Safer food through changed consumer behaviour: Effective tools and products, information strategies, education and a food safety policy reducing health burden from foodborne illnesses (SafeConsumE)
This third-party funded project is conducted in the framework of the BfR research programme on functional analytics and early risk detection.
EU grant agreement number: 727580
Project homepage: -
Food safety violations at the consumer stage are common and nearly 40% of food-borne outbreaks occur in the domestic setting. The overall goal of SafeConsumE is to provide effective, science-based and sustainable strategies for food authorities, market actors and the research community to help consumers mitigate risk, thus reducing the health burden from food-borne illness in Europe. SafeconsumE aims to suggest, develop and evaluate:
- Tools, technologies and products (e.g. sensors, apps, hygiene concepts, kitchen utensils) that stimulate safe practices
- Communication strategies that effectively stimulate adoption and market uptake of safer practices and tools/technologies
- Education programmes increasing skills and knowledge and aiding teenagers to handle food safely
- Dynamic, sustainable and inclusive policy models that stimulate and support national and EU level initiatives
To achieve high implementation and innovation power, scientists will work together with consumers, authorities and different market actors under a new trans-disciplinary and multi-actor approach based on Theories of Practices combined with design-driven innovation. Covering the five most important hazards that cause food-borne disease, consumer behaviour across Europe will be described using a risk-based methodology and utilising the strengths of high-throughput surveys together with in-depth qualitative methodology. New strategies will be developed taking into account their impact on risk reduction, documented consumer barriers for change and sustainability. SafeConsumE will support transformation towards a more healthy population and cost-efficacy through reduced foodborne illness, and a more sustainable community through less food waste and environmentally friendly solutions.
BfR parts of the project:
The BfR is involved in three of nine work packages: WP3 Survey based HACCP (Hazard analysis critical control point) and probabilistic risk assessment, WP7 Development of policy models for mitigating risk and WP8 Dissemination and implementation actions.
More detailed information about the project and project partners can be found here.