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The number and proportion of older people in the UK are increasing and it has been found that this population segment is a nutritional risk group. Food choice research and health promotion reports have sought to identify the influences on diet and the food retailing sector has been found to particularly impact upon older people. Low income, poor mobility and an inability to access food shops disadvantage many. This paper considers the food shopping experiences of older consumers by identifying, through critical incident technique, positive and negative aspects of the food shopping activity. A total of 120 interviews were conducted and 248 incidents collected from people aged 60/65+ in various locations in Scotland. Content analysis produced eight primary categories and 22 sub‐categories of key elements in the shopping experience. The main factors that contribute to the quality of the shopping experience were merchandise related, retail practices and staff issues. The internal store environment, accessibility, external shopping environment and personal factors were also identified and featured both positive and negative incidents, with social aspects only having positive incidents.

Data on the food system's impact on environment, society and health point to a policy mismatch between current food consumption trends and long term viability. The role of public policy in this state of affairs requires critical attention. Public policy is generally weak and still dominated by a fixation on productionism and failing to integrate equally pressing concerns. Instead the facilitating power and responsibilities of the state are too often side-stepped. A new public policy approach is required that addresses the multi-criteria nature of how we assess contemporary food systems and their challenges. The role of the state is key to any transformation but states have been weak to support the creation of better infrastructure that would normalise what society and ecosystems really need namely sustainable diets from sustainable food systems. A genuinely systemic policy approach is required for urban populations, one which gives equal emphasis to all sector of food supply chains, not just primary production. The chapter explores ideological and practical logjams which hinder the pursuit of twenty-first-century progress. These include a reluctance to confront limitations in mainstream economics and uncritical acceptance of consumer power. Only the state has the potential legitimacy to facilitate a food system transformation and to provide the foundational economy which would normalise low impact living and eating.

The restructuring of food systems over recent decades has rightly received social scientific analysis. This paper argues that the public health implications of the cultural and production changes have received less attention. Yet, new health-oriented analyses offer a rich understanding of how societies have changed – in what they eat, why and how food is produced, whose health is affected and by what diseases. Health should be at the heart of social scientific thinking about food and farming. The case for a more integrated approach to food and farming, linking health, environment and society is strong.

This article uses data from the 1993 Health and Lifestyles Survey of England to present findings on how, why and when people use cooking skills; where and from whom people learn these skills. The implications for policy are explored. The survey data suggests that socio‐economic status and education are associated with the sources of people’s knowledge about cooking. The first or prime source of learning about cooking skills was reported to be mothers; cooking classes in school were cited as the next most important by the majority of correspondents, with some class and educational variations. The importance of mothers as sources of information on cooking skills is observed in all social classes. What emerges is a population unsure of specific cooking techniques and lacking in confidence to apply techniques and cook certain foods. Women still bear the burden of cooking for the household, with four out of every five women respondents cooking on most or every day, compared with one in five men. This may be related to the large number of men who claim to have no cooking skills (one in five).

Given the many potential negative factors that influence food choice behaviour in older people, it is important to understand the problem areas of food shopping. Uses critical incident technique (CIT) to elicit consumers’ stories of dissatisfying/satisfying shopping experiences and, where dissatisfied, identifies their expectations. Volunteers from a cross‐section of locations in Scotland were interviewed, eliciting 248 incidents. Results identified eight key elements contributing to the food shopping experience with all, except social aspects, having positive and negative incidents. Argues that the factors influencing the food shopping experience are much wider than previous research indicates and that, given the breadth of dissatisfaction across the elements, older consumers are lacking “power” within the marketplace. Expectations indicate that some consumers feel they do not have the ability to exercise any alternative to overcome their dissatisfaction.

The purpose of this paper is to test the hypothesis that there are correlations between campus sustainability initiatives and environmental performance, as measured by resource consumption and waste generation performance metrics. Institutions of higher education would like to imply that their campus sustainability initiatives are good proxies for their environmental performance.

Using data reported through the Association for the Advancement in Higher Education’s Sustainability Tracking and Rating System (AASHE STARS) framework, a series of univariate multiple linear regression models were constructed to test for correlations between energy, greenhouse gas (GHG), water and waste performance metrics, and credit points awarded to institutions for various campus sustainability initiatives.

There are very limited correlations between institutional environmental performance and adoption of campus sustainability initiatives, be they targeted operational or coordination and planning best practices, or curricular, co-curricular or research activities. Conversely, there are strong correlations between environmental performance and campus characteristics, namely, institution type and climate zone.

Institutional decision makers should not assume that implementing best practices given credit by AASHE STARS will lead to improved environmental performance. Those assessing institutional sustainability should be wary of institutions who cite initiatives to imply a certain level of environmental performance or performance improvement.

This is the first paper to use data reported through the AASHE STARS framework to assess correlations between campus initiatives and environmental performance. It extends beyond previous research by considering energy, water and waste performance metrics in addition to GHG emissions, and it considers campus sustainability initiatives in addition to campus characteristics.