Here is a shameful statistic: A little more than 1 billion tons of food is wasted every year around the world. Researchers are working to find ways to reduce the staggering amounts of wasted food, and one of the latest studies on the topic suggests that thinking of fresh produce in terms of human traits may help.
This humanizing of food may help people look at fruits and vegetables that are a little less than fresh or imperfect in a different way. “We suggest that when old produce is humanized, it is evaluated more favorably, since it leads consumers to evaluate the old product with a more compassionate lens,” write the researchers, who are from University of Illinois at Urbana-Champaign and University of Houston. A couple of the ways that the researchers anthropomorphized produce that was slightly past its prime in images was to show a banana lounging in a chaise and arranging cucumber slices in a way to show a human face. Subjects rated these types of images more favorably than images of produce that was not anthropomorphized.
The researchers suggest that store managers and food marketers could adopt a similar format to showcase produce that may look less than perfect but is otherwise nutritious and safe. They published their study in Journal of the Association for Consumer Research.
Keeping ‘bad cholesterol’ at bay may be as simple as consuming one avocado a day, according to the results of research conducted by scientists at Pennsylvania State University.
A research initiative at the University of British Columbia called the Sea Around Us conducts research on the fisheries of the world and their effects on aquatic ecosystems.
A recent study by researchers at Pennsylvania State University uncovered that facilities that process apples unwittingly play a role in harboring foodborne pathogens, particularly Listeria monocytogenes.
Nearly $54 billion in perishable retail food was lost in the United States in 2011, a problem that prompted an international group of operations management researchers to devise a method for a timelier and less costly distribution of perishable inventory under simultaneous, multiple types of demands.
PepsiCo has announced plans to achieve 100% renewable electricity for its U.S. direct operations this year. The United States is the food and beverage company’s largest market and accounts for nearly half of its total global electricity consumption.
A study published in JAMA suggests that increasing vegetable consumption in men with early-stage prostate cancer may not impact the rate of cancer progression.
Mars Inc. has partnered with agricultural analytics company Nature Source Improved Plants (NSIP) to accelerate development of new cacao varieties with greater yields, better disease resistance, and improved quality.
Biorigin has received the gold rating from EcoVadis, a collaborative platform that provides sustainability rankings involving suppliers for global supply chains.
The International Food Information Council (IFIC) Foundation has published five trends for food and nutrition in 2020.