Relevant bibliographies by topics / Food Delivery Online

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food Delivery Online'

Author: Grafiati
Published: 5 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Food Delivery Online"

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Tayal, Nitasha. "Online food delivery." International Journal for Research in Applied Science and Engineering Technology 11, no. 11 (2023): 1986–96. http://dx.doi.org/10.22214/ijraset.2023.56972.

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Abstract: The rapid expansion of online food delivery apps has revolutionized dining habits and the food service industry. This research paper delves into the evolution and impact of these apps, examining their influence on consumer behavior, the restaurant landscape, and the overall gastronomic experience. By employing a mixed-methods approach that includes surveys, interviews, and data analysis, this study unveils critical insights into customer preferences, app features, and the business models driving the industry. It scrutinizes the competitive landscape, showcasing successful platforms a
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Gogu, Sandeep, Sudheendra Kurakula, K. Sreekala Dr., Poornima P., Musrat Sultana N., and A. Nagesh Dr. "Online Food Ordering Website." Recent Trends in Information Technology and its Application 8, no. 3 (2025): 46–55. https://doi.org/10.5281/zenodo.15532357.

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<em>In the rapidly expanding internet food ordering platform space, companies such as Swiggy and Zomato have changed the way consumers eat and buy food. But there is one big chokepoint in existing systems: the customer cannot order a composite order of products from more than one restaurant. There must be multiple orders, with a longer delivery cost, increased waiting time, and even fractured customer experience. Our project is intended to fill this gap by creating a new food ordering website online where people can order various foods from various restaurants in one combined order. </em> <em>
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Sulistyowati, Eny, Muh Ali Masnun, and Dicky Eko Prasetio. "Arrangements for online food delivery service drivers to achieve food safety." IOP Conference Series: Earth and Environmental Science 1454, no. 1 (2025): 012044. https://doi.org/10.1088/1755-1315/1454/1/012044.

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Abstract Food and Drug Supervisory Agency Regulation Number 8 of 2020 concerning Supervision of Drugs and Food Distributed Online regulates the obligations of food business actors, either alone or in collaboration with third parties, to guarantee food safety when sending processed food. This regulation only looks at the safety of food being delivered and does not regulate “safety” for drivers as those who deliver food from restaurants to consumers. This raises problems related to the personal hygiene of online food delivery service drivers. The aim of this research is to analyze the obligation
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Topre, Atharva. "Online Food Delivery System." INTERNATIONAL JOURNAL OF ADVANCE RESEARCH IN COMPUTER SCIENCE AND MANAGEMENT STUDIES 12, no. 7 (2024): 307–15. http://dx.doi.org/10.61161/ijarcsms.v12i7.38.

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Aini, Yuni Nur, Martha Dwi Mulyanti, M. Wahyuli Setiawan, and Yopi Yudha Utama. "Online Food Delivery Application." IJEBD (International Journal of Entrepreneurship and Business Development) 6, no. 3 (2023): 442–48. http://dx.doi.org/10.29138/ijebd.v6i3.2221.

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Purpose: This study aims to review how effective the online food delivery application is that is used to optimize MSME income in the culinary field, especially at Seblak Incezz Rejomulyo, Kediri City.&#x0D; Design/methodology/approach: This is a qualitative study that employs an analytical descriptive approach. The analytical-descriptive approach was chosen because it provides an explanation or elaboration regarding variable objects obtained from the data that has been collected.&#x0D; Findings: The use of online food delivery services is effective in optimizing sales volume at Seblak Incezz R
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PROF., S.V. KULKARNI, SARWADE SHITAL, SHAIKH ABUBAKAR, and KHUBA POOJA. "ONLINE FOOD DELIVERY SYSTEM." IJIERT - International Journal of Innovations in Engineering Research and Technology NITET-18 (March 17, 2018): 95. https://doi.org/10.5281/zenodo.1453888.

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<strong><strong>&nbsp;</strong>ONLINE FOOD DELIVERY SYSTEM is a website designed primarily for use in the food delivery industry. This system will allow hotels and restaurants to increase scope of business by reducing the labor cost involved. The system also allows to quickly and easily managing an online menu which customers can browse and use to place or ders with just few clicks. Restaurant employees then use these orders through an easy to navigate graphical interface for efficient processing. Our proposed system is an online food ordering system that enables ease for the customers. It ove
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Dr., Manish Kumar Srivastava, and Atul Kumar Srivastava Mr. "Online Food Delivery: Study with Special Reference to Food Aggregators." International Journal of Multidisciplinary Research and Analysis 04, no. 03 (2021): 322–25. https://doi.org/10.47191/ijmra/v4-i3-15.

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Technology has emerged as one of the factors which are affecting every business throughout the world. It has changed business practices throughout the world. The service industry is hugely affected by the use of technology. The Food and Restaurant Industry is also started making efficient use of technology. In recent times, consumers have shown an inclination towards ordering foods from hotels and restaurants and having them at the convenience of their homes. Due to this online food delivery has emerged as a fast-growing services sector. In this paper, an attempt has been made by the authors t
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Kumar, Hemant, Muskan Jain, and Manpreet Singh Bajwa. "Online Food Delivery App ‘Foodie’." Journal of University of Shanghai for Science and Technology 23, no. 08 (2021): 761–71. http://dx.doi.org/10.51201/jusst/21/07200.

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The purpose of this thesis is to build an online food ordering application named “FOODIE”. Our research also includes the “satisfaction of consumers by using online food services”. It will deal with consumer behavior &amp; helps to analyze their perceptions &amp; will also help us to understand consumer equilibrium. Through these platforms, sharing one’s experience with others has become so easy, in the form of reviews, be it regarding a product brought or any kind of service availed.
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Chittoda, Mahak. "Online Vegan Food Delivery System." International Journal for Research in Applied Science and Engineering Technology 10, no. 1 (2022): 19–23. http://dx.doi.org/10.22214/ijraset.2022.39495.

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Abstract: The system proposed here signifies Vegan food delivery process. This system will allow restaurants to quickly and easily manage an online menu which customers can browse and use to place orders with just a few clicks. The system then relays these orders to restaurant’s employees through an easy to navigate graphical interface for efficient processing. Keywords: Vegan food delivery, customers, vegan vibes, food order etc.
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Basak, Anirban, Sagnik Dutta, Priyanka Ghosh, Pritam Das, Angshuman Rakshit, and Dr Sudipta Basu Pal. "Online Food Delivery App: MEALO." International Journal of Engineering Research and Applications 14, no. 7 (2024): 70–73. http://dx.doi.org/10.9790/9622-14077073.

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MEALO is a website designed primarily for use in the food delivery sector. It aims to unite all the Cloud Kitchens / Home kitchens of the area and provide a platform to increase their scope of business. Only for customer orders or delivery, Cloud Kitchen is a business establishment equipped with a food processing area. Known under various names, including shared kitchen, virtual kitchen, ghost kitchen, and satellite kitchen. A cloud kitchen simply produces food in a commercial kitchen for takeaway or delivery; dine-in customers do not exist there. The system also allows for quick and easy mana
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Dissertations / Theses on the topic "Food Delivery Online"

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Tittle, Derek. "Spoiling Customer Appetites: Online Food Delivery Service Failure Attribution and Repurchase Intent." Ohio University Honors Tutorial College / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1619092597429207.

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Poncin, Ines, and Julie Walter-Malcurat. "Online customer experience in service settings : Analysing the customer expectations gap: a focus on the food delivery sector." Thesis, Jönköping University, Internationella Handelshögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-52940.

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Background: As the result of the constant business evolution and in addition to the 2020 worldwide sanitary crisis, online services demand has significantly increased. Shifting from a physical-based customer experience to an online customer-focused service providing. Multiple studies investigated the online customer experience and customer expectations related to the products industry. However, there seems to have a lack of recent research focusing on online customer experience in service settings. Purpose: The purpose of this study is to analyse the customer experience in online service setti
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Stecca, Rodrigo da Silva. "Gestão da informação e inteligência competitiva aplicadas ao serviço delivery online do setor de alimentação /." Tupã, 2020. http://hdl.handle.net/11449/192518.

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Orientador: João Guilherme de Camargo Ferraz Machado<br>Resumo: A crescente demanda por refeições rápidas e práticas devido ao dia a dia cada vez mais agitado e com menor disponibilidade de tempo da população, a evolução dos meios de comunicação, em especial, o smartphone, e a praticidade do poder de escolha e acompanhamento do status de preparação e entrega das refeições na palma da mão, tem alavancado a quantidade e usuários e a variedade disponível nos aplicativos de delivery online de alimentos. A quantidade de transações executadas através dos aplicativos diariamente e a necessidade de ma
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Borlina, Roberta <1989&gt. "ONLINE FOOD DELIVERY E WEB APP: NASCE 2ORDER Realizzazione e analisi di una strategia di lead genetion marketing: il caso Domo’s pizza." Master's Degree Thesis, Università Ca' Foscari Venezia, 2015. http://hdl.handle.net/10579/6310.

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L’obiettivo della tesi è quello di analizzare l’ambiente del food delivery nel web 2.0 e di presentare la web app innovativa 2Order studiata per il B2B. Realizzazione di una strategia di lead generation marketing per la promozione della web app per la pizzeria Domo’s pizza.
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Cerman, Ivo. "Podnikatelský plán pro službu na rozvoz jídla." Master's thesis, Vysoká škola ekonomická v Praze, 2016. http://www.nusl.cz/ntk/nusl-261969.

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The goal of the Master´s Thesis is to make a business plan which would reflect the business intention of its author for an online food delivery service, to be able to asses its viability and possibly its feasebility. The first part is theoretical and it is dealing with the necessities of such plan. Special attention is put on the structure of a business plan. Practical part of the thesis is dedicated to the individual parts of the plan. Firstly the business opportunity and the form of personnel is introduced. Secondly the analysis of the market, competition, suppliers and marketing strategy. T
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Alcalde, Pruss Luis Alejandro, Esteban Celine del Pilar Piñas, Lau Andrea Namie Tanaka, and Rodriguez Lizbeth Kelly Toledo. "All In." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656863.

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La compra de comida por internet en el Perú ha aumentado de forma considerable a lo largo de los años. Ello se ve reflejado en que la cultura peruana, lleva a que la población tenga un gran aprecio por los alimentos, considerando así la comida como uno de los mejores momentos del día. Al respecto, hemos identificado que un gran número de personas buscan opciones que les permitan personalizar sus pedidos, ya sea porque tienen alergias, gustos particulares o dietas específicas. Estos clientes suelen expresar su necesidad en los restaurantes, pero estos no siempre son atendidos, lo que genera una
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Ayala, Reyes Miluska Fátima, Fernández Cristian Espejo, Velarde Francis Alexander Maya, Mejia Abraham Daniel Sara, and Siesquén Luis Arturo Zeña. "Brava Fusión: App de clases de cocina con delivery de insumos." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654724.

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En la actualidad, las personas se han tenido que adaptar a las nuevas tendencias que exige el mercado, tras el avance de la tecnología, todos cuentan con dispositivos móviles las cuales se han vuelto de vital importancia en nuestra vida debido a su fácil acceso. Por otra parte, el gusto por la gastronomía se ha incrementado en las personas, lejos quedó el prejuicio que solo las mujeres podían cocinar, ahora también los hombres muestran su interés por la elaboración de variedad de platillos. El presente trabajo de investigación tiene como propósito determinar la viabilidad de nuestro servic
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Dávalos, Prudencio Luis Alberto, Rea Raul Anderson Diaz, Díaz Jessy Soledad Huamaní, Jiménez Nadia Lizeth León, and Gómez Dennis Alexander Piñella. "Servicio de venta y delivery de alimentos para el hogar “HOMMIE MARKET”." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654927.

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En los últimos años, el perfil del consumidor de Lima Moderna ha cambiado, adoptando nuevos estilos de vida y mostrando un incremento en la preferencia de la compra online, específicamente, en el rubro de alimentos. En este contexto, nace Hommie Market, un emprendimiento de venta de alimentos y productos de primera necesidad online con servicio de delivery, dirigido a las familias de los distritos de Jesús María, San Isidro y Magdalena, de los niveles socioeconómicos AB, quienes no cuentan con el tiempo suficiente para realizar esta actividad. Hommie Market está orientada a ofrecer una platafo
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Chapa, Siqueiros Miguel Angel, Rivadeneyra José Manuel Paipay, Quinto Jonathan Jofrey Ladera, Melo Anselmo Isaac Moscoso, and Muñoz John André Roque. "QUICKJOB." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/655303.

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Desde hace unos años atrás, se observa un incremento de los servicios ofrecidos por internet o plataformas online, originado por la preferencia de los consumidores de recibir dichos servicios a domicilio, con el fin de mantener más horas de descanso u ocio en el hogar; o para cubrir otras necesidades. En lo que va del año 2020 el brote de nuevo coronavirus provocó un aislamiento social, que obligando a la población a recurrir a otros canales para abastecerse y satisfacer sus necesidades. Consecuentemente, los canales digitales fuero los que más se acondicionaron a dicha necesidad. El p
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Durand, Huamali Karina Katherine, Gonzalo Karito Jhoseline Gonzales, Sanchez Cena Miranda, Laureano Lucero Maricruz Ramirez, and Llacza Catalina Jossilyn Ubaldo. "GIFTPARTIES." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/654876.

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GIFTPARTIES, plan de negocio que consiste en la implementación de una tienda online bien estructura y diseñada en varias categorías de fácil acceso como: juegos educativos, manualidades y artes, regalos innovadores, entre otros. Nuestra idea de negocio está dirigida a padres de familias de 25 a 55 años que tengan hijos pequeños en un rango de 2 a 8 años. Nuestro segmento objetivo son padres de familia que trabajan y no disponen de tiempo suficiente para realizar la compra de regalos para los cumpleaños de los compañeros de sus hijos. Ofrecemos productos que permiten a los niños divertirse y d
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Books on the topic "Food Delivery Online"

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Smith, Paul, Alexander Monea, and Maillim Santiago, eds. Amazon. The Rowman & Littlefield Publishing Group, 2022. https://doi.org/10.5040/9798881809775.

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Amazon is everywhere. In our mailboxes, in delivery vans clogging our streets, in an increasing portion of our air traffic, in our grocery stores, on our televisions, in our smart home devices, and in the infrastructure powering many of the websites we visit. Amazon’s tendrils touch the majority of online retail transactions in the United States and in many other countries. As Amazon changes the face of capitalist business, it is also changing global culture in multiple ways. This book brings together some of the most important analyses of Amazon’s pioneering business practices and how they in
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Book chapters on the topic "Food Delivery Online"

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Ratnawati, Alifah, and Sri Wahyuni Ratnasari. "Customer Engagement in Online Food Delivery." In Complex, Intelligent and Software Intensive Systems. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-35734-3_25.

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Pujara, Ansh, V. Pattabiraman, and R. Parvathi. "Food Demand Forecast for Online Food Delivery Service Using CatBoost Model." In EAI/Springer Innovations in Communication and Computing. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-78750-9_9.

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Bhaskara, Amogh, Siddharth Menon, U. Dinesh Acharya, and H. C. Shiva Prasad. "Assessing the Performance of Online Food Delivery (OFD) in India." In Information Systems and Management Science. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-86223-7_4.

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Wan, Xing, and Zhuoran Dong. "Optimal Delivery Modes and the Impact of Fee Transparency Reform in Online Food Delivery Platforms." In E-Business. New Challenges and Opportunities for Digital-Enabled Intelligent Future. Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-60264-1_34.

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Upreti, Kamal, Sushma Kumari, Rajesh Kumar, et al. "OFDA: A Comprehensive and Integrated Approach for Predicting Estimated Delivery Time for Online Food Delivery." In Intelligent Sustainable Systems. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-7663-6_31.

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Kumar, Sanjay, Sushma Kumari, Kamal Upreti, and Prashant Vats. "A Comprehensive Methodical Strategy for Forecasting Anticipated Time of Delivery in Online Food Delivery Organizations." In Advanced Computing and Intelligent Technologies. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-1961-7_37.

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Vincent, Deyon C., Justin Joy, Pretty Deena Mathew, Paul Thomas, P. R. Rahul, and Hanna Maria George. "Optimizing Operational Cost and Delivery of Online Food Delivery Apps Using High-Tech Vending Machines." In Emerging Trends and Innovations in Industries of the Developing World. CRC Press, 2023. http://dx.doi.org/10.1201/9781003457602-8.

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Cuong, Dam Tri. "Bayesian Model Averaging Method for Intention Using Online Food Delivery Apps." In Studies in Systems, Decision and Control. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98689-6_22.

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Wang, Ou. "Consumer Adoption of Online-to-Offline Food Delivery Services: A Conceptual Model." In Advances in Digital Marketing and eCommerce. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-47595-6_13.

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Ahmadova, E., I. B. Sapaev, and N. Esanmurodova. "Trust and Reliability in Online Food and Grocery Delivery—Building Consumer Confidence." In Recent Developments in Microbiology, Biotechnology and Pharmaceutical Sciences. CRC Press, 2025. https://doi.org/10.1201/9781003618140-187.

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Conference papers on the topic "Food Delivery Online"

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Makbullah, Aida, Khewin, Ridho Bramulya Ikhsan, Hartiwi Prabowo, Teguh Sriwidadi, and Anwar Musadad Rusydi. "Features Online Food Delivery and Online Reviews in Generating Satisfaction and Consumer Behavioral Intentions." In 2024 9th International Conference on Business and Industrial Research (ICBIR). IEEE, 2024. https://doi.org/10.1109/icbir61386.2024.10875718.

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K, Maheswari, and Vijayanandh R. "Exploring the Factors Shaping Customer Preferences in Online Food Delivery Apps." In 2025 3rd International Conference on Advancements in Electrical, Electronics, Communication, Computing and Automation (ICAECA). IEEE, 2025. https://doi.org/10.1109/icaeca63854.2025.11012449.

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Halim, Erwin, Muhammad Sayidullah Aprilianto, Desi Maya Kristin, Dyah Wahyu Sukmaningsih, Yulyanty Chandra, and Marylise Hebrard. "Examining Customer Behavior for SMEs in Mobile Food Online Delivery (MFOD) Applications." In 2024 3rd International Conference on Creative Communication and Innovative Technology (ICCIT). IEEE, 2024. http://dx.doi.org/10.1109/iccit62134.2024.10701085.

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Islam Arif, Md Ariful, Shahriar Kabir, Zohirul Islam, Md Faruk Hussain Khan, Iyolita Islam, and Muhammad Nazrul Islam. "Usability Evaluation of Online Food Delivery Applications in Bangladesh: A Comparative Study." In 2024 IEEE International Women in Engineering (WIE) Conference on Electrical and Computer Engineering (WIECON-ECE). IEEE, 2024. https://doi.org/10.1109/wiecon-ece64149.2024.10914965.

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Gunawan, William, and Yakob Utama Chandra. "Analysis of Customer Loyalty from Users who Bought Coffee Using Online Food Delivery Application." In 2024 International Conference on ICT for Smart Society (ICISS). IEEE, 2024. http://dx.doi.org/10.1109/iciss62896.2024.10751005.

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Susanto, Krisna Chandra, Yogi Tri Prasetyo, Maela Madel L. Cahigas, Reny Nadlifatin, Satria Fadil Persada, and Irene Dyah Ayuwati. "Determining Factors Affecting Customer Loyalty and Satisfaction in Online Food Delivery Service during the COVID - 19 Pandemic: A UTAUT2 Approach." In 2024 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2024. https://doi.org/10.1109/ieem62345.2024.10857260.

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Hendra, Wiky, Monika Evelin Johan, Santo Fernandi Wijaya, and Johan Setiawan. "Comparison of Optimization Using Latent Semantic Analysis and Latent Dirichlet Allocation on Aspect-Based Sentiment Analysis of Online Food Delivery (OFD)." In 2024 Ninth International Conference on Informatics and Computing (ICIC). IEEE, 2024. https://doi.org/10.1109/icic64337.2024.10956944.

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Triyuni, Ni Nyoman, Gundur Leo, and Dwi Suhartanto. "Online Food Delivery Service." In 2nd International Seminar of Science and Applied Technology (ISSAT 2021). Atlantis Press, 2021. http://dx.doi.org/10.2991/aer.k.211106.108.

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Iisnawati, Aslamia Rosa, and Dessy Yunita. "Consumer Decision on Online Food Delivery." In 5th Sriwijaya Economics, Accounting, and Business Conference (SEABC 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200520.069.

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Chandra, Yakob Utama, and Cadelina Cassandra. "Stimulus Factors of Order Online Food Delivery." In 2019 International Conference on Information Management and Technology (ICIMTech). IEEE, 2019. http://dx.doi.org/10.1109/icimtech.2019.8843715.

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Reports on the topic "Food Delivery Online"

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Aprilianti, Ira, and Felippa Amanta. Promoting Food Safety in Indonesia’s Online Food Delivery Services. Center for Indonesian Policy Studies, 2020. http://dx.doi.org/10.35497/324008.

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Kiodis, T., W. Jia, T. Stoikidou, M. Walker, and M. H. Gowland. Food allergy awareness champions: Improving food safety standards in online food procurement for people with food hypersensitivities. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.zzx336.

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Food allergies and intolerances are increasingly common in the UK, and 4% of population may be affected (FSA, 2023). These conditions range from mild to severe and can have a significant impact on a person's quality of life. Procurement of ready prepared meals, such as takeaways, is challenging for those with food hypersensitivity (FHS), with many opting to reduce the risk by avoiding them entirely when possible. How ready prepared meals are purchased has also changed, with the rise of online food delivery platforms, whose use during the global pandemic increased, particularly among younger co
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UK, Ipsos, Daniel Cameron, and Lauren Porter. Qualitative research to explore consumer attitudes to food sold online. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.eeo309.

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The Food Standards Agency (FSA) is responsible for food safety across England, Wales and Northern Ireland. Ipsos was commissioned to carry out research to understand consumer attitudes towards purchasing food online including the perceived risks associated with this. It sought to capture attitudes around purchasing food through a range of different online retailers including online supermarket websites, delivery service apps, social media platforms and food sharing apps.
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Restrepo, Brandon J., and Eliana Zeballos. Who shops for groceries online? U.S. Department of Agriculture, Economic Research Service, 2024. http://dx.doi.org/10.32747/2024.8633525.ers.

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A notable shift toward online grocery shopping is occurring. To examine the prevalence and frequency of online grocery shopping, the methods of receiving groceries purchased online, and the primary motivators prompting U.S. consumers to buy groceries online, this report uses nationally representative data from the USDA, Economic Research Service’s 2022 Eating and Health Module of the American Time Use Survey. The analysis reveals that about one in five individuals who usually do any grocery shopping in their household purchased groceries online at least once in the past month. Shoppers more li
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Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal, and Darren Battachery. Kitchen Life 2. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions
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Short, Samuel, Bernhard Strauss, and Pantea Lotfian. Food in the digital platform economy – making sense of a dynamic ecosystem. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.jbr429.

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The food services sector has been evolving rapidly over the past decade, accelerated by the Covid-19 pandemic. The traditional linear model of food producers selling through wholesalers to brick and mortar retailers, restaurants and hospitality venues is increasingly being displaced by complex interactive digital ecosystems of online food services providers. Consumers are increasingly able to access food directly at various stages along the traditional value chain via interaction with digital platforms and rapid home-delivery networks, realising greater convenience, more variety in food produc
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Østergaard, Sigrid, and Jessica Aschemann-Witzel. SAVING THE WORLD, ONE PLATE AT A TIME? Aarhus University, 2025. https://doi.org/10.7146/aul.549.

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The PlantPro project aimed at researching the acceleration of an efficient green consumer behaviour transition in the food sector, with a major focus on more plant-rich diets. It is a research project funded by Innovation Fund Denmark which ran from the first of April, 2021 to December, 2024. Social scientists focusing on the food sector from three Danish universities, including Aarhus University, Copenhagen Business School, and the University of Copenhagen, collaborated with 16 partners – sector representatives from large and small companies, retailers, NGO´s, think tanks, and network organis
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SME allergen provision in the non-prepacked sector. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.ezn529.

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This report presents the findings of qualitative research commissioned by the Food Standards Agency (FSA) and delivered by Basis Social. More specifically, the research had four objectives to understand: How SMEs currently provide allergen information to consumers and the reasons for this approach. The challenges SMEs face in managing allergen cross-contact. The challenges SMEs face in providing accurate allergen information to consumers. The challenges and benefits of a range of different options for providing allergen information to consumers. To achieve these objectives, Basis Social design
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