Eating healthier at work can substantially promote health and well-being among knowledge workers. However, little has been investigated on designing digital tools and interventions specialized in improving workday eating routines. This paper presents a user-centered contextual inquiry based on mixed-methods …

The increasing trend of sustainable and on-the-go healthy food products results in consumers demanding more ‘natural and organic ingredients. Not only do consumers want healthier options, but there is also an increasing concern on part of governments and legislation makers on reducing salt levels in …

People during this Covid-19 year were forced to spend more time at home due to the lockdown and extreme weather conditions. Before the crisis, people already spent approximately 90 percent of their time indoors and relied on nearby public outdoor spaces for social and physical activities to maintain …

We won 't get a healthier planet with lifestyle programmes and new technologies if we don 't understand the psychological mechanisms behind overconsumption. Today there is food and Netflix, tomorrow is uncertain. Politicians let companies invest in smart technology, smart houses, robotics, AI, so that …

In our large-scale, organized existence, we are not only mass consumers, but also mass products. Higher education has become a (mass) approach to “produce” global citizens who are able to work with smart technology, follow geopolitical issues and have sufficient communication and language skills (roughly …

The aim was to study the needs, opportunities and effects of citizen engagement in the urban food system transition. This addresses the issue of - ‘how’, ‘in what ways’ and ‘through what methods’ - citizens can be engaged in the developments towards a more sustainable and healthy regional food system. …

Workplace health interventions have predominantly been designed around visualizations of physical activity data in the work routine. Yet, contextual factors, such as computer-based activity, appears to be crucial to support healthier behaviors at work. In this research, we explore the effect of visualizing …

Unhealthy diets contribute to an increased risk of non-communicable diseases, which are the leading causes of deaths worldwide. Nutrition policies such as front-of-pack labeling have been developed and implemented globally in different countries to stimulate healthier diets. The Choices Programme, including …

The need for a shift toward healthier and more sustainable diets is evident and is supported by universalized standards for a “planetary health diet” as recommended in the recent EAT-Lancet report. At the same time, differences exist in tastes, preferences and food practices among diverse ethnic groups, …

Purpose – Self-efficacy has often been found to play a significant role in healthy dietary behaviours. However, self-efficacy interventions most often consist of intensive interventions. The authors aim to provide more insight into the effect of brief self-efficacy interventions on healthy dietary behaviours. Design/methodology/approach …