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The purpose of this paper is to evaluate the evidence base of the Food Dudes healthy eating programme, specifically the short- and long-term effectiveness of the intervention for consumption of fruit and vegetables both at school and at home and displacement of unhealthy snack consumption.

Articles were identified using Academic Search Complete, PsycARTICLES, Medline and PubMed databases keywords for the period January 1995 to August 2013. Articles were included if they reported an empirical evaluation of the Food Dudes programme aimed at children aged between 4-11 years. Articles were included regardless of geographical location and publication type (i.e. published and “grey” literature).

Six articles were included for review. Findings indicated that the programme was moderately effective in the short term; however, the long-term effectiveness of the programme is unknown. The ability of the programme to generalise to the home setting and to displace unhealthy snack foods also requires further investigation.

This is the first independent review of the Food Dudes programme. In light of the extensive roll out of the Food Dudes programme, an appraisal of the evidence surrounding the programme is timely. The review highlights that sustaining fruit and vegetable intake cannot be achieved through behaviour-based interventions alone and the long-term maintenance of fruit and vegetable consumption requires more than the implementation of an intervention found to be effective in a controlled research environment.

Snacks at work are often of poor dietary quality. The main objective of the current study is to examine the effect of making vegetable snacks available at workplace meetings on consumption.

In three between-subjects field experiments conducted at a hospital and three ministries in the Netherlands, with meeting as the unit of condition assignment, attendees were exposed to an assortment of vegetables, varying in vegetable variety and presence of promotional leaflet in study 1 (N = 136 meetings), serving container in study 2 (N = 88 meetings) and additional presence of cookies in study 3 (N = 88 meetings). Consumption of vegetables and cookies was measured at meeting level to assess grams consumed per person.

Across the three studies, average consumption per meeting attendee was 74 g (SD = 43) for study 1; 78 g (SD = 43) for study 2 and 87 g (SD = 35) for study 3. In the first study, manipulation of perceived variety and information leaflets did not affect intake. In the second study, significantly more vegetables were eaten when they were offered in single sized portions (M = 97 g, SD = 45) versus in a shared multiple portions bowl (63 g, SD = 38) (p < 0.001). In the third study, no effect was found of the additional availability of cookies on vegetable consumption during the meeting.

The present studies show how availability of vegetables at unconventional occasions makes meeting attendants consume considerable portions of vegetables on average. As such, offering healthy snacks at the workplace may be a valuable part of workplace health promotion programs and positively change the “office cake culture”.

Vegetable intake is less than recommended in many countries worldwide. Many snacking occasions are at work, which makes office meetings a potential consumption occasion to encourage vegetable intake. Hence, the aim of this study is to examine whether free availability of vegetable snacks during meetings contributes to their consumption among meeting attendees and under what conditions consumption is optimal.

The present paper explores Generation Z university students' clusters based on the consumption of daily fruits and vegetables in an emerging market economy, indicating young people's reasons to adopt a healthy diet.

Using cluster theory, the authors analyse Generation Z university students who consume fresh fruits and vegetables, highlighting aspects of a healthy diet, in compliance with the WHO recommendations and challenges.

Data collected from over 459 Generation Z university students point out the possibility of typologizing them into nine clusters: three consuming fresh fruit and six consuming fresh vegetables. Most cluster members are aware of the value of regular fresh fruit and vegetable consumption in order to maintain health and overall well-being, but the authors also identified a cluster called “urban, but sick humanists at the beginning of their professional careers”, for whom a healthy diet based on fruits and vegetables is not a priority.

Although this research only refers to consumers in the emergent economy Romania, it also allows the delimitation of specific categories which can be utilized by sector stakeholders, in order to identify issues addressed by each cluster member and to find the most appropriate solutions for encouraging/promoting a healthy diet.

The paper also raises awareness of the importance of fruit and vegetable consumption in other emerging economies, given the advancement of processed food and reduction of time available to cook healthy dishes.

The results contribute to extending studies conducted on emerging markets concerning fruit and vegetable consumption among Generation Z university students, highlighting the importance of a healthy diet, and the proper targeting of these consumer clusters by fresh fruit and vegetable producers and distributors.

The purpose of this paper is to fill a knowledge gap by examining the changes in fruit and vegetable consumption of Chinese households.

Using 1993 and 2001 household survey data from three selected provinces in China, the authors estimated a quantile regression (QR) model to demonstrate how changes of fresh fruit and vegetable consumption over time may differ across regions, and additionally, how these changes may differ over the entire distribution.

Results show significant increases in fresh fruit consumption for all provinces; in addition, the pattern of changes over time differs across the entire distribution. In contrast, significant decreases of fresh vegetable consumption are evident, and results are robust across regions; however, the disparities of fresh vegetable consumption across regions are not significant.

The results may shed some light on the national food policy. First, any food policy that may affect prices of fresh fruits and vegetables will likely affect households in lower percentiles more than those in upper percentiles. In addition, based on the findings, households in Guangdong may have a higher risk of inadequate fruit consumption. Lower level consumption of fruits in Guangdong may be caused by its relatively high prices of fruits and perhaps the shifting consumption pattern to a more meat‐based diet as income increases.

There has been considerable interest in estimating food demand structure in China due to its huge market for food products. However, little is known about the fruits and vegetables products. In addition, most of the previous studies used the linear regression‐type model for analysis, which fails to capture the effects of the exogenous factors on the entire distribution. To fill the knowledge gap, this paper uses a QR model with the different‐in‐difference method to examine the changes in fruit and vegetable consumption of Chinese households.

Although the organic market has expanded in recent years, it remains small. Some researchers argue that consumers' lack of knowledge concerning organic food is an important factor slowing down growth. This paper aims to focus on the factors influencing objective and subjective knowledge with regard to organic food production and the relationship between both types of knowledge and consumer attitudes and motivations towards organic food and its consumption.

A literature review is presented, relating to the impact of knowledge on behaviour in general and, more specifically, on organic food consumption. Several hypotheses are formulated concerning the relationship between objective and subjective knowledge, attitudes and organic food consumption and these are tested on organic vegetable consumption in Flanders (Belgium). Multiple regression models, a probit model and an analysis of variance are applied to a sample of 529 completed questionnaires (response rate=44 per cent). The respondents were selected in January 2007 using a convenience sampling technique. Socio‐demographic variables are used to check representativeness.

In the sample, the level of objective knowledge regarding organic vegetables is high. Attitudes towards the consumption of organic vegetables are generally positive. The strongest motivations for consuming organic vegetables are that they are produced without synthetic pesticides, are better for the environment, healthier, of higher quality and taste better. The strongest perceived barriers are overly high prices and lack of availability. Objective and subjective knowledge with regard to organic food production show a positive correlation. Higher levels of objective and subjective knowledge concerning organic food are positively related to a more positive attitude towards organic food, greater experience of it and a more frequent use of information. Membership of an “ecological organisation” (VELT) is also related to higher levels of knowledge. Some variables have a significant positive relationship with subjective knowledge, but not with objective knowledge. Attitude is significantly and positively influenced by subjective knowledge, VELT‐membership, norm, motivations and female gender. Perceived barriers have a significant negative influence on attitude. The likelihood of consuming organic vegetables is significantly and positively influenced by VELT‐membership, subjective knowledge, attitude, motivations and the presence of children in the household. Whilst objective knowledge, norm and female gender have a significantly positive influence on attitude towards organic vegetables, they have no significant influence on the likelihood of actually consuming organic vegetables.

Whilst several researchers argue that knowledge may be a very important factor in increasing organic food consumption, few have studied the mechanisms behind it. To the authors' knowledge this is the first paper describing the impact of knowledge on organic food consumption in such detail. By assessing the impact of knowledge, as well as other factors, on organic food consumption, greater insight is gained with regard to organic food consumption behaviour.

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both vertically and horizontally where the research and development (R&D) investment is optimised by being “joined up” and not fragmentary; in addition, consumer trade-offs of health vs for example sensory appeal are taken into consideration. The purpose of this study was to identify factors predicting acceptance of vegetable dishes by young adults and present a roadmap that can be used for dish development and healthful marketing.

This study used the health belief model (HBM) as framework to investigate key factors that encourage vegetable intake by young adults using an online questionnaire sample of 444 enrolled in undergraduate programs at universities in Brazil.

Structural modelling showed that vegetable consumption frequency was positively influenced by Health concerns, Naturalness and Self-efficacy (including cooking skills), whereas Sensory factors and Familiarity demonstrated a negative loading that might be related to unpleasantness.

Globally, there is a strong need to promote the consumption of vegetables as a public health policy priority but also to ameliorate barriers to action that could be facilitated by availability, dish development and healthful marketing in hospitality operations.

Discusses the factors shaping Scottish children’s perceptions of vegetables as a means of explaining their low vegetable consumption. Examines the impact that sensory factors, the child’s family and eating experiences, and environmental factors (i.e. socio‐economic factors/income, culture, eating patterns and advertising) have on children’s vegetable consumption. Additionally, makes suggestions for strategies to overcome some of these factors which affect children’s low consumption of vegetables.

The purpose of this paper is to test whether the IKEA-effect (Norton et al., 2012) – better liking for self-crafted products than for identical products crafted by others – can be exploited to increase liking and consumption of vegetable snacks in children.

A between-subjects experiment was conducted at an after school care facility. In total, 86 children aged four to six either crafted a peacock with vegetables or with non-food objects following an example. After the task, children ate snack vegetables ad libitum, and rated their liking for the vegetables and pride in crafting the peacock.

No significant main effect of the vegetable snack creation on consumption and liking was observed. Also, perceived pride did not mediate the effect of self-crafting vegetable snacks on consumption of and liking for vegetables.

Vegetable consumption did not differ between children who were either simply exposed to vegetable snacks while crafting or those who were crafting the vegetable snacks themselves. The equal consumption might suggest that this is caused by simple exposure, but more research is needed comparing self-crafting and exposure to a condition where there is no initial exposure to vegetables.

Although the IKEA-effect has been demonstrated in adults, this is one of the first studies evaluating the IKEA-effect in children and as a means to increase liking for a generally disliked product in this target group, i.e. vegetables. The IKEA-effect could not be replicated under these more stringent conditions, where the experimental set-up enabled disentangling exposure and crafting effects.

This paper aimed to identify the key elements that should be included in a fruit and vegetable‐promoting programme in British primary schools. Such a programme could be used in healthy schools schemes or “five‐a‐day” programmes. Five US school intervention studies were analysed to identify their most effective elements. Four of the five studies found that their intervention had a significant effect on fruit and vegetable consumption. All the studies were behaviourally focussed and used interactive teaching methods and were based on social cognitive theory. Targeting fruit and vegetable consumption appeared to be more effective than broader lifestyle/healthy eating interventions. All studies, except one, increased the availability of fruit and vegetables at school lunches but none increased their availability at snack times and breakfast. Three studies taught preparation skills. All included taste testing activities which aim to increase familiarity and so increase taste preferences. Four used role models to promote fruit and vegetables and two gave rewards for consumption. One study attempted to improve the sensory properties of fruit and vegetables at lunch through preparation techniques. Two studies included a community involvement component and four involved families in the intervention. Results from two of the studies showed that interventions must be maintained over time if effects are to be maintained. Greater effects were seen for fruit consumption than vegetable consumption except for one study which focussed specifically on vegetables.

A short questionnaire was completed by 276 South Australian consumers, which examined postulated relationships between personal values, food lifestyle, demographics and their usual consumption of 24 vegetables. Principal components analyses showed that consumers' vegetable consumption could be divided into several categories, most notably salad and boiled vegetables. In multiple regression analyses different sets of values and lifestyle factors predicted intakes of overall vegetable (Rsq=27 per cent), salad (16 per cent) and boiled (27 per cent) vegetables. Path analysis revealed a complex set of pathways leading from values and personal demographics through motives, perceived food attributes and cooking skills to consumption. These partly confirmed the food lifestyle model proposed by Grunert et al. The findings show that vegetable consumption has a number of contextual and cognitive antecedents but strongly suggest that other likely predictive variables require investigation.