to emerge. Findings – Results demonstrate two main overarching themes; personal influence and food operator influence that impact on fruit and vegetable choice. In addition connectivity, perceptions of freshness, food quality and display seemed to be strong categories emerging from the data. Interestingly, this research indicated that consumers were more likely to eat fruit and vegetables when part of a composite dish than if served separately. Practical implications – Providing a positive foodscape to enhance availability of fruit and vegetables may be challenging but helpful towards health promotion. Nevertheless, no “nudging” can control choice made by individuals, responsibility for healthy selection must always remain personal. Originality/value – Knowledge gained by this pilot study will add to the body of literature and evidence base for further research while contributing to foodservice strategies which may promote increased fruit and vegetable consumption.
British Food Journal – Emerald Publishing
Published: Jan 5, 2015
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.