In:
TSG - Tijdschrift voor gezondheidswetenschappen, Springer Science and Business Media LLC, Vol. 98, No. S1 ( 2020-06), p. 14-17
Abstract:
Why do we prefer unhealthy snacks? What is the role of the food environment? To investigate this, researchers from Utrecht University conducted the Food in Motion field experiment: offering a healthy snack in the obesogenic food environment of Utrecht central station. Although travellers stated that they ‘appreciate a larger selection of healthy snacks’, sales were disappointing. How can this be explained? This article offers a social practice theories informed reflection. Important points of attention herein are routines and habits. Based on the variables location, point of sale, assortment and product, the article zooms in on the characteristic elements of snacking at the station and assesses – zooming out – on how the practice of snacking at the station is connected to other (daily) activities of travellers. The reflection demonstrates how the experiment, based on a causality between supply and demand, involved a complex change in behavioural patterns with multiple breaks in existing routines: a new product, via a new sales outlet, at a new location and therewith at a new moment within the train travel practice. When food consumption is isolated from the wider range of interconnected behaviour patterns, it risks excluding relevant aspects in the design of an intervention.
Type of Medium:
Online Resource
ISSN:
1388-7491
,
1876-8776
DOI:
10.1007/s12508-020-00263-x
Language:
Dutch
Publisher:
Springer Science and Business Media LLC
Publication Date:
2020
detail.hit.zdb_id:
2550011-9
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