Work performed:
Consumer insights were collected through observation and interviews of households, school students, and teachers as well as a household survey covering 10 European countries and >12 000 people. Laboratory experiments simulating consumer behaviours, mapping pathogen spread in kitchens and testing myths were performed. A quantitative microbial risk assessment methodology focused on acute infectious gastroenteritis (AIG) were developed and the contribution of different risk factors on AIG calculated. How different consumer practices contribute to foodborne disease in different regions of Europe were also estimated. An Opportunity Map (OM) identifying the most important ways to help consumers mitigate risk was developed. Based on the OM, functional specification, and concept evaluation, six product prototypes were developed and evaluated for efficacy and convenience. Market launch strategies for refrigeration appliances were tested in a survey covering five countries. A book of ideas presenting design concepts developed in the project has been published and two kitchen tools are expected to be launched commercially in 2023. Based on the country curricula, interviews with teachers and students, and the OM, main learning points for the educational programs were defined. Educational resources including teacher training modules to teach teenagers about food hygiene and safety were developed for six countries and evaluated. Food safety myths were collected and an engaging food safety myth reduction game developed. The game was tested and found effective for changing food safety beliefs and behaviour. Current communication practices and networks of food safety authorities, non-governmental organisations and other actors involved in risk assessment, risk management and risk communication in the European food safety system were mapped through online surveys and in-depth interviews. The food safety advice from authorities to consumers were collected and systemised to enable evaluation of the current advice. Best practices for policy models and risk communication were suggested, including how to balance food safety and other sustainability issues. A wide variety of channels and formats for communication of results was implemented.
Main results:
• A series of educational materials to help young people improve and change their behaviour from the moment of purchasing foods until the moment they eat adapted (language, culture, context) for six countries and available at the e-bug website.
• A food safety app improving food safety beliefs and behaviour available for Android/Apple phones and computers
• High impact key food safety messages for consumers available on the project website and presented at two conferences.
• New kitchen appliances and tools for improved food safety and sustainability, where two are expected to be launched in 2023
• A book of ideas with design concepts for improved food safety available at the project website
• Scientific knowledge about European citizens food handing related to risk and their motivation, capacity and opportunity to mitigate risk, disseminated through 50 scientific publications, Risk behaviour map, an interactive visualisation tool and at numerous conferences
• Transdisciplinary methodology for studying consumer hygiene and translating research into innovation published in a report and in scientific papers
• Tools for risk communicators were developed: A self evaluation tool and toolbox with scientifically proven materials published in three reports
• Policy recommendations on how to balance food safety and other sustainability issues published in a scientific paper
• Results were spread through the website, newsletters, collaborators websites (e.g FoodSafety4EU project), webinars, events for children, teenagers and university students, social media, in scientific conferences, scientific papers, in meetings with stakeholders and via media actors and influencers.
• Food safety advice based on scientific results were disseminated by more than 400 media actors across the world
• A summary with links to all resources can be found at safeconsume.eu
