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Rousta, Kamran
Publications (10 of 32) Show all publications
Hellwig, C., Moshtaghian, H., Persson, D., Bolton, K., Rousta, K. & Häggblom-Kronlöf, G. (2024). Glocal and ecoethical perceptions of engagement with fungi-based food. Journal of Cleaner Production, 440, Article ID 140898.
Open this publication in new window or tab >>Glocal and ecoethical perceptions of engagement with fungi-based food
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2024 (English)In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 440, article id 140898Article in journal (Refereed) Published
Abstract [en]

Fungal fermentation is a promising strategy to secure affordable, nutritious and sustainable food. Encouraging engagement with fungi-based food is crucial to contribute to social, economic, and environmental sustainability. Reflections can trigger a sense of meaning in engaging in activities and with resources. The aim of this mixed methods study was to explore perceptions of whether participants think their own engagement with fungi-based food is consequential. To do so, the study explored ecoethical reflections relating to whether participants thought engaging with fungi-based food is beneficial or not beneficial for the environment. This study also explored glocal reflections of whether participants thought their own engagement with this kind of food is beneficial or not beneficial in ways that extend to people around them (i.e., local population) or people in other parts of the world (i.e., global population). N = 160 participants completed questionnaires. Most participants expressed a positive outlook, believing that embracing fungi-based food could promote increased sustainability and overall well-being for humans and the environment in numerous different ways. The perceptions that participants shared can affect and trigger conscious engagement with fungi-based food locally with awareness of its global impact which, in turn, can promote well-being for individuals and extend to the population level and thereby contribute to efforts at archiving sustainable development. Nevertheless, the findings highlight a necessity for more information to enable individuals to engage in knowledgeable reflections and, ultimately, act upon their values and what is meaningful to them. The results are important for future development and conceptualization of not only fungi-based food but also other food that is expected to contribute to sustainable development.

Keywords
Filamentous fungi, Future food, Sustainability, Circular economy, Food security, Resource recovery
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-31597 (URN)10.1016/j.jclepro.2024.140898 (DOI)
Funder
European Regional Development Fund (ERDF), 20201656Swedish Agency for Economic and Regional Growth, 10.13039/501100012380
Note

Funding: European Cooperation in Science and Technology 10.13039/501100000921

Available from: 2024-02-20 Created: 2024-02-20 Last updated: 2024-02-20
Moshtaghian, H., Bolton, K. & Rousta, K. (2024). Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study. British Food Journal, 126(1), 48-63
Open this publication in new window or tab >>Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study
2024 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 126, no 1, p. 48-63Article in journal (Refereed) Published
Abstract [en]

Purpose

This study investigates factors motivating upcycled food choices and assesses the association between these factors and hesitancy towards upcycled food consumption in a Swedish population.

Design/methodology/approach

An online food choice questionnaire was used. Participants (n = 682) were categorised into Inclined and Hesitant groups based on their intention to consume upcycled foods. The factors motivating upcycled food choices were identified using explanatory factor analyses. Independent t-tests assessed the differences in the mean importance score of factors between the two groups. The association between upcycled food choice factors and hesitancy towards consumption was evaluated by logistic regressions (adjusted for sociodemographic characteristics).

Findings

The most important upcycled food choice factor in both groups was ethical concerns, followed by natural content, sensory appeal, price, healthiness, familiarity and impression. The Inclined group's mean importance score for ethical concern was higher than the Hesitant group (p(value)<0.001) and, except for natural content, the mean importance scores for the other factors were higher in the Hesitant group compared to the Inclined group (p(value)<0.05). Participants who perceived ethical concern as an important factor had lower odds of hesitancy (Odds ratio = 0.39; 95%CI:0.26,0.59; p(value)<0.001), and those who considered sensory appeal an important factor had higher odds of hesitancy (Odds ratio = 2.42; 95%CI:1.62,3.63; p(value)<0.001) towards upcycled food consumption compared to participants who did not consider these as important factors.

Originality/value

This is the first study investigating health and non-health-related upcycled food choice motives using a food choice questionnaire. Identifying these motives helps food developers and researchers determine factors influencing upcycled food consumption.

 

Place, publisher, year, edition, pages
Emerald Group Publishing Limited, 2024
Keywords
Upcycled food, Waste to value food, Value-added surplus food, Food choice motives, Upcycled food acceptability
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29417 (URN)10.1108/bfj-09-2022-0757 (DOI)000914019500001 ()2-s2.0-85146397803 (Scopus ID)
Note

Funding: This work was supported by the SparbankstiftelsenSjuhärd research grant.

Available from: 2023-02-06 Created: 2023-02-06 Last updated: 2024-02-01Bibliographically approved
Hellwig, C., Bolton, K., Häggblom-Kronlöf, G. & Rousta, K. (2023). Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food: A Qualitative Perspective. Sustainability, 15(1), Article ID 317.
Open this publication in new window or tab >>Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food: A Qualitative Perspective
2023 (English)In: Sustainability, E-ISSN 2071-1050, Vol. 15, no 1, article id 317Article in journal (Refereed) Published
Abstract [en]

Fungi-based food is expected to contribute to more sustainable food systems. The present study has three focus areas: (i) aspects that affect food choices food in daily life, (ii) aspects that affect choices of fungi-based food in particular, and (iii) drivers that motivate, and barriers that prevent, engagement in cultivating fungi and cooking fungi-based food at home. One hundred and sixty participants, who were recruited using convenience sampling, filled out qualitative questionnaires. The results show that there are numerous aspects (e.g., environmental benefits, nutrition, sensory characteristics, production practices and ingredients) that are important when people choose food in daily life. In addition to curiosity, many of these aspects also affect the choice of fungi-based food. The study identified more drivers (e.g., self-providing, curiosity, awareness of ingredients) than barriers (time, knowledge, concerns about contamination) to cultivation and cooking of fungi-based food at home. The findings are relevant for the development of fungi-based food so that this type of food is engaged with, and so that it can contribute to more sustainable food systems.

Place, publisher, year, edition, pages
MDPI, 2023
Keywords
future food, sustainability, sustainable lifestyles, filamentous fungi, fungi-based food, resource recovery
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29178 (URN)10.3390/su15010317 (DOI)000909806000001 ()2-s2.0-85145994190 (Scopus ID)
Funder
Swedish Agency for Economic and Regional Growth, 20201656
Note

Funder: European Cooperation in Science and Technology through the Cross-Border Transfer and Development of Sustainable Resource Recovery Strategies Towards Zero Waste (FULLRECO4US) 

Available from: 2023-01-03 Created: 2023-01-03 Last updated: 2024-01-16Bibliographically approved
Kalyanasundaram, M., Krishnan, K., Singh, S., Sahoo, K. C., Soni, R., Parashar, V., . . . Diwan, V. (2023). Composition analysis (pick analysis) of waste generated from household: A pilot study in Ujjain city, India. Heliyon, 9(9), Article ID e19902.
Open this publication in new window or tab >>Composition analysis (pick analysis) of waste generated from household: A pilot study in Ujjain city, India
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2023 (English)In: Heliyon, ISSN 2405-8440, Vol. 9, no 9, article id e19902Article in journal (Refereed) Published
Abstract [en]

Waste segregation is an essential function in improving waste management. Waste segregation not only facilitates recycling and reduces waste going to landfills, rather it can benefit our environment and human in various ways. A pick analysis of waste composition is used to characterize the household waste stream and thus can analyze the segregation rate among the residents. In addition, it can measure the actual waste sorting behaviour at the household/community level. The objective of the study was to assess feasibility of a large-scale waste composition study, identify methodological and operational challenges, and estimate the resources needed to conduct the main waste composition study in order to obtain and get indicative figures about waste generation, composition, and miss-sorted proportions. The study team went door-to-door to collect waste in colour coded bags. We also collected the socio-demographic data of the households. The collected waste was weighed and segregated to analyze the waste composition. The analysis was done among 45 households, and it was found that the per capita waste generation per day is 0.25 kg (0.24 kg from slum and 0.27 kg from non-slum). Challenges identified in conducting waste composition study were lack of standard waste fraction classifications, difficulty in recruitment of personnel to conduct study due to social taboo around waste, challenge in co-coordinating with Ujjain Municipal Corporation waste collection vehicle for collection of waste. 53 household activities were completed in 5 and half hours with INR 24685 (USD 300.5). Pick analysis could be adopted by the Ujjain Municipal Corporation after cost effective analysis to generate precise estimate of waste generation, resource recovery, efficient resource allocation and will help in future interventions and informed policy decision making to improve segregation.

Keywords
Waste segregation, Slum and non-slum, Waste fraction, Pick analysis, Waste characterization
National Category
Other Environmental Engineering
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-31210 (URN)10.1016/j.heliyon.2023.e19902 (DOI)2-s2.0-85171200460 (Scopus ID)
Funder
Swedish Research Council Formas
Available from: 2024-01-10 Created: 2024-01-10 Last updated: 2024-02-01Bibliographically approved
Nemat, B., Razzaghi, M., Bolton, K. & Rousta, K. (2023). Design-Based Approach to Support Sorting Behavior of Food Packaging. Clean Technologies, 5(1), 297-328
Open this publication in new window or tab >>Design-Based Approach to Support Sorting Behavior of Food Packaging
2023 (English)In: Clean Technologies, E-ISSN 2571-8797, Vol. 5, no 1, p. 297-328Article in journal (Refereed) Published
Abstract [en]

It is widely acknowledged that environmental impacts from packaging waste depend on how consumers sort this waste fraction. In this research, “design for sustainable behavior” (DfSB) strategies are used to improve a cream packaging design that can support proper sorting of packaging waste as a sustainable behavior. The application of three DfSB strategies—“match”, “steer”, and “force”—was examined through circular interviews and practical experience with two groups of participants in Karlskrona, Sweden. Prototyping was used to provide a more realistic experiment and enhance communication during the interviews. The results show that consumer-packaging interaction during the usage phase is important to enhance proper sorting behavior. The results also show the potential of a user-centered design-based approach to study consumer-packaging interaction and to understand the challenges faced by users when sorting packaging waste. It also shows the possibility of packaging design to script consumer behavior and reveals details that are important when designing packaging that was not known. In this vein, packaging form, color, and haptic attributes are the most influential design attributes that can support packaging functionalities and script consumer sorting behavior.

Place, publisher, year, edition, pages
MDPI, 2023
Keywords
packaging design, packaging waste, sustainable behavior, sorting packaging waste, packaging functionality, emotional factor, haptic attributes
National Category
Design
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29838 (URN)10.3390/cleantechnol5010017 (DOI)000983323200001 ()2-s2.0-85151084410 (Scopus ID)
Available from: 2023-05-25 Created: 2023-05-25 Last updated: 2024-02-01Bibliographically approved
Krishnan, K., Sahoo, K. C., Kalyanasundaram, M., Singh, S., Srinivas, A., Pathak, A., . . . Diwan, V. (2023). Feasibility assessment of crowdsourcing slogans for promoting household waste segregation in India: a cross-sectional study. Frontiers in Public Health, 11
Open this publication in new window or tab >>Feasibility assessment of crowdsourcing slogans for promoting household waste segregation in India: a cross-sectional study
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2023 (English)In: Frontiers in Public Health, E-ISSN 2296-2565, Vol. 11Article in journal (Refereed) Published
Abstract [en]

Introduction: Crowdsourcing is an emerging technique to engage or access a wider set of experts and multiple stakeholders through online platforms, which might effectively be employed in waste management. Therefore, we assessed the feasibility of the crowdsourcing method to provide an alternative approach that can improve household waste segregation using an “online-slogan-contest”.

Methods: The contest was promoted via targeted emails to various governmental and non-governmental organizations and through social media platforms for around 4 weeks (25 days). The entries were received through a Google form. The slogans were assessed by the experts and analyzed using content analysis methods.

Results: Total 969 entries were received from different geographic regions in India. Of that, 456 were in English and 513 in Hindi. Five themes of waste segregation emerged from the received slogans: (1) Community awareness, responsibility, and support, (2) Significance of household waste segregation, (3) Use of separate dustbins, (4) Health and well-being, and (5) Environment and sustainability.

Discussion: Crowdsourcing approaches can be used by local authorities for improving waste management approaches and are recommended as these involve a wider audience within a short time frame. Moreover, this approach is flexible and integrating crowdsourcing approaches strengthens our understanding of existing waste management activities.

Keywords
crowd sourcing, online contest, household waste segregation, India, slogan contest, environmental health, community participation
National Category
Social Sciences Interdisciplinary
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-30722 (URN)10.3389/fpubh.2023.1118331 (DOI)001090497500001 ()2-s2.0-85174967226 (Scopus ID)
Available from: 2023-11-08 Created: 2023-11-08 Last updated: 2024-02-01Bibliographically approved
Moshtaghian, H., Bolton, K. & Rousta, K. (2023). Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden. International journal of food science & technology
Open this publication in new window or tab >>Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden
2023 (English)In: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621Article in journal (Refereed) Epub ahead of print
Abstract [en]

This study investigates people's preferences for nutritional, environmental and food safety characteristics of upcycled foods according to their age group and assesses the association between age and the importance of these characteristics in a Swedish population. A food choice questionnaire was used for data collection, and 681 Swedish residents aged ≥18 years participated in this study. In young, middle-aged and older adults, environmental (environmentally friendly preparation and packaging, local production and contribution to food waste reduction) and food safety (absence of additives, chemicals, genetically modified ingredients and contamination) characteristics of upcycled foods were more important than most nutritional characteristics (low energy and fat content and high fibre and protein content). There was a positive association between age and the importance score of nutritional characteristics, such as rich in vitamins and minerals, low energy and fat content and minimal food processing (P-value < 0.05). A negative association was observed between age and the importance score of contribution to food waste reduction (P-value = 0.014). There was a positive association between age and the importance score of food safety characteristics, such as the absence of additives, chemicals and genetically modified ingredients (P-value < 0.05). Therefore, the environmental benefits and food safety aspects of upcycled foods can be considered for product development and marketing to facilitate the acceptability of these foods in all age groups. Since the nutritional attributes of upcycled foods were less important than their environmental and food safety characteristics, strategies should be introduced to educate people regarding desirable nutritional features to enable them to choose healthy upcycled foods. 

Keywords
consumer preferences, environmental benefits, food safety, food sustainability, nutritional value, public perception, sustainable consumption, upcycled food
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-30358 (URN)10.1111/ijfs.16588 (DOI)001045101700001 ()2-s2.0-85167707991 (Scopus ID)
Available from: 2023-08-21 Created: 2023-08-21 Last updated: 2024-02-01Bibliographically approved
Moshtaghian, H., Parchami, M., Rousta, K. & Lennartsson, P. R. (2022). Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread. Applied Sciences, 12(21)
Open this publication in new window or tab >>Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread
2022 (English)In: Applied Sciences, E-ISSN 2076-3417, Vol. 12, no 21Article in journal (Refereed) Published
Abstract [en]

Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored.

Place, publisher, year, edition, pages
MDPI, 2022
Keywords
oyster mushroom, Pleurotus ostreatus, cultivation residue, brewer’s spent grain, cereal-based food, upcycled food
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-28990 (URN)10.3390/app122111067 (DOI)000883367300001 ()2-s2.0-85141825603 (Scopus ID)
Available from: 2022-11-29 Created: 2022-11-29 Last updated: 2023-05-11Bibliographically approved
Hellwig, C., Taherzadeh, M. J., Bolton, K., Lundin, M., Häggblom-Kronlöf, G. & Rousta, K. (2022). Aspects that Affect Tasting Studies of Emerging Food: A Review. Future Foods, 5, Article ID 100109.
Open this publication in new window or tab >>Aspects that Affect Tasting Studies of Emerging Food: A Review
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2022 (English)In: Future Foods, ISSN 2666-8335, Vol. 5, article id 100109Article, review/survey (Refereed) Published
Abstract [en]

Providing food security to the growing global population, and the resource depletion associated with current food systems, let to calls for more sustainable food sources. Food that can be produced in a sustainable way (taking all three aspects of sustainable development into consideration) is currently emerging in Western societies. Through tastings, insight can be gathered not only into sensory characteristics but also other aspects that aid innovation and development of food. The current study identified aspects that can affect tastings of emerging food by reviewing relevant literature. General aspects; meat alternatives; ingredients or processing technologies; information, prior knowledge and (un)familiarity; taste and liking; emotional factors; and willingness to engage with emerging food can affect tastings of emerging food. Awareness of the effect that these aspects can have on methodological considerations and results can be constructive in future research that use tastings as a platform to develop new and emerging food. The findings are significant for food science in terms of cornerstones towards potential industrial applications. These include innovating new types of food, assessing most effective technologies in the context of such food, developing new products, and understanding engagement with emerging food products.

Keywords
Alternative food, Sustainable development, Food acceptance, Algae, Entomology, Filamentous fungi
National Category
Social Sciences Agricultural and Veterinary sciences Engineering and Technology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-27110 (URN)10.1016/j.fufo.2021.100109 (DOI)001097481400006 ()2-s2.0-85121980951 (Scopus ID)
Funder
European Regional Development Fund (ERDF), 20201656
Available from: 2021-12-28 Created: 2021-12-28 Last updated: 2024-02-01Bibliographically approved
Brancoli, P., Makishi, F., Lima, P. G. & Rousta, K. (2022). Compositional Analysis of Street Market Food Waste in Brazil. Sustainability, 14(12), Article ID 7014.
Open this publication in new window or tab >>Compositional Analysis of Street Market Food Waste in Brazil
2022 (English)In: Sustainability, E-ISSN 2071-1050, Vol. 14, no 12, article id 7014Article in journal (Refereed) Published
Abstract [en]

Current understanding of food waste quantities in the Brazilian retail sector is limited. In order to develop efficient measures for food waste prevention and valorisation, reliable data on waste generation and composition are necessary. In this study, a compositional analysis of street market waste was conducted in São Paulo, Brazil. In total, 4.1 tonnes of waste were sorted into 27 waste fractions, categorised using a three-level approach. The average waste generation in the studied street markets was 23.7 kg per stall, of which 12.8 kg was classified as unavoidable food waste, 3.6 kg as packaging waste, and 7.4 kg as avoidable waste. The results show large amounts of unavoidable food waste, comprised of coconut, sugarcane bagasse, and peels. A large share of the avoidable food waste is comprised of single leaves, tomatoes, oranges, and bananas. Large variations were observed among the street markets analysed, both in terms of the food waste generation rate, and composition. The results from scaling up the data at the city level indicated a total wastage of 59,300 tonnes per year, of which 18,400 tonnes are classified as avoidable food waste.

Place, publisher, year, edition, pages
MDPI, 2022
Keywords
food waste, street market, waste composition analysis, fresh fruits and vegetables, waste management
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29305 (URN)10.3390/su14127014 (DOI)000816827600001 ()2-s2.0-85132200609 (Scopus ID)
Funder
Swedish Environmental Protection Agency, -
Available from: 2023-01-17 Created: 2023-01-17 Last updated: 2023-01-17Bibliographically approved
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