Food waste poses a significant challenge to sustainable food systems and carries far-reaching economic, environmental, and public health consequences(1). ‘Root-to-tip’ dining, which incorporates edible parts of the plant which are typically discarded (e.g., fruit and vegetable peels and stalks), provides a promising solution to reduce waste, reduce environmental impact and further support better health and nutrition(2,3). Following the launch of ‘Root-to-tip’ menu items in a UK higher education food service setting, this study aimed to investigate consumer attitudes and perceptions of ‘root-to-tip’ dining.

A cross-sectional study was conducted using data collected via an anonymous online survey, amongst a convenience sample of current students and employees who had purchased both ‘root-to-tip’ and non-‘root-to-tip’ meals at campus dining outlets between 28 April and 27 June 2025. The survey captured meal selection and factors influencing meal choice; awareness, post-consumption perceptions of and satisfaction with dishes; plate waste generation; and demographic data. Descriptive statistics and Pearson’s Chi-squared test were performed to identify associations between meal selection and, food characteristics, demographic and psychographic factors. The research protocol was approved by the King’s College London Research Ethics Committee (Ref: LRS/DP-24/25-47050).

A total of 727 participants (60.2% female) provided complete responses, primarily aged 26-45 years (47.2%). Among the respondents that selected ’root-to-tip’ menu items (38.1%) (61.9% selected non-’root-to-tip’ menu items), taste (89.5%) and health (70.8%) were rated the most important, while visual appearance (64.6%) and affordability (54.5%) were rated the second most important. Taste (93.4%), visual appeal (92.1%), smell (91.4%) and healthiness (93.8%) received the highest satisfaction scores post-consumption, while sustainability (91.7%) received the second highest satisfaction scores. Most respondents that chose ‘root-to-tip’ dishes (75.8%) reported that they would be highly likely to eat their meal again. A total of 110 participants provided responses for plate waste analysis and 58.2% reported between 76-100% of food to be consumed. Meal selection was significantly influenced by taste (ꭓ2=10.63, p=0.031), visual appearance (ꭓ2=10.63, p=0.037), affordability (ꭓ2=16.45, p=0.002), familiarity (ꭓ2=35.52, p<0.001, 23.8% importance rating), health (ꭓ2=15.11, p=0.004, 70.8% importance rating), novelty (ꭓ2=24.70, p<0.001, 34.7% importance rating) and profession (ꭓ2=17.99, p=0.006). Satisfaction was significantly associated with sustainability (X2 =10.18, p=0.037), visual appeal (ꭓ2=29.49, p=0.004), and value for money (ꭓ2=21.01, p<0.001, 57.0% satisfaction rating). Repeat consumption was significantly associated with satisfaction (ꭓ2=22.43, p<0.001).

This study advances research on consumer responses to food waste ingredients, in particular peels and stalks, highlighting taste, health, affordability, and sustainability as key acceptance drivers. Findings provide practical insights for institutional catering and public health initiatives to reduce food waste through consumer engagement and behaviour change.

Vitamin D-fortified foods are a proven effective method of improving vitamin D status(1); however, the magnitude of the effect varies across populations and interventions(2). This conservative meta-analysis and meta-regression aimed to assess the overall effect of vitamin D-fortified foods on serum 25-hydroxyvitamin D (25(OH)D) concentrations and to explore potential moderators influencing this response.

A literature search of PubMed was conducted on 23 January 2024. A conservative approach was taken, with RCTs only eligible for inclusion if the control and intervention foods were identical, apart from vitamin D fortification of the treatment arm, allowing the effect of fortification to be isolated with minimal risk of confounding. Of 701 publications identified by the initial search, 25 studies were deemed eligible for inclusion. A random-effects meta-analysis was conducted to estimate the overall effect of fortification on serum 25(OH)D concentrations. Due to the limited number of studies, univariate meta-regression analyses were used to test potential moderators. Baseline serum 25(OH)D, vitamin D dose, intervention duration, sample size, and food type (animal or plant based) were included in this analysis. Significant moderators were then incorporated into a final multivariate model. Sensitivity analyses were performed to evaluate the robustness of findings.

Random effects meta-analysis found that vitamin D-fortified foods significantly increase serum 25(OH)D concentrations (weighted mean difference: 24.4 nmol/L, 95% CI: 17.4 to 31.5, p < 0.001) but substantial heterogeneity (I2 = 98%) was present. Meta-regression revealed that baseline serum 25(OH)D (p = 0.002) and dose (p < 0.001) were significant independent predictors of response, explaining 53.9% of the between-study variance (R2 = 53.9%). Leave-one-out analysis identified two studies of note: exclusion of an outlier study, with an exceptionally high dose, reduced model fit and rendered dose non-significant (R2 = 36.5%, dose p = 0.058), whereas removal of a second influential study increased model fit (R2 = 72.5%). A model excluding both studies explained 61.8% of the heterogeneity, with dose (p = 0.004) and baseline 25(OH)D (p < 0.001) remaining significant predictors.

This confirms the effectiveness of vitamin D-fortified foods in raising serum 25(OH)D concentrations, however, the degree of response is influenced by baseline 25(OH)D and dose, with poorer baseline status and higher doses generally producing greater increases. Surprisingly, duration was not found to moderate response, perhaps due to lower compliance at longer durations, or a reduced effect as concentrations increased. Substantial heterogeneity remains, suggesting the contribution of additional unmeasured factors.

The first year of life is a critical period when nutrient intakes can affect long-term health outcomes. Although household food insecurity may result in inadequate nutrient intakes or a higher risk of obesity, no studies have comprehensively assessed nutrient intakes of infants from food insecure households. This study aimed to investigate how infant nutrient intakes and BMI differ by household food security.

Cross-sectional analysis of the First Foods New Zealand study of infants aged 7–10 months. Two 24-h diet recalls assessed nutrient intakes. ‘Usual’ intakes were calculated using the multiple source method. BMI z-scores were calculated using WHO Child Growth Standards.

Dunedin and Auckland, New Zealand.

Households with infants (n 604) classified as: severely food insecure, moderately food insecure or food secure.

Nutrient intakes of food insecure and food secure infants were similar, aside from slightly higher free and added sugars intakes in food insecure infants. Energy intakes were adequate, and intakes of most nutrients investigated were likely to be adequate. Severely food insecure infants had a higher mean BMI z-score than food secure infants, although no significant differences in weight categories (underweight, healthy weight and overweight) were observed between groups.

Household food insecurity, in the short term, does not appear to adversely impact the nutrient intakes and weight status of infants. However, mothers may be protecting their infants from potential nutritional impacts of food insecurity. Future research should investigate how food insecurity affects nutrient intakes of the entire household.

Assess healthcare workers’ (HCW) attitudes toward universal masking, and gowns and gloves used as part of transmission-based precautions.

Cross-sectional survey.

Academic, tertiary care medical center in Baltimore, Maryland.

HCW who work in patient care areas and have contact with patients.

In May 2023, a 15-question web-based survey was distributed by the hospital’s communications team via email. The survey contained questions to assess HCW perceptions of universal masking policies prior to the availability of COVID-19 vaccines and at the time of the survey, and the use of gowns and gloves for transmission-based precautions. Descriptive statistics were used to summarize data. Differences in agreement with universal masking over time, level of agreement with gown and glove policies, and with all PPE types across respondent characteristics were assessed.

257 eligible respondents completed the survey. Nurses and patient care technicians (43%) and providers (17%) were the most commonly reported roles. Agreement with universal mask use decreased from 84% early in the pandemic to 55% at the time of the survey. 70% and 72% of HCW agreed masks protect themselves and others, respectively. 63% expressed any level of annoyance with mask wearing, the most often due to communication challenges or physical discomfort. 75% agreed with gown use for antibiotic-resistant bacteria compared with 90% for glove use.

The majority of HCW agree with the use of PPE to prevent pathogen transmission in the healthcare setting. Agreement with universal mask use for patient care shifted during the COVID-19 pandemic.