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Abstract

A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions †

by
Ada Lizbeth Garcia
1,*,
Megan Breheny
1 and
Saeko Yazaki
2
1
Human Nutrition, School of Medicine, Dentistry and Nursing, University of Glasgow, New Lister Building, Glasgow Royal Infirmary, 10-16 Alexandra Parade, Glasgow G31 2ER, UK
2
School of Critical Studies, University of Glasgow, 4 The Square, Theology and Religious Studies, Glasgow G12 8QQ, UK
*
Author to whom correspondence should be addressed.
†
Presented at the 14th European Nutrition Conference FENS 2023, Belgrade, Serbia, 14–17 November 2023.
Proceedings 2023, 91(1), 282; https://doi.org/10.3390/proceedings2023091282
Published: 6 February 2024
(This article belongs to the Proceedings of The 14th European Nutrition Conference FENS 2023)
Versions Notes

Abstract

:
Background and objectives: Food waste and unhealthy food choices contribute negatively to planetary health. Tackling this global concern and promoting sustainability require cross-disciplinary action. “Mottainai (‘What a Waste!’)”, a Japanese term rooted in ethical and religious principles, calls for more sustainable lifestyles and mindful food consumption. We developed a workshop applying the Mottainai concept to explore sensory food properties, food consciousness/mindful eating, and food waste. The objective was to evaluate the effect of the workshop in adults. Methods: Participants were recruited at Glasgow University and invited to attend a 2.5 h workshop consisting of Mottainai concepts, Japanese traditional culinary practice (i.e., food fermenting to optimise nutrient content whilst reducing food waste), and food tasting. Participants answered before (PRE) and after (POST) workshop questionnaires. Questions with five-point Likert scale answers (1 = never/2 = sometimes/3 = about half of the time/4 = most of the time/5 = always) measured awareness of food sensory properties (4 items), food consciousness/mindful eating actions (6 items), and food waste reduction actions (1 item). Nonparametric statistics evaluated changes between the scores obtained before and after the workshop. Results: The participants (n = 76) were students and staff members in the field of nutrition (n = 20) and other study/work fields (n = 43). The questionnaire response rate was 83% (n = 63). After the workshop, participants gave increased median scores (25th, 75th percentiles) for most food sensory awareness items: texture/flavours (PRE 4(4,5) vs. POST 5(4,5), p = 0.007), smells/aromas (PRE (4(4,5) vs. POST (5(4,5), p = 0.002), and sound of eating (PRE 3(2,4) vs. POST 4(3,5), p < 0.001). The scores for appearance remained unchanged. Food consciousness/mindful eating significantly increased for eating slowly (PRE 3(2,4) vs. POST 4(3,4), p < 0.001) and considering food value from other dimensions (e.g., agriculture) (PRE 4(2,4) vs. POST 5(4,5), p =< 0.001), but the other items remained unchanged. After the stratification by study/work in Nutrition, the results remained similar, except for smells/aromas, and there was an additional significant increase in taking food waste reduction actions (PRE 4(3,4) vs. POST 5(4,5), p = 0.011). In other study fields, the scores for smells/aromas (PRE 4(4,5), POST 5(4,5), p = 0.001), sounds (PRE 3(2,4), POST 4(3,5), p < 0.001), and eating slowly (PRE 3(2,4), POST 4(3,4), p < 0.001) remained significantly higher. Discussion: The workshop had a small but positive effect on food sensory awareness, food consciousness/mindful eating, and food waste reduction actions, with potential to positively contribute to planetary health.

Author Contributions

Conceptualization, A.L.G. and S.Y.; methodology, A.L.G. and S.Y.; formal analysis and data curation, M.B.; writing—original draft preparation, A.L.G.; writing—reviewing and editing, A.L.G. and S.Y.; funding acquisition, S.Y. All authors have read and agreed to the published version of the manuscript.

Funding

Consulate-General of Japan in Edinburgh, U.K. and World Sake Imports.

Institutional Review Board Statement

The study was approved by the University of Glasgow Medical Veterinary and Life Sciences College Ethics Committee (Application number 200220172, approved on 3 August 2023).

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study.

Data Availability Statement

The data created in this study can be shared by the corresponding author upon reasonable request.

Conflicts of Interest

The authors declare no conflict of interest.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Garcia, A.L.; Breheny, M.; Yazaki, S. A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions. Proceedings 2023, 91, 282. https://doi.org/10.3390/proceedings2023091282

AMA Style

Garcia AL, Breheny M, Yazaki S. A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions. Proceedings. 2023; 91(1):282. https://doi.org/10.3390/proceedings2023091282

Chicago/Turabian Style

Garcia, Ada Lizbeth, Megan Breheny, and Saeko Yazaki. 2023. "A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions" Proceedings 91, no. 1: 282. https://doi.org/10.3390/proceedings2023091282

APA Style

Garcia, A. L., Breheny, M., & Yazaki, S. (2023). A Workshop on Food Consciousness and Traditional Japanese Culinary Practice Increases Awareness of Sensory Food Properties, Mindful Eating, and Food Waste Reduction Actions. Proceedings, 91(1), 282. https://doi.org/10.3390/proceedings2023091282

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