ORCID Profile
0000-0002-4612-4565
Current Organisation
University of York
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Publisher: Elsevier BV
Date: 11-2022
Publisher: MDPI AG
Date: 06-04-2022
DOI: 10.3390/NU14071519
Abstract: Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for this population. The 15 most repeated meals from the conventional and sustainable menus were selected, and we considered the school age group and number of meals served per student/day. Nutritional information was calculated using validated food composition tables, nutritional adequacy was assessed using National School Feeding Program (PNAE) requirements, the level of processing was considered using NOVA classification, and greenhouse gas emissions (GHGE) were estimated using food life cycle assessment (LCA) validated data. We found both conventional and sustainable food menus are equivalent, in terms of nutrients, except for calcium, iron, and magnesium. Sustainable food menus were cholesterol-free. However, there was a reduction of up to 17% in GHGE, depending on the school age group analysed. Considering the greater energy efficiency and lower environmental impact of these food menus, the SSP, therefore, demonstrates that a substantial reduction in climate impact is feasible, successful, and can be an inspiration to other regions globally.
Publisher: Wiley
Date: 26-02-2021
DOI: 10.1111/NBU.12489
Abstract: Food systems are significant sources of global greenhouse gas emissions (GHGE). Since emission intensity varies greatly between different foods, changing food choices towards those with lower GHGE could make an important contribution to mitigating climate change. Public engagement events offer an opportunity to communicate these multifaceted issues and raise awareness about the climate change impact of food choices. An interdisciplinary team of researchers was preparing food and climate change educational activities for summer 2020. However, the COVID‐19 pandemic and lockdown disrupted these plans. In this paper, we report on shifting these events online over the month of June 2020. We discuss what we did and the reception to our online programme. We then reflect on and highlight issues that arose. These relate to: (1) the power dynamics of children, diet and climate change (2) mental health, diet and COVID‐19 (3) engaging the wider science, agriculture and food communities (4) the benefits of being unfunded and the homemade nature of this programme (5) the food system, STEAM (science, technology, engineering, arts and mathematics) and ersity and (6) how our work fits into our ongoing journey of food and climate change education.
Publisher: Oxford University Press (OUP)
Date: 16-09-2023
Abstract: An Australian National Dust Disease Taskforce was established to address the re-emergence of occupational lung disease, in particular silicosis. Exposure to respirable crystalline silica (RCS) occurs in various industries in Australia. We asked occupational hygienists about their practical experiences and perspectives on RCS exposure and regulatory action. A total of 105 members of the Australian Institute of Occupational Hygienists completed an anonymous questionnaire, which addressed in idual characteristics, experience, perceived level of employer awareness, effectiveness of current regulation, and recommendations for improvement, across three main industrial sectors. Based on professional experience, 71% were concerned about the potential for RCS over-exposure. Barriers to adequate exposure control included lack of management commitment and financial resources. The employment of specialist occupational hygiene inspectors was considered to be the most effective regulatory strategy. Given the large number of exposed workers in the construction industry, with only a moderate awareness, there is the potential for significant cost shifting of the burden of occupational lung disease from employers on to in iduals and the public health system. A nationally consistent approach to RCS exposure control across all industrial sectors is now recommended, with an increased focus on measuring and controlling exposure.
Publisher: Elsevier BV
Date: 05-2022
Publisher: MDPI AG
Date: 17-03-2020
DOI: 10.3390/SU12062323
Abstract: Food systems contribute to up to 37% of global greenhouse gas emissions, and emissions are increasing. Since the emissions vary greatly between different foods, citizens’ choices can make a big difference to climate change. Public engagement events are opportunities to communicate these complex issues: to raise awareness about the impact of citizens’ own food choices on climate change and to generate support for changes in all food system activities, the food environment and food policy. This article summarises findings from our ‘Take a Bite Out of Climate Change’ stand at two UK outreach activities during July 2019. We collected engagement information in three main ways: (1) in iduals were invited to complete a qualitative evaluation questionnaire comprising of four questions that gauged the person’s interests, perceptions of food choices and attitudes towards climate change (2) an online multiple-choice questionnaire asking about eating habits and awareness/concerns and (3) a token drop voting activity where visitors answered the question: ‘Do you consider greenhouse gases when choosing food?’ Our results indicate whether or not people learnt about the environmental impacts of food (effectiveness), how likely they are to move towards a more climate-friendly diet (behavioural change), and how to gather information more effectively at this type of event.
Publisher: Springer Science and Business Media LLC
Date: 11-12-2020
Publisher: Emerald
Date: 20-09-2021
Abstract: The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown. Data were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in. 39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants. This has implications for post lockdown policy, including food policies and guidance for public-facing communications. We identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.
Location: United Kingdom of Great Britain and Northern Ireland
Location: United Kingdom of Great Britain and Northern Ireland
No related grants have been discovered for Kate Cole OAM.