Climate, Climate Change, Industrial Waste, Waste Management
Conditions
Brief summary
Participants will perform the FoodImage app in the lab. A survey will be provided after the study visit. Also the bag of combined waste will be given to a hired contractor who will sort and weigh the waste, thus creating a second estimate of waste and its key components using standard industry practices (i.e. curbside).
Detailed description
he Lab Study will be conducted at PBRC and will include participants (N=25) from a wide array of social and economic groups will be recruited and trained on the use of the FoodImage app. Participants use the app to measure food waste (including foods with inedible parts) created during a simulated meal preparation setting, a simulated meal consumption setting with plate waste, and a simulated cabinet and refrigerator clean-out of spoiled and out-of-date foods, where the number of items and the amounts of waste for each task is randomly assigned across participants and blinded from the research staff evaluating images and coding data. These participants will denote the normal discard destination (I.e., garbage, sink/disposal, feed to animal, compost) for each item as if the waste had occurred in their own home. The resulting photos will be processed, and data created using the methods detailed in our previously published work. All foods to be measured by the participant during each task will be weighed by staff. Then, the items that participants note as suitable for discard via sink, garbage disposal, fed to pet or compost in their own homes are set aside and appropriately documented with the remaining items thrown in a standard trash bag that also contains waste amounts and types that mirror US solid municipal waste figures (about 80% of waste is non-food). The bag of combined waste will be given to a hired contractor who will sort and weigh the waste, thus creating a second estimate of waste and its key components using standard industry practices. Three to five days after completing the lab tasks, participants will receive the retrospective online survey and complete it for the tasks they completed during the lab study. Estimates of food waste (edible portions only) will be constructed from the survey results using methods previously described.
Interventions
None listed
Sponsors
Martin, Corby, K., M.D.
Pennington Biomedical Research Center
Study design
Observational model
CASE_ONLY
Time perspective
OTHER
Eligibility
Sex/Gender
ALL
Age
18 Years to 62 Years
Healthy volunteers
Yes
Inclusion criteria
* Male or female, age 18-62 years * Has an iPhone 9s or later, operable Apple ID, password, and email address that they are willing and able to use to collect data during the study. Subject acknowledges data usage and associated charges are a result of study participation. Willing to complete all study procedures and adhere to study timelines.
Exclusion criteria
* Refusal or unable to use an iPhone for study related purposes * Not willing to adhere to study procedures and study visit timelines. * Any condition or circumstance that in the judgement of the PI could interfere with study participation.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Food Waste Weight | Study Visit ~ 1 day | Weight (g) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Food Waste Energy | Study Visit ~1 day | Energy (kcal) |
Countries
United States
Outcome results
None listed