The current food environment in The Netherlands is considered obesogenic. Eighty percent of the products in supermarkets are unhealthy. The Wheel of Five is the well-established, science-based Dutch food-based dietary guideline (FBDG) developed to stimulate healthier choices. In addition, simple directions …

The objective of this research is to understand under what conditions plant-based cheese may be considered as a substitute for cheese within the food manufacturing industry. Based on the literature, the food manufacturing industry has a major influence on climate change in the world. One of the most …

The current COVID-19 pandemic confines people to their homes, disrupting the fragile social fabric of deprived neighbourhoods and citizen’s participation options. In deprived neighbourhoods, community engagement is central in building community resilience, an important resource for health and a prerequisite …

Eating healthier at work can substantially promote health for office workers. However, little has been investigated on designing pervasive health interventions specialized in improving workday eating patterns. This paper presents a design study of an mHealth app called EAT@WORK, which was designed to …

Specific approaches are needed to reach and support people with a lower socioeconomic position (SEP) to achieve healthier eating behaviours. There is a growing body of evidence suggesting that digital health tools exhibit potential to address these needs because of its specific features that enable application …

Background Tackling challenges related to health, environmental sustainability and equity requires many sectors to work together. This “intersectoral co-operation” can pose a challenge on its own. Research commonly focuses on one field or is conducted within one region or country. The aim of this study …

Healthy Workplace conducts practice-oriented research into possible interventions to make the working environment healthier. Every year we organize a number of inspiration sessions to stimulate discussion about current topics. The 'Digitation of the Workplace' is on the agenda for this session. On the …

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 …

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 …