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* 1. Your name (optional)

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* 2. Your organization (optional):

About the webinar

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* 3. What is your overall rating of the Valumics webinar?

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* 4. Were the objectives of the webinar achieved?

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* 5. How much of the content covered in the webinar was new to you?

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* 6. How relevant was the webinar content for your work? 

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* 7. Further comments or suggestions on the above 

Developing recommendations

As discussed in the webinar, the Valumics team is preparing recommendations to support EU key food actors, namely, businesses (e.g. producers, retailers, restaurants), policy-makers and Civil Society Organisations (CSOs) to foster more sustainable food consumption behaviours. The recommendations are being structured/clustered according to four major categories, as explained below:

Recommendation
category		  Description 
 Choice editing
  • Reducing the presence of products with a poor environmental or social record or other negative outcomes.
  •  Appropriate in situations where consumers want to adopt more sustainable food consumption patterns, but lack the knowledge, opportunity or social support to make decisions themselves and happy to delegate.
  • Works well for tackling issues largely at pre-purchase phase.
 Choice expansion
  • Providing consumers with an expanded presence and assortment of more sustainable products, which may also meet unmet needs. The offering and selection of the new option is complementary to the previous product assortment.
  • Appropriate in situations where consumers want to adopt more sustainable food consumption patterns but lack the opportunity or capability of doing so.
  • This approach has limitations if the new options provided are and remain a niche market.
Choice environment
  • Making it easier for consumers to adopt more sustainable food consumption patterns by applying changes in the choice making environment / context and how products are presented.
  • Appropriate in situations where consumers accept the status quo as such and do not reflectively make food choices and/or rely to a large degree on habits.
  • Works better in controlled environments, e.g. shops/store, restaurants, canteens
 Beyond choice
  • Intervening in broader aspects of the food system that have implications for the choice of food, such as economic measures and work-life balance strategies.

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* 8. Are these four recommendation categories clear?

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* 9. Are these four recommendation categories useful in achieving the intended goal (i.e. promote more sustainable food consumption behaviours)?

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* 10. Would you add a new category or change any of them? If so, why?

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* 11. The recommendations will be targeted at three main stakeholder groups: policy makers, business and Civil Society Organisations (CSOs). Please rank below the stakeholders according to their importance in supporting the shift towards more sustainable food consumption behaviours, from 1-3, with 1 being the most important.

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* 12. Are there other stakeholders that you consider important addressing in view of the recommendations’ goal?

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* 13. If you had to suggest the Valumics team one recommendation not to be missed in the recommendations report, what would it be? Please describe it below briefly and indicate its category, targeted stakeholder and a reference for further information.

Remember: we are talking about recommendations to different stakeholder groups aimed at fostering more sustainable food consumption behaviours in the EU.

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* 14. Would you have any other suggestions or considerations to share with the Valumics team?

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* 15. If you would like to receive a copy of the recommendations report, please write your email address below:

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