Q3749385 (Q3749385): 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 explored how environmental factors can influence consumers’ food choices. The study examined 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 carried out empirical experiments in both urban and laboratory environments. The research platforms were designed and implemented in...) |
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The project explored how environmental factors can influence consumers’ food choices. The study examined 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 carried out empirical experiments in both urban and laboratory environments. The research platforms were 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 resulted 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 explored how environmental factors can influence consumers’ food choices. The study examined 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 carried out empirical experiments in both urban and laboratory environments. The research platforms were 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 resulted 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 explored how environmental factors can influence consumers’ food choices. The study examined 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 carried out empirical experiments in both urban and laboratory environments. The research platforms were 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 resulted 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 Q3749385 in France
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3749385 in France |
Statements
138,000 Euro
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149,406.0 Euro
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92.37 percent
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1 June 2015
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31 July 2017
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TTY-säätiö sr
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62°47'23.82"N, 22°48'27.86"E
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60320
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Hankkeessa tutkittiin kuinka ympäristötekijöiden avulla voidaan vaikuttaa kuluttajien ruokavalintoihin. Tutkimuksessa selvitettiin, kuinka ruoan esillepano, rakennetun ympäristön ja tilan ominaisuudet, kuten värit ja äänet vaikuttavat esimerkiksi kasvisten valintaan ravintoloissa ja elintarvikeliikkeissä. Hankkeessa toteutettiin empiirisiä kokeita sekä kaupunki- että laboratorioympäristössä. Tutkimusalustat suunniteltiin ja toteutettiin yhteistyössä yhteistyökumppaneiden kanssa, jolloin tulosten sovellettavuus liiketoimintaan ja kaupunkisuunnitteluun on joustavampaa. Hankkeen tuloksena saatiin 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 explored how environmental factors can influence consumers’ food choices. The study examined 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 carried out empirical experiments in both urban and laboratory environments. The research platforms were 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 resulted 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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