SpisVel Markedsudvikling af velsmagende, sunde og bæredygtige måltider på spisesteder

Project Details

Description

The project SpisVel develops the supply and availability of Keyhole labeled and sustainable fast-food meals. The Keyhole label is available today on pre-packaged food, but can now also be put on meals at eateries and restaurants. The label calls for more whole grains, fruits and vegetables, including coarse
vegetables, less salt, and appropriate portion sizes.
AcronymSpisVel
StatusFinished
Effective start/end date01/09/201231/12/2014

Keywords

  • Food design
  • environmental innovation
  • nutrition
  • innovation in product chains
  • user centred design

Research Output

  • 3 Working paper
  • 1 Article in proceeding

Hjælper du miljøet ved at spise sundere fastfood? Analyser af produkter udviklet under SpisVel projektet i forhold til traditionel fastfood

Translated title of the contribution: Do you help the environment by eating more helthy fastfood?: Analyses of products developed during the Eat Well project compared to traditional fastfoodLassen, A. D., Rasmus, J. & Jørgensen, M. S., 2015, DTU Fødevareinstituttet, p. 1-6, 6 p.

Research output: Working paperResearch

Open Access
File
  • 34 Downloads (Pure)

    A model for organizing and analyzing integration of environmental concerns in product design and re-design

    Jørgensen, M. S., 2014, ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis: Volume 1: Applied Mechanics; Automotive Systems; Biomedical Biotechnology Engineering; Computational Mechanics; Design; Digital Manufacturing; Education; Marine and Aerospace Applications. American Society of Mechanical Engineers, 8 p. ESDA2014-20211

    Research output: Contribution to book/anthology/report/conference proceedingArticle in proceedingResearchpeer-review

    Open Access
    File
  • 350 Downloads (Pure)