Abstract
Scientific evidence supports the need to adapt food systems, counteracting the current scenario characterized by excessive and growing consumption of animal products that translates into high environmental impact, unsustainability, and negative effects on health. The food services are responsible for a high and increasing carbon footprint, emerging as a sector that promotes food sustainability through the adaptation of its operational processes and food supply. The main objective of this research was to evaluate the impact of menu reformulation and changes in the food offer on consumers’ perception and acceptance at a food service unit. A study with two stages was conducted using a convenience sample of canteen consumers (n = 55), and canteen employees (n = 6) to which a self-completion questionnaire was applied. Participants were mostly female (76.2%) and had a mean age of 40 + 9.4 years. Menus were reformulated in stage one; stage two included food offer reformulation. Meat was considered the most important food group in both studies. Food and nutrition were highlighted as important to consumers (>80%) with statistically significant differences (p 55%). Only 32.4% of the participants were satisfied with the proposed changes, but approximately 65.8% were willing to keep the suggested changes in the future. The results of this study present clues and opportunities for strategies to change the food offer of the food service aiming to healthier and more sustainable meals.
Generated Summary
This study employed an experimental study case design conducted at a food service unit within a health and social sector in Porto city, Portugal. The research aimed to evaluate the impact of menu reformulation and food offer changes on consumer perception and acceptance, with a focus on promoting plant-based products. The study involved two stages: the first assessed the impact of menu reformulation, and the second evaluated the impact of food offer changes. The methodology included the collection and analysis of menus, self-completion questionnaires for canteen consumers (n = 55) and employees (n = 6), and the implementation of menu and food offer modifications. The researchers aimed to understand how these changes influenced consumers’ perception and acceptance of the food service offerings, particularly in relation to plant-based options, and promote healthier and more sustainable eating habits. The study design was structured to gather data on consumer perceptions, attitudes, and behaviors related to menu changes and the food offered, thereby assessing the potential for interventions aimed at promoting healthier and more sustainable eating habits within the food service sector.
Key Findings & Statistics
- The study involved a sample of 55 canteen consumers and 6 employees.
- The majority of participants were female (76.2%) with a mean age of 40 ± 9.4 years.
- In both studies, meat was ranked as the most important food group.
- In the first stage of the study, only 26% of the participants noticed the changes made in the menu description.
- In the second stage, the majority of participants (56.4%) did not notice any changes in the food offer.
- The majority of participants (52.9%) evaluated perception and acceptance low (3 points or less in the scale from 1 to 7).
- Only 32.4% were positively satisfied with the changes.
- Approximately 65.8% of the participants expressed interest in maintaining the changes in the future.
- Most individuals (57.5%) consider that changes in the food supply contribute essentially to a more balanced diet and higher vegetable consumption.
- Employees considered sustainability to be the driver of implemented changes in food offer, and only 50% were satisfied.
Other Important Findings
- The food services sector is responsible for a high and increasing carbon footprint and can promote food sustainability through the adaptation of its operational processes and food supply.
- Food and nutrition were highlighted as important to consumers (>80%) with statistically significant differences (p < 0.05).
- Slight differences between the two studies were observed but were not statistically significant (p > 0.05).
- Most participants did not notice the changes made in the study (>55%).
- Employees associated the changes with sustainability and half of the respondents were quite satisfied with them.
- In the first approach, no adaptation was applied to the food offer, except the addition of vegetables in the dishes that were previously identified as not including this food group.
- The second stage implemented a two-week menu, including vegetables in all the options presented, with a greater variety and more appealing cooking methods and presentation, introducing traditional Mediterranean diet dishes.
- Changes in food proportion consisted of a 20% reduction in meat, fish and eggs, and an increase in 30% of vegetables, while the proportion of whole grains, starchy vegetables and pulses remained unchanged.
Limitations Noted in the Document
- The study used a convenience sample, which may limit the generalizability of the results.
- The emotional connection that consumers have with the consumption of animal food products, mainly meat, may have influenced responses.
- The low level of customer satisfaction may also be related to changes made in the plating (vegetables served on the plate instead of as a side dish).
- The study was conducted in a specific setting (hospital canteen), which may limit the applicability of the findings to other food service environments.
- The questionnaire-based data collection method might have been subject to biases.
Conclusion
The study’s findings suggest that menu reformulation and changes in food offerings can influence consumer perception and acceptance in food service settings. The study’s main objective was to evaluate the impact of menu reformulation and food offer change, promoting plant-based products, on consumer perception and acceptance. While many participants did not notice the changes made in the menu descriptions, a significant portion expressed interest in maintaining the suggested changes, indicating potential for future interventions. The study’s results showed that meat was considered the most important food group, while fats were considered the least important. Furthermore, the study revealed that menu descriptions were not perceived by consumers, but changes in the food offered were accepted. This research provides insights into how food service practices can be adapted to promote sustainable consumption and healthier eating habits. The study’s findings have implications for strategies to change the food offer of food service, aiming for healthier and more sustainable meals. The study suggests that changes in the food supply contribute to a more balanced diet and higher vegetable consumption. The willingness of participants to maintain the changes indicates that interventions in food service can be designed to promote sustainability. The results also suggest that changes in the menu can be designed creatively, including all the menu characteristics, item layout, descriptions, and labels, aiming to provide information, but driving consumer focus to the food items that are promoted. The study presents clues and opportunities for strategies to change the food offer of the food service aiming to healthier and more sustainable meals.