Search Results (15)

American football is one of the most popular team sports in the United States. There are approximately 16,000 high school and 890 college football teams, and each team plays around 10–14 games per football season. Contrary to most casual fans’ views, American football is more than speed and power, it requires preparation and strategies. Coaches analyze hours of video of their own and opponents’ games to extract important information such as offensive play formations, personnel packages and opposing coaches’ tendency to gain competitive advantages. This time-consuming and slow process called “tagging” takes away the coaches’ time from other duties and limits the players’ time for preparation and training. In this work, we created three datasets for our experiments to demonstrate the importance of player detection accuracy, which is easily affected by camera placement and player occlusion issues. We applied a unique data augmentation technique to generate data for each specific experiment. Our model achieved a remarkable 98.52% accuracy in play type recognition and 92.38% accuracy in player position recognition for the experiment that assumes no missing players or no occlusion problem, which could be achieved by placing the camera high above the football field. Full article

The use of single-use take-away packaging for food and beverages is steadily growing globally. The consumption habits of ordering food online and the very short time of use of single-use take-away packaging suggest that high amounts of potential resources are continuously being wasted. Since there is a lack of studies that could represent the status of packaging materials used within the take-away delivery industry, it is difficult to predict the potential for material recycling and reuse. This research aimed at identifying (1) the predominant packaging materials used by the take-away food and beverage industry according to the food category, (2) packaging weight in order to understand the potential for material recovery, (3) labelling in order to understand communication with consumers about what is relevant for choosing end-of-life scenarios, and (4) the residues of the food and beverage within packaging after use, which potentially affects the recyclability of packaging. The research identified at which stages of the value chain there was a potential for the better circulation of single-use packaging materials and provided insights for decision makers (businesses, institutions, etc.) to improve the sustainability of take-away packaging. Full article

Since the beginning of 2023, the so-called reusable packaging obligation has been in place in Germany in order to reduce the amount of waste from takeaway packaging. Catering companies will then be obliged to offer reusable packaging as an alternative to disposable plastic takeaway packaging. As part of the pilot project ‘Mehrweg Modell Stadt’ (‘Reusable city model’), an open infrastructure for reusable cups is in trial in Mainz and Wiesbaden. The project was subjected to a scientific monitoring process, which included the implementation of quantitative surveys among various stakeholders within the value chain, namely consumers, catering companies, and other companies engaged in the project. This was conducted over two time periods: August 2023 to September 2023, and February to March 2024. The results show a discrepancy between consumers’ attitudes and their actual behavior: Despite a high level of sustainability awareness and perceived positive benefits of reusable packaging, perceived barriers stand in the way of actual use. The biggest challenges for companies are the lack of consumer demand, practical handling and hygiene requirements. The results of this quantitative social research provide important insights for the development of targeted measures to promote the use of reusable packaging in takeaway catering and contribute to the discussion on closing the attitude–behavior gap along the entire value chain. Full article

Understanding of the potential leaching of plastic particles, particularly nanoplastics (NPs), from food packaging is crucial in assessing the safety of the packaging materials. Therefore, the objective of this study was to investigate potential exposure risks by simulating the release of NPs from various plastic packaging materials, including polypropylene (PP), general casting polypropylene (GCPP) or metalized casting polypropylene (MCPP), polyethylene (PE), polyethylene terephthalate (PET), and polyphenylene sulfone (PPSU), under corresponding food consumption scenarios. Surface-enhanced Raman scattering (SERS) and scanning electron microscopy (SEM) were utilized to identify and characterize the NPs leached from plastic packaging. The presence of separated NPs was observed in PP groups subjected to 100 °C hot water, GCPP plastic sterilized at a high temperature (121 °C), and PE plastic soaked in 100 °C hot water, exhibited a distorted morphology and susceptibility to aggregation. The findings suggest that the frequent consumption of takeaway food, hot beverages served in disposable paper cups, and foods packaged with GCPP materials may elevate the risk of ingestion of NPs. This reminds us that food packaging can serve as an important avenue for human exposure to NPs, and the results can offer valuable insights for food safety management and the development of food packaging materials. Full article

Single-use packaging is one of the biggest contributors to plastic waste, and reuse has been identified as a key strategy to reduce such waste. However, reusable containers typically become worn, which may influence how consumers think and feel about reuse. The present research explored whether and how evaluations of a takeaway food service changed depending on the appearance of a reusable container. Two studies were conducted (using opportunity sampling) to (i) investigate the effects that signs of use have on people’s perceptions of reusable packaging systems using quantitative methods (Study 1) and (ii) understand the rationale underpinning these evaluations using qualitative methods (Study 2). Study 1 involved an online questionnaire where participants (n = 292) were shown images of reusable bowls for takeaway food with various levels of staining and asked to evaluate the container and the restaurant serving the food using rating scales. Study 2 involved in-person interviews where participants (n = 22) were given the opportunity to inspect either a clean bowl or a stained bowl and then were asked questions about the bowls. Signs of previous use seemed to undermine people’s willingness to reuse containers in the future and were associated with more negative evaluations of the packaging, product, and restaurant serving the food. These findings provide insights into the factors that affect people’s willingness to engage with reusable packaging systems, and we use these findings to suggest behavioural and design interventions that might mitigate negative evaluations and encourage reuse. Full article

Consumer behavior can significantly influence the environmental impact of products. Takeaway food and beverage packaging can be assumed to be an example of this effect, as consumers directly affect its disposal or, in the case of reusable packaging, the reuse rate. While possible environmental impacts of takeaway food and beverage packaging are comprehensively discussed in available Life Cycle Assessment (LCA) studies, consumer behavior is not extensively considered. Thus, a literature review was used to analyze existing LCAs of takeaway food and beverage packaging regarding three aspects: (i) the extent to which consumers are considered in the use phase, (ii) the inclusion of littering, and (iii) the consideration of consumer behavior in the End-of-Life (EoL) phase. The analysis shows that none of the reviewed LCAs includes all reviewed aspects of consumer behavior, and that the depth of implementation varied significantly. We conclude that, currently, the topic is not adequately considered in available LCAs and future studies need to address it more widely. This is especially important for the comparison of single-use and reusable takeaway packaging, as consumer behavior significantly influences the environmental impact of both systems. Finally, we argue why a method that includes littering on takeaway packaging needs to be developed. Full article

This paper examines the use of augmented reality technology in the design of packaging for takeaway food to assist in marketing. The research is divided into three studies for progressive investigation and analysis. Study 1 collected 375,859 negative evaluations of food delivery from the Internet and explored the main reasons that may have impacted the user’s evaluation by Latent Dirichlet Allocation topic modeling. Study 2 evaluated the effectiveness of augmented reality packaging by surveying 165 subjects and comparing it with traditional packaging. We conducted a survey of 1603 subjects in Study 3 and used the technology incentive model (TIM) to analyze how augmented reality technology positively impacts food delivery marketing. It has been established that packaging will influence the negative perception of consumers about buying and eating takeout food. Specifically, augmented reality technology can improve negative evaluations by providing a more conducive user experience than traditional packaging. According to our findings, augmented reality technology has improved the consumers’ perception of interaction, perceived vividness, and novelty experience, and achieved the aim of promoting takeaway food retail by improving negative evaluations posted by users. Full article

Last mile is known as the last leg of the delivery process, which is the most expensive and time-consuming part per kilometer. The most common last mile deliveries are postal packages, groceries and take away meals. Recently, there has been a growing interest and implementation of sidewalk autonomous delivery robots. These robots travel roughly at the speed of pedestrians (6 km/h). A high-speed (15 km/h) delivery robot design is proposed for reducing the time, energy and carbon footprint of deliveries. The preliminary design of the delivery robot powertrain is based on worst-case scenario analysis and Monte Carlo simulations with synthetic driving cycles. Synthetic driving cycles were used because there are no open data available of delivery robots. Thus, the procedure presented in this paper is a general approach for cases where there is no precedent application and/or no data are available. The synthetic driving cycles are based on start and end location of food-delivery services in Helsinki, Finland. Based on the simulations, the crucial factors contributing to energy demand and its variation were analyzed. Carbon footprint of the delivered package over distance of the design is compared to existing wheeled delivery robots and quadrupeds. The motivation of the work is that showcasing the energy savings of higher speed aids government officials in their decision-making regarding delivery robot regulations. As a result of the simulations, higher operation speed lowered the energy consumption by over 40%. Full article

Neapolitan pizza is very popular worldwide and is registered on the traditional specialties guaranteed (TSG) list. This study was aimed at identifying the cradle-to-grave carbon footprint (CF) of a medium-sized pizza restaurant serving in situ or takeaway true Neapolitan pizzas conforming to the Publicly Available Specification (PAS) 2050 standard method. An average CF of ~4.69 kg CO_2e/diner was estimated, about 74% of which was due to the production of the ingredients used (with buffalo mozzarella cheese alone representing as much as 52% of CF). The contribution of beverages, packaging materials, transportation, and energy sources varied within 6.8 and 4.6% of CF. The percentage relative variation of CF with respect to its basic score was of about +26%, +4.4%, and +1.6% or +2.1%, provided that the emission factor of buffalo mozzarella, fresh cow mozzarella (fiordilatte), Grana Padano cheeses, and electricity varied by +50% with respect to each corresponding default value, respectively. The specific carbon footprint for Marinara pizza was equal to ~4 kg CO_2e/kg, while for Margherita pizza, it was up to 5.1, or 10.8 kg CO_2e/kg when topped with fresh cow or buffalo mozzarella cheese. To help pizza restaurant operators select the most rewarding mitigation strategy, we explored how CF was affected by more sustainable buffalo mozzarella cheese production, lighter and reusable containers for beer, mineral water, and main fresh vegetables, newer diesel-powered vans, less air-polluting electric ovens instead of traditional wood-fired ovens, as well as renewable electricity sources. Full article

When the Lithium-ion battery operates at high temperature, it would bring about short circuit; if it reaches a critical temperature, it will explode. It is important to reduce its maximum temperature by appropriate heat transfer technique. When it operates without an external force for cooling, it needs natural convection technique to take away heat dissipation. Therefore, this study numerically examines three-dimensional transient natural convection of cylindrical lithium-ion batteries inside a rectangular pack with air between cylinders. The heat transfer technique in this study applies PCM (phase change material) between cylinders without or with fin array on top changing distance between cells. The results indicated that for no fin array, the package adopting the PCM could achieve the peak temperature 14.2 °C smaller than the package adopting the air. However, the package adopting the PCM with fin array vertical to the top of the package can best enhance average Nusselt number by 120% compared with using air and no fin array. Replacing the air by the PCM can keep the peak temperature of the batteries within the desirable operation range. Full article

Street food (SF) and takeaway food (TAF) are important sources of out-of-home meals in urban Bosnia and Herzegovina, where diet-related non-communicable diseases are growing rapidly. This study aimed to characterise SF and TAF purchased in urban areas of Bosnia and Herzegovina, regarding customers’ characteristics and the nutritional composition of the foods and beverages. A cross-sectional study was conducted in Sarajevo and Banja Luka in 2017. SF (n = 194) and TAF vending sites (n = 154) were selected through random and systematic sampling. Data on the food items purchased and customers’ characteristics were collected by direct observation. Nutritional composition was estimated using data from chemical analyses of the foods most commonly available. Two-thirds of the customers observed (n = 755) were aged ≥35 years, half were women and 27.7% were overweight/obese. A total of 929 food items were purchased. The most commonly bought SFs were confectionery (30.5%), water (27.9%) and soft drinks/juices (22.2%). TAF customers purchased mostly savoury pastries (39.8%), breads (27.1%) and main dishes (21.4%). Almost half of customers purchased industrial food (i.e., pre-packaged foods and beverages produced by the food industry). The purchases presented median contents of 18.7 g of fat (39.6% saturated, 32.3% monounsaturated, 22.1% polyunsaturated, 1.5% trans), 838 mg of sodium and 285 mg of potassium. Saturated-fat contribution was higher in SF purchases (60.4% vs. 30.2%, p < 0.001), whereas TAF purchases presented higher trans-fat proportion (1.8% vs. 0.6%, p < 0.001), sodium (1241 vs. 89 mg, p < 0.001) and sodium-potassium ratio (6.1 vs. 0.6, p < 0.001). Generally, SF and TAF bought in Sarajevo and Banja Luka were rich in saturated and trans fatty-acids and sodium, and poor in potassium. Nutrition policies promoting use of healthier fats and salt reduction in SF and TAF may contribute to the prevention of diet-related diseases in these settings. Full article

The COVID-19 pandemic has set new challenges for the HoReCa industry. Lockdowns have coincided with and strongly impacted the industrial transformation processes that have been taking place for a decade. Among the most important HoReCa transition processes are those related to the rapid growth of the delivery-food market and ordering meals via internet platforms. The new delivery-food market requires not only the development of specific distribution channels, but also the introduction of appropriate, very specific food packaging. Food packaging and its functionality are defined by the administrative requirements and standards applicable to materials that have contact with food and principally through the prism of the ecological disaster caused by enormous amounts of plastic waste, mainly attributed to the food packaging. To meet environmental and administrative requirements, new technologies to produce food packaging materials are emerging, ensuring product functionality, low environmental impact, biodegradability, and potential for composting of the final product. However, predominantly, the obtained product should keep the nutritional value of food and protect it against changes in color or shape. Current social transformation has a significant impact on the food packaging sector, on one hand creating a new lifestyle for society all over the world, and on the other, a growing awareness of the negative impact of humans on the environment and increasing responsibility for the planet. The COVID-19 pandemic has highlighted the need to develop a circular economy based on the paradigm of shortening distribution channels, using local raw materials, limiting the consumption of raw materials, energy, water, and above all, minimizing waste production throughout the life cycle of products, all of which are in line with the idea of low-carbon development. Full article

This three-arm randomised controlled trial evaluated whether (1) a multi-component weight loss intervention targeting diet, physical activity (PA), and sleep was effective at improving dietary intake over six months and 12 months, compared with a control, and (2) the enhanced diet, PA, and sleep intervention was more effective at improving dietary intake than the traditional diet and PA intervention. A total of 116 adults (70% female, 44.5 years, BMI 31.7 kg/m²) were randomised to either traditional diet and PA intervention; enhanced diet, PA, and sleep intervention; or wait-list control. To examine between-group differences, intervention groups were pooled and compared with the control. Then, the two intervention groups were compared. At six months, the pooled intervention group consumed 1011 fewer kilojoules/day (95% CI −1922, −101), less sodium (−313.2 mg/day; 95% CI −591.3, −35.0), and higher %EI from fruit (+2.1%EI; 95% CI 0.1, 4.1) than the controls. There were no differences in intake between the enhanced and traditional groups at six months. At 12 months, the pooled intervention and control groups reported no significant differences. However, compared to the traditional group, the enhanced reported higher %EI from nutrient-dense foods (+7.4%EI; 95% CI 1.3, 13.5) and protein (+2.4%EI; 95% CI 0.1, 4.6), and reduced %EI from fried/takeaway foods (−3.6%EI; 95% CI −6.5, −0.7), baked sweet products (−2.0%EI; 95% CI −3.6, −0.4), and packaged snacks (−1.1%EI; 95% CI −2.2, −0.3). This weight loss intervention reduced total energy and sodium intakes as well as increased fruit intake in adults at six months. The enhanced intervention group reported improved dietary intake relative to the traditional group at 12 months. Full article

Digital food ordering platforms are used by millions across the world and provide easy access to takeaway fast-food that is broadly, though not exclusively, characterised as energy dense and nutrient poor. Outlets are routinely rated for hygiene, but not for their healthiness. Nutritional information is mandatory in pre-packaged foods, with many companies voluntarily using traffic light labels to support making healthier choices. We wanted to identify a feasible universal method to objectively score takeaway fast-food outlets listed on Just Eat that could provide users with an accessible rating that can infer an outlet’s ‘healthiness’. Using a sample of takeaway outlets listed on Just Eat, we obtained four complete assessments by nutrition researchers of each outlet’s healthiness to create a cumulative score that ranged from 4 to 12. We then identified and manually extracted nutritional attributes from each outlet’s digital menu, e.g., number of vegetables that have the potential to be numerated. Using generalized linear modelling we identified which attributes were linear predictors of an outlet’s healthiness assessment from nutritional researchers. The availability of water, salad, and the diversity of vegetables were positively associated with academic researchers’ assessment of an outlet’s healthiness, whereas the availability of chips, desserts, and multiple meal sizes were negatively associated. This study shows promise for the feasibility of an objective measure of healthiness that could be applied to all outlet listings on Just Eat and other digital food outlet aggregation platforms. However, further research is required to assess the metric’s validity, its desirability and value to users, and ultimately its potential influence on food choice behaviour. Full article

Reducing consumption of free sugars, such as those found in high concentrations in manufactured products such as sugar-sweetened beverages (SSBs) and 100% fruit juices, is a global public health priority. This study aimed to measure prevalence of widely available pre-packaged non-alcoholic water-based beverages (carbonated sodas, sports drinks, energy drinks, artificially-sweetened sodas, fruit juices (any type), and bottled water) and to comprehensively examine behavioral, environmental, current health, and demographic correlates of consumption. A cross-sectional, nationally-representative population survey of 3430 Australian adults (18+ years) was conducted using computer-assisted telephone (mobile and landline) interviewing. Past week prevalence of pre-packaged drinks containing free sugar was 47.3%; daily prevalence was 13.6%. Of all the pre-packaged drinks assessed, consumption of fruit juices (any type) was the most prevalent (38.8%), followed by bottled water (37.4%), soda (28.9%), artificially-sweetened soda (18.1%), sports drinks (8.1%), and energy drinks (4.2%). Higher soda consumption was associated with males, younger age, socio-economic disadvantage, frequent takeaway food consumption, availability of soda in the home, obesity, and a diagnosis of heart disease or depression. A diagnosis of Type 2 Diabetes was associated with increased likelihood of consuming artificially-sweetened sodas and decreased likelihood of consuming sugar-sweetened soda. SSB consumption is prevalent in Australia, especially among young adults and males, foreshadowing continued population weight gain and high burdens of chronic disease. To reduce consumption, Australia must take a comprehensive approach, incorporating policy reform, effective community education, and active promotion of water. Full article