Percorrer por autor "Costa, Carmen"
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- Impact of a health and sustainability menu option on consumer perception of food service in PortugalPublication . Costa, Carmen; Viegas, Cláudia; Rocha, AdaIntroduction: Food Service aims to provide nutritionally balanced, safe, and increasingly sustainable meals for specific population groups. In recent years, the sector has faced growing challenges driven by changing consumer expectations, public health priorities, and sustainability demands, particularly regarding menu composition and dietary patterns. Objective: To evaluate the association between the implementation of a health and sustainability menu option (flexitarian menu) and consumers' perceptions of Food Service in Portugal. Methods: A quasi-experimental repeated cross-sectional study was conducted among adult consumers attending a Food Service unit in Portugal. Consumer perceptions were assessed using paper-based questionnaires administered to three independent samples before implementation of the intervention and 3 and 9 months afterwards. The questionnaires evaluated perceptions of Food Service products, services, companies, and overall sector performance. Descriptive and inferential statistical analyses were performed. Results: Overall, the implementation of the flexitarian menu option was associated with generally favorable trends in consumer perceptions over time. After 9 months, more favorable evaluations were observed for perceived product quality, innovation, adequacy of meals to consumers' needs and expectations, and organizational attributes related to environmental and social responsibility. Although only limited statistically significant differences were identified, overall consumer evaluations of Food Service became progressively more favorable following implementation. Conclusions/Originality: This study provides real-world evidence suggesting that the sustained implementation of a health and sustainability menu option may be associated with more favorable consumer perceptions of Food Service. The findings contribute to the emerging evidence supporting menu-based sustainability interventions as a feasible strategy for promoting healthier and more sustainable institutional food environments.
- Perception of consumers about Portuguese food servicePublication . Costa, Carmen; Viegas, Cláudia; Rocha, AdaABSTRACT Introduction: Food Service is the provision of meals and drinks to well-defined groups of people. It aims to provide nutritionally balanced, safe, and sustainable meals compatible with the client's conditions and needs. Food service companies must meet the client’s expectations while simultaneously satisfying consumers in their daily meals. Objectives: To identify the general perception of Portuguese consumers about food service, more precisely their characterisation of this sector, its products and services, and companies operating in Portugal. Methodology: This cross-sectional study is based on a survey of the Portuguese population, aged above 18 years or older, and who is currently, or has already been, a food service consumer. The study’s sample consisted of 1900 consumers. Results: Overall, 42% of respondents considered that food service satisfies both their needs and expectations, while 44% reported that it satisfies their needs but not their expectations. Most consumers recognised key characteristics of food service, namely good location and accessibility (88%), operating schedules adapted to users’ activities (85%), and provision of social interaction during meals (82%). Hygiene and food safety were the most highly valued attributes of both products (82%) and services (81%), followed by meal temperature (78%). Regarding food service companies, trustworthiness was the most appreciated characteristic (71%), whereas innovation received the lowest ratings across products (41%), services (45%) and companies (43%). Conclusions: Portuguese consumers generally have a positive perception of food service in Portugal, particularly regarding hygiene and food safety, meal temperature, accessibility, and trust. Innovation remains a key area for improvement to better meet consumer expectations.