Journal article
Culinary Home Empowerment for Food Waste Prevention and Minimization: Feasibility and Efficacy Protocol
Foods, v 13(16)
14 Aug 2024
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
The purpose of this research is to evaluate the feasibility, acceptability, and preliminary efficacy of a household food-waste prevention and minimization intervention, titled the Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM), which consists of a culinary education video series for home cooks. The specific aims are to (1) assess the effects of the intervention at a population level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability) metrics and (2) assess the effects of the intervention at a community level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability, household food waste, sustainable dietary practices) metrics. The intervention includes eight modules, each containing three to five brief videos, as well as downloadable recipes and worksheets. The evaluation will explore the effects of the program through two distinct investigations, namely (1) voluntary access to the intervention content in a population-based setting and (2) intensive delivery of the intervention content as part of a remote class in a community setting. Evaluation of the intervention in the population-based setting will use a single-arm, quasi-experimental post-test only study design. All home cooks who access the videos will be invited to answer a five-question post-video survey about acceptability, satisfaction, and potential implementation of the learning. A separate sample of individuals will be recruited to participate in a more in-depth evaluation (pre- and multiple post-test survey). Evaluation of the community-based intervention will use a mixed methods study design. Findings from the two distinct evaluation studies will be jointly discussed and triangulated to support larger conclusions about the intervention’s desirability, impact on motivation, opportunity, ability, and food waste, and the potential directions for further improvement.
Metrics
Details
- Title
- Culinary Home Empowerment for Food Waste Prevention and Minimization: Feasibility and Efficacy Protocol
- Creators
- Brandy-Joe MillironRoni Neff - Johns Hopkins UniversityRachel Sherman - Drexel UniversityDeAndra Forde - Drexel UniversityLauren Miller - Drexel UniversityDahlia Stott - Drexel UniversityAlison Mountford - Drexel UniversityJonathan M. Deutsch - Drexel University
- Publication Details
- Foods, v 13(16)
- Publisher
- MDPI
- Number of pages
- 14
- Grant note
- 84053401 / United States Environmental Protection Agency, Science to Achieve Results (STAR) Program
- Resource Type
- Journal article
- Language
- English
- Academic Unit
- Nutrition Sciences; Health Sciences
- Web of Science ID
- WOS:001305365600001
- Scopus ID
- 2-s2.0-85202637250
- Other Identifier
- 991021900214904721
UN Sustainable Development Goals (SDGs)
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InCites Highlights
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- Collaboration types
- Domestic collaboration
- Web of Science research areas
- Food Science & Technology