Q3749388 (Q3749388): Difference between revisions
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(Changed an Item: Edited by the infer coords bot - inferring coordiantes from postal codes) |
(Created claim: summary (P836): The project explores how environmental factors can influence consumers’ food choices. The study examines how the presentation of food, the characteristics of the built environment and space, such as colours and sounds, affect, for example, the choice of vegetables in restaurants and food establishments. The project will carry out empirical experiments in both urban and laboratory environments. Research platforms are designed and implemented in c...) |
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The project explores how environmental factors can influence consumers’ food choices. The study examines how the presentation of food, the characteristics of the built environment and space, such as colours and sounds, affect, for example, the choice of vegetables in restaurants and food establishments. The project will carry out empirical experiments in both urban and laboratory environments. Research platforms are designed and implemented in cooperation with partners, making the results more flexible in the application of the results to business and urban planning. The project will result in new and reliable principles for the design of food environments. The project has an impact on the business operations of companies in the sector, the comfort of urban spaces and the well-being of citizens. Business areas that exploit the results of the study may include, for example, public and private food service providers, operators responsible for planning and implementing premises and urban environments, as well as restaurants and experience producers. (English) | |||||||||||||||
| Property / summary: The project explores how environmental factors can influence consumers’ food choices. The study examines how the presentation of food, the characteristics of the built environment and space, such as colours and sounds, affect, for example, the choice of vegetables in restaurants and food establishments. The project will carry out empirical experiments in both urban and laboratory environments. Research platforms are designed and implemented in cooperation with partners, making the results more flexible in the application of the results to business and urban planning. The project will result in new and reliable principles for the design of food environments. The project has an impact on the business operations of companies in the sector, the comfort of urban spaces and the well-being of citizens. Business areas that exploit the results of the study may include, for example, public and private food service providers, operators responsible for planning and implementing premises and urban environments, as well as restaurants and experience producers. (English) / rank | |||||||||||||||
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| Property / summary: The project explores how environmental factors can influence consumers’ food choices. The study examines how the presentation of food, the characteristics of the built environment and space, such as colours and sounds, affect, for example, the choice of vegetables in restaurants and food establishments. The project will carry out empirical experiments in both urban and laboratory environments. Research platforms are designed and implemented in cooperation with partners, making the results more flexible in the application of the results to business and urban planning. The project will result in new and reliable principles for the design of food environments. The project has an impact on the business operations of companies in the sector, the comfort of urban spaces and the well-being of citizens. Business areas that exploit the results of the study may include, for example, public and private food service providers, operators responsible for planning and implementing premises and urban environments, as well as restaurants and experience producers. (English) / qualifier | |||||||||||||||
point in time: 22 November 2021
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Revision as of 22:39, 22 November 2021
Project Q3749388 in France
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3749388 in France |
Statements
134,000 Euro
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145,124.0 Euro
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92.33 percent
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1 June 2015
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31 July 2017
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Taideyliopisto
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62°47'15.43"N, 22°50'41.42"E
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60100
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Hankkeessa tutkitaan kuinka ympäristötekijöiden avulla voidaan vaikuttaa kuluttajien ruokavalintoihin. Tutkimuksessa selvitetään, kuinka ruoan esillepano, rakennetun ympäristön ja tilan ominaisuudet, kuten värit ja äänet vaikuttavat esimerkiksi kasvisten valintaan ravintoloissa ja elintarvikeliikkeissä. Hankkeessa toteutetaan empiirisiä kokeita sekä kaupunki- että laboratorioympäristössä. Tutkimusalustat suunnitellaan ja toteutetaan yhteistyössä yhteistyökumppaneiden kanssa, jolloin tulosten sovellettavuus liiketoimintaan ja kaupunkisuunnitteluun on joustavampaa. Hankkeen tuloksena saadaan uusia luotettavia periaatteita ruokaympäristöjen suunnitteluun. Hankkeella on alan yritysten liiketoimintaa, kaupunkitilojen viihtyvyyttä ja kansalaisten hyvinvointia edistäviä vaikutuksia. Tutkimuksen tuloksia hyödyntäviä liiketoiminnan aloja voivat olla esimerkiksi julkiset ja yksityiset ruokapalvelujen tuottajat, tilojen ja kaupunkiympäristöjen suunnittelusta ja toteutuksesta vastaavat toimijat sekä ravintolat ja elämystuottajat. (Finnish)
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The project explores how environmental factors can influence consumers’ food choices. The study examines how the presentation of food, the characteristics of the built environment and space, such as colours and sounds, affect, for example, the choice of vegetables in restaurants and food establishments. The project will carry out empirical experiments in both urban and laboratory environments. Research platforms are designed and implemented in cooperation with partners, making the results more flexible in the application of the results to business and urban planning. The project will result in new and reliable principles for the design of food environments. The project has an impact on the business operations of companies in the sector, the comfort of urban spaces and the well-being of citizens. Business areas that exploit the results of the study may include, for example, public and private food service providers, operators responsible for planning and implementing premises and urban environments, as well as restaurants and experience producers. (English)
22 November 2021
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