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The purpose of this paper is to examine the extent, sources, diversity, costs, formats and content of food safety educational interventions for consumers provided by UK Local Authorities (LAs). Inadequate implementation of food safety practices in the home is known to contribute to the incidence of foodborne disease and therefore effective food safety education concerning risks and correct domestic food‐handling behaviours is essential.

A postal questionnaire was administered to all Environmental Health and Health Promotion departments in LAs in 2004 (n=436). The questionnaire assessed the extent of LA provision of consumer food safety advice, types, formats and content of interventions, rationale for information provision, methods used for design and delivery of information and participation in national initiatives.

A considerable quantity of food safety advice is provided to UK consumers; in general this is variable between regions, variable in quality, infrequently evaluated and relatively uncoordinated. Overall, 95 per cent of UK LAs who responded to the questionnaire reported current provision of consumer food safety advice. The most common intervention used for provision of consumer hygiene information was leaflets (93 per cent of LAs) and data indicated that this is likely to continue. Hand‐washing (87 per cent), cross‐contamination (85 per cent) and cooking (77 per cent) were the most common issues reportedly addressed in hygiene initiatives. Less than a third of LAs reported evaluating the effectiveness of food hygiene advice.

This study has provided evidence of a large quantity of unique and diverse intervention materials across the UK, and suggests the need for the sharing of information materials and areas of innovation between LAs. Provision of generic, managed and co‐ordinated general and targeted food safety education resources in the UK may not only decrease important time and financial costs within LAs, but also increase consumer confidence in the accuracy of information provided and alleviate the risk for potential confusion of information from differing sources.

The provision of information about food to consumers is well recognized to be problematic and complex. Novel approaches tend to adopt app-based services as a way for consumers to get better food information. Potentially, these services could provide relevant information to consumers because they could address particular needs by leveraging on context-awareness, ubiquity and pervasiveness. Do current app-based services actualize these potentialities? The purpose of this paper is twofold: to propose a methodological approach that can be easily adapted to conduct reviews of app-based services and provide consumers with information about food and to answer this question on a specified food information domain (namely, olive oil).

A literature review was performed to investigate characteristics of food information services under a consumer’s value perspective. Then, a qualitative framework was built, which allowed a multidimensional analysis of the food information provided by a service through a mobile app. Moreover, an application of that framework on “olive oil” mobile apps was carried out, with the twofold objective of providing an example of application of the proposed framework in a real context and analyzing the role of mobile apps in reducing consumers’ information and knowledge gap in this particular domain. The review covers commercial applications on “olive oil,” available on the Apple App Store and Google Play Store.

A framework of multidimensional analysis of the two-way information flow in the interaction between a consumer/user and a food app-based service is proposed. The framework represents a useful tool to analyze the offer of mobile-based services in a given sector. The framework is then applied to perform a situation analysis of app-based services in the olive oil market. The analysis highlights that olive oil information providers do not seem to fully exploit recent advances in “Internet of food” technologies. Hence, results from our survey suggest some direction to conceive and develop innovative mobile olive oil apps that better exploit mobiquitous technology features.

Consumers perceive a growing need of information about food. This need is mainly due to recent cases of adulterations, allegations of fraud and subterfuges that have invested food sector (in particular, olive oil sector). This research provides a useful framework to analyze some aspects of management of food information provision through mobile apps. Such a framework represents a practical tool that provides fruitful insights for the design of a new generation of food-app based services within the so-called “internet of food” domain.

Although there are countless mobile apps aimed to assist consumers with their everyday food practices, little research has been devoted to investigate the impact of mobiquitous technologies on the management of food information provision to consumers. The available research lacks in defining an approach capable to analyze the relevance of information provided to targeted audiences by mobile food apps. This paper tries to fill this knowledge gap by proposing a framework that is based on a characterization of food information flows in terms of categorization, source and service features.

Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and action) is applied. Information provided through technological solutions is examined to provide clear guidance on future use.

Exploratory qualitative methods through four focused group discussions allowed consumers views to be probed in-depth and key themes to emerge through thematic analysis.

In addition to the four key elements of the AIDA model, accessibility and relevance are found to be key constructs relevant to food information provision. Accessibility highlights the need for quick and clear data display, while relevance stresses how salient information is key to each consumer. Technological solutions may offer the most responsive, effective and trusted way to provide enhanced information.

With increasing consumer demand for clear information, a competitive advantage can be gained through the provision of personalised enhanced dish information when eating out. Findings from this study highlight consumers’ desire for online (app or website-based) platforms.

The provision of enhanced food information when eating out has clear public health implications and may influence choice leading to a reduction in non-communicable disease.

This study evaluates consumers’ perceptions to the provision of enhanced food information out of home providing novel insights and guidance for both managerial and societal impact.

Digital platforms for the provision of food information-based services (FISs) represent a consolidated business with increasing revenue streams for entrepreneurs. Such platforms have transformed and clarified the nature of uncertainty and ambiguity inherent in the traditional food sector entrepreneurial processes. Anyway, a clear understanding of the value of digital platforms for FISs is not yet consolidated in the literature. With this paper, the authors try to fill this gap through a critical literature review of scientific research that combines knowledge on food consumer's behavior and user's knowledge behavior.

The authors carried out a critical literature review of scientific research combining knowledge of food consumer's and food information user's behavior. This allowed the identification of the main value components of FISs.

The authors propose a multidimensional framework for modelling the value proposition of digital platforms for FISs. Three main value dimensions have been identified: relevance, credibility, and accessibility. These dimensions concur with the consumer's perceived value of consumers in terms of benefits increase and cost reduction.

The research was intended to shed light on aspects characterizing consumers' perception of food information value. The authors put in evidence that the informational perspective of food communication is under-investigated. This study attempts to provide a holistic overview of the dimensions impacting on consumers' perception of the value of information for food consumers, opening new research perspectives.

The framework represents a tool for positioning food information offerings on the market, with the objective to analyze the value proposition of FISs according to a consumer perspective and to understand gaps of current offering of FISs. Moreover, it may support the design of a new generation of digital platform for food information provision, which would respond to consumers' expectations and information needs, highlighting emerging business opportunities for digital entrepreneurs.

Few research works provide a characterization of value proposition of digital platforms providing food information to consumers. In particular, to date, literature lacks of a holistic overview of the dimensions influencing consumer's perception of the information value of food communications.

Employees eat regularly in workplace foodservice settings, thus the food served can significantly impact their overall diet. Workplace foodservice providers are facing several challenges, including changing consumer demands, partial blame for high levels of obesity and the delivery of accessible information that can encourage healthier food choices. The purpose of this paper is to explore the industry perspective on consumer information needs and to assess the challenges faced by foodservice providers in terms of responding to these in a workplace setting.

A qualitative approach was adopted, involving ten in-depth semi-structured interviews with contract catering managers in the UK and Germany.

Canteen operators have a sound understanding of what is important to their customers. However, the amount of dish information currently provided is limited, and the reasons for this are discussed. The menu remains the traditional medium of communication of information on dishes, but there is openness to technical platforms, which not only reduce information overload but also increase customer engagement.

Technological solutions are discussed as a way to overcome barriers to information provision providing workplace caterers with a clear approach to effectively communicate enhanced dish information.

The provision of enhanced dish information has been found to influence consumers’ to make more healthful selections. This is an important public health issue given the growing rates of obesity and diabetes type 2.

This study makes an original contribution by exploring the industry perspective on consumer needs for information and on how this information can be provided.

Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in four European countries (UK, Greece, Denmark and France) in a workplace dining setting.

This study focusses on workplace canteens since the regularity in which they are used provides an important context and potential for behaviour change. An exploratory phase designed iteratively in collaboration with experts, end-users and researchers (qualitative) informed a survey (quantitative) conducted in four European countries. The survey was used to examine workplace diners’ preferences towards food information presentation.

Differences were found and clustered (n=5) to “heuristic processors” (33 per cent) “brand orientated” (25 per cent) “systematic processors” (17.3 per cent) “independent processors” (16.1 per cent) and “tech-savvy” (8.6 per cent). Dual-process theories were used to analyse the findings and produce new insight into how menu information can be most effectively delivered.

When eating-out consumers struggle to make choices or make the wrong choice from a health perspective, partly caused by a lack of nutrient profile information as well as other criteria of concern. Giving catering managers the understanding of preferred communication channels can enable a more competitive operator. Traffic light labelling was the optimal presentation with the opportunity for consumers to discover more detailed information if desired. For the first time this research has given operational clarity whilst allowing food providers to be considered as part of corporate health.

Year 2020 recorded an unprecedented bewilderment of the world with novel COVID-19, thereby threatening global food security. As such, there is need for academic libraries in Nigeria to provide information regarding food security to users to ensure post-COVID-19 food security. This study, therefore, aims to reflect on the role of academic libraries in facilitating post-COVID-19 food security in Nigeria.

Descriptive research design of survey type was used for the study. Librarians and library officers in academic libraries in south-west Nigeria were considered for the study. Self-structured online questionnaire was sent to the respondents via social media. The data generated were analysed using frequency count and simple percentage.

It was found that academic libraries performed significant role during the COVID-19 period by disseminating online information on preventive measures, and supporting research team with information on the pandemic. The study further found that the services of academic libraries are strongly required in facilitating post-COVID-19 food security, even in the face of some challenges.

In the face of the looming COVID-19-induced food shortage, it becomes evident that academic libraries have to support individuals, farmers, research teams and organisations with information and information resources that can help in accomplishing global food security.

Failure of academic libraries to offer the required support in terms of provision of necessary information resources on agriculture may make the attainment of COVID-19 food security difficult.

Ensuring post-COVID-19 food security is an issue of global concern. This study encourages academic libraries to expedite action to contribute towards ensuring post-COVID-19 global food security.

The purpose of this paper is to examine the effects of providing information regarding antioxidant content on the liking for a food item consumed in relatively small quantities as a complement to main dishes.

Heavy users consuming chilli paste three to four times a week were recruited for consumer tests (n=129). Two sessions of taste tests (with and without antioxidant information) were conducted for hedonic measurement of six ready‐to‐eat Thai chilli pastes. Antioxidant activity of the samples were analysed by DPPH and hydroxyl scavenging methods and reported relative to vitamin C. The four experimental and two commercial samples tested ranged between mild to medium hot levels classified by capsaicin quantity and were served using balanced first‐order carry‐over effect design. Principal component analysis and analysis of variance for split‐plot design of the experiment were employed for data analysis.

The key finding is that the antioxidant information had no significant effect on consumer liking (p > 0.05). Even though one of the research samples presented high antioxidant efficiency (1.63‐1.80 times higher than commercial samples sold in market places), the sample received only low liking scores and liking was not increased when the antioxidant information was attached. An interaction effect occurred when commercial samples gained high liking scores and increased to even higher when antioxidant information was given with the samples.

The research was based on a target group of Thai consumers whose ages ranged between 18‐40 years old and who were frequent consumers of the product. Also, the product tested in this research was not a principal meal item but was a condiment. Hence, caution must be exercised in generalising to other target groups or food products.

Health benefit labelling by producers needs to take into account the usage context of the food. Health information provision may not boost consumer demand in all contexts.

This is one of very few studies exploring the effect of health information provision on liking for a food that is not consumed as a main dish in large quantities, but rather as a condiment consumed in small quantities.

The intent of displaying country of origin (COO) detail on food packaging is to inform consumers' purchase decisions. Of interest is whether how the COO information is displayed is important to consumers. This study examines the importance of attributes associated with the visibility of COO labelling in the context of packaged fresh meat.

Best–worst Scaling (BWS) is used to investigate consumers' preferences for label attributes. Treatments involved two countries (New Zealand and Australia), four font sizes and two placement positionings of COO information on the packaging.

First, the study indicated consumers' preference for domestic than imported meat. This finding supports the intent of COO labelling, which is to inform product selection. Second, the authors ascertained that how COO information is displayed in terms of visibility is important also. Consumers indicated a preference for larger than smaller font size. However, where the COO detail is located on the packaging is of less importance.

While regulations increasingly apply to provision of COO labelling of fresh foods, surprisingly little research has considered consumers' preferences for labelling practice. The study’s findings have implications for public policy decisions and contribute guidelines for retail practice.

The purpose of this paper is to elicit information about the specific information needs of different stakeholders and end‐users. An essential part of food allergy prevention includes the development of effective communication strategies to all stakeholders and end‐users of this information, including allergic consumers, their carers, health professionals, public authorities (regulators and compliance authorities) retailers, manufacturers, caterers, and the general public.

A stakeholder consultation was conducted to solicit the views of different stakeholders regarding what information they required.

The results of the stakeholder analysis indicated that some information needs were common across all stakeholders and end‐users. An example is the need for information about the causes and symptomology of food allergy. Some specific information needs for different stakeholders were also identified. The industrial sector requires more information about clear guidelines for labelling practices, whereas allergic consumers and health professionals require more information about symptomology, treatment and prevention. Regulators need information from risk assessors regarding issues key to the implementation of an effective regulatory framework, at a more detailed level of technicality than that required by other stakeholders (for example, consumers).

Targeted information strategies may be the most resource‐efficient way to effectively communicate to different stakeholders about food allergy. However, information channels best suited to specific stakeholder needs remain to be investigated and exploited.