Work

A large-scale European study on the role of sensory liking, emotional responses, and food neophobia in driving the acceptance of sustainable meals served in school canteens

Year: 2025

Type: article

Abstract: This study evaluated whether school meal recipes developed according to three key sustainability and nutritional principles (vegetarian composition, utilization of unrefined raw ingredients, and reduced salt content) could achieve sensory acceptance, elicit positive emotional responses among children, and consequently reduce food waste in school canteens. Additionally, children's food habits, food neophobia, and food waste behaviors were measured, investigating potential correlations between these factors and recipes acceptance and waste. Children ( n = 2324, 54 % females, aged 9 to 15) from 16 geographical units across 12 European countries (Austria, Belgium, Czech Republic, Denmark, Estonia, France, Germany, Hungary, Italy, Slovakia, Spain, and Sweden) completed a dedicated sensory test and a questionnaire. Results highlighted significant variability in recipe acceptance across geographical units, with pasta-based recipes and legume-based burgers generally receiving higher liking scores and resulting in lower waste compared to soups. Furthermore, a positive correlation emerged between sensory liking, positive emotional responses, and reduced food waste, emphasizing the critical role of sensory and emotional considerations in the design of school meals. Food neophobia negatively affected the recipes acceptance and was positively correlated with food-waste behaviors. Despite the observed differences among geographical units, the overall variability in food neophobia was relatively limited, suggesting that this trait is similar among children aged 9–15 in Europe. Overall, the results of this study underscore the importance of culturally tailored strategies to improve the sensory liking and emotional profile of sustainable school meals, promoting healthier dietary patterns while contributing to environmental sustainability by reducing food waste.

Source: Food Quality and Preference

DOI: 10.1016/j.foodqual.2025.105732