Vegetable consumption is a predictor for improved health outcomes, such as reduced obesity and likelihood of food-related noncommunicable diseases. Young adults are a key population, being in a transitional stage-of-life: Habits gained here are taken through the lifespan. This review establishes insight into the consumption of vegetables among young adults during their college/university years, and factors associated with increased consumption. Seventy-one papers were extracted, published between January 2009 and October 2018. Search terms related to consumption; vegetables; and college/university setting and sample. A diverse range of definitions, guidelines, and study approaches were observed. Findings identify that the majority of students do not consume World Health Organization recommendations. Being female was the most frequent predictor of higher intake of vegetables, and no consumption patterns were identified by countries. Living at family home; body mass index; happiness and stress level; perceived importance of healthy eating; socioeconomic level; breakfast consumption; stage of study; openness to new experiences; sleep pattern; nutrition knowledge; activity level; alcohol usage; and energy intake were identified as influential factors. Public policies and new strategies to encourage vegetable consumption among college students are indispensable, especially targeting subgroups with even lower intakes, such as males and those living outside family home.

Surveys suggest that around 64% of retail shelf prices end in 9: The preponderance of 9-ending prices is not a new phenomenon and has been the subject of much comment and discussion over the past 70 years. Despite this broad interest, very few empirically based studies have been conducted in order to assess the effectiveness of the practice; no quantitative study can be found that has assessed the reaction of UK consumers toward 9-ending prices. In this paper we present the results of a large-scale store-based trial in which a selection of product prices were rounded up from the retailers' traditional 9-ending prices to round-pound prices. The results from this research suggest that the adoption of round-pound prices may be more effective, with trial sales increasing. The data yields an interesting insight into the effectiveness of the practice, and provides clear indication of the value further research in this area would bring.

Purpose: Employees eat regularly in workplace foodservice settings, thus the food served can significantly impact their overall diet. Workplace foodservice providers are facing several challenges, including changing consumer demands, partial blame for high levels of obesity and the delivery of accessible information that can encourage healthier food choices. The purpose of this paper is to explore the industry perspective on consumer information needs and to assess the challenges faced by foodservice providers in terms of responding to these in a workplace setting.Design/methodology/approach: A qualitative approach was adopted, involving ten in-depth semi-structured interviews with contract catering managers in the UK and Germany.Findings: Canteen operators have a sound understanding of what is important to their customers. However, the amount of dish information currently provided is limited, and the reasons for this are discussed. The menu remains the traditional medium of communication of information on dishes, but there is openness to technical platforms, which not only reduce information overload but also increase customer engagement.Practical implications: Technological solutions are discussed as a way to overcome barriers to information provision providing workplace caterers with a clear approach to effectively communicate enhanced dish information.Social implications: The provision of enhanced dish information has been found to influence consumers’ to make more healthful selections. This is an important public health issue given the growing rates of obesity and diabetes type 2.Originality/value: This study makes an original contribution by exploring the industry perspective on consumer needs for information and on how this information can be provided.

This study aimed to identify and analyse the main difficulties faced by family farmers in producing and supplying vegetables through short food supply chains. Semi-structured interviews were conducted with seven family farmers in a large city in southern Brazil. We sought to include at least one farmer supplying each of the main identified outlets: schools, restaurants, supermarkets, street markets, and consumer groups. Contacts were obtained through rural producer organisations. Data were recorded, transcribed, and analysed using thematic analysis. Three groups of difficulties emerged: (i) production—including seasonality, pest, and disease management, climate-related losses, and limited technical support; (ii) sales—such as price competition, logistical challenges, and inconsistent demand; and (iii) consumption—particularly low consumer habits regarding vegetable purchase and preparation, and preference for non-seasonal products. The study concludes that the main challenges to strengthening short food supply chains are the limited engagement of young people in farming, lack of specialised technical assistance, climate-related risks, bureaucratic barriers, and the high costs of organic certification. Farmers also reported logistic difficulties and constraints in supplying restaurants due to demand for a narrow range of products disregarding seasonality. At the consumer level, habits shaped by conventional food systems emerged as obstacles. Strategies such as alternative markets, farmer organisations, supportive public policies, and initiatives to promote cooking skills and consumer awareness are key to enhancing resilience and expanding the supply of healthy foods.

Background/Objectives: Sustainable diets are essential for public health, food system resilience, and environmental protection, yet engagement with healthy sustainable dietary actions is varied. This study investigated knowledge, perceived importance, current uptake, and willingness to adopt healthy sustainable dietary actions among the general UK population. Methods: A cross-sectional study was conducted using a self-report questionnaire completed by 635 adults (205 males and 430 females; mean (SD) age = 43 (16.8) years) in the UK. Results: Considerable variation in knowledge, perceived importance, and current engagement was found across the dietary actions investigated. All three were highest for familiar, health-aligned behaviours, while actions with a stronger environmental focus that were less conventional or culturally unfamiliar were less well understood, perceived as less important, and less often engaged with. Willingness to adopt actions not currently practised was most strongly predicted by perceived importance (smallest β = 1.21, p < 0.001), with perceived value also significant for several actions (smallest β = 0.86, p < 0.001). Knowledge and perceived impact were generally non-significant. Demographic and lifestyle factors showed smaller effects, with greater willingness among younger individuals (smallest β = −0.24, p = 0.01) and those with higher education (smallest β = 0.51, p = 0.01). Conclusions: These findings suggest some knowledge and engagement with healthy sustainable dietary actions in the UK. However, future campaigns may need to go beyond awareness-raising to emphasise the personal significance and value of these actions. These cognitive factors also showed broad applicability across demographic and lifestyle variables, suggesting potential for widely effective interventions.