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• W4385655367 endingPage "6544" @default.
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• W4385655367 abstract "One-third of the food produced globally is lost or wasted, and one cause is consumer leftovers. Re-licious was an eight-week pilot intervention aiming to increase awareness of food waste and healthy eating by building adolescents’ ability to prepare and cook leftovers. Re-licious used a co-design approach and was piloted in a secondary school, half of which was during a COVID-19 lockdown period. Students watched videos on food waste and healthy eating during class. They identified leftover ingredients at home and repurposed ingredients to create recipes. Students co-created recipe criteria to ensure the personal relevance of the recipes. They completed pre- and post-intervention questionnaires (n = 40) about food waste and motivation and interest in healthy eating. Four group interviews were conducted. The factors identified as important in the co-creation sessions were preparation time, cost, healthiness, and sustainability. Participants with low motivation and interest in healthy eating decreased, and participants with high interest increased (p < 0.001). The intention to reduce food waste increased (p = 0.007), as did resourcefulness (p < 0.001) and personal norms (p = 0.048). Interviews highlighted the students’ increased awareness of food waste and enjoyment of the intervention. With improvements based on this pilot, Re-licious could be adapted and re-trialled in a face-to-face format to educate young people about food waste." @default.
• W4385655367 created "2023-08-09" @default.
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• W4385655367 date "2023-08-08" @default.
• W4385655367 modified "2023-09-30" @default.
• W4385655367 title "Re-Licious: Co-Design with Adolescents to Turn Leftovers into Delicious and Healthy Meals—A School-Based Pilot Intervention" @default.
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• W4385655367 doi "https://doi.org/10.3390/ijerph20166544" @default.
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• W4385655367 hasPublicationYear "2023" @default.
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