Catering Trucks in California Promote Healthful Eating in Low-Wage Worksites

Autor: Dona Francis, Jacqueline Cheung, Curtis Granger, Sharon Sugerman, Desiree Backman
Rok vydání: 2011
Předmět:
Zdroj: Journal of Nutrition Education and Behavior. 43:S155-S157
ISSN: 1499-4046
Popis: usually a priority. 2 Often, the business focus is on earning a good profit by offering consumers low-priced, appealing food that can be served quickly within the brief meal break of the workers. In order to positively affect the eating habits of those who patronize catering trucks, it is necessary to uncover the priorities of the consumer and identify ways in which healthful food can be made more appealing. Roundtable discussions held with catering truck owners and employees in Sacramento and Oakland, California showed that customer concerns centered on fresh ingredients, good taste, quick service, low cost, new food items, and specials. Roundtable participants reported that most customers were not concerned about health. Catering truck employees further indicated that they personally associated healthful food with dieting. 2 Point-of-purchase merchandising is described in this article as an educational venue with potential effects on sales of selected healthful entrees. The purpose of this study was to determine whether point-of-purchase merchandising would increase the sale of selected healthful entrees at catering trucks that service workers in lowincome census tracts. The authors sought to demonstrate that it is possible for those in the catering truck industry—through special signage, apparel, and packaging—to offer and promote healthful food while improving the sale of those food items during promotional periods.
Databáze: OpenAIRE
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