Strategies for developing and improving the public meal for special consumer groups
|Coordinator||HÖGSKOLAN I KRISTIANSTAD - Sektionen för lärande och miljö|
|Funding from Vinnova||SEK 1 659 783|
|Project duration||January 2016 - September 2018|
Purpose and goal
In the project, methods and strategies for user involvement in developing and improving the public meal have been tested and evaluated. In the project, children in preschool, disabled adults living in special housing and elderly people in retirement homes have been involved. Furthermore, long-term and close cooperation between Kristianstad University and the Copenhagen House of Food has been established, including the formation of a new Nordic platform for the public meal
Expected results and effects
The project has contributed with increased knowledge of how innovative strategies and methods can be used in practical initiatives focusing on improving the public meal from a consumer perspective. Unique opportunities have been given to exchange knowledge and experiences between the Copenhagen House of Food and Kristianstad University. Through the various parts of the project, both a more practical work with changing and improving the meals and a development of research- and methodological questions have taken place.
Planned approach and implementation
Existing methods and strategies related to improving the public meal have been invented, and on the basis of these, different methods and strategies have been developed and tested in ongoing projects at the Copenhagen House of Food, and together with pre-school children, disabled adults in special housing and elderly people at care homes. The methods and approaches have also been discussed and problematized in scientific publications and are as well part of a "toolbox" with strategies and methods provided for the Copenhagen House of Food.