The new tool, developed by Rome’s La Sapienza University with support from Nestlé, is hoped will enable food producers, growers, processors and marketeers to better understand what we think about when we think of food.
It maps out consumers’ perception of the environmental and economic impact of the food or food product, and the production process used to create it. It scores food on its traceability and safety, its cost and innovation. It also shows what people think about the physical benefits of food, including the ease of digestion, as well as its cultural value and links to a particular place, tradition or occasion.
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