The Ecology of Food Perception

Abstract

Our goal is to organize and stimulate broad stakeholder participation in discussions of sustainable next generation approaches to human food ecology. Stakeholders are consumers, food industry, policy-makers, health-care providers, educators, and more, while food ecology is a concept that connects eating behavior in humans and animals to biology and environment. In the world today, consumer behavior and health are topics of immense public awareness and media interest, but despite that, food-related health problems continue to rise. The situation has proven difficult to control via public information about healthy consumer behavior and limits the continuation of ‘business as usual’ with respect to how consumers deal with their food environment. Food environmental factors influence peoples’ food choice and consumption, and can be identified, tested and controlled during production and marketing to affect consumer behavior. This controllability, for example of food product selection, branding, placement and price, creates incentives for the food industry as well as for policy makers that aim to balance economic progress with the interests of public health. We believe the public’s awareness about foods creates win-win opportunities: Innovative product development, labeling and retailer strategies leading to responsible consumer behavior paralleled by food industrial profits. We call such win-win scenarios sustainable next generation approaches to human food ecology, and invite all interested parties, the general public, private enterprises, government, legislature and the media, to join us in debate.

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Publications

  • Alphonce, R, Temu, A.A., Lengard Almli, V. 2015. "European consumer preference for African dried fruits", British Food Journal, 177:1886-1902.

  • Aoki, K. 2015. "Modeling abrupt cultural regime shifts during the Palaeolithic and Stone Age", Theoretical Population Biology, 100:6-12.

  • Aschemann-Witzel, J. 2015. "Consumer perception and trends about health and sustainability: trade-offs and synergies of two pivotal issues", Current Opinion in Food Science, 3:6-10.

  • Aschemann-Witzel, J. 2015. "Influence of ‘soft’ versus ‘scientific’ health information framing and contradictory information on consumers’ health inferences and attitudes towards a food supplement", Food Quality and Preference, 42:90-99.

  • Aschemann-Witzel, J. 2015. "Resveratrol food supplements: a survey on the role of individual consumer characteristics in predicting the attitudes and adoption intentions of US American and Danish respondents", BMC Public Health, 15:110 

  • Brewis, A. 2014. "Stigma and the perpetuation of obesity", Social Science and Medicine, 118:152-158.

  • Egelandsdal, B., Bjelanovic, M., Khatri, M., Slinde, E. 2013. "Recent achievements in meat colour", Glasnik hemicara, tehnologa i ekologa Republike Srpske, 37-42.

  • Gjerlaug-Enger, E., Haug, A., Gaarder, M., Ljøkjel, K., Sveipe Stenseth, R., Sigfridson, K., Egelandsdal, B., Saarem, K., Berg, P. 2015. "Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat", Food Science & Nutrition, 3:120-128. 

  • Grabež, V., Kathri, M., Phung, V., Moe, K.M., Slinde, E., Skaugen, M., Saarem, K., Egelandsdal, B. 2015. "Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness", Journal of Animal Science, 93:1967-1979.

  • Hou, N., Armstrong, G., Chakraborty-Chatterjee, M., Sokolowski, M.B., Robertson, R.M. 2014. "Na+/K+-ATPase trafficking induced by heat shock pretreatment correlates with increased resistance to anoxia in locusts", Journal of Neurophysiology, 112:814-823.

  • Jonas, W., Mileva-Seitz, V., Webb Girard, A., Bisceglia, R., Kennedy, J.L., Sokolowski, M., Meaney, M.J., Fleming, A.S., Steiner, M. 2013. "Genetic variation in oxytocin rs2740210 and early adversity associated with postpartum depression and breastfeeding duration", Genes, Brain and Behaviour. 12:681-694.

  • Keim, N.L., Martin, R.J. 2014. "Dietary whole grain–microbiota interactions: insights into mechanisms for human health", Advance in Nutrition. 5:556-7.

  • Markovic, B., Bjelanovic, M., Vucic, G., Berg, P. Egelandsdal, B. 2014. "Comparison of carcass characteristics and meat quality of Norwegian white sheep breed with two Western Balkan Pramenka sheep breeds", Poljoprivreda i šumarstvo, 60:53-61.

  • O'donnell, K.A., Gaudreau, H., Colalillo, S., Steiner, M., Atkinson, L., Moss, E., Goldberg, S., Karama, S., Matthews, S.G., Lydon, J.E., Silveira, P.P., Wazana, A.D., Levitan, R.D., Sokolowski, M.B., Kennedy, J.L., Fleming, A., Meaney, M.J.; MAVAN Research Team. 2014. "The maternal adversity, vulnerability and neurodevelopment project: theory and methodology", Canadian Journal of Psychiatry, 59;497-508. 

  • Oostindjer, M., Kemp, B., van den Brand, H., Bolhuis, J. E. 2014. "Facilitating ‘learning from mom how to eat like a pig’ to improve welfare of piglets around weaning", Applied Animal Behaviour Science, 160:19-30.

  • Zhou, J., Martin, R.J., Raggio, A.M., Shen, L., McCutcheon, K., Keenan, M.J. 2015. "The importance of GLP-1 and PYY in resistant starch’s effect on body fat in mice", Molecular Nutrition and Food Research, 59:1000-1003.

  • Oostindjer, M. 2014. "Is more nutrition information really going to help us eat healthier? The issue with health claims and food labeling", Tvergastein, 5:74-77

  • Pachucki, M.C., Lovenheim, M.F., Harding, M. 2014. "Within-family obesity associations: Evaluation of parent, child, and sibling relationships", American Journal of Preventive Medicine, 47:382-391.

  • Pachucki, M.C., Ozer, E.J., Barrat, A., Cattuto, C. 2015. "Mental health and friendship in early adolescence: A dynamic analysis of social interaction networks", Social Science and Medicine, 125:40-50.

  • Piazza, J., Goodwin, G. P., Rozin, P., Royzman, E. 2014. "When a Virtue is Not a Virtue: Conditional Virtues in Moral Evaluation", Social Cognition, 32:528-558.

  • Prescott, J., & Rozin, P. 2015. "Sweet preference", in D. Goldstein (ed.), Oxford Handbook of Sweetness, Oxford: Oxford University Press

  • Rozin, P. 2015. "Psychology of Disgust", International encyclopedia of the behavioral sciences, 6:546-549.

  • Rozin, P., Haddad, B., Nemeroff, C.& Slovic, P. 2015. "Psychological aspects of the rejection of recycled water: Contamination, purification and disgust" Judgment & Decision Making, 10:50-63. 

  • Rozin, P., Scott, S., Zickgraf, H., Ahn, F., & Jiang, C-C. 2014. "Asymmetrical Social Mach Bands: Exaggeration of Social Identities on the More Esteemed Side of Group Borders", Psychological Science, 25:1955-1959.

  • Rozin, P., & Ruby, M. R. 2014. "Skal vi bide tilbage?", Momentum, 4:18-20. 

  • Silveira, P.P., Portella, A.K., Kennedy, J.L., Gaudreau, H., Davis, C., Steiner, M., Soares, C.N., Matthews, S.G., Sokolowski, M.B., Dubé, L., Loucks, E.B., Hamilton, J., Meaney, M.J., Levitan, R.D.; on behalf of the MAVAN Study Team. 2014. "Association between the seven-repeat allele of the dopamine-4 receptor gene (DRD4) and spontaneous food intake in pre-school children", Appetite, 73:15-22.

  • Skuland, S.E. 2015. "Fresh, Frozen and Processed Fish: Consumption Practices of Fish in Transition", in G. Katsas and S. Baho (Eds.), Making sense of Food: Exploring Culinary and Cultural Identities, Inter-Disiplinary Press

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