Master Theses' Abstracts
Please note: Some of the following content may be in a language other than English.
Visco Sara (2025): Understanding Food Loss in Swiss Vegetable Farming: Dynamics, Challenges, and Current Efforts for Reduction
Vegetable food loss remains a critical challenge within the food supply chain, particularly in primary production, where data on the dynamics, challenges and current efforts for reduction are scarce. This study comprehensively examines vegetable food loss in Switzerland by comparing the five most produced vegetable types, namely potatoes, carrots, onions, tomatoes, and salad. Using a qualitative approach that involved semi-structured interviews with Swiss vegetable farmers, we investigated the primary causes of loss, the quantities involved, the current reduction efforts employed, and the drivers and barriers influencing these efforts. The findings reveal that quality deficiencies, non-compliance with standards, and lack of buyers are the primary causes of food loss. To mitigate these challenges, farmers employ a range of adaptive strategies, including diversifying sales channels, optimizing cultivation practices, and repurposing losses via green manuring, composting, animal feed, and biogas production. However, farmers generally do not measure the loss quantities. Reduction efforts are largely influenced by regulatory frameworks and market dynamics as both drivers and barriers. In the final part of the interviews, participants were asked about their opinions on retail food loss campaigns. These campaigns are predominantly perceived as marketing tools rather than genuine interventions, highlighting a disconnect among value chain actors. These insights underscore the need for robust measurement frameworks, more flexible retail standards, and stronger multi-stakeholder collaboration to reduce food loss effectively. This study provides a foundation for future research and policy initiatives aimed at addressing systemic challenges in vegetable production and promoting sustainable food systems in Switzerland and beyond.
Keywords: Food loss, agriculture, primary production, food value chain, reduction, quantification, drivers, barriers
Acklin Matthias (2024). From the Ground Up: Stakeholder Perspectives on Housing Interventions for Controlling Environmental Pathogens
Background: Housing conditions are intrinsically linked to human health, with inadequate housing potentially increasing exposure to environmentally mediated pathogens. Housing interventions that aim to improve housing and reduce environmentally mediated infections, such as finished floors and housing upgrades for vector-borne diseases, remain relatively under-explored as health interventions. This study explored facilitators of and barriers to funding, implementing, and scaling up housing improvements as health interventions to reduce environmentally mediated infectious diseases.
Methods: Sixteen key informants (KIs) with direct experience in implementing or working within housing interventions and environmentally mediated infectious diseases in low- and middle-income countries were interviewed using a semi-structured interview format. KIs had diverse backgrounds, including academics researching housing interventions, housing policy advisors, and practitioners implementing housing interventions. A thematic analysis approach was used to identify key themes in interview transcripts, highlighting patterns, commonalities, and variations in participants’ responses.
Results: KIs emphasized the multi-dimensional impacts of housing interventions that are intrinsically linked to Sustainable Development Goals (SDGs), including physical and mental health, as well as environmental, social, and economic dimensions. Moreover, a pronounced shortage of funding and financial systems to address housing interventions was highlighted, alongside the urgent need for more rigorous evidence and cost-benefit analyses. Furthermore, the imperative to raise awareness of the significance of housing and the critical importance of strong collaboration across sectors and stakeholders were stressed. Emphasizing the necessity for project-based and context-specific housing policies, the interviews revealed that contextualizing interventions to their specific setting and fostering community involvement are essential for successful implementation and scale-up.
Conclusions: Housing interventions play a pivotal role in mitigating environmentally mediated diseases. These interventions can complement existing strategies like water, sanitation, and hygiene (WASH) and household air pollution (HAP) interventions, ensuring comprehensive approaches to healthy housing and sustainable development goals amidst climate change.
Keywords: Housing interventions, Environmentally mediated diseases, Qualitative research, Thematic analysis
Dolder Patrizia (2024). Vegetarians’ perception of cultured meat
As the world’s population grows, so does the demand for meat. This not only puts immense pressure on the livestock system, but also on the environment, as conventional meat production is associated with multiple negative environmental impacts. This calls for innovative approaches and a change in dietary habits. In recent years, cultured meat, which allegedly is more sustainable and does not require the slaughter of animals, has emerged as an innovative solution. Despite the claimed benefits of cultured meat, consumer acceptance remains a challenge. Vegetarians are a consumer group with diverse attitudes and behaviours, yet they have been the subject of little research. Therefore, this study aimed to specifically explore vegetarians’ perceptions of cultured meat and compare them with those of omnivores. An online survey was conducted in Germany (N = 566). The results showed that omnivores and flexitarians were more willing to try and to eat cultured meat than vegetarians. However, vegetarians and vegans were more likely than omnivores to recognise the benefits of cultured meat in terms of animal welfare and sustainability. Regarding the perception of cultured meat as a vegetarian product, no difference was found among the dietary styles. Gender differences were observed, with men being more accepting of cultured meat than women. Other psychological factors, especially fear of new technologies, were also found to influence participants’ perceptions of cultured meat. Vegetarians may not be the main target group for cultured meat products. However, if you want to address them, marketing strategies should highlight the environmental and animal welfare benefits of cultured meat, as the results of this study showed that these can increase the acceptance of cultured meat among vegetarians.
Kappeler Ellinor (2024). Tasty and environmentally friendly meat alternatives? The effect of product claims on consumers’ perceptions
As meat consumption severely damages the environment and strains planetary boundaries, a transition from animal-based towards plant-based diets is essential. Novel meat alternatives could facilitate this transition but negative perceptions towards these products and conflicting eating goals restrict their consumption. To investigate the question if product claims could target consumers’ goals to promote meat alternatives, the study aimed to examine the impact of indulgence and sustainability claims on consumers’ perceptions of meat alternatives and evaluate whether the combination of these claims has a negative influence. For the data collection, an online survey (n = 250) was conducted where eight meat alternative products were presented. Four conditions were formed, in which the same products with either an indulgence claim (n = 66), a sustainability claim (n = 51), both claims combined (n = 57) or without claims (n = 76) were rated on expected tastiness, expected sustainability and willingness to consume. Sociodemographic factors, dietary choices and consumer characteristics were additionally assessed. It was revealed that product claims do not improve consumers’ perceptions and combining the claims has no negative effect. As assumed, regular consumers of meat alternatives perceive such products tastier and are more willing to consume them. Further, consumers’ sustainability expectations depend highly on education levels. The general rejection towards meat alternatives has the largest impact on consumers’ perceptions, potentially undermining effects of product claims. Consequently, product claims alone are unlikely to be useful but increasing the familiarity of meat alternatives could help to improve consumers’ perceptions.
Radaelli Dalila (2024). What ingredients and nutrients are hidden behind the term ‘natural’: The reason why regulations are needed!
Natural claims are increasingly prevalent in the Swiss and global markets. However, the term ‘natural’ lacks a clear definition in the food industry, leading to potential consumer misinterpretation due to positive associations with health. The term is only regulated by a global standard, which is not binding. Food companies overuse the term ‘natural’ because of its positive association. However, are foods labelled as ‘natural’ healthier? This study aimed to assess this question in two parts. Firstly, this study looked at 3102 food items (Unlabelled: N = 2978, Labelled: N = 124) from the five most popular categories with a ‘natural’ claim available in Switzerland from 2019 to 2023. These foods' nutrient and ingredient profiles were compared with those that did not have a ‘natural’ label. In a second step, this study used an online questionnaire to assess the perception of naturalness and healthiness between ‘natural’ labelled and unlabelled products. The nutrient and ingredient profile results showed that ‘natural’ labelled food products are not nutritionally superior to their non-labelled counterparts. The unhealthiest nutritional value for the ‘natural’ labelled food items was found for the categories “Meals & Meal Centers” and “Desserts & Ice Cream”. The most sugar content was found in the categories “Desserts & Ice Cream” and “Snacks”. The second part of this study showed that consumers often perceive ‘natural’ labelled products as healthier and more natural. Particularly ‘natural’ labelled “Desserts & Ice Cream” and “Soup” are perceived as significantly healthier than their counterparts. In conclusion, this study suggests that the food industry should be regulated to protect consumers from being misled by this claim. We discovered that the 'natural' label should be avoided, especially in the "Desserts & Ice Cream" category, where consumers expect a high level of healthiness, but actually, the nutrient profile is significantly poorer than that of the unlabelled counterpart. This study recommends that reasonable regulations are needed to help consumers understand that the ‘natural’ label is not always a guarantee of a healthier product.
Camarena Arguelles Seline (2023). Infant feeding study: parents’ perceptions and Concerns during complementary feeding in Switzerland
Background: The diet an infant gets fed during complementary feeding (CF) plays a significant role in physical and cognitive development of a child. Furthermore, the first months of eating are an important time for establishing dietary-related behaviors and preferences, which are likely to transition into adult life. Studies have shown that commercial infant foods (CIF) are perceived as convenient by caregivers, while with homemade infant food (HMF) parents appreciate knowing the exact ingredients that it contains. There is a lack of studies investigating infant feeding patterns and parent’s perceptions and experiences during CF in Switzerland. Therefore, we designed this study as a starting point of research on these topics to gain insights and an understanding of the current situation in infant feeding in Switzerland.
Methods: This was an explorative, qualitative study that conducted semi-structured interviews with 22 Swiss mothers with infants from 6 to 18 months. The interview questions mainly focused on food variety during CF and caregivers’ perceptions of CIF and HMF as well as commercial infant snacks. Data from the interview transcripts were analyzed thematically by master student with NVivo.
Results: CIF were perceived as convenient and time saving, but participants were unsure about them containing additives/preservatives. HMFs were seen as healthy and controllable. Opinions about commercial infant snacks varied from trusting the infant food industry to produce safe snacks to believing they contain the same harmful ingredients (salt, sugar and additives) as adult snacks.
Conclusion: The insights this study revealed of CF practices and parents’ perceptions in Switzerland are valuable to guide further research in this area. Moreover, understanding parents’ decisions and experiences in CF is crucial to improve guidelines and optimize infant nutrition.
Deilmann Constantin (2023). Understanding how consumers balanca naturalness with sustainable technologies in perfumes
With rising global environmental concerns, the perception of naturalness may play a crucial role in consumer acceptance of innovative and sustainable technologies. Biocatalysis is increasingly recognized as a vital technology for generating nature-identical fragrance ingredients more sustainably compared to natural or synthetic alternatives (Steenkamp, 2021). This study examines consumer acceptance, emphasizing naturalness, of a new technology in the market. A 2x2 between-subjects design was employed to explore the influence of two independent variables on preference and perception. These variables included the scent's origin (IV1) and information about the scent's origin (IV2). In a laboratory experiment, consumers evaluated three distinct fragrances—bergamot, rose, and sandalwood—both with and without information regarding their two possible origins (natural sources vs. biocatalytic production).
The primary findings revealed no significant influence of fragrance origin and provided information on perceived naturalness. A significant effect of sustainability information on the personal significance of natural ingredients in cosmetics could be found. Participants generally possessed limited knowledge about the production of natural perfume ingredients, however, after receiving more information on the process, biocatalysis appeared to be highly accepted as a more sustainable alternative to naturally sourced perfume ingredients.
Hagenbucher Maxine (2023). How do labels influence the attention and product evaluation of consumers on social media?
Social media in general and advertising on social media is a topic that is gaining in importance. Influencing the attention and evaluation of consumers is therefore an important feature on social network channels. The aim of this thesis was to investigate how labels on advertisements on social media (Instagram and Facebook) influence consumer attention and evaluation. It was hypothesised that the labels have a self-reported effect on the evaluation of attributes such as quality, trust, willingness to pay and willingness to buy. Furthermore, it was assumed that the labels have an influence on click behavior, thus on the click through rate (CTR). Method: In order to study the self-reported effect and click behavior of the consumer, two studies were carried out: on the one hand, a survey with N= 626 participants in which attributes (quality, trust, willingness to pay and willingness to buy) were asked about an advertisement picture. The participants were mostly clients of cheezy, our partner, who provided us with resources and methodologies. On the other hand, the advertisement was published directly on Instagram and Facebook and the click-through rate of the different advertisements was compared. Overall, there were the same five groups of advertisements in both studies: Advertising without a label, advertising with the Bio Suisse label, advertising with the Swiss quality cheese label, advertising with the Trustpilot label and advertising with all labels. In the survey, participants were randomly assigned to an advertisement; online, all advertisements were played with equal budgets. The results of the survey were analysed using a Kruskal-Wallis test, the online advertisements were analysed descriptively with the click through rate (CTR). Results: The survey showed that the labels had a significant effect on the willingness to pay (H(4) = 9.59, p = .047). Especially the organic label group had a lower sensitivity in form of willingness to pay a higher price for the product. The online advertisement did not show a clear result, but the Trustpilot had overall mostly the best click through rate (CTR) comparing to the other labelled advertisements. Practical Application: The results showed that in this particular case with this particular product a label can have an effect on the price evaluation and the click through rate (CTR). It would be therefore a possibility for cheezy or other companies in this segment to add these labels to the advertisement to promote the click through rate (CTR) and to influence the willingness to pay.
Kuhn Lucie (2023). Risk perception of dog owners feeding a raw meat diet
Feeding dogs raw meat diets (RMDs) poses safety issues concerning feed contamination. This issue not only exposes dog owners to the risk of bacterial infections but also turns dogs into potential reservoirs for bacteria. A study revealed widespread confusion among dog owners regarding reducing pathogenic hazards and highlighted knowledge gaps concerning the safety of different meat types and proper hygiene practices. This lack of awareness among RMD feeders may lead to neglect and improper meat handling. A Mental Models Approach (MMA) based on a 5-step model was employed to address these gaps. It involved expert consultations from various fields and literature research to establish an influence diagram outlining the risks associated with RMDs. This was followed by laypeople interviews to identify beliefs and potential misconceptions about dog owners feeding RMDs. The literature generally supported expert claims, such as the relative contamination levels of muscle meat being lower than offal, the importance of proper kitchen hygiene, and the possibility of dogs becoming asymptomatic carriers and spreaders of bacteria. On the contrary, laypeople's beliefs, such as considering stool as a good indicator for bacterial infections or assuming frozen meat is not susceptible to bacteria, were mostly refuted. Laypeople were generally unaware of the risks associated with RMDs and the potential for dogs to become spreaders of antimicrobial-resistant bacteria. Recognizing these misconceptions shows the need to inform laypeople about these aspects. The study presents a preliminary questionnaire for developing risk communication to enhance awareness and understanding among dog owners who feed RMDs.
Xu Kexin (2023). Consumers' infant food perception: information vs. beliefs
Commercial infant foods are widely used in many developed countries. Although these products may have practical advantages, there are concerns about their ingredients, pesticide residues, additives, and other safety and nutritional issues. Previous studies have shown that caregivers perceive commercial infant foods negatively, and homemade infant foods are generally preferred. However, the infant food industry must comply with strict regulations, and whole processing is under quality control. Be that as it may, this information is often unknown or ignored by caregivers. This study aims to investigate the influence of information regarding infant food regulations and processing methods on the caregivers’ perceptions and beliefs about commercial infant foods. To achieve this goal, an online questionnaire was developed and conducted in the German-speaking part of Switzerland. A total of 180 Swiss participants were included in the study, with a mean age of 34.6 years (SD = 5.6, range 22-57). Participants were randomly assigned to one of two groups: non-information group (n = 93) and information group (n = 87). Participants indicated their perceived processing, healthiness, degree of processing, and willingness to buy of 6 generic commercial infant food products, as well as their beliefs about commercial infant food. Furthermore, individual factors like trust in the industry and knowledge about complementary feeding were collected. The data analysis revealed that the information regarding infant food regulations and processing methods might negatively influence participants’ willingness to buy and beliefs. There were no significant differences in perceived degree of processing between the two groups. The study also found positive correlation between naturalness perception, healthiness perception and willingness to buy. Trust in the industry revealed to be the main factor for beliefs about commercial infant foods. In summary, this work has provided valuable insights into consumer perception and beliefs. Our results suggest that the food industry should focus more on emphasizing the naturalness and healthiness of the products rather than food regulations and processing methods to reshape the negative image of commercial infant foods.
Yu Yue (2023). Consumer acceptance of microalgae-based foods as alternative protein sources in Singapore
The world is facing the critical challenge of feeding the rapidly growing global population sustainably, as arable land is severely limited, and the current food supply chain has caused a large amount of greenhouse gas emissions. Microalgae (MA) have numerous nutritional advantages and have been gaining attention as a potential source of alternative proteins. This study explored consumer acceptance of MA-based alternative proteins in Singapore in 2022. 571 participants reported their attitudes towards food, diet, nutrition, and ecology through an online questionnaire. “Meat and meat alternatives” was the most frequent kind of association for the foods that would be suited to contain microalgae. Using linear regression, we found that income, sustainability concern, food neophobia, diet, age, education, and general health interest were all significant predictors for the acceptance of MA-based alternative proteins, with sustainability concern being the most crucial factor. The study also revealed that people who were interested in reducing their meat consumption for health and/or environmental reasons had a significantly higher willingness to buy MA-based meat and fish alternatives than omnivores, which was proven by a series of T-tests. Moreover, these people also had better perceptions of MA foods than the others. Therefore, this group of people are more likely to customers of MA-based alternative proteins. However, Analysis of Variance (ANOVA) showed that they still thought that tofu was better than MA foods. Finally, it would be advantageous to concentrate on promoting the environmental friendliness of MA-based alternative proteins, as well as emphasizing the proven health benefits and improving the taste and cost of the products in order to increase the future acceptance of MA-based alternative proteins in Singapore.
Ettlin Laura (2022). How Does Body Dissatisfaction Influence the Perception of Portion Size? – An Online Study
This thesis aimed to investigate the effect of body satisfaction on the estimation of portion size in healthy male and female individuals. For this purpose, 263 participants completed a questionnaire consisting of three parts. The first part was to collect demographic data. In the second part, participants were shown pictures of different portion sizes of three menus in random order and asked to rate their size. The same pictures were shown again in a second round, but with an intend-to-eat condition, where they imagined eating the meal they were seeing. In the last part of the questionnaire, instruments to determine the participants' attitudes toward their eating habits and body were used to assess body satisfaction. Results show a significant influence of the condition on portion size estimation in women. When looking at the difference in portion size estimation between the conditions, body dissatisfaction was significant in predicting the difference for women: With an increasing difference, the portion in the intent-to-eat condition being estimated as larger, the body dissatisfaction score decreased. However, there was no significant difference in the difference between conditions for any of the portion sizes. Overall, body dissatisfaction was not significant in predicting portion size estimation neither for men nor women. In conclusion, this study showed that body dissatisfaction was not a significant factor when estimating portion sizes in this Swiss study sample, suggesting that other factors play a more crucial role in portion size estimation.
Hunter Sacha (2022). Smart Farming and Consumer Acceptance: an online survey study on consumers' perception of agriculture and digital technologies
Digitalisation has made its way into agriculture and is now increasingly used in agriculture. Improvement in sustainability and efficiency are only two important reasons for the use of digitalisation in agriculture. While there is a lot of innovation in the agricultural sector contributing to the so-called smart farming, the public is critically aware of the agricultural sector as well, as the current number of pending agricultural initiatives in Switzerland clearly demonstrate. However, consumers’ perception of smart farming technologies and the resulting food products has received very little scientific attention so far (Pfeiffer, Gabriel, & Gandorfer, 2020). Most of the research up to date has focused on topics such as the adoption and adaption of smart farming technologies (Klerkx, Jakku, & Labarthe, 2019). The aim of this master study is to investigate consumers’ perception of smart farming and modern agriculture. For this, the study shall build on our previous results obtained from experts and compare their opinion to lay people’s perception. The main research questions can be summarised as follows:
RQ1: How do consumers perceive products produced in smart farms?
RQ2: How do lay people and experts differ in their opinions towards smart farming in vegetable production? RQ3: How do consumers perceive modern agriculture in general?
Findings from this Master thesis will provide valuable insights on how food produced in smart farms is perceived. This in turn provides a basis for future communication and adoption of these technologies.
Ricklin Nadia (2022). Behavioural Study on Weight Loss with a Fake Food Buffet
Obesity is a worldwide health problem, and it is essential to address this issue effectively in order to achieve a successful intervention. The aim of this study is to focus on weight loss and the behaviour patterns of the general population. This approach helps to gain a broader view of prevention possibilities. In order to lose weight, an energy deficit must be achieved and, even more importantly, long-term adherence to the behavioural change is necessary. To achieve this, having the right knowledge is fundamental. However, the question is what is “the right knowledge”. This thesis wants to investigate (a) the dietary patterns comparing a normal day with a weight loss day; (b) the connection of nutrition knowledge on the dietary behaviour on a weight loss day; and (c) the effect of psychological tension during meal selection. To examine these topics, this study included a questionnaire and an experimental part with the Fake Food Buffet, consisting of a meal selection task with two selection conditions. Each participant performed the selection task with both conditions. Results from 111 participants from the general population living in Switzerland show a significant difference in the dietary behaviour from a weight loss day to a normal day. Nutrition knowledge had a significant effect on predicting the amount of fruits and vegetables, but no effect could be shown on predicting the amount of calories. With this study, no statements could be made about the adherence to the diet with the assessed self-regulation. Further studies should combine the effect of psychoeducation with the teaching of nutrition knowledge to identify and eliminate the knowledge gaps.
Schöne Nicole Janine (2022). Chemical household risks: An observation experiment using virtual reality
Accidents involving children and hazardous chemical household products (HCHPs) occur repeatedly. The Swiss Federal Office of Public Health recommends storing HCHPs above 1.60m and in a closed cabinet for avoiding such accidents. Additionally, GHS pictograms inform people of the hazards posed by HCHPs. However, it is still unclear whether people use these GHS pictograms. Further, it is also unknown how HCHPs are considered compared to other hazardous household products (HHPs) such as a knife or a pot with steaming water.
This study investigates the usage of GHS pictograms. Additionally, this study examines how HCHPs are considered compared to HHPs. This means whether HCHPs and HHPs are put out of reach of children with equal frequency. For this purpose, a virtual reality (VR) study with eye-tracking and a subsequent questionnaire was conducted. Different products were placed in a VR apartment. With this setup of the experiment was examined how many participants turned around a product to look for the GHS pictogram and how many participants put the product on a high shelf, i.e., out of reach of children. We found that HCHPs were rarely turned around and therefore participants did not use GHS picto-grams for determining the risk of a HCHP. However, many HCHPs were put on a high shelf. Therefore, a general risk perception is seen towards HCHPs. A GHS pictogram facing participants increased the use of the GHS pictogram. Additionally, the HCHP with a GHS pictogram facing participants was more often put on a high shelf than HCHPs without a GHS pictogram facing participants. Therefore, a GHS pictogram facing participants, e.g., on the front of the packaging, has a positive impact on people's risk perception and safe handling of HCHPs.
The comparison between HCHPs and HHPs showed that they were equally likely put on a high shelf. Among participants the risk perception for HCHPs is more widely distributed than for HHPs. People are more familiar with the use and the hazards of HHPs than of HCHPs. This could lead to a more similar risk perception towards HHPs. Therefore, providing information to people about the safe usage and the hazards of HCHPs is continuously important.
To conclude, these results lead to the recommendation to place the GHS pictogram on the front of the packaging. This increases the use of the GHS pictogram and the safe handling of the HCHPs. In addition, continuing to provide information about the safe usage and the hazards of HCHPs is further important.
Stadelmann Angela (2022). Consumers’ Evaluation of Dairy Products and Plant-based Dairy Alternatives
Dairy products such as cow-milk, yoghurt and cheese are regularly consumed by most Swiss consumers and established as an important and healthy part of every day’s diet. However, there are more and more plant-based dairy alternatives (PBDA) available on the market, which are suitable for people with a vegan lifestyle or with milk intolerance. To promote sustainable and healthy food consumption in the future, it is important to understand consumers’ perception. In the present study, the healthiness and the environmental friendliness of a selection of seven animal-based dairy products, nine PBDA and two meat products are rated by consumers in an online survey and compared with objective evaluations. The results showed that consumers used the categorization animal-based versus plant-based as the basis for their perceptions. The participants perceived the animal-based dairy products as healthier and more environmentally friendly than PBDA. However, objective evaluation (LCA data) showed the opposite, namely that PBDA are more environmentally friendly than animal-based products. Regarding healthiness, nutrient profile scores showed no difference between animal-based and plant-based products. Consumers’ perception of all products was dependent on frequency of purchase and on their attitude towards the vegetarian and vegan lifestyles. A clear correlation for perceived environmental friendliness and perceived healthiness was discovered, although objectively evaluated, a healthy product was not necessarily environmentally friendly and vice versa. In conclusion, the potential to increase consumers’ knowledge regarding the healthiness and environmental friendliness of dairy products and PBDA is considerable, especially regarding the lack of correlation of the two attributes. While the variety of PBDA has increased, most people still consume animal-based dairy products. In this context, their preconceptions against PBDA should be investigated, in order to find out whether consumers would be willing to change their consumer behavior to a more environmentally friendly diet.
Wegmann Alenica (2022). Consumer Perception of Processed Foods and the Influencing Factors
Due to the large negative media coverage consumers associations with processed foods are mainly negative. These negative associations have been intensified by the NOVA classification which categorizes food products according to their degree of processing. The NOVA classification has been criticised by several researchers as it does not consider the nutritional value of the food products or any evidence from the food technology field. Research has focus on the perception and consumer understanding of processed foods, but no studies have been performed looking into which factors influence consumer perception. Therefore, this study had the goal to investigate how consumers classify processed foods and to identify the main individual factors that influence their perception. To achieve these goals an online questionnaire was developed where participants indicated their perceived processing and healthiness degree of 27 different food products. Furthermore, the individual factors trust in the industry, food technology neophobia, preference for naturalness and health consciousness were collected. The questionnaire was published in Switzerland and Spain. For the final data analysis 1026 participants (CH: n = 503, ES: n = 523) with a mean age of 47.5 years (CH: SD = 14.0, range 19-70) and 45.5 years (ES: SD = 13.5, range 19-69) were included. The data analysis revealed pre-cooked, simple processing and home-made to be the categories in which participants categorized the food products. Trust in the industry revealed to be the most important factor for healthiness perception of processed foods. The individual factors preference for naturalness and health consciousness only showed a small influence for healthiness perception. Overall the results showed that the individual factors influenced healthiness perception of processed foods stronger than the processing perception. In summary, this work has provided valuable insights into consumer categorization of processed foods. Our results have shown that there is a misconception between food formulation and food processing among consumers. The food industry should focus on increasing the consumer understanding of food processing methods to improve the negative perception towards processed foods.
Biagioli Valentina (2021). People’s Perception of Genetic Engineering in Different Applications in Agriculture
Genetic engineering, including genome editing, alters the genetic structure of organisms, leading to new and desired characteristics. Up to now consumers tend to show a low level of acceptance of biotechnologies but are generally not well informed about the topic. This study gives insight to the Swiss consumers’ perception of usefulness of various agricultural applications performed with genome editing and their willingness to eat (WTE) gene edited foods. Data was collected through an online questionnaire that comprised 397 participants. Findings suggest that the amount of information on plant breeding provided to the consumers could have small to no significant effect on consumers’ perception of usefulness of different agricultural applications and their WTE gene edited foods. Some of the agricultural applications concerning sensory aspects (e.g. bigger fruit size), were found to be perceived as less useful by the participants than other applications leading to producer and consumer oriented benefits (e.g. pest resistance or better nutritional quality). Higher consistency was although found in participants’ indication of WTE gene edited foods, suggesting that participants distinguish more in evaluating the usefulness of different applications than they do in indicating their WTE gene edited foods. The variables of perceived usefulness of different agricultural applications and WTE gene edited foods were also found to be significantly, strongly and positively correlated. This finding suggests that consumers could be more WTE gene edited food, the more useful they perceive the agricultural application to be, and the other way around. Furthermore, consumers seem to be only slightly more willing to eat genetically engineered (GE) nonprocessed foods than GE processed foods. Therefore, the impact that biotechnology has on participants’ WTE plant foods seems to be larger than the effect of food processing. Implications for further research and limitations of this study can be found in the discussion. These findings are the starting point for further research on Swiss populations’ perception of different agricultural applications performed with genome editing and resulting plant foods. More research in this field could help determining what kind of information should be provided to the public for higher acceptance of GE foods and studying whether there are applications or GE food types which are more accepted by the consumers than others.
Blum Jennifer (2021). Plastic - the consumers' willingness to reduce plastic consumption
The aim of the study was to understand the participants’ attitudes towards plastic, their behavior, their willingness to reduce plastic, and their acceptance of measures introduced. In this study, one hundred thirty-three participants were recruited through social networks. Participants filled out an online questionnaire which was divided into six parts. Three scales were established from the items to better examine the participants’ behavior towards plastic: the six-item Ecological Purchasing scale, the four-item Daily Reduction scale, and the six-item Take Measures scale. The Ecological Purchasing scale measures the participants’ attention towards environmentally friendly and natural products by participants. Furthermore, the Daily Reduction scale measures their willingness to abandon plastic products and replace them with alternative materials. Lastly, the Take Measures scale assesses the acceptance of measures introduced to reduce plastic consumption. The results of the questionnaire showed a negative attitude of the participants towards plastics. However, attitudes towards plastic packaging were found to be ambivalent because participants perceived it as advantageous. Nevertheless, they also recognized the negative impact. Furthermore, the regression analysis indicated the willingness of the participants to reduce their plastic consumption. The outcome (dependent variable) Daily Reduction scale is associated with the following exposures (independent variable): female sex, participants with higher appreciation for environmentally friendly products (Ecological Purchasing scale) and those who are concerned about the naturalness of a product (Natural Concerns scale). Nevertheless, the implementation of wishful thinking in reality seems to be a great effort for the participants, which is supported by a correlation. Thus, political decisions and measures seem to be an excellent solution to minimize the use of plastics. Further regression analysis was carried out with the dependent variable Take Measure. Participants with younger age and greater fear of chemical substances (Chemophobia scale) and a stronger concern about a product’s naturalness (Natural Concerns scale) tend to accept the measures introduced. Policy measures are possible solutions to achieve behavioral changes among participants to reduce plastic consumption.
Fuchs Claudia (2021). Warning labels and the risk perception of wine consumption
Alcohol-related diseases pose a substantial health burden on many countries. Thus, the call for health warning labels on alcoholic beverages increases, however it is not clear whether health warning labels are effective. The main aim of this study was to investigate whether health warning labels on wine bottles influenced consumers’ risk perception. An online study was conducted in October 2020 with 457 participants, aged between 18 and 82 (M = 46.26, SD = 15.90). Participants were randomly sorted into three condition groups. Dependent on the group, participants were shown a wine bottle with either no, a text-form, or a pictorial warning label similar to the warnings used on tobacco products. Both labels warned from liver cancer. Participants were asked to rate their perceived risk in five different items. Significant differences between the control group and warning label groups were found for items which related to the risk of cancer, F(2,454) = 10.95, p < .001, and the effect on health, F(2,454) = 3.55, p = .03; thus, the content of the health warning label. Furthermore, all participants rated the perceived risk for pregnant women when drinking wine high (M = 86.96, SD = 16.92). This indicates good knowledge about the dangers of alcohol consumption during pregnancy. We also found a negative correlation between wine consumption and risk perception (r = -.35, p < .001). Additionally, a negative relationship between risk perception and perceived health benefits (r = -.47, p < .001) was detected. These findings indicate cognitive dissonance, and also further strengthen the argument that health warnings should be included on alcoholic beverages. Finally, findings on acceptance of health warning labels are discussed. Overall, our findings showed that health warning labels have the potential to heighten risk perception. The implications of this study support the implementation of health warning labels and should thus be of guidance for policy makers in implementing measures for a more responsible consumption of alcohol.
Hardegger Laura (2021). Consumer acceptability of an innovative drinking bottle
Once a problem of high-income countries, overweight and obesity are currently a worldwide health issue. Preventing overweight and obesity is crucial when considering the personal as well as societal burden. During the last years, numerous interventions against the burden of overweight and obesity were introduced. In search of solutions, sugar sweetened beverages gained a lot of interest. Potiio, a Swiss start-up, has considered the current situation and is developing an innovative drinking bottle (one-way/reusable) that allows a sugar reduction to at least 50% compared to a common sugar sweetened beverage. With the help of a novel mechanical approach, the perception of taste and sweetness nevertheless remains unchanged. In the present thesis consumer acceptability of an innovative drinking bottle was tested with the help of an online survey. Data collection was based on Swiss Adults (n = 1080). The study investigated the association between consumption frequency of sugar sweetened beverages and socio-demographic variables. Further, drinking behaviour of sweet beverages was examined, again, at least partially, taking socio-demographic variables into account. To compare respondents’ attitude towards the two different drinking bottles (one-way/reusable), the one-way and the reusable drinking bottle were compared based on consumers first reaction, degree of innovation, willingness to buy the innovative drinking bottle and willingness to replace the current used system with Potiio’s innovative drinking bottle. All used variables for doing the comparison, were additionally tested for sociodemographic differences. Moreover, consumers’ willingness to pay was examined. Lastly, the influence of sociodemographic and psychological factors, Body Mass Index and consumption frequency of sugar sweetened beverages on consumers’ willingness to buy a one-way drinking bottle were examined. Males were drinking significantly more sweetened beverages than females. Consumer attitude towards the one-way drinking bottle was higher than towards the reusable drinking bottle. Further, the primary target group for the one-way drinking bottle seem to be young adults. Possibly males since their sweet beverage consumption was highest. Finally, results revealed that age, Body Mass Index, consumption frequency of sweet beverages, sugar attitude and health consciousness were significant predictors of consumers’ willingness to buy a one-way drinking bottle.
Li Wenjin (2021). The link between fat consumption and body composition
Background: Fat is an essential macronutrient with both benefits and risks. WHO and WCRF/AICR recommended restricting intake of high-fat food to prevent diseases associated with obesity. However, the ideal proportion of fat in our diet and the relation to body health are still unclear.
Objective: The aim of this study was to aid the understanding of the link between fat intake and body composition.
Methods: Data of 120 participants were based on the third wave of the Swiss Food Panel 2.0. Data were collected from food frequency questionnaires and bioelectrical impedance analysis. Correlation analyses and linear regression analyses were used to examine the role of fat-related eating behaviors (fat intake quantities and frequencies, light-fat products intake frequencies) in body composition changes.
Results: There was no evidence for a statistically significant difference between the groups with recommended and excessive fat intake quantities and frequencies for most body composition variables (body mass index, body fat percentage, waist circumference and visceral adipose tissue). Only participants who consumed fats within the recommended intake frequency had significantly more skeletal muscle mass. However, it could be explained by the significant age gap between two groups. Regression analysis presented that age and physical activity were significantly correlated with body composition variables, which held the main effects of changes in body composition. Fat intake amounts and frequencies had no significant association with body composition. Light-fat products also showed no significant effect.
Conclusions: While fat consumption is an essential part of human nutrition, the present study found that fat intake alone did not significantly impact on body composition. Further studies are required to look into how different types of fat might influence body composition within a bigger and more diverse sample.
Rupf Janine (2021). Consumers' Perception of Meat Substitutes: Purchasing Aspects and Packaging Design Preferences
Meat production negatively impacts the environment. One approach to achieve a more sustainable food consumption is the substitution of meat products with plant-based meat substitutes. Although the demand for these products has increased in recent years, there is still lack of information about marketing aspects of meat substitutes. A product’s packaging design can significantly influence consumers’ perceptions and its marketing success, especially for sustainable products. This thesis aims to address this research gap first by examining purchasing aspects and second by evaluating preferences for the packaging design of meat substitutes. An online survey was conducted with 510 participants from the German-speaking part of Switzerland (40% women and 60% men). The first part of the study examined three purchasing aspects of meat substitutes: Firstly, participants were asked about the importance of different aspects when buying meat substitutes. Results suggest that consumers are significantly more price sensitive when purchasing meat substitutes compared to meat. Secondly, participants were asked where they expected the location of meat substitutes in grocery stores. Meat substitutes are mostly expect to find in the meat or convenience section. However, consumers are not entirely in agreement about the location. Thirdly, factors associated to negative attitudes towards meat substitutes were assessed: Results show that high meat-eating justification, high natural concern and low environmental concern are associated to negative attitudes towards meat substitutes. In the second part of the study, preferences for the design of meat substitutes were assessed. Participants were presented pairs of meat substitute product packaging, each differing in terms of three design elements color (green versus red), motif (plant versus motif) and serving suggestion (vegetable-based versus barbecue/grill). These design elements are either more commonly associated to conventional meat products (“meat-like” elements) or commonly associated to green products (“not-meat-like” elements). Results show that for all packaging design elements, preferences for “not-meat-like” packaging design are higher than for “meat-like” packaging design. For all packaging design elements, higher environmental concern is associated to a preference for “not-meat-like” packaging design, whereas higher meat-eating justification is associated to a preference for “meat-like” packaging design. In conclusion, consumers seem to be averse to packaging that imitates packaging design of conventional meat products. Instead, they prefer meat substitutes to be presented as a separate and sustainable product category through their packaging design. These results are in contrast to previous findings which suggest that successful meat substitutes should closely resemble meat products (for example in taste and appearance). Instead, the current results suggest that producers of meat substitutes should focus on communicating sustainability trough the packaging and not on imitating packaging design of conventional meat products. Next to the implications of the marketing of meat substitutes, political implications of the current results are discussed.
Galliker Fiona (2021). Does residential proximity to different green spaces matter for happiness in COVID-19 times?
Background: The global emergency caused by the COVID-19 pandemic at the beginning of 2020 placed an enormous psychological and physical burden on the entire world population. As public health systems were brought to the brink of collapse, national governments implemented various containment strategies to slow the spread of the SARS-CoV-2 virus. In implementing these measures, the challenge was to balance the positive effects of the containment strategies against the negative consequences for the well-being of the society. In recent years, ample evidence has emerged of a positive relationship between exposure to a green environment and several health outcomes. Especially during physically and emotionally stressful times, nature can mitigate the negative effects of stress and anxiety and promote healthy behaviors that are sometimes difficult to maintain during such challenging circumstances. Considering that similar pandemic scenarios may occur more frequently in the future, it is of great importance for national governments’ pandemic preparedness to directly promote the physical and mental well-being of the population through specific policy instruments. Despite the large body of research, knowledge of the exact pathways through which green spaces positively impact human health and well-being is still lacking. To date, research has focused on various specific health effects, both physiological and psychological. Still, most studies have quantified the natural environment using very general green indicators, without distinguishing between different types of green space.
Objective: The main objective of our study was to assess the association between different types of green spaces on the life satisfaction of the population during COVID-19 times.
Methods: The association was investigated in the Corona Immunitas/COVCO Basel cohort. The cohort was established in 2020 based on random general population samples provided by the Federal Statistical Office for the cantons Basel-Landschaft and Basel-Stadt for ages 18 years and higher. Participants entered the cohort between July 2020 and March 2021. Life satisfaction at study entry and in the year before the entry was assessed via questionnaires using the Human Flourishing Index. Greenness at the residential address within pre-defined buffer zones was assessed using the Normalized Differentiation Vegetation Index (NDVI) as well as the total percentage of and shortest route to the green spaces forest, park and agricultural area. The association between green space variables with life satisfaction was assessed in the context of multi-pollutant general linear regression models adjusting for relevant confounders. Our results indicate a statistically significant negative association for park within 1000 m from the residential address on life satisfaction. For forest and agricultural area, we observed positive relationships with life satisfaction within buffers of 100 m that did not reach statistical significance. Importantly, our results show that the effect of different types of green spaces on life satisfaction is modified by age and household income. The level of overall greenness in the surroundings of the residential address was positively associated with life satisfaction among participants reporting a monthly household income of 15’000 CHF and higher only.
Ammann Priska (2020). The influence of socio-economic status on risk perception
This study examined how people with low and high socioeconomic status (SES) perceive risks. Furthermore, gender, education and seven attitudinal factors such as trust in government and desirability of naturalness were investigated with respect to their influence on risk perception in the two socioeconomic groups. A heterogeneous set of 28 hazards was explored, encompassing health, economic, environmental, technological and food-related hazards. 203 participants were recruited in the greater neighborhood of Johannesburg, South Africa. Based on short hazard descriptions, they were asked to rank the hazards on a score sheet in terms of the perceived risk for the South African society. For 9 out of 28 hazards, statistically significant differences in risk perception between the two socioeconomic groups were found. While individuals with a lower SES perceived higher risks for lifestyle hazards such as alcohol and cannabis, participants with a higher SES perceived society hazards such as corruption in government and unemployment as higher risks. Overall, the results suggest that SES has a small, but statistically significant influence on risk perception of some hazards. However, the majority of individuals perceived similar risks for most hazards. Regarding participants’ attitudinal characteristics, trust in the local government, desirability of naturalness, optimism and attitudes to immigrants were found to be strong predictors of risk perception of different hazards. Risk perception of the same hazards appeared to be explained by different attitudinal factors in the two groups, but no final conclusion could be drawn from the available data. Lastly, females perceived more lifestyle risks, while better educated individuals perceived natural and society hazards as higher risks. Results suggest that risk management and communication strategies should be more inclusive of the target population’s concerns.
Furtwaengler Patricia (2020). Consumer perception of the sustainability of animal and plant-based protein-rich products
Consumers’ daily food choices greatly impact the environment. A better understanding of con-sumers’ sustainability perceptions is required to empower consumers to take responsibility and to make more environmentally friendly purchasing decisions. This study examined how con-sumers assess the environmental friendliness of protein-rich foods, and how well this relates to objective evaluations such as life cycle assessment. We additionally examined consumers’ nat-uralness and healthiness perceptions of the same products. Furthermore, a hierarchical regres-sion analysis on the mistakes in sustainability perception with sociodemographic variables, sus-tainability knowledge, and consumption frequencies as independent variables was conducted, to reveal consumer traits which influence the accuracy of the sustainability assessments.
Perceptions of 20 animal and plant-based protein products were gathered in an online survey (N = 535). The questionnaire also included questions probing for sustainability knowledge, the importance of naturalness, consumption frequency, and sociodemographic var-iables.
For sustainability assessments, participants mainly reflected on origin and production method of the products, while they were not aware of the huge differences in impact between food groups. They particularly underestimated the environmental impact of animal-based pro-tein products compared to that of plant-based protein products. Strong correlations were found between participants’ perceptions of sustainability, naturalness, and healthiness. A higher sus-tainability knowledge enabled participants to assess environmental friendliness of protein prod-ucts more precisely. Likewise, low meat consumption was a reliable predictor for the accuracy of sustainability assessments. For future development and promotion of sustainable foods, nat-uralness of these products should be emphasised, as this is key for consumer acceptance and highly influences sustainability perception. Also, sustainability knowledge of the Swiss popu-lation needs to increase, and in particular, consumers need to recognise the high environmental impact of meat consumption.
Giacone Luana (2020). The Impact of Meat Consumption on Human Anthropometry and Body Image
Meat is a common part of the Western diet and has both, positive and negative characteristics. Finding a balance between benefits and risks is a challenge. Therefore, various dietary guidelines, including those issued by the Swiss Society for Nutrition, recommend a meat consumption of two to three portions (à 100-120g) per week, but compliance is generally low. In addition, omnivores suffer more from overweight and obesity, compared to non-meat-eaters, and are therefore at increased risk for developing non-communicable diseases like cardiovascular diseases, type 2 diabetes and cancer. Diet has also an influence on body image. Semi-vegetarians and vegetarians are in general more concerned about their appearance than omnivores and may, therefore, have a poorer body image. This study examines whether meat consumption has an influence on human anthropometry and body image in a Swiss study sample. For that purpose, participants (n = 235) were invited to fill out a questionnaire and undergo a bioelectrical impedance analysis. Results show that the body mass index is higher in participants eating excessive meat amounts than in those eating the recommended amount of meat or less, however this was true just for men. No significant difference in body fat percentage, visceral adipose tissue, and skeletal muscle mass could be found in both men and women. Furthermore, no difference in body image of men and women was found between the two meat groups, excessive and low-recommended meat-eaters. In conclusion, this study showed that in this Swiss study sample meat consumption has only an influence on male body mass index, but not on the other variables.
Hartung Simon (2020). Disgust Sensitivity and Specific Associations with Financial Resources, Personality and Health-Related Behavior
In recent years research on disgust has increased tremendously. However, there still is a lack of profound knowledge about disgust in the specific domain of food to the present date. This project aimed to further characterize food disgust and its relationship with sociodemographic variables, personality traits, dietary preferences and food risk perception. Data from two studies were analyzed in this project. One included Swiss participants (N = 3’681) and used an extensive paper-and-pencil questionnaire. The other study applied an online questionnaire in ten countries Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the USA (N = 6’128). The short version of the Food Disgust Scale was used to measure food disgust sensitivity at individual level. Results indicated that people with higher income or higher education level were less food disgust sensitive. Moreover, high age and high body mass index were associated with a high food disgust sensitivity. With regard to personality traits neuroticism and health consciousness were positively associated and openness was negatively associated with food disgust sensitivity. When people thought they were in good health they were less disgust sensitive. High sensitivity was correlated with high food contamination risk perception. Food disgust sensitive people consumed smaller amounts of cheese, meat substitutes, fish and seafood. When it came to novel technologies like genetic modification highly food disgust sensitive people perceived resulting products as highly disgusting, unnatural and morally unacceptable and had a low willingness to eat them. The findings of this project about inter-personal and inter-cultural differences in food disgust sensitivity provide useful information for further research and consumer understanding.
Hummel Dominik (2020). Uncovering the hidden pathways of animal diseases in qualitative interviews with Swiss pig farmers
Infectious diseases in livestock pose a great threat to animal keeping and cause huge economic costs. Livestock movement is described as a main factor for the spread of animal infectious diseases. Even though regulations regarding national and international livestock transport are stated, the problem still exists. The current used spatial computer models support the control of infectious diseases and appliance of control measures are thus mainly based on animal transport data. Models based on livestock movement data only do not include all possible ways which can transmit animal infectious disease from farm to farm. The use of further possible factors can lead to more credible computer models and more accurate predictions of disease spread.
The master thesis is part of a bigger project of the Vetsuisse faculty at the University of Bern. Its aim is to shed light on so far unstudied transmission ways between Swiss pig farms, which are referred to as hidden pathways.
Qualitative interviews on seven different pig farms in the German speaking part of Switzerland were conducted. To ensure a representative sample group, the pig farms were selected according to different criteria, including farm size, farm type, label membership, and canton. To identify patterns across all statements, a coding system was used.
The analysis of the interviews hints at various possible hidden pathways between different pig farms in Switzerland. Firstly, not registered pig movements are assumed to occur. Secondly, farm visitors like inspectors, health providers and feeding engineers seem to be potential factors for the spreading of pig diseases. Thirdly, all kind of different truck drivers, like for example feed suppliers and rendering truck drivers, are supposed to be a potential way of pig infectious disease transmission. To further improve the results, a quantitative analysis of the relative importance of the different hidden pathways is needed.
Jost David (2020). Investigating factors that will shape future consumer preferences regarding dairy products and plant based dairy alternatives
Switzerland is a pastureland and has been ideal for dairy farming. For a long time it was a natural fit for farmers to produce milk and therefore the industry processed this milk into various products. Dairy products are anchored in the Swiss culture, have a long tradition and are produced locally. They enjoy a very good image and convince consumers in taste. Nevertheless, with growing environmental awareness, an increasing number of people want to eat more plant-based foods, which puts dairy products under pressure. The goal of this thesis was to investigate what the driving factors are and what factors will shape future consumer preferences regarding dairy products and plant-based dairy alternatives. To achieve this goal an online survey (N=117) was conducted. Participants had to evaluate how well aspects like for example taste, origin, environmental friendliness apply when it comes to a purchase decision of yoghurt or plant-based yoghurt alternatives. The three aspects that were perceived as most important when it comes to the purchase decision were taste, origin and naturalness, but in different orders. Taste was for both categories the most important aspect. Participants then had to evaluate how these aspects apply to yoghurt and plant-based yoghurt alternatives. The perception of the two product categories showed different results. Yoghurt is perceived as a natural product that convinces in taste and is part of our culture. Plant-based yoghurt alternatives were perceived as more sustainable than yoghurt and better regarding animal welfare, but in all other aspects the rating was lower. Consumers perceived plant-based yoghurt alternatives as not yet convincing in taste.
Participants had different pictures of plant-based yoghurt alternatives to choose from, which were visually modified so that only the inscription varied. We found that the slogan “plant-based” was preferred. The vegan label and the word “vegan” were less attractive to consumers. Where the participants had to choose between two products, one with and one without a vegan label, the product without the vegan label was chosen.
Additionally, pictures of different plant-based yoghurt alternatives were shown to the participants. The pictures were visually modified and standardized to shift the focus to the plant source. Although soy yoghurt alternatives are the best-selling yoghurt alternatives in the world and were introduced earliest, they were the least frequently chosen. The favorite plant source in our study was oat, ahead of almonds and coconut. The consumption of oat yoghurt alternative is low, also because of the low availability. The biggest retailer in Switzerland launched an oat yoghurt alternative in 2020. Oat grows in Switzerland, can therefore be produced and processed locally which is beneficial regarding sustainability and has a very high potential to gain large market shares if the taste meets the needs of the consumer.
Khunnutchanart Kewalin (2020). The Whole Beast: Consumers' perception of animal co-products
Consumption of animal co-products has been gained in interest because it may contribute to the solution of reducing global demand for protein and food waste. To promote their consumption, a better understanding of consumers’ perceptions of these products is needed. This study aims to gain new insight into this topic. For this purpose, a modified and extended Theory of Planned Behavior (TPB) model was applied to analyze factors that might play a role in consumers’ intention to eat animal co-products. In addition to attitude, subjective norm, and perceived behavioral control, the effect of perceived relevance, food neophobia, food disgust sensitivity, and cooking skills on intention was investigated. Furthermore, a free association task and an experimental part were included in the study. The data was collected through an online survey (N = 259) in the German-speaking region of Switzerland. The findings show that, on average, consumers had a rather positive attitude towards the consumption of animal co-products but a rather low intention to eat them. The intention was favored by a more positive personal attitude, a higher perceived subjective norm, and a higher perceived relevance towards eating animal co-products. Therefore, designing strategies focusing on these factors may increase the consumption of animal co-products. Given the limited number of studies investigating consumers’ perception of animal co-products, the findings of this study could serve as a starting point for further research.
Manetti Nathalie (2020). Diagnosed celiac individuals' willingness to eat novel gluten-free products made with CRISPR-edited wheat
Celiac disease (CD) is a chronic disease triggered by the ingestion of gluten. In order to prevent symptoms and health complications, the strict and life-long adherence to a gluten-free diet is essential. However, this limited dietary regime negatively impacts patients’ quality of life. Celiacs face daily challenges and hassles associated with the unsatisfactory palatability, high costs, low availability and poor nutritional quality of gluten-free products as well as social limitations resulting from the request of a not-customary diet. “CRISPR” is an innovative gene editing technique that may be used to remove the toxic DNA sequences from the genome of wheat and thus, to produce new wheat-based products that are safe for celiac individuals. Although this application can be highly beneficial, it is unknown whether CD patients would approve the use of such technology. Indeed, previous studies indicate that European consumers are generally hesitant to accept the use of biotechnologies in the food sector, especially for genetically modified foods.
This study presents the findings of an online survey conducted on 818 celiacs living in Switzerland and Italy. The reported willingness-to-eat (WTE) CRISPR-edited gluten-free foods was examined, and the most important factors determining WTE were identified. Attitudes towards this application were compared between Italian and Swiss celiacs. Even though a large portion of participants expressed a categorical opposition to the novel gluten-free foods, results suggest that, overall, individuals with CD are generally interested in the application, mainly due to the tangible benefits perceived. The highest approval was found for the edited version of gluten-free bread. Trust in the responsible institutions, neophobia and importance of naturalness also resulted to be central indicators of WTE; whereas, the perception of risks and the burden of the gluten-free diet did not significantly influence WTE. The findings further revealed significant differences in WTE between Swiss and Italians with CD. Italian celiacs perceived higher benefits, had higher trust and reported increased WTE compared to Swiss respondents. In conclusion, unlike other GM foods, CRISPR-edited gluten-free products arouse interest and curiosity among celiac consumers. These findings can be related to the fact that food represents a treatment for celiac individuals, and thus the development of celiac-safe wheat can be perceived as both food and a medical application.
Mikala Anja (2020). Public perception of pesticides use and gene editing in agriculture
New alternatives to pesticides in agriculture are urgently needed. Gene editing might present a new alternative to pesticides. However, consumers’ acceptance of gene editing and their attitudes towards this rather new method, are important for its implementation in agriculture. The aim of this study was to compare consumers’ attitudes towards pesticides and gene editing. Further, with this study, we wanted to examine, if gene editing is a well-acceptable alternative to pesticides. The last aim of this study was to investigate which factors are related to the acceptance of gene editing. The results of this study indicate that pesticides are still better accepted than gene editing. However, consumers are aware of the environmental and health risks pesticides are entailing. We observed that consumers show no clear preference, when it comes to choose between pesticides and gene editing. Further, this study suggests that naturalness perception of genetically edited food products and trust in farmers using gene editing are the main drivers of the acceptance of gene editing. Perceived environmental and health risks for gene editing and the importance of naturalness have a minor influence on gene editing. With a suitable risk communication, consumers’ attitudes towards gene editing might change. As follows, to foster gene editing naturalness of genetically edited products needs to be promoted in risk communication. Additionally, farmers might take part in risk communication and be responsible for the direct communication with consumers.
Nelius Stephan (2020). Food Disgust Sensitivity - Development of a disgust odor scale
Scientific interest in the development of food disgust scales has strongly increased in the past decades, since many behaviors are closely related to food disgust sensitivity, for example anorexia nervosa, picky eating or food neophobia. The present thesis tested and developed a new and reliable Food Disgust Odor Scale (FDOS) to measure individual disgust sensitivity. This scale enables disgust measurements using direct exposure to different odors. German-speaking Swiss adults (N = 150) took part in the study and contributed with their data. The study was divided into two parts. In a first part, participants answered several questionnaires. In a second, participants smelled a total of nine different odors and rated them for disgust. In addition to the eight-item Food Disgust Scale (FDS short), the first part also included the Food Neophobia Scale (FNS), questions about the consumption frequency of certain animal products and sociodemographic characteristics including age, gender and place of residence. After an exploratory factor analysis and the consideration of the inter-item correlations, we found a 1-dimensional scale based on seven items that all reminded of odors with an animal food origin. The study showed that odors of rotten meat were rated as the most disgusting. Furthermore, it could be observed that age was negatively associated with disgust, which means that food disgust sensitivity scores decreased with increasing age. For the other sociodemographic characteristics, we could not confirm results from previous studies and observed no significant differences in gender. Correlational analyses using the FDS short and the FNS supported the convergent validity of the newly developed FDOS. The novel approach of odors as disgust stimuli can be used for comparison between cultures and among age groups. The FDOS could help to expend our knowledge about disgust sensitivity and provides another method to measure disgust on a sensory level without text-based questionnaires.
Nguyen Dien-Nhi (2020). You are what you consume: Normative perceptions and inferences based on people's consumer choices
It is known that people make inferences regarding another person’s appeal, personality or characteristics, based on their food or consumer choices. This study investigates how popularity information, peer gender and own gender affect alcohol consumption ascribed to peer. Participants (N = 282) were randomly presented with one of four short vignettes describing a student based on their gender (female/male) and popularity (popular/unpopular). Afterwards, alcohol consumption ascribed to peer, own self-reported alcohol consumption and other constructs were assessed. The results indicated significant correlations between perception of peers based on their popularity, gender and in one case own gender of the participant. Being popular is associated with higher estimated wine and beer consumption frequency, as well as higher estimated amounts of all alcoholic beverages that are investigated in this study. Additionally, gender-specific results are observed. Certain alcoholic beverages are more associated with one or the other gender. Hence, female students are perceived to consume more red and white wine, while male students are perceived to consume higher amounts of beer and spirits. Furthermore, significant interaction effects were evaluated. Depending on the peer’s gender and the indicated level of popularity, participants estimated different alcohol consumption for that peer. Regarding own self-reported alcohol consumption, no significant effects were shown for popularity in context to higher or lower self-reported alcohol intake. Though, relationships between own alcohol consumption and alcohol consumption ascribed to peer were observed. Furthermore, other constructs, such as intention, attitude, perceived behavioral control and subjective norms in relation to decreased alcohol consumption were analyzed. Notably, it was shown that perceived behavioral control may be related to reduced alcohol intake. Thus, it is important to consider the role of popular peers and their influence on perception of alcohol intake, given that this study showed significant results for popularity information, peer gender and own gender on ascribed alcohol consumption to that peer.
Scherrer Rainer (2020). Genom-Editierung: Wissen und Wahrnehmung der Konsumenten
This master thesis investigates consumers’ knowledge and perception of genome editing fo-cusing on agricultural and food applications. While literature has comprehensively dealt with factors influencing consumers’ acceptance of gene technology, the question of the consumers’ view of genome editing has emerged only recently. Genome editing offers a more efficient and precise approach than gene technology. Biotechnologies in general face stringent regulations in the EU and Switzerland. With the increasing number of commercial applications, public per-ception of biotechnologies remains negative. Understanding consumers’ attitudes towards ge-nome editing could help to increase acceptance. Using qualitative interviews, the thesis exam-ines consumers’ knowledge and perception of genome editing and current regulations. The participants show limited knowledge and a need for distinct information on genome editing as well as gene technology and regulation. They perceive little differences between the two tech-nologies. However, the general attitude towards genome editing is positive. Nonetheless, risk perceptions remain and the perception of relevant benefits of an application is decisive for acceptance. Findings of the thesis are generally in line with findings from literature on gene technology.
Wu Jing (2020). Receipt2Nutrition: Comparing dietary patterns and purchase behavior of shoppers with different levels of meat consumption
Well-planned vegetarian and vegan diets show substantial improvements in health status, compared to omnivorous diets. Absence of meat is a notable feature of vegetarian and vegan diets. However, quantitative studies especially longitudinal studies about the relevance of meat absence or low meat consumption to health status improvement are relatively rare. Digital receipts are scalable and chronological, highly potential for tracking food (including meat) and beverage purchase and provide personalized self-monitoring with minimum effort. In this thesis, digital receipts were investigated to determine their suitability as a dietary assessment tool, by comparing results with those from a validated Food Frequency Questionnaire. In addition, the impact of meat intake and meat purchase on nutritional intake, diet quality, nutrient purchase, and shopping quality were investigated. The changes of shoppers’ meat-related shopping behavior and shopping quality with time were studied. It was concluded that household-based digital receipts are correlated to individual diets on the nutrient level and quality index level but not on the food level. Meat purchase is a fairly good proxy for meat intake in participant classification, with an accuracy of 77.8%. Shoppers with lower meat intake had a lower intake of specific nutrients (sugar, protein, total fat, saturated fatty acids, cholesterol, sodium, vitamin B12, zincandcalcium), alowerenergy intake, and a better shopping quality. Shoppers with lower meat purchase had a lower intake of specific nutrients (cholesterol, sodium and vitamin B12), a better diet quality and a better shopping quality. Shoppers with different meat purchase had different nutrient purchase levels. The mean shopping quality of shoppers was relatively stable, while the mean meat alternative share almost doubled from 0.081±0.028 to 0.152±0.074 in the 96 weeks before 14th March 2020. This study validates the potential of digital receipts being a tool in nutritional studies. Lowering the meat consumption (intake and purchase) could be a potential measure to improve shoppers’ eating quality and shopping quality.
Zumthurm Samuel (2020). Consumers’ acceptance of policy interventions, which decrease adverse effects of meat consumption
Climate change, resource use efficiency, animal welfare and human health all call for a lower meat consumption. However, people do not consume less meat, because they are hindered by barriers such as habits and misconceptions. Policy interventions could be a suitable tool to overcome those barriers. To ensure policy legitimacy, consumers’ acceptance needs to be assessed. A 10-item scale was developed measuring acceptance of meat consumption reducing policies (AMRP) and a 4-item scale measuring acceptance of meat production standards (AMPS). The scales were tested in a Swiss sample consisting of German- and French-speaking study participants (N = 629). Regression analysis was used to quantify the effect of variables predicting AMRP and AMPS. Furthermore, par-ticipants had to indicate how much they agree with the proposed interventions. Policy interventions suggesting higher animal welfare standards had the highest acceptance, followed by information strategies (e.g. teaching in school about adverse effects of meat consumption). Meat-free days in public canteens and taxes received a medium acceptance and nudging strategies were unpopular. The strongest predictors for AMRP and AMPS were environmental affect and cognition and attitude towards animals. For AMRP, hedonism was a strongly negative predictor. The negative effect of meat and/or fish-eating frequency on policy acceptance was suppressed by hedonism, meaning personal values and attitudes are more important for policy acceptance than the degree consumers are affected by a policy. Therefore, positive attitudes towards the environment and animals should be cultivated to increase acceptance of policy interventions. This could be done in schools, combined with teaching of environmental knowledge and offering the possibility to choose plant-based menus in the school canteen.
Osterwalder Olivia (2019). How food disgust leads the consumer to state an edible good as waste
There is urgent need to reduce food waste, as global food demands are increasing, and resources are limited. Private households of Western countries waste substantial amounts of food (Gustavson, Cederberg, Sonesson, van Otterdijk, & Meybeck, 2011), which makes households a promising starting point for food waste reduction. On that matter, knowledge of causes of food waste and their underlying mechanisms is crucial. Aiming for better understanding, the current master’s thesis measured food waste and investigated food waste behavior. Food waste was measured by self-report questionnaire (N =307) and food waste diaries (N =231) in Swiss households. Total annual food waste was estimated by the self-report questionnaire to be 39 kilograms and by food waste diary to be 33 kilograms per household a year. New factors as food disgust, perceived health risk, tolerance for imperfection and willingness to consume expired food were considered to examine food waste behavior. Variables based on the Theory of Planned Behavior and the Value-Belief-Norm Theory were also included. The following factors were examined: attitudinal factors (personal norms, intention to avoid food waste and financial attitude), contextual forces (good provider identity, self-ascription of responsibility and perceived behavioral control), personal capabilities (cooking skills and knowledge on food sustainability) and habit & routine (shopping routine, shopping control and meal planning). Sociodemographic variables as age and household size were also included. Correlations of the mentioned variables with food waste amounts were checked and regression analysis was performed. A negative association of food waste and tolerance for imperfections, as well as food waste and willingness to consume expired food was observed. Perceived health risk correlated positively with food waste. The association of food disgust with food waste was only significant for food waste data from the questionnaire. For the food categories starches and sugar and animal-based protein and fat the food waste data from the diaries also correlated significantly with food disgust sensitivity. Of the attitudinal factors, only intention to avoid food waste correlated significantly with food waste from the questionnaire and food waste from the diary. Of the factors from contextual forces good provider identity and perceived behavioral control correlated significantly with food waste. For the variables of personal capabilities and habit & routine no consistent associations with food waste were neither found for diary data nor questionnaire data. Regression analysis found tolerance for imperfection, perceived behavioral control, knowledge on food sustainability and household size to be significant food waste predictors. Concludingly, the results of the current thesis verified disgust and risk related factors among other factors to be important for explaining food waste behavior. The results also demonstrated the complexity of measuring food waste as well as the complexity of explaining food waste behavior. As various variables seem to influence food waste amount, it makes it difficult to find powerful strategies to reduce food waste in private households.
Dihr Marius (2019). Consumer’s knowledge gain through a cross-categorical environmental food label
Agriculture is a major driver of land use change and greenhouse gas emissions and thus a crucial contributor to climate change. The agricultural resource demand is driven by the global adaption of the western resource-intensive food consumption pattern. Changing the consumption pattern would not only reduce the direct food production demand, but also create a better role-model for the developing world to follow. The findings of this and other previous studies indicate that the consumers’ environmental knowledge about daily food items is not sufficient to evoke a diet change and that a neutral, easy-accessible and effective source of information is needed. With this end in view, a label was created and its effectiveness in providing information and improving people’s accuracy in the evaluation of the environmental impact of food products was tested. The proposed label is based on Life Cycle Assessment (LCA) and designed to compare food items across food category through a color coded scheme. Food items were presented in pairs and the participants had to choose the environmental-friendlier one, either with or without the decision support of the label. The portion of correct choices was low without the help of the label and was improved through the label. Thus, the developed label proved to be suitable to inform the consumers about the environmental impact and help them identify the more environmental-friendly products. The comparison with other studies indicates that our findings should not be interpreted as a general verdict for environmental labels, but only allow judgement over the effectiveness of the developed label in the specific field of application we tested - comparing products across food categories.
Peterhans Vega (2019). Taste of Colors - Implementation of a Sensory Experiment in Virtual Reality
Visual cues are an important factor for the sensory evaluation of food. Research has shown many examples for the influence of a food's visual appearance on the perceived gustatory experience. Especially in the context of food neophobic people, the visual aspect plays an important role for their openness towards new foods. The present study focused on implementing existing tasting experiments into a virtual environment. The experiment included tasting and flavor identification of two fruit juices and a lemon cake. We asked participants to taste a grape juice, an orange juice and a lemon cake in a virtual environment, which was visible through a head-mounted display. The samples were either virtually colored in their original color or in a modified one, whereas what they tasted remained the same. In case of the grape juice, the virtual sample showed a dark-red, i.e. originally colored, juice or an orange-colored, modified, juice. For the orange juice the original color was orange, while we chose green for the modified version. The lemon cake was either virtually displayed in yellow or brown. Hundred of the 102 recruited people did not have impaired color vision and participated in the study. Among them 55 were women and 45 men with an age ranging from 19 to 79 years. After the tasting experiment, we asked people to fill out questionnaires for food neophobia and presence. There were significantly more participants who could not identify the correct flavor of the grape juice displayed in its modified color. This result comes with the fact that if a person is uncertain about a flavor, color becomes a subsidiary and therefore misleading tool for identification. As for the orange juice, we could not find such differences. Finally, there were significantly more people who could not identify the flavor of the lemon cake when its color was modified, i.e. brown. Most people perceived it as chocolate cake, which is probably due to their consequent association of brown-colored solid food with chocolate flavor. Especially elderly participants had more difficulties in identifying the correct flavor, which can be explained by their loss of gustatory function. This study has shown that sensory experiments investigating the influence of color cues on the evaluation and identification of food can be effectively conducted in a virtual environment. The presented results promise a broad range of applications in experiments of future sensory research, such as for the conduction of sensory experiments.
Schneider Carmen-Christiane (2019). Die Bewertung von neuen Technologien unter Einfluss von Ekel
Aufgrund der immer grösser werdenden Weltbevölkerung, müssen mehr Lebensmittel produziert werden. Dies kann mit Hilfe von neuen Lebenstechnologien geschehen. Doch akzeptieren viele Konsumenten neue Lebensmitteltechnologien nicht. Ekel könnte ein Faktor sein, warum Konsumenten ablehend reagieren. In der Arbeit, geht es darum herauszufinden, ob Personen, die einem ekelstimulus ausgesetzt sind, neue Technologien schlechter bewerten wie Personen, die keinen Ekelstimulus erhalten haben. Ausserdem geht es darum herauszufinden, ob Personen die neuen Lebensmitteltechnologien abhängig von ihrer Lebensmittelekelsensitivität bewerten.
Die Daten wurden mit einem Versuch erhoben, in welchem die Hälfte der Probanden einen mit Gheearoma versetzten Joghurt erhielt, welcher bei den Probanden Ekel auslösen sollte. Die Kontrollgruppe verkostete unveränderten Naturjoghurt. Anschliessend an die Degustation haben beide Gruppen Fragen zu neuen Lebensmitteltechnologien beantwortet. Im Fokus dieser Studie stand die Akzeptanz von kultiviertem Fleisch und genverändertem Fisch.
Es konnte gezeigt werden, dass Personen, bei denen der Joghurt Ekel ausgelöst hat, auch neue Lebensmitteltechnologien als eklig bewerten. Der zweite Teil der Fragestellung, eine Abhängigkeit aufgrund der Lebensmittelekelsensitivität konnte nur bei Ekelbewertung des genmanipulierten Fisches gezeigt werden. Ob ein Zusammenhang zwischen Lebensmittelekelsensitivität und Akzeptanz von neuen Lebensmitteltechnologien, wenn die Personen einem Ekelstimulus ausgesetzt waren, besteht, konnte mit dem gegebenen Versuch nicht gezeigt werden. Somit konnte Ekel als Faktor, der die Bewertung von neuen Lebensmitteltechnologien beeinflusst, gezeigt werden. Allerdings konnte nicht klar gezeigt werden, dass die Lebensmittelekelsensitivität eine Rolle spielt.
Rüegg Nathalie (2018). Public acceptance of solar power: Can information about the amount of waste influence the acceptance?
Public acceptance is a crucial factor for a successful energy transition and, therefore, it is important to understand people’s perception of renewable and sustainable energy. A study by Sütterlin and Siegrist (2017a) demonstrated that informing participants about drawbacks of renewable energy led to a decreased level of acceptance. The largest difference between mentioning and non-mentioning of drawbacks occurred when the generation of waste during the production of solar panels was mentioned. The present study investigated under which conditions the information about the amount of waste influences the acceptance of solar power. In a first step of an online experiment, participants were asked to assess their acceptance of solar power, without delivering any information about drawbacks. Then, depending on the experimental manipulation, the participants received different information about the generation of waste during the solar panel production. Subsequently all participants were asked to assess their acceptance of solar power based on the information received. As expected, any information about waste had a significant negative impact on the acceptance of solar power. But despite this negative impact, the acceptance of solar power did not reach negative rating and remained neutral or positive. This is probably due to the fact that the acceptance of solar power was already very positive before the participants received the information about waste. Furthermore, the results demonstrated that the exact amount of waste generated did not matter unless the participants received information about two different amounts of waste at the same time. The present study demonstrates how helpful it is to address not only the positive, but also the
negative aspects of solar power in communication and information campaigns for successfully accomplishing an energy transition into renewable energy sources.
Gottwald Marc (2018). How do owners of allotment gardens perceive the potential risks and benefits for human health and the environment by using garden pesticides on the example of slug pellets
In Switzerland, approximately 200 tons of pesticides are used every year by lay gardeners in home gardens and allotment gardens to control pests, among those slugs. Understanding the risk and benefit perception of lay gardeners is fundamental because the discrepancy in perception between lay gardeners and real risk or experts may impede an effective risk communication c ampaign. However, th ere are no studies available which focus on the link between the use and behaviour of lay gardeners and the risk and benefit perception, acceptance and perceived effec tiveness of the used pesticides. In this research , the focus was set on chemical and biological slug pellets. Therefore, it was hypothesised that environmental and health awareness have an influence on risk and benefit perception, acceptance and perceived effectiveness of slug pellets of either chemical and biological origin. Furthermore, the connection between risk perception and safety behaviour was investigated, when applying slug pellets. Additionally, gender differences have been assessed for a) environmental and health awareness and b) risk perception and acceptance of chemical and biological slug pellets. A link of the online survey was sent via presidents of allotment gardens to lay gardeners. Overall, 193 lay gardeners from allotment gardens living in the German-speaking part of Switzerland (in the regions of Basel, Bern, Zurich, Lucerne and St.Gallen) completed the survey.
The results of this study showed that environmental awareness significantly influenced risk perception and acceptance of chemical slug pellets, while the same predictor had no significant effect on risk perception and acceptance of biological slug pellets. Nevertheless, health awareness had no significant influence on risk perception and acceptance of chemical and biological slug pellets. Moreover, neither environmental awareness nor health awareness had a significant influence on benefit perception and the perceived effectiveness of chemical and biological slug pellets. The study also revealed that lay gardeners who use slug pellets (either chemical or biological) evaluate their choice being more beneficial than risky. However, including all participants, the overall risk perception was much higher for the chemical than for the biological slug pellets. There was a significant difference between gender and risk perception and acceptance of chemical slug pellets. Contrarily, there was no difference for the same predictors regarding biological slug pellets. Nevertheless, women perceived the use of chemical and biological slug pellets as riskier than men. We further detected that lay gardeners make their evaluation on the type of slug pellets rather on the terms chemical and biological than on the chemical composition (active ingredients) or toxicology indications (LD-50 value). The findings of the study also confirmed that risk perception had no significant influence on safety behaviour. Although, the participants stated to read the safety instructions on the package of the product, many of them, however, ignored the safety precautions afterwards. These are important findings for policymakers and future risk campaigns. Thus, a policy recommendation would be to educate and nudge the consumers with changing the packaging design to a) enlarge the pictogram on the packaging and place it on the frontside and b) implement two new hazardous labels similar to the energy efficiency class: A+++ to D for human health hazard and A+++ to D for environmental hazard. Moreover, the results of the study have shown that the terms biological and chemical pesticides are misleading for lay gardeners and should be abolished. This would be solved by the new packaging regulation, in which the product would no longer be sold according to the terms chemical/biological but instead according to the hazard levels, which is ultimately crucial for the environment and human health.
Frey Eveline (2018). Health perception of moderate wine consumption & an experimental approach with low alcohol wine
Past research has consistently demonstrated the negative health consequences of alcohol consumption. On the other hand, health outcomes of moderate wine consumption, have been discussed with controversy. Additionally, alcohol reduction may be a way to reduce harmful health consequences of alcoholic beverages. Some beverages with lower alcohol contents, for example light beer, became already popular among consumers. However, there is limited research regarding low alcohol wine and its effects on consumers' satisfaction, wine perception and drinking behaviours. The current thesis examined how consumers perceive moderate wine consumption and which factors may affect their perception. This thesis consists of two sub studiesan online survey and an experiment. In the online survey, it was investigated if the framing of health information and individual alcohol consumption levels affects consumers’ perception of moderate wine consumption. Further, we tested if alcohol consumption moderates the influence of framing, as we hypothesised the occurance of cognitive dissonance for certain group of participants - high consumers of alcohol. We found no evidence for an interaction between health information framing and consumption levels (F(1, 312) = 0.004, p = NS). Main effects for framing and alcohol consumption were significant: High consumers perceived moderate wine consumption as healthier compared to low consumers (F(1,312) = 21.05, p = <0.01). Moderate wine consumption was perceived healthier after positive health framing, compared to negative health framing (F(1,312) = 11.38, p < 0.01). Trust in the provided information obout the health effects of moderadt wine consumption was high. Framing might be used to increase the effectiveness of health information. In the second part we conducted a between-subject experiment with three groups to test the influence of labelling on perception and consumption on white wine (either low alcohol wine 8%, or standard wine 12.3%). Further, we tested, if the label ‘low alcohol’ triggers overconsumption. Depending on the condition (low alcohol, low alcohol “blind” or standard wine), participants tasted and evaluated the wine (Sauvignon blanc). Both wines (low alcohol wine 8%, or standard wine 12.3%) were rated very positive and we found no significant difference within ‘liking ratings’ between the groups (F(2, 87) = 2.01, p = NS). We also found that consumers’ drinking behaviour was not affected by the label ‘low alcohol’- no overcompensation was observed for the low alcohol group (F(2,8 7)= 0.73, p = NS). The findings from this experiment highlight potential opportunities for promoting low alcohol wine as healthier alternative. Social and health benefits and potential market gains for consumers and producers are discussed.
Staub Cornelia (2018). Naturalness of wine: Consumers' perception in response to different winemaking techniques
In recent years, consumers showed a growing interest in buying natural food. Several studies found that food products that are perceived as natural are perceived to be healthier and to taste better. Due to its great variety in product quality and prices, wine is treated as a special product category apart from food or other beverages. To our knowledge, it is not known so far, whether naturalness is important to consumers when choosing a wine. The present study aimed to find out a) how important naturalness is compared to other factors when choosing a wine and b) how different attributes of a wine affect the perception of naturalness, in particular in regards to production techniques used in winemaking. An online survey was conducted in the German-speaking part of Switzerland and in Australia. For a), it was found that naturalness plays a role to consumers when choosing a wine but taste, price, country of origin and the grape variety are more important factors.Naturalness of a wine was significantly more important to Swiss respondents and respondents with a high involvement in wine compared to Australians and respondents with a low involvement. For b) it was found that attributes that are associated with traditional winemaking are perceived the most natural, namely wine from the Old World, wine that was aged in barriques and wine with a cork cap. Furthermore, physical changes to wine such as mechanical filtration are perceived more natural production techniques than chemical changes to a wine such as the addition of sugar. The results support the hypotheses that significant differences on how natural an attribute is perceived can be found between the two nationalities (Swiss or Australian), between respondents with a different level of involvement in wine and between respondents with a different importance of naturalness when choosing a wine. In terms of production techniques, the fact whether people believed that a technique is used in winemaking showed to have an influence on how natural the production technique is perceived. This study adds to the current knowledge about naturalness and its importance to consumers with a particular focus on wine. Further research is needed to find out how perceived naturalness of wine affects purchasing behavior.
Urio Luna (2018). Raising Awareness of Sustainable Food Choices: Development and Evaluation of a Game for Young Consumers
One of the possible strategies to mitigate global warming is through dietary patterns. The food system contributes to about 30% of the total GHG and 18% of that is due to Livestock. Hence there is a need to change dietary patterns toward more sustainable alternatives. Environmentally-friendlier diets are those with little GHG emissions and are identifiable with less consumption of meat and dairy products and are in favor of local, seasonal and organic food products. However, a substitution from meat to vegetables is not consistent with current trends. Raise awareness of sustainable food choices offer an opportunity to increase sustainable diet knowledge and might in the future to contribute to change dietary habits while providing environmental benefits. Young consumers are an interesting target group to raise awareness of sustainable food choices, since they start to have consumer experiences and learn consumer preferences, many of which will persist during the rest of their adult life. Gamification, which is defined as the use of game design elements in non-game contexts, was the method used for raising awareness. When gamification is applied to education, the opportunities for experiential, lifelong learning grows exponentially since learners are hooked by fun. Therefore, the aim of the project was to develop a game able to raise the awareness of sustainable food choices among young consumers. In order to assess the efficacy of the game intervention, the developed games were played in different classes. Subsequently the increase in knowledge of students and the liking of the game were assessed. The method used for the assessment was a quiz and the game itself was evaluated by means of a liking form. Descriptive statistics and SPSS Statistics, were used to analyse the results. The paired-sample t-test showed significant increase in knowledge. Therefore, Through the process of gamification, which consisted of the development of various prototypes based on the analysis of the context and the target group and the related evaluations, it was possible to obtain a prototype which is able to increase the knowledge of sustainable diets. In general, the design, the theme and the implementation of the game were liked.
Marinello Maximilian (2017). How similar is the food selection behavior in a virtual supermarket to the real-life behavior?
In the recent years, a new technology called Virtual Reality (VR) has come up. With the usage of a head-mounted-display and a glove for hand movement implementation into the VR, new possibilities for entertainment and research opened-up. This study validates the usage of this equipment for behavior research in a comparison with the Real Life (RL).
Participants got two different tasks to buy a cereal (n = 32 in Real Life, n = 31 in Virtual Reality). Task 1 for a kids-camp, and task 2 for a friend who is on a low sugar diet. In both conditions eye-tracking system were used.
The total time for task 1 significantly differed for the 2 conditions. 70% more time was needed in the VR. In a comparison of the relative gaze time, participants had fixations of the gaze in the same areas for the same amount of time in both conditions. The act of choosing a cereal included grasping the cereal, which was possible in the VR by touching the cereal with the implemented hand. No difference in the number of cereals that have been taken out has been found, compared to the RL. The finally chosen cereal, again, showed no difference for both tasks.
Except the longer time needed, the buying behavior is the same in the VR. With increasing image quality for the VR and better movement implementation, VR can be a simple, cheap and easy to compare alternative in behavior research.
Weber Andrea (2017). Disgusting Food - a Signal Detection Approach
The time needed for evaluation of food items according to certain criteria (e.g. calorie content) has been identified as a predictor in some food-related decisions. However, the extent to which this relation applies to food disgust sensitivity has not been sufficiently examined. The aim of this thesis is the investigation of the hypothesis that people with high food disgust sensitivity are able to detect spoiled or dangerous foods faster than people with low food disgust sensitivity. Furthermore, subdomains of food disgust sensitivity and their relation to gender and diet type are examined. A selection of images of disgust eliciting food items and food with high respectively low valence ratings, which were used as a control, were presented to the participants of the study (N = 100 ). They decided whether they perceived the presented food items as disgusting or not while their reply and response time were recorded. The sum of "disgusting" replies to the disgust eliciting food images was used as a new measure of food disgust sensitivity. The Food Disgust Scale (FDS) and the Food Disgust Picture Scale (FDPS) were used as validated measures of food disgust sensitivity. The participants needed significantly more time to assess disgust eliciting foods compared to food items with high or low valence, independent of their food disgust sensitivity. No significant relation could be found between response time and food disgust sensitivity. Moldy and rotten food items were perceived as the most disgusting, but due to the strong reaction they elicited in most of the participants, they were not able to detect different food disgust sensitivity levels. Women and vegans tended to have higher food disgust sensitivity in certain food disgust domains. The results indicate that the time needed for evaluating disgust eliciting foods as disgusting or not disgusting is not a key factor for predicting food disgust sensitivity. In future research, standardisation of the response times could be improved by measuring the base speed more accurately. In addition, more explicit images could be selected in certain domains (e.g. human contamination).
Zimmermann Jasmin (2015). Perceived Healthiness and Environmental Friendliness of Protein-Rich Foods
Food consumption has several impacts on both, human health and the environment. Beneficial synergies in terms of public health and environmental impact have been proposed by reducing consumption of meat and dairy products. This is highly influenced by consumers’ everyday food choice. For developing interventions, consumers’ current perception of these high-impact foods’ healthiness and environmental impact needs to be assessed, which is the subject of the present study. To this mean an experiment was conducted, where participants (N = 85) performed sorting tasks regarding healthiness and environmental friendliness (EF). Participants were asked to place 30 products on a 3m
line ranging from ‘not EF’ to ‘very EF’ and from ‘unhealthy’ to ‘healthy’. The sorting data were analyzed using multidimensional scaling with property fitting and hierarchical clustering. Higher environmental and health impacts were attributed to meat, non-organic and processed foods. Moreover, consumers perceived fatty products as less healthy and foreign foods as less EF. Major misconceptions in consumers’ healthiness evaluation were related to salt and fat content, resulting in overestimations of healthiness in cheese and pork products. Major misconceptions about environmental impact were related to an overestimation of the criteria “provenance” and “organic production method” and an underestimation of the criteria “animal species” and the amount of “raw material used” for processing. It has been found, that consumers’ EF and healthiness assessments are correlated as they are based on similar predictors. Meat products are perceived as the least healthy and EF products by consumers. In conclusion an informational campaign demonstrating both health and environmental benefits of
reduced meat consumption is proposed as a strategy for changing dietary patterns.
Bumann Noëmi (2015). The public estimation of the impact of food products on climate change in Switzerland
In order to stabilize global warming at a tolerable level, an increase in temperature of 2°C must be maintained. In the long term, every person on this planet should not emit more than one ton of CO2. However, the average Swiss resident currently emits the equivalent of 12.8 tons of CO2 per year. Reducing one’s carbon footprint is thus crucial and definite action should be taken on a broader scale. A promising area for reduction would be food consumption. In Switzerland, food consumption accounts for 16 percent of the country’s total greenhouse gas emissions (GHGE). It would be possible to reduce 12 percent of these emissions through climate-friendly food consumption.
The aim of this study was to explore consumers’ knowledge about the climate impact of food products. One possible measure for fostering climate-friendly consumption would be to provide consumers with environmental product information (EPI) about the global warming potential (GWP) of food products. To elicit how much consumers presently know about the environmental friendliness of food products, eight online experiments were conducted, where 260 participants had to estimate the climate impact of various products such as meat products, vegetables and beverages. Each product varied in the manifestation of one or two determinants of climate impact, for example the type of meat and origin. Results showed participants’ perception of the impact on climate change of food products was moderately correct. While participants were aware meat has a bigger impact than most protein-rich products, they underestimated cheese which has an equally high impact on climate change. Participants also overestimated the impact of a food’s origin, underestimated the impact of mode of transport and greenhouse heating. These results suggest EPI about the impact on climate change of food products should be used in conjunction with motivational campaigns to foster a change towards a climate-friendly pattern of food consumption.
Gundlach Daniela (2015). Food Waste in ETH-Mensen: Wahrnehmung der Konsumenten und Intervention zur Reduktion der Tellerreste
Ein Drittel aller Lebensmittel wird weltweit weggeworfen. Alleine die Schweizer Gastrono-mie produziert jährlich ca. 100‘000 t Lebensmittelabfall. Der Fokus dieser im Rahmen des Projekts Nachhaltige Gastronomie entstandenen Arbeit liegt auf dem Konsumentenverhalten und untersucht die Food Waste-Wahrnehmungen von Mensabesuchern sowie die Wirkung von Interventionen zur Reduktion von Tellerresten in zwei Mensen der ETH Zürich. Eine Umfrage erfasste die Wahrnehmungen und selbstberichteten Abfallmengen von 1325 Men-sabesuchern vor und während zweier Interventionen, bestehend aus einer Kommunikations-kampagne mit oder ohne struktureller Massnahme (Angebot kleiner Portionen als Hand-lungsoption). Zusätzlich wurden im Rahmen des Projektes objektive Messungen der Abfall-mengen durchgeführt. Die Ergebnisse zeigten, dass das Problem Food Waste von den Men-sabesuchern erkannt und primär als Umwelt- und gesellschaftliches Problem wahrgenommen wird. Durch hauptsächlich der Theorie des geplanten Verhaltens entstammende psychologi-sche Konstrukte konnten 43% der Varianz in selbstberichtetem Food Waste-Verhalten erklärt werden; Beliefs (Überzeugungen) bezüglich der Auswirkungen von Food Waste, Einstellun-gen und personale Normen stellen dabei wichtige Verhaltensprädiktoren dar. Durch eine al-leinige Kommunikationskampagne konnte keine Reduktion der Tellerreste erreicht werden, während eine Kombination mit dem Angebot kleiner, verbilligter Portionen eine Reduktion um 21.4% erbrachte. Die kleinen Portionen wurden jedoch kaum verkauft, was auf psycholo-gische Auswirkungen der zusätzlichen Handlungsoption hinweist. Diese Studie zeigt, dass durch Interventionen Food Waste-Reduktionen in Gastronomiebetrieben erreicht werden kön-nen, und deutet dabei auf die Wichtigkeit von Handlungsoptionen und deren psychologischen Wirkungen hin.
Borghoff Jonas (2015). Exploring Ways to Improve the EU Energy Label - An Experimental Study
The human civilisation has a growing need for energy. It is estimated that the world energy consumption will increase by 56% by 2040 (Energy Information Administration [EIA], 2013). The majority of this growth is due to the economic growth of the non-OECD countries like China, India, and Brazil. But also in Europe, energy use is growing. The EIA (2013) stated that in 2040, fossil fuels will still account for 80% of our energy source, even though renewable energies and nuclear power are growing fast.
Politicians all over the world have an interest to save energy and reduce tremendous energy consumption. Aside from economical, a number of ecological reasons speak in favour of saving energy. For example, to prevent global warming, 55 states including all member states of the European Union and Switzerland have signed the Kyoto Protocol and are obligated to reduce the emissions of carbon dioxide (CO2) (United Nations, 1998). Electricity production in Europe is carbon intensive due to power plants utilising coal and lignite, natural and derived gas or oil (European Environment Agency, 2014) and therefore a reduction of energy consumption is fundamental to remain inside the Kyoto Protocol target paths.
The European Union strives for a greenhouse gas reduction of at least 40% in 2030 compared to 1990 and sets a target of at least 27% for renewable energy and an increasing energy efficiency by at least 27% (European Commission [EC], 2013). Switzerland also introduced similar regulations with the Energy Strategy 2050 and has decided to withdraw from nuclear power plants (Bundesamt für Energie [BFE], 2013). This is a challenging task, because the amount of electricity from nuclear energy is currently at 36,4% in Switzerland (BFE, 2014).
The household sector has been identified as a prime candidate regarding energy saving actions due to the fast technical progress that is responsible for the increase of more and more efficient household appliances. In Switzerland, private households are responsible for 31,6% of the energy consumption (BFE, 2014). A more detailed distribution of energy consuming products in households is shown in Figure 1.
Müller Cynthia (2015). Swiss Laypeople's Perception of Scientific Uncertainty in the Case of Climate Change
Climate change is a topic that affects all human beings and natural systems. However, it shows characteristics that make the topic very difficult to understand. Not all ecosystems are affected equally, causes and impacts do not occur at the same point in time and some impacts may have long-lived influences. These traits make the topic on the one hand hard to tackle for laypeople, on the other hand they may result in uncertainties in scientific research. Having in mind that people try to avoid decision making under uncertainty, this may be a reason why a part of the general public is still skeptical towards climate change. The master thesis at hand analyzes what role laypeople’s perception of scientific uncertainty plays regarding personal attitudes towards climate change. Focus was on laypeople’s perception of scientific uncertainties in climate research, factors that influence this perception and resulting impacts on climate-friendly behavior.
To begin, qualitative interviews were conducted (N=5) to get an overview of how people perceive scientific results containing uncertainties and in which way they interpret them. Analysis of the qualitative interviews revealed that on the one hand the participants perceived scientific uncertainty as an inevitable part of science. On the other hand it still leads to reduced result reliability and, in consequence, to reduced climate-friendly behavior. News media, as well, could influence perception of scientific uncertainty, depending on how the topic is presented.
Based on the results of the qualitative interviews, a detailed questionnaire was designed and findings of the qualitative interviews were included. On the one hand different types of uncertainties were rated to test our so-called Uncertainty Scale, as well as some general variables related to climate change (namely climate change concern, trust in science, level of knowledge, climate-friendly behavior, acceptance of climate-friendly policy measures, demographical variables and role of the news media). On the other hand to analyze the effects of news media articles, different texts were presented. They varied first in description of uncertainty (general description vs. explicit example) and second in writing style (emotional vs. neutral) and information about uncertainty (with vs. without). The goal was to see whether this would have an effect on perception of scientific uncertainty.
The analyses of the online survey (N=260) revealed that the perception of scientific uncertainties could be divided into two dimensions. First, uncertainties related to possible impact and risks of climate change were grouped together and were called “impact-related uncertainties”. The second dimension referred to uncertainties that emerge due to scientific characteristics such as imprecise computer simulations or disagreement among scientists. It was named “methodical uncertainty”. The participants indicated that perception of both dimensions reduced the reliability of climate research results, however, methodical uncertainties were more negative than impact-related uncertainties. Level of knowledge and trust in science were correlated with perception of scientific uncertainty. The more somebody knew about climate change and the higher trust in science was, the less was scientific uncertainty perceived as negative for result reliability of climate research. However, results of linear regression analysis showed that only trust in science was a significant predictor of perception of both dimensions of scientific uncertainty. In addition, level of knowledge also had an effect on perception of impact-related uncertainty, the more somebody knew, the less negative was impact-related uncertainty perceived. The survey’s part about the effects of news media articles showed that description of scientific uncertainty, indeed, could influence its perception. A general description of verbal terms for numeric probabilities in scientific reports lead to significantly less reliability reduction of research results than if the focus was on an explicit example of uncertainty in computer simulations. In addition, the results indicated that negative perception of methodical uncertainty had a negative effect on climate-friendly behavior.
The results of this master thesis showed that perception of scientific uncertainty is an important factor that influences personal attitude towards climate change. Therefore, laypeople need to better understand information about scientific uncertainty in order to be able to decrease misinterpretation. As description and handling of scientific uncertainty in news media may play an important role in how readers perceive these uncertainties, communication about the topic needs to be improved. Only if people are convinced about the urgency of climate change mitigation, efforts to do so are done. Here, beside knowledge about the topic, trust in science plays a major role to establish the topic of climate change as personal issue.
Wickli Nadine (2015). Consumers' Perception of Food Waste
About one third of the produced food in the world ends up in the bin instead of being eaten by humans. This waste of food has strong impacts on the environment as land, energy, water and resources are used in vain to produce food which is then thrown away. The food production process is responsible for a large amount of the carbon dioxide emissions and therefore contributes drastically to climate change. As households create nearly half of the food waste in Switzerland, this study aims to investigate the perception of food waste by Swiss consumers as well as the possible determinants which drive food waste behaviour in households. A questionnaire that was filled out by 830 randomly selected households in the German part of Switzerland assessed self-reported food waste, the constructs of the Theory of Planned Behaviour and of the Norm Activation Model. Additionally, two new constructs derived from qualitative studies were included as well as the perception of date labels, the estimated contribution to total food waste, the edibility of food items, and reasons for food waste were assessed. Results show that people generally disapprove of food waste but do not tend to see themselves as contributing to the problem. Furthermore, intention to reduce food waste and being a good provider were important predictors of food waste, although only 11% of the variance in the amount of wasted food could be explained by the model. Intention was in turn determined by personal norm, personal attitude, health risks and perceived behavioural control. However, only perceived behavioural control had an indirect effect over intention on food waste. This implies that interventions that aim to reduce consumers’ food waste should focus mainly on enabling people to have control over their food waste behaviour.
Schmutz Michal (2015). The strength of symbolic meaning in environmental decision-making - The symbolic significance fallacy and its interplay with moral compensation processes
In Switzerland, private households are responsible for one third of the total energy consumption (BFE, 2014). In order to substantially reduce the negative environmental impact, their energy conservation seems indispensible. It is therefore crucial to understand how individuals arrive at environmentally-related decisions, especially when it comes to the promotion of sustainable living. This research project is based on the finding that people tend to rely on symbolically meaningful attributes though neglecting other information, a phenomenon called symbolic significance fallacy (Sütterlin & Siegrist, 2014). The aim of the present study is to demonstrate the robustness and strength of people’s reliance on symbolically significant behaviors in energy-related judgments and to investigate its effect on subsequent energy-related decisions. In an online experiment, participants (N = 236) were presented with a car driving and a commuting scenario. For each mobility scenario, they were asked to rate the energy consumption of a person based on a symbolically significant behavioral attribute (e.g., driving a Prius) and a symbolically neutral behavioral attribute of opposing valence (e.g., long annual distance traveled). It was hypothesized that participants’ energy consumption judgments relied on the symbolically significant behavioral attribute independent of an increase in value of the contradicting symbolically neutral information (e.g., even longer annual distance traveled). In a second step, participants were presented with the consumer’s subsequent energy-unfriendly behavior (e.g., occasional air journeys to Berlin) and were asked to indicate how legitimate they perceive this behavior. As expected, the energy consumption was rated higher when the consumer showed a positive as opposed to a negative symbolically significant behavior, although the descriptions did not differ in energy consumption. The misleading effect of the behavioral attribute of strong symbolic meaning remained constant independent of a change in the value of the contradicting symbolically neutral information. Furthermore, participants with a higher proenvironmental self-identity showed a stronger symbolic significance bias. Empirical evidence was also found for the interplay between the symbolic significance bias and moral compensation processes. However, whereas respondents showed the tendency to license the consumer showing a positive as opposed to a negative symbolically significant behavior in the commuting scenario, the opposite effect was found in the car driving scenario. This study offers support for the remarkable robustness and strength of the symbolic significance fallacy and its effect on subsequent decisions.
Matzig Jessica (2014). Determinanten des Kalorienwissens - Kalorienschätzfähigkeit und assoziierte Personen- und Lifestylefaktoren
Die Forschung hat das Konstrukt „Kalorienwissen“ bisher meist nur als Subdimension in Zusammenhang mit dem Konstrukt „Ernährungswissen“ erhoben. Über das Kalorienwissen ist zum jetzigen Zeitpunkt noch nicht viel bekannt. Da viele Interventionsstrategien gegen Übergewicht und Adipositas auf dem Kalorienwissen aufbauen, ist es jedoch angezeigt, das Kalorienwissen vom Ernährungswissen zu
separieren und isoliert zu betrachten. Diese Vorgehensweise stand deshalb im Zentrum der vorliegenden Untersuchung.
In einer Online-Studie mit 515 Probanden wurde untersucht, ob Determinanten gefunden werden können, die einen Einfluss auf das absolute Kalorienwissen (operationalisiert als Kalorienschätzfähigkeit) haben. Es zeigte sich, dass das Alter, die Diäterfahrung sowie das relative Kalorienwissen (erhoben mittels der neuentwickelten Skala PKM-11) einen signifikanten Einfluss auf die abhängige Variable „absolutes Kalorienwissen“ hatten. Limitationen und Implikationen der Studie für Forschung und Praxis werden diskutiert.
Grüter Till (2014). Perception of Food Waste in Swiss Households
According to the calculation of the United Nations Department of Economic and Social Affairs, by 2050 more than 9 billion people will inhabit planet Earth (United Nations, 2012). In the face of today’s environmental and social problems, this population increase will bring about huge additional challenges. Environmental degradation and the depletion of natural resources are already considerable and still increasing. Agricultural production is responsible for quite a share of these impacts. Land conversion and habitat loss, wasteful water consumption, soil erosion and degradation, pollution, climate change and genetic erosion are a few examples thereof (WWF, 2014). On the other hand, we have about 842 million people chronically suffering from hunger or undernourishment to the extent that they cannot lead an active life (FAO, 2013). We can therefore conclude that we have not yet found a way to produce and distribute food in a sufficient manner and are far from environmentally and socially sustainable food systems. Nourishing two billion people more without limiting future generations’ living quality is hence an enormous challenge. Against this background, one thing appears very obvious: we cannot afford to throw away perfectly edible food. But still, one third of the food produced worldwide is lost (Gustavsson et al., 2011). In other words, we already produce enough food to feed today’s world population, but the food does not always reach the people in need. Food waste is a multidimensional and highly complex topic. The underlying reasons and mechanisms leading to these food losses vary from region to region and from country to country (Gustavsson et al., 2011). Consequently, fighting food waste has to take local circumstances and factors into account and also requires a proper analysis of the local food waste situation.
For Switzerland, such an analysis was made in conjunction with the Master thesis by Claudio Beretta (Beretta, 2012). He analysed the whole Swiss food supply chain with respects to its losses at different stages and estimated the total amount of food lost in Switzerland. Similarly, Joao Almeida’s Master thesis (Almeida, 2011) also brought new insights and quantifications about the Swiss food waste problem. The information they gained was new and generated some popularity and media attention to the Swiss food waste debate. The present study examines one aspect of their work more closely: the role of households in the Swiss food waste situation.
We freely suggest that materialism and consumerism are important developments, which have become increasingly important in defining western and developed societies in the post-war period. Behaviours concerning food products have also changed significantly with the increase of wealth and abundance. One manifestation of that development is the importance of the consumption stage and especially the householders’ stage within the food waste problem in developed societies (WRAP, 2007; Beretta et al., 2012). Beretta et al. (2012) showed that households in Switzerland are responsible for almost half of the avoidable food waste. So the Swiss contribution to the global food waste problem is at least partly related to reducing households’ food waste. As they were found to be key actors, this study here tries to find out how householders perceive their role within the problem, and how they perceive the entire Swiss food waste problem. In our view this information is a precondition for creating adequate and effective measures related to that share of food waste.
We believe that research on this topic is important and can also be of interest in other developed countries struggling with similar problems. More careful and conscious ways of handling food products in households are an important goal on the way to improving food systems of developed countries in a sustainable way. Furthermore, such behavioural changes might also influence other environmentally related behaviours and general ways of thinking. This study endeavours to provide an overview of householders’ impressions and perceptions of the Swiss food waste problem, at a time when the topic is gaining increased popularity. We hope that this work can contribute in some way to a better understanding of the food waste problem and hence to a more effective approach in the future as well.
Müller Barbara (2014). Influence of Reduced Plate Size on Meal Composition
Several studies investigated the effect of altering plate size on energy intake and some stated a reduced energy intake for smaller plates. However, results are mixed. In particular, little is known about the influence of plate size on meal composition. Therefore, this study aimed to answer the question, how plate size influences macronutrient meal composition. It was investigated with an experiment, whether reduced plate size could be a strategy to help people compose healthier meals unconsciously.
In this experiment, people served a meal from a buffet with a selection of 57 fake food items. Participants were provided with either a small (d = 21 cm) or a standard sized plate (d = 27 cm) in a randomized design. Participants were instructed to serve themselves a meal they would normally eat for lunch, if they had the given selection of foods. After this task they filled out a food questionnaire, while the foods were weighed and counted by the experimenter. Nutrient content and energy of the foods were estimated by comparison with the corresponding real food items. 88 participants (46 male, 42 female) completed the experiment, most of them were students (77.3 %). Data were analysed using MANOVA for energy of the different food categories and one-way ANOVA for total energy and healthiness of the meal. Objective healthiness of the meal was assessed with the nutrient profiling model developed by the UK Food Standards Agency. In addition, subjective perceived healthiness was estimated from the participants ratings of the single foods.
The results suggest that the total energy in the two conditions did not differ on the serving tray (F(1,86) = 0.042, P = 0.839). However, taking a closer look at the plate only, revealed that there is a tendency of people to serve less food on smaller plates (F(1,86) = 3.091, P = 0.082). But, the lower energy was compensated with additional foods on the serving tray. Participants in the small plate condition chose significantly more energy from raw vegetables than those in the standard sized plate condition (F(1,86) = 5.131, P = 0.026). The other food categories were not influenced.
From this study we conclude that a small plate does not reduce energy. However, people served more energy from salad if they used a small plate. Therefore, it is recommended to use small plates in buffet settings, and offer a healthy dressing to limit calorie intake.
Hodel Sandro (2014). Einfluss einer Menüumstellung mit begleitender Kommunikation auf das Konsumverhalten der Gäste in den Mensen der ETH Zürich
Nutrition accounts for about a third of the total environmental impact and for 16% of the greenhouse gas emissions in Switzerland. By implementing a climate-friendlier diet, it would be possible to reduce the environmental impacts of nutrition in Switzerland by 40% [1]. Therefore, sustainable consumer behavior has become an important issue, in particular in canteens and restaurants. This study focused on greenhouse gas emissions since they constitute a key indicator regarding the vision of a 2000-Watt-society [2]. It was examined whether a change of the menu set in combination with communication measures do exert influence on consumer behavior of canteen visitors. During a four-week intervention period, an identical menu set containing meals with especially low and high greenhouse gas emissions was offered daily in two canteens of ETH Zurich. However, only in the canteen Polyterrasse information about the emissions caused by each meal was provided and two out of four meals with lower greenhouse gas emissions were labelled as climate-friendly each day. Additionally, guests were given information about environmental impacts caused by nutrition, especially greenhouse gas emissions. Data was collected from objective behavioral responses (point-of-sale data), scientific data (CO2 equivalents from life cycle analysis) and psychosocial data that was based on a guest survey in both canteens during the intervention period. The present study could demonstrate that the number of climate-friendly meal (that covered a label) purchases increased by 6.7% by introducing a labelling scheme with accompanying communication measures. Due to this shift in buying behavior in the canteen Polyterrasse with communication present it was possible to accomplish a slight reduction of 0.7% in greenhouse gas emissions per guest. Moreover, this study showed that it is possible to introduce a more sustainable menu set without having negative impacts on sales figures or on satisfaction of the canteen visitors.
Libotte Elena (2013). The influence of plate size on meal composition
Our daily food intake is influenced by the food environment. Thus, several environmental changes may potentially have positive effects on consumer nutrition and health. The size of containers such as bowls and plates belongs to important environmental factors. Previous studies have mainly focused on the influence of container size on the total energy intake, but contradictory results were found. Furthermore, it is unclear whether the size of a plate affects the meal composition too. In the present study, it was investigated whether plate size influences the composition of a meal. We hypothesized that a bigger plate induces people to serve themselves a larger portion with an increased amount of side dishes such as starch containing foods and vegetables, whilst the choice is more focussed on food such as meat, if plate space is limited.
Eighty-three participants (forty-two women and forty-one men) were invited individually to serve themselves a lunch from a buffet containing 57 replica food items. Either a standard sized plate (27 cm in diameter) or a large plate (32 cm in diameter) was provided to participants. After the choice task, subjects filled out a questionnaire on their food habits and preferences.
Results suggest that the plate size had no significant effect on the total energy of the meal (F(1,81) = 0.782, P = .379, ηp 2 = .010). Further, participants in the large plate condition served themselves significantly more vegetables (M = 203 kJ, SD = 97) compared to participants in the standard sized plate condition (M = 161 kJ, SD = 74) (F(1,81) = 4.786, P = .032, ηp 2 = .056), in particular the vegetables generally used as side dishes (standard sized plate: M = 120 kJ, SD = 66; large plate: M = 162 kJ, SD = 80), (F(1,81) = 6.804, P = .011, ηp 2 = .077). The difference was also significant after controlling for covariates such as participants’ preference, health consciousness and nutrition knowledge.
From the results of this study we conclude that reducing the plate size does not seem to be an appropriate intervention to reduce the total energy intake promoting weight loss. Using a large plate might be a simple and inexpensive strategy to increase vegetables consumption promoting a healthy diet.
Barbey Jana (2013). The plate for optimal serving: How current dietary guidelines affect our food choice
The objective of this master thesis has ben to assess whether consumers are able to understand and implement dietary recommendations of the plate for optimal serving. The plate model illustrates visually how a balanced meal should be composed and assists consumes to compose healthier meals.
An experiment with three experimental conditions was conducted. A control group and two groups receiving different nutritional information first served themselves a lunch from a fake food buffet. The served meals were evaluated and quantified and the results were statistically analyzed to check for an improvement in meal composition.
König Anna-Lena (2013). "Natürlich ist besser!" Die ungleiche Risikowahrnehmung von Gefahren natürlichen und unnatürlichen Ursprungs
Die Ausgangsüberlegung der Masterarbeit und der später entwickelten Forschungsfrage war, ob natürliche, menschenunbeeinflusste Umweltgefahren zu einer anderen Risikowahrnehmung führen als unnatürliche, menschenverursachte Umweltgefahren. Das Ziel dieser Masterarbeit war es herauszufinden, ob bei Konstanthaltung der Rahmenbedingungen und des tatsächlichen Risikos sowie systematischem Kontrollieren alternativer Einflussfaktoren der alleinige Sachverhalt, dass eine Umweltgefahr natürlichen oder unnatürlichen Ursprungs ist, zu einer unterschiedlichen Risikowahrnehmung führt. Der von Viscusi (1994) formulierte synthetic risk bias, ein systematischer Beurteilungsfehler, der beschreibt, dass synthetische Gefahren konstant riskanter wahrgenommen werden als natürliche Gefahren, galt als Grundlage der vorliegenden Arbeit und der formulierten Haupthypothese. Weiter wurden Hypothesen betreffend des Einflusses des Geschlechts, der Expertise und der Umwelteinstellung beschrieben. Die Hypothesen wurden anhand von zwei experimentellen Studien geprüft, wobei der Faktor Natürlichkeit der Gefahrenquelle systematisch manipuliert wurde. Die Ergebnisse bestätigen die Existenz des synthetic risk bias und weisen weiter darauf hin, dass es sich dabei um einen sehr stabilen Effekt handelt. Die Risikowahrnehmung der Versuchspersonen war in allen untersuchten Umweltbereichen signifikant geringer bei Gefahren natürlichen Ursprungs als bei Gefahren unnatürlichen Ursprungs.
Inderbitzin Jonas (2013). Emotionsbewertungen am Beispiel von Getränken im schweizerdeutschen Sprachraum
Emotionen nehmen in der Sensorik und Marktforschung eine zunehmend wichtigere Rolle ein. Zahlreiche Instrumente zur Messung von Emotionen wurden entwickelt, jedoch nur wenige im Zusammenhang mit Lebensmitteln. 2010 schlugen King und Meiselman vor, dass der Gebrauch einer grossen Liste von Emotionen nötig sei, um die emotionale Antwort auf Lebensmittel vollständig zu charakterisieren und dadurch einen Vorteil gegenüber dem Gebrauch von nur einer hedonischen Skala und eine verbesserte Differenzierung von Produkten zu erlangen. In Anbetracht dieses Hintergrundes beschäftigt sich diese Arbeit mit folgenden Fragen. Welche Relevanz haben Emotionen im Bereich des Konsumentenverhaltens? Welche Emotionen werden durch verschiedene Getränke ausgelöst? Unterscheiden sich ähnliche Produkte aus derselben Produktekategorie in ihrem Emotionsprofil und ist die Erhebung einer grossen Anzahl an Emotionen ein mögliches Instrument, um diese zu differenzieren? Um zu testen, ob bestehende Emotionsprofile geeignet sind, um Emotionen in Bezug auf den Konsum von Getränken zu messen, wurde in einer ersten Studie eine schriftliche Befragung von 191 Studenten/Innen durchgeführt. Es zeigte sich, dass dies nur begrenzt der Fall ist, weil unpassende Begriffe in den Profilen enthalten sind oder wichtige Begriffe fehlen. In einer zweiten Studie, einer schriftlichen Befragung von 582 in der deutschsprachigen Schweiz le-benden Personen, wurde das emotionale Empfinden beim Konsum von Getränken mit einem aus Studie 1 resultierenden Emotionsprofil am Beispiel von sechs Getränken aus drei Getränkekategorien erhoben. Die Resultate zeigten, dass Produkte aus derselben Kategorie sich stark gleichende Emotionsprofile aufwiesen. Ein klarer Vorteil gegenüber einer hedonischen Skala konnte nicht festgestellt werden. Beim interkategorialen Vergleich hingegen wurden deutliche Unterschiede in den Emotionsprofilen ersichtlich. Faktorenanalysen zeigten, dass eine Redukonsbegriffe aller sechs getesteten Getränke wurde durchgeführt und in der Konsequenz daraus ein Emotionsprofil mit 17 Begriffen aus acht Dimensionen vorgeschlagen, welches eine schnelle, ressourcensparende und intuitive Erhebung von Emotionen ermöglichen soll. Weiter wurde mittels linearer Regression gezeigt, dass mit den vier resultierenden Dimensionen aus der Faktorenanalyse beachtliche Teile der Varianz der hedonischen Akzeptanz (korrigierte R2 von .22 bis .48) beschrieben werden können, jedoch nur geringe Teile der Konsumhäufigkeit (korrigierte R2 von .02 bis .22) und der Affektfrage (korrigierte R2 von .21 bis .43).
Müller Regula (2013). Determinanten der Stromproduktwahl von Privatkundinnen und -kunden in der Stadt Zürich
In der vorliegenden Arbeit wurden die Determinanten der Stromproduktwahl von Privatkundinnen und -kunden bei der Wahl ihres Stromproduktes untersucht. Dabei wurde der Fokus auf sogenannte weiche, psychosoziale Faktoren gelegt. Insbesondere interessierte auch die allgemeine Einstellung zu einem automatisch zugewiesenen Standardprodukt und wie dieses aus Kundensicht idealerweise ausgestaltet sein sollte. Ebenso wurden die Gefühle und Einstellungen zu verschiedenen Stromproduktionstechnologien untersucht, um Hinweise für die zukünftige Gestaltung der Produktion und schlussendlich von Stromprodukten zu finden.
Zwischen Mitte Januar und Mitte März 2013 wurde eine briefliche Umfrage bei rund 2‘500 Haushalten in der Stadt Zürich durchgeführt. Mit rund 45 % konnte eine gute Rücklaufquote erzielt werden. Schlussendlich standen so 963 Datensätze von Privatkundinnen und -kunden von ewz in der Stadt Zürich für die Auswertung zur Verfügung. Durch die Zusammenarbeit mit dem Elektrizitätswerk der Stadt Zürich (ewz) konnten die Antworten mit tatsächlichen Bestell- und Verbrauchsdaten verglichen werden. In der folgenden Abbildung 16 ist die Auswahl der Stromprodukte für Privatkundinnen und -kunden von ewz dargestellt. Diese Vergleichsmöglichkeit bildet denn auch eine besondere Stärke dieser Untersuchung gegenüber anderen Studien. Deutlich wird dies durch die 13 % Teilnehmenden welche ihr Stromprodukt nicht wussten und zusätzlichen 38 %, die mit ihrer Angabe falsch lagen.
Uhr Andrea (2012). Risikokommunikation: Intuitive und deliberative Verarbeitung von graphischen (Piktogramme) und numerischen Formaten in Abhängigkeit von numerischen Fähigkeiten
Piktogramme gelten als geeignetes Hilfsmittel, um Personen mit geringen mathematischen Fähigkeiten medizinische Risikoinformationen zu vermitteln. Bisher existierte jedoch keine Studie, welche direkt beobachtete, ob Low-Numerates Piktogramme einer numerischen Information vorziehen. Ziel dieser Untersuchung war, anhand von Blickbewegungsaufzeichnungen zu analysieren, welches Präsentationsformat (Zahl oder Piktogramm) High- und Low-Numerates intuitiv verarbeiten, wenn ihnen eine Auswahl geboten wird. Die Probandinnen und Probanden (n = 160) sahen ein fiktives Risikoszenario mit einer Wahrscheinlichkeitsangabe in Form eines Prozentwerts und eines Piktogramms. Die eine Hälfte der Versuchspersonen wurde gebeten, die Aufgabe intuitiv zu verarbeiten, die andere Hälfte wurde zur deliberativen Verarbeitung angehalten. Zur Analyse der individuellen Verarbeitung wurde ein Eyetracker eingesetzt. Untersucht wurden die relativen Fixationszeiten (Effizienz) sowie die Häufigkeit gewisser Sequenzen. Die Numeracy wurde objektiv erfasst.
In der Intuitionsbedingung war die Numeracy positiv mit der Effizienz bei der Verarbeitung der Zahl korreliert. Je höher ausgeprägt die Numeracy war, desto höher war die relative Fixationszeit auf der Zahl. Beim Piktogramm gab es keinen entsprechenden Zusammenhang. Nach dem Lesen des Antwortformats blickten Low-Numerates jedoch häufiger auf das Piktogramm als High-Numerates. In der Deliberationsbedingung wurden keine signifikanten Korrelationen zwischen der Numeracy und den erhobenen Parametern gefunden.
Die Resultate zeigen, dass sich High-Numerates intuitiv der Zahl zuwenden. Low-Numerates scheinen nicht-numerische Formate zu bevorzugen. Die Darbietung von verschiedenen Formaten der Risikokommunikation könnte eine Möglichkeit sein, die individuellen Bedürfnisse zu bedienen.
Ortiz-Pinchetti Vargas Veronica (2011). Consumers’ reasons and attitudes towards vitamins and mineral supplements consumption in Switzerland
Vitamin and mineral supplement (VMS) use is increasing worldwide, with a global market that is expected to grow in Europe at an annual rate of 5% by 2015. For Switzerland in particular, data on VMS prevalence is scarce; to date, there is no socio-demographic profile of the Swiss consumer, and the motivations behind its acceptance or rejection are unknown. Thus, the main goal of this study was to determine the most important determinants and socio-demographic covariates that explain VMS acceptance vs. rejection. Our research apparatus consisted of a mail survey sent to 2,000 randomly selected households in the German-speaking part of Switzerland. The survey was completed by 307 persons (15% response rate) with a mean age of 54 years; 51% of the respondents were women. VMS prevalence was 55%, with women being the majority (63%) of VMS users. The most popular VMS were magnesium, multivitamins, and calcium (56%, 51%, and 22%, respectively). Reasons for using VMS grouped around four main clusters: well-being and vitality promotion 25%, therapeutic/treatment 19%, dietary reasons 19%, and prophylactic strategy 17%. Similarly, four clusters explained 82% of the drivers claimed by non-users to reject VMS: healthy diet and dietary sufficiency 36%, scepticism/superfluous 24%, natural affinity 12%, and ‘I am healthy’ 10%. Finally, logistic regression analysis identified five significant (p<0.05) predictors of VMS acceptance/rejection, with the model accounting for 34% of the variance. Odds ratio (OR) and 95% confidence intervals from the predictors indicate that: 1) women are almost three times more likely to use VMS than men (OR= 2.92, [1.48, 5.79]); 2) the better the perceived health status, the less likely the VMS use (OR= 0.53, [0.34,0.84]); 3) people who believe that VMS improve health and vitality are more likely to consume VMS (OR= 1.74, [1.20, 2.53]); 4) people who believe that VMS carry unforeseen risks are more likely to reject VMS (OR= 0.68, [0.53, 0.87]); and 5) as people get older there is a higher probability of VMS consumption (OR= 1.03 per year, [1.00, 1.05]).
Gmür Angelina (2011). Das Auge schmeckt mit – Der Einfluss des Etikettendesigns auf die Geschmackswahrnehmung von Wein
Bisherige Forschung der Sensorikwissenschaft konnte zeigen, dass extrinsische Faktoren einen Einfluss auf unsere Geschmackswahrnehmung haben. Studien der Kognitionswissenschaft wiesen nach, dass wir uns bei der Bewertung eines Objektes von der Verarbeitungsflüssigkeit der Informationen beeinflussen lassen. Basierend auf diesen Erkenntnissen wurde in der vorliegenden Forschungsarbeit untersucht, ob die Verarbeitungsflüssigkeit von Informationen einen Einfluss auf die Geschmackswahrnehmung oder die maximale Zahlungsbereitschaft des Weinkonsumenten hat. Da die Wirkung der Verarbeitungsflüssigkeit bei Konsumgütern vom Produkttyp abhängig sein kann, wurde des Weiteren ermittelt, ob sich der Effekt der Verarbeitungsflüssigkeit bei einem Wein für den alltäglichen im Vergleich zu einem Wein für den besonderen Konsumanlass unterscheidet. Für das Feldexperiment wurde ein 2 (Verarbeitungsflüssigkeit: einfach versus schwierig lesbare Weinetikette) x 2 (Produkttyp: alltäglich versus besonders)-Zwischengruppendesign verwendet. Die Stichprobe bestand aus 123 deutschsprechenden Kunden (62 Männer und 61 Frauen, ca. 30 Personen/Bedingung) des grössten Weinhändlers der Schweiz. In dieser Studie konnte kein Einfluss der Verarbeitungsflüssigkeit auf die maximale Zahlungsbereitschaft des Konsumenten gefunden werden. Die Teilnehmer in der Experimentalbedingung mit der einfach lesbaren Etikette bewerteten den degustierten Wein jedoch unabhängig vom Produkttyp positiver als die Personen in der Bedingung mit der schwierig lesbaren Weinetikette. Die Resultate weisen darauf hin, dass dem deutschsprechenden Schweizer-Weinkonsument ein Wein mit einer einfach lesbaren Weinetikette besser schmeckt als ein Wein mit einer schwierig lesbaren Etikette. Für Marketingfachleute und Etikettendesigner ist diese Erkenntnis von Bedeutung, da eine nachhaltige Absatzförderung besonders von der Geschmackswahrnehmung und der Post-Konsumbewertung des Konsumenten abhängt. Um jedoch zuverlässige Empfehlungen an Marketingfachleute und Etikettendesigner zu geben, wird weitere Forschung in diesem Bereich benötigt, um das beobachtete Ergebnis zu bestärken.
Zehnder Lorena (2011). Mehr Bewegung, mehr Energie? Eine Fokusgruppenstudie über das Ernährungsverhalten von Freizeitsportlerinnen und -sportlern
Ziel dieser Studie war es, mehr über den Zusammenhang zwischen Sport und Ernährung bei Freizeitsportlerinnen und -sportlern herauszufinden. Wer bis zu vier Stunden Sport pro Woche macht, kann den Bedarf an Energie und Nährstoffen mit den Ernährungsempfehlungen der Lebensmittelpyramide für gesunde Erwachsene decken (SGE, 2008). Bisherige Literatur zeigte uneinheitliche Resultate bezüglich Energieaufnahme nach dem Sport und in sportiven Phasen. Die meisten Studien deuteten darauf hin, dass die Energieaufnahme nach dem Sport und in sportiven Phasen nicht erhöht ist (Imbeault et al., 1996; Lluch et al., 2000; Stubbs et al., 2002a; Elder & Roberts, 2007). Die uneinheitlichen Resultate deuten darauf hin, dass ein Energiedefizit, verursacht durch mehr Bewegung, nicht automatisch durch physiologische Regelmechanismen ausgeglichen wird. Es kann angenommen werden, dass psychologische Variabeln, wie Überzeugungen, sowie externe Faktoren das Ernährungsverhalten rund um den Sport beeinflussen. Mit Hilfe von Fokusgruppen wurde versucht, mehr über diese Aspekte herauszufinden. Es nahmen 27 Freizeitsportlerinnen und –sportler teil, aufgeteilt in vier Fokusgruppen, (13 Frauen, 14 Männer). Die Protokolle wurden nach dem Prinzip der Grounded Theory nach Glaser und Strauss (1965) ausgewertet.
Die Resultate zeigten, dass die Gründe, warum Sport gemacht wird, vielseitig sind. Am Wichtigsten sind der 'Ausgleich zum Alltag' und die 'Freude am draussen sein'. Weiter konnte gezeigt werden, dass sich Freizeitsportlerinnen und –sportler in sportiven Phasen mit Essen belohnen und Verluste, verursacht durch vermehrte Bewegung, kompensieren. Des Weiteren werden Präferenzen und Abneigungen für bestimmte Lebensmittel und Getränke gezeigt. Vor dem Sport sind Brot, Joghurt und Früchte beliebt. Getrunken wird vor allem Wasser. Milchprodukte und Fastfood wird gemieden. Vor Wettkämpfen ist die Vorbereitung viel bewusster als vor dem Training, dies weil die mentale Einstellung verändert ist. Alkohol nach dem Sport wird nur in Gesellschaft konsumiert. Es zeigte sich, dass Vitamine und Mineralien zur Vorbeugung von Mangelerscheinungen konsumiert werden und leistungssteigernde Substanzen, um die Leistungsfähigkeit im Wettkampf zu erhöhen. Hunger- und Durstgefühle, Empfehlungen, Zeitfaktoren und Gelüste beeinflussen das Ernährungsverhalten beim Sport. Es gibt aber auch Verhaltensweisen, die sportunabhängig sind. Die Resultate deuten darauf hin, dass die Energieaufnahme in sportiven Phasen höher ist als in inaktiven Phasen. Die Energiebilanz scheint trotzdem ausgeglichen zu sein. Der Zusammenhang zwischen Energieverbrauch und –aufnahme scheint verstanden zu werden. Die Resultate dieser Studie sind mit einer quantitativen Methode oder mit 24 Stunden recalls zu bestätigen. Dabei sollte auch die inaktive Phase untersucht werden und es sollten Personen an den Studien teilnehmen, die Sport machen, um ihr Gewicht zu reduzieren. Denn King (1999) ging davon aus, dass diese Personen Verluste nach dem Sport eher nicht kompensieren und somit ein anderes Ernährungsverhalten zeigen als andere Freizeitsportlerinnen und –sportler.
Bitzer Lea (2010). Was ist das Fair Trade Label wert? Eine repräsentative Umfrage in der Deutschschweiz
Fair Trade Produkte boomen. Trotz des höheren Verkaufspreises ziehen mehr und mehr Leute Fair Trade Produkte gegenüber herkömmlichen Produkten vor. Dieser Trend lässt sich in ganz Europa nachweisen, besonders stark aber in der Schweiz, dem Land mit dem höchsten Pro-Kopf-Konsum weltweit.
Um diesen Trend besser zu verstehen, wurde das vorliegende Projekt ins Leben gerufen. Ziel war eine umfassende, repräsentative Befragung der Deutschschweizer Bevölkerung zum Thema Fair Trade. Die Umfrage sollte mehrere Themenblöcke beinhalten, wobei sich Frau Lea Bitzer in ihrer Masterarbeit auf einen bestimmten Themenblock fokussieren sollte.
Die Aufgabe von Frau Lea Bitzer bestand zu Beginn in der Aufarbeitung der wissenschaftlichen Literatur zum Thema Fair Trade mit Fokus auf experimentellen Studien, welche die Zahlungsbereitschaft von Konsumenten in Abhängigkeit von verschiedenen Faktoren, wie Einkaufsort und weiteren Labels (z.B. Bio) untersuchten. Danach sollte sie sich bei der Fragebogenentwicklung einbringen und ihren eigenen Themenblock definieren. Daraus resultierte ein Experiment zur Klärung der Zahlungsbereitschaft in einem Between-Design, was bisher noch nicht durchgeführt wurde. Der Vorteil eines Between-Designs, in dem die Versuchspersonen nur eine Option bewerten, liegt darin, dass es alltagsnäher ist als die verbreiteten Conjoint-Analysen, bei denen Versuchspersonen eine grössere Zahl von Alternativen bewerten müssen. Schliesslich bestand die Aufgabe von Frau Lea Bitzer in der Dateneingabe, -auswertung und -analyse. Das ganze Projekt, sollte in einem Bericht, der vorliegenden Masterarbeit, dokumentiert werden.
Cloos Lis (2010). How to present energy efficiency more consumer-friendly: An experimental study
In order to decrease global CO2 emissions and the associated consequences, energy consumption has to be decreased and energy efficiency has to be increased. To that effect, each one of us has to adapt a new energy consuming behaviour. Although scientists and experts meanwhile have very extensive knowledge of energy efficiency, it is still not distributed among the consumers. Many measures have been taken to inform about energy efficiency and to help consumers in making energy-saving decisions, but the trend of energy consumption still goes in the opposite direction.
A large share of energy consumption is due to household appliances. When consumers plan to buy a new household appliance, they may consider several attributes. One of those is the purchase price. Another important factor is the energy consumption of the appliance. The energy efficiency of household appliances in Switzerland is presented by the Energieetikette, which shows the energy efficiency class and the energy consumption in kWh/year. However this is a highly unfamiliar concept for most people. Moreover the majority of the consumers do not understand the meaning of the unit kWh/year. Thus they can not use this information. A much more familiar concept for the consumers is the price in Swiss francs. By providing them with the energy efficiency information in form of the energy costs during the entire lifetime of the appliance, consumers perceive the information in a well-known frame of reference. This should help them to better understand, compare and evaluate the energy efficiencies of the appliances.
Therefore this study aims to examine and compare these two different energy efficiency information presentations. An online survey, including an experimental and a questionnaire part is conducted. Using conjoint analysis and ANOVA, the two energy consumption presentations can be compared. Items to assess energy knowledge, energy consumption and energy efficient behaviour, purchase motive, environmental concern, economicalness, subjective numeracy and socio-demographics are included. Moreover a segmentation of the respondents is done.
This paper is structured in the following way. In section two the literature about energy use and policy measures, the decision making of a consumer in a purchase decision and the effect of the information presentation and of the energy efficiency on the consumers’ choices is reviewed. Subsequently the method of the study is explained in detail in section three. Then the results are described in part four and discussed in section five. Implications for a consumer-friendly marketing of energy-efficient appliances and for further research are also given. Additionally the survey design will be critically reviewed. Section six consists of a short summary.
Ulrich Nina (2010). Der Einfluss der Eltern-Kind-Kommunikation auf das Essverhalten des Kindes
Adipositas zählt zu den chronischen Erkrankungen. Etwa 280000 Todesfälle in den USA werden jedes Jahr mit Adipositas und ihren Folgeerkrankungen in Verbindung gebracht. Damit ist Adipositas bei Erwachsenen nach dem Rauchen die zweithäufigste Todesursache (McGinnis & Foege 1993). Betrachtet man die gesamte Weltbevölkerung, so haben bereits 7% der Bevölkerung Adipositas; in Europa sind 14% der Einwohner betroffen (ENHIS 2009). Schon bei Kindern sind weltweit 22 Mio. im Alter von unter fünf Jahren übergewichtig oder sogar adipös (Dubuis 2002 und Nestlé Nutrition 2003).
Die Prävention von Übergewicht und Adipositas ist nicht nur aus gesundheitlichen Aspekten für die Betroffenen von Bedeutung, sondern auch im allgemeinen öffentlichen Interesse, da die Folgen der Gewichtsprobleme immense Kosten für die Krankenkassen verursachen. Studien belegen, dass vielfältige Ursachen eine Gewichtszunahme begünstigen. Eine der Ursachen ist ein ungünstiges Essverhalten (Ellrot 2007, de Vries et al. 2008, Gregory et al. 2010, Buijzen 2009 und Dubuis 2002).
Da übergewichtige Kinder ein erhöhtes Risiko haben auch im Erwachsenenalter übergewichtig oder sogar adipös zu werden, müssen Präventivmaßnahmen schon im Kindesalter erfolgen (Jeannot et al. 2010). Aufgrund dessen stellen Kinder die Zielgruppe dieser wissenschaftlichen Arbeit dar. Da Eltern für die Ernährung und das Lebensmittelangebot ihrer Kinder zuständig sind, prüft diese Arbeit ebenfalls den Einfluss der Eltern-Kind-Kommunikation auf das Essverhalten des Kindes. 325 Fragebögen zu diesem Thema, ausgefüllt von Schweizer Familien mit Kindern im Alter zwischen sechs und zwölf Jahren, liegen zur Auswertung vor.
Papadakis Nicholaos (2009). Uncovering decision heuristics in sustainable food consumption
The consumption of sustainable food plays an important role in achieving sustainable development. Until recently, the research on sustainable food consumption has mainly focused on "adjusting" cognitive models that assume that behavior is the result of deliberative, conscious processes. Nevertheless, it has been found that people make food choices based on only little information, which is processed in a quick manner. With the present study, we investigated for the first time whether with very simple rules of thumb that use a small amount of information, we could explain and predict sustainable food decision. For this purpose, we conducted a paper-based pre-test (N = 16) and a computer-based experiment (N = 41) on samples of laypeople. On the pretest, participants tried to objectively scale products, which were sampled from the two biggest Swiss retailers, on sustainable food attributes. The computer-based experiment included an actual choice task and a modified Food Choice Questionnaire. In the choice task, participants repeatedly chose between pairs of 13 food products, the product they considered as more sustainable. From the modified Food Choice Questionnaire, we tried to capture people's beliefs and attitudes towards sustainable food products. Based on the collected data, we checked whether a simple lexicographic heuristic was hidden behind sustainable food choices. Our results showed that using this simple heuristic, we could correctly predict 69.24% of the decisions taken in the choice task. This result provides evidence that sustainable food choices may be based on a simple heuristic. The findings may also contribute to marketing research to stimulate the consumption of sustainable foods.
Wallquist Lasse (2008). Experts' and Laypeople's Perception of Carbon Capture and Storage: A Mental Model Approach
Carbon Capture and Storage (CCS) may significantly contribute to climate change mitigation. We conducted two studies using the Mental Model Approach (Morgan et al., 2002) to investigate experts' and laypeople's perception of injecting CO2 into deep geological formations. In Study 1 we interviewed Swiss experts (N=12) about their views on CCS and derived diversified influence diagrams for the set of technologies in general and for a potential implementation of CCS in Switzerland. As the Swiss energy production is currently CO2 free and large storage capacities have not been detected yet, experts rated the potential of CCS deployment in Switzerland as rather small in the next decades. Nevertheless they pointed out some niche applications. In Study 2 we examined laypeople's (N=16) mental models on CCS in face-to-face interviews. Comparisons between expert and lay groups showed different technical and socio-economical risk concerns. We found that laypeople fear that wrong incentives given by a deployment of CCS would hinder a sustainable development of energy economy. Both groups fear induced seismicity and slow CO2 leakage from injection sites. However, estimations about probabilities and impacts differ between the two samples. Knowledge gaps considering technical concepts such as the geostatic pressure and the physical and chemical properties of CO2 seem to underlie principal refusal of CCS among some laypeople. In addition, we found a lack of trust in communicators from energy companies. The reported qualitative findings may contribute to the development of risk communication tools for a large scale implementation of CCS.
Husmann Florian (2007). Bewertung präregulatorischer Massnahmen zur Förderung einer Nachhaltigen Entwicklung der Nanotechnologie im Konsumgüterbereich
Die Nanotechnologie wird als neue Schlüsseltechnologie des 21. Jahrhunderts betrachtet. Bereits heute werden in zahlreichen Produktsparten Waren angeboten, die Nanomaterialien enthalten. Diese Nanoprodukte finden Anwendungen in praktisch allen Konsumgüterbereichen. Neben zahlreichen nützlichen Innovationen nicht nur im Konsumgüterbereich wird der Nanotechnologie auch ein Gefahrenpotential zugesprochen. Gegenwärtig existieren jedoch nur vereinzelte Untersuchungen, welche sich mit Gesundheits- und insbesondere Umweltrisiken im unmittelbaren Kontext einzelner Anwendungen befassen. Angesichts der mangelnden wissenschaftlichen Grundlagen zur Beurteilung der Risiken von synthetischen Nanopartikeln werden weltweit Anstrengungen unternommen, um die momentan existierenden Wissenslücken zu schliessen. Die Schweiz hat im Frühjahr 2006 den "Schweizer Aktionsplan Nanomaterialien" lanciert, er soll aufzeigen, welche Massnahmen für einen sicheren Umgang mit Nanopartikeln nötig sind. Anhand einer Literaturrecherche wurden innerhalb dieser Arbeit neun Massnahmen identifiziert, die zur Förderung einer Nachhaltigen Entwicklung der Nanotechnologie im Konsumgüterbereich beitragen könnten. Anschliessend bewerteten fünfzehn Experten aus unterschiedlichen Fachgebieten die Massnahmen aufgrund eines vorgegebenen Kriteriensets und äusserten ihre persönliche Meinung zur Eignung der vorliegenden Handlungsmöglichkeiten, die gewünschte Nachhaltige Entwicklung der Nanotechnologie zu fördern. Die Auswertung der Experteninterviews zeigte auf, dass vier Massnahmen zur raschen Förderung einer Nachhaltigen Entwicklung der Nanotechnologie im Konsumgüterbereich beitragen könnten: Eine nanospezifische Anpassung der Sicherheitsdatenblätter fördert den zwischenbetrieblichen Informationsfluss und trägt dadurch zur Steigerung des Risikobewusstseins bezüglich der produktspezifischen Eigenschaften bei. Eine risikospezifische Nano-Deklaration ermöglicht den Konsumenten, selber über den Kauf von Nanoprodukten zu entscheiden. Die Etablierung eines Codes of Conduct entlang der Lieferkette des Detailhandels könnte Leitlinien für den sicheren Umgang mit Nanoprodukten bereitstellen. Ausgehend von einer Multistakholder-Plattform könnten Massnahmen erarbeitet werden, welche die Risiken der auf dem Markt erhältlichen Nanoprodukte einschränken und die Chancen der innovativen Produkte fördern.