What determines trust in information about food-related risks? Underlying psychological constructs
Trust in risk information about food related-hazards may be an important dominant of public reactions to risk information. One of the central questions addressed by the risk communication literature is why some individuals and organizations are trusted as sources of risk information and others are not. Industry and government often lack public trust, whereas other sources; for example, consumer organizations, the quality media, medical doctors are highly trusted. Problematically, previous surveys and questionnaire studies have utilized questions generated by the investigators themselves to assess public perceptions of trust in different sources. Furthermore, no account of the hazard domain was made. In the first study reported here, semi structured interviewing was used to elicit underpinning constructs determining trust and distrust in different sources providing food-related risk information. In the second study, the repertory grid method was used to elicit the terminology that respondents use to distinguish between different potential food-related information sources, the data being submitted to generalize Procreates analysis. The results of the two studies were combined and validated in survey research where factor analysis indicated that knowledge in itself does not lead to trust, but that trusted sources are seen to be characterized by multiple positive attributes. Contrary to previous research, complete freedom does not lead to trust - rather sources which possess moderate accountability are seen to be the most trusted.
Food safety and transparency in food chains and networks Relationships and challenges
European consumers are worried about the safety of their food. These concerns are caused by a continuing sequence of food scandals and incidents during the last decade. In response, consumers call for high quality food, food integrity, safety guarantees and transparency. Governments are imposing new legislation. Retailers are imposing new demands on their supply chains. Food supply chains react by implementing systems to improve the product's quality and guarantee its safety, at the same time making transparent that they do so. Such actions can be taken at the level of either the individual company or the complete network of supply chains. We describe the challenges involved in achieving food safety and transparency by cooperating in the supply chain network. To this end, we elaborate on a real world case in an SME environment.
Healthy-eating challenges and the use of food additives
The valuable role of food additives and the concerns of some consumers about their use in food production are discussed. The food industry and the ingredients sector are criticized about the nutritional quality of food products marketed to consumers, and on the excessive and potentially harmful use of food additives. The two important nutritionally-driven challenges for the food industry are to reduce caloric density through reductions in sugar and to reduce sodium levels. The food industry has a responsibility to respond positively to the nutritional needs and demands of consumers
Newly added Resources:
|
