Know Your Space

Research Environments

Much of the research in the food choice architecture field is performed in institutional food service settings, such as corporate dining environments, hospitals, university dining halls, and schools.

The vast majority of research is based on findings collected from various group environments. FCA strategies that may work in one setting may not be successful in another. Below we discuss some of the key differentiating factors and challenges present in different group environments.

Corporate Dining

Corporate dining programs may be a company benefit, partially subsidized, or not subsidized. Company priorities will vary from company to company and may include employee health, employee wellbeing, productivity, responsible business, user experience, and environmental sustainability.

Companies are often not limited by policies and regulations that may impact what and how food is served in other institutions, as in K-12. Their audience can be a limiting factor, and what works for a given employee population may not be applicable to the population at large. Understanding the employee demographic is crucial when considering which strategies to implement.

University

Universities cater to young adults who are often on a campus meal plan. These diners are mostly Gen Z, born between 1996 and 2010. Technology is a critical part of how these users communicate and absorb information. Strategies implemented

School Food (K-12)

K-12 research is difficult to conduct given the logistical challenges faced when conducting research with minors. School meal policies and regulations restrict the amount of flexibility around the menu.

Why is this important?

Plain and simple - many findings may not make sense in your particular home. If you are in your 50’s working from home, findings around When translating research into the home, we must consider the particular case study where the research was conducted, the target audience,