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Keywords = factory cafeteria

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9 pages, 594 KB  
Article
Dietary Changes during the COVID-19 Pandemic: A Longitudinal Study Using Objective Sequential Diet Records from an Electronic Purchase System in a Workplace Cafeteria in Japan
by Mieko Nakamura, Yoshiro Shirai and Masae Sakuma
Nutrients 2021, 13(5), 1606; https://doi.org/10.3390/nu13051606 - 11 May 2021
Cited by 8 | Viewed by 4083
Abstract
As a result of the coronavirus disease 2019 (COVID-19) pandemic-related restrictions, food systems have undergone unprecedented changes, with the potential to affect dietary behavior. We aimed to investigate workers’ dietary changes resulting from the introduction of regulations to combat COVID-19 in a Japanese [...] Read more.
As a result of the coronavirus disease 2019 (COVID-19) pandemic-related restrictions, food systems have undergone unprecedented changes, with the potential to affect dietary behavior. We aimed to investigate workers’ dietary changes resulting from the introduction of regulations to combat COVID-19 in a Japanese factory cafeteria. Objective data on daytime dietary intake were automatically collected from electronic purchase system records. The dataset included the weekly data of 890 men from 1 July 2019 to 30 September 2020. The cafeteria regulations came into effect on 10 April 2020; in this context, the purchase of dishes and estimated dietary intake were monitored. The number of cafeteria visits decreased slightly after the introduction of the regulations. The purchase of main and side dishes also decreased, but the purchase of grain dishes was less affected. When compared with summer 2019 (pre-pandemic, no regulations: 1 July to 29 September 2019), in summer 2020 (during the pandemic and with regulations: 29 June to 30 September 2020), the estimated mean grain, meat, fish, and total energy intake was stable; however, vegetable intake decreased by 11%. As the COVID-19 pandemic continues, workplace cafeteria regulations need to be monitored to avoid unfavorable dietary changes in employees. Full article
(This article belongs to the Special Issue Nutrition within and beyond Corona Virus)
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23 pages, 1320 KB  
Article
Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings
by Adam Edward Bell and Khire Rushikesh Ulhas
Sustainability 2020, 12(22), 9669; https://doi.org/10.3390/su12229669 - 19 Nov 2020
Cited by 24 | Viewed by 6295
Abstract
Food waste is a critical issue affecting the world, and more research is needed to find ways to reduce it. Much of the existing research has examined supply chain inefficiencies and plate waste in restaurants and homes, while few researchers have studied the [...] Read more.
Food waste is a critical issue affecting the world, and more research is needed to find ways to reduce it. Much of the existing research has examined supply chain inefficiencies and plate waste in restaurants and homes, while few researchers have studied the food waste which occurs in factory cafeterias. As many factories are in Asia, examining factory cafeteria food waste behavior in an Asian context is a good starting point. With this in mind, the authors research drivers that influence Taiwanese factory workers’ behavioral intentions toward food waste reduction. To do so, a conceptual framework model is constructed using the Theory of Planned Behavior and extended using the Norm action model and Proenvironmental factors, as well as additional factors including habit, cafeteria-service quality and situational factors. A pencil-and-paper survey was conducted with 156 participants, and collected data were evaluated using a partial least squares structural equation modeling (PLS-SEM) analysis. Results reveal that climate change awareness, injunctive norms and habit are strong motivating factors towards Taiwanese factory workers’ intention to reduce food waste. When combined with cafeteria-service quality and situational factors, intention to reduce food waste is also shown to have a significant explanatory effect on food waste behavior. Full article
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