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Veterinarians are a pivotal force in addressing animal health and welfare surveillance, with a critical role in improving public health security and increasing the profits of livestock farmers. Yet, the veterinary profession is adversely affected by personnel shortages, particularly in rural areas. Since the health of people, animals and their shared environment are interconnected in a One Health perspective, a set of policies are required to ensure public health by attraction and retention of veterinarians in rural areas. In France, a tutored internship programme, financially subsiding students and mentors to execute a training period in remote rural areas, was promoted to better integrate and retain veterinary students ending their veterinary training. This paper aims to evaluate how veterinarians' tutored internships influences students' choices for rural practice, using three different statistical methods derived from causal inference theory. Using survey data for the period 2016–2020, we show that: (i) the average effect of the tutored internship on veterinarians' work in food animal sector is not significant; and that (ii) the tutored internship leads veterinarians with a low share of work in the food animal sector to have a rural practise after they graduated between 13 and 20% greater than those who did not participate in the tutored internship. [ABSTRACT FROM AUTHOR]

In the context of immigration, immigrants' foodways in their country of origin meet those practiced in the host country, causing transformations in food practices. This research focuses on the hybridization practices carried out by Brazilian immigrants who develop small businesses in the food sector in Lyon, France. Motivated by their cooking skills, the income, and the desire to offer their country's cuisine, they start up their own food-related small businesses. To benefit from a large clientele, they combine Brazilian products and dishes with the French culinary model, as much as they combine the entrepreneurial formalism in France with the jeito brasileiro ("Brazilian way") of doing business. Their practices allow us to understand the forms in which hybridization operates and its consequences. [ABSTRACT FROM AUTHOR]

Objectives The definition of work-related Asthma (WRA) has changed in recent years and new etiologies and agents have been identified. The aim of this study is to describe the main causal agents of WRA in France in the period 2001–2018 in the main work sectors. Methods Data were collected from the French national network of occupational health surveillance and prevention [Réseau National de Vigilance et de Prévention des Pathologies Professionnelles (RNV3P)], Data between 2001 and 2018 with at least a probable or certain association with one occupational agent, were included. Results Work sectors with more cases OF WRA included personal service activities (10.6%), food industry (10.2%) and healthcare activities (7.6%). WRA cases were most frequently related to flour (10%), quaternary ammoniums compounds (5.3%), isocyanates (5.1%) and cleaning products (4.8%). Conclusion Occupational exposure to specific agents capable of causing WRA is still present, and four agents represent more than 25% of the cases. Actions to prevent respiratory exposure are still relevant. [ABSTRACT FROM AUTHOR]

• Drivers of liking for protein-fortified foods was explored with older adults. • Protein-fortified recipes were equally or less liked than standard recipes. • Fortification may be associated with texture, taste and colour changes. • Fortification was associated with a granular, sticky and compact texture. • Fortified products were perceived as being easy to chew, moisten and swallow. Public health policies recommend food fortification, namely adding ingredients of nutritional interest into commonly consumed foods, to help older adults with reduced appetite achieve sufficient protein intake. The aim of the present study was to assess the acceptability and sensory perception of protein-fortified recipes in older adults. Two variants – standard and protein-fortified – were developed for six food products covering various food matrices (savoury/sweet, hot/cold, liquid/solid): bolognese sauce, mashed potato and carrot soup; stuffed pepper, apple crumble and vanilla custard. Sixty-five and 56 participants tested respectively in a sensory laboratory. All participants were 70 years or older and lived at home (women: 58 %). Participants were asked to rate liking and food oral processing for each sample as well as to describe its sensory characteristics (free comments, CATA). They were not informed about the nature of the difference between the variants, namely protein fortification. It was observed that using protein extracts to fortify food products results in texture alteration, with a granular, sticky, and compact texture. If this effect is minimal compared to the standard variant, it does not significantly impact liking. However, when the effect is more pronounced and/or accompanied by changes in taste and appearance, it leads to a decrease in product liking. Thus, having a fortified product that closely matches the standard product in all sensory aspects (taste, texture, appearance) appears crucial for consumer acceptability. This work lay the groundwork for further enhancing the functionality of protein extracts and/or the sensory properties of fortified recipes in order to develop palatable protein-enriched foods. [ABSTRACT FROM AUTHOR]

During the first lockdown period due to the COVID-19 pandemic, from the 17 March 2020 to the 11 May 2020 in France, essential professionals (nursing staff, police officers, supermarket staff, etc.) continued to be physically present at their workplaces. The present study focuses on exploring impacts of the pandemic on supermarket staff and on the food sector in France: COVID transmission among supermarket workers, working conditions, food supply, etc. For that, two anonymous surveys were addressed to supermarket employees and to supermarket supervisors. In total, 1746 responses from employees and 171 responses from supervisors were recorded all over France. Over 70% of employees and almost 50% of supervisors were women and over 50% of employees were between 25 and 40 years old. The following main trends in terms of physical and psychological impacts are revealed: 7% of employees working during the lockdown reported having COVID, although a still poorly developed screening and lack of diagnostic tests during the first lockdown should be kept in mind. The working conditions changed; higher work load, a more stressful environment, inappropriate client attitude, a lack of recognition, fatigue, and shortages were reported. A lack of government recognition, namely no prime allocations to supermarket staff during the lockdown period, is also often mentioned. Finally, no priority was given for store employees in terms of childcare. [ABSTRACT FROM AUTHOR]

Most babies in France are fed with infant formula and then commercial complementary foods, many of which are ultra‐processed and harmful to health. Internationally, there is opposition by the baby food industry to the introduction of public health policies that would limit the marketing and consumption of such products. Our aim was to identify the key baby food industry actors, describe their history and corporate political activity (CPA) in France. We sourced publicly available information, which we triangulated with data from 10 semi‐structured interviews. Qualitative thematic analysis was undertaken simultaneously to data collection, guided by an existing classification of the CPA of the food industry. The baby food industry in France has shaped the science on infant and young child nutrition and nurtured long‐established relationships with health professionals. This corporate science and these relationships helped baby food companies to portray themselves as experts on child‐related topics. The baby food industry has also engaged with a broad range of civil society organisations, particularly through the concept of the first 1000 days of life, and during the covid‐19 pandemic. We found evidence, although limited, that the baby food industry directly lobbied the French government. Since its early development in France in the 19th century, the baby food industry used its CPA to promote its products and protect and sustain its market. Our findings can be used to recognise, anticipate and address the CPA of this industry, and to minimise any negative influence it may have on babies' and mother's health. Key messages: In France, the baby food industry positions itself as a key partner of researchers, health professionals, parents, and children; it has a strong presence in scientific, medical, and civil society circles, where it disseminates pro‐industry messages and promotes its products.The industry captures science by generating corporate research and engaging external researchers and organisations; health professionals through training and information, and funding and collaborating with associations; and civil society through forging relationships with organisations and charities.These activities likely further the interests of the baby food industry by protecting and expanding its market, and by shaping public opinion, so that its products and practices are not questioned. [ABSTRACT FROM AUTHOR]

BACKGROUND: Switzerland's Ordinance on Maternity Protection at Work (OProMa) requires that companies take the necessary measures to ensure that pregnant employees can continue working without danger. OBJECTIVE: To investigate the extent of compliance with OProMa within companies in French-speaking Switzerland as well as factors which facilitate and obstruct the ordinance's implementation. METHODS: A stratified random telephone survey of 202 companies from the healthcare and food industry was conducted. Descriptive and correlational statistics were calculated. Responses to open questions were analysed thematically. RESULTS: Only a minority of companies performed risk analyses or adapted employees' workstations, as per the legislation. OProMa was implemented more effectively in larger companies than smaller ones, in public rather than private ones, in the healthcare sector rather than the food industry, and when the person responsible for the wellbeing of pregnant employees within the company had undergone specific training on the subject. Data extrapolation suggested that only 2% of pregnant employees in French-speaking Switzerland's food industry and 12% in its healthcare sector are properly protected according to OProMa's provisions. CONCLUSIONS: Maternity protection in French-speaking Switzerland's companies urgently requires improvement. In addition to the apparent need for stronger incentives and for monitoring of companies, our findings indicate a need to provide them with resources to meet OProMa's provisions. [ABSTRACT FROM AUTHOR]

In March 2018, the French parliament launched an inquiry into industrial food and its 'nutritional quality, role in the emergence of chronic diseases, and the social and environmental impact of its origin'. Our aim was to analyse the food industry's submissions to the inquiry, particularly discussions around the role that the food industry has played in the non-communicable disease (NCD) epidemic. We studied the submissions of 23 food industry actors. We generated three main themes from our analysis: i) a redefinition of the nature and activities of the food industry, where food industry actors, for example presented themselves as part of the French culture and as experts on the science of diet and health; ii) an industry framing of the problem, with, for example, a focus on other actors in the industry and on consumers; and iii) industry preferred solutions in response to the NCD epidemic, such as reformulation, education or personal responsibility. We conclude that food industry actors' rhetoric in their submissions to the inquiry could have a potentially negative influence on the development of public health policies in France: it could slow the policy-making process and could lead to the adoption of ineffective solutions. Our findings could help policy makers, public health professionals and the public to better distinguish between the narratives that are of valid relevance for public health from those that merely serve the interests of food industry actors. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate how much attention children pay to health warnings displayed on TV and print advertisements promoting drinks with added sugar, salt, or artificial sweeteners, and processed food products. The research was conducted in France among 50 children, using an eye-tracking system to record participants' eye movements on TV and print advertisements. To reproduce the natural exposure conditions to TV commercials, the children were asked to watch a 12-min extract of an animated comedy film with two commercial breaks sandwiched between the extract. For the print ads, all the children were exposed to eight ads. The use of an eye-tracking system gave an objective measurement of the attention paid to the food health warnings. The results show that children exposed to these food product advertisements pay little or no attention to the warnings. Only 18% of the children made more than one eye fixation on the central message of the health warnings (the part displaying the health recommendation) for TV commercials, and almost no attention was given to warnings displayed on the print ads. This study shows that the French authorities should take stronger and more decisive measures to help children adopt healthy behavior because the current health warnings appear insufficient to inform children. • Since 2007, French advertisers must display a health warning on ads promoting processed food products. • This research is the first to assess with an eye-tracking method whether children pay attention to the health warnings. • Results show that children pay almost no attention to these health warnings. • This research highlights the inefficiency of this regulatory framework to promote healthy eating and exercise. [ABSTRACT FROM AUTHOR]

The French news media has framed "obesity" largely as a product of corporate greed and social inequality. Yet, France has--like other nations including the United States--adopted policies that focus on changing individual- level behavior. This article identifies several factors--including food industry lobbying, the Ministry of Agriculture's rivalry with the Ministry of Health and alliance with the food industry, and competition with other policy goals--that favored the development of individual-level policy approaches to obesity in France at the expense of social-structural ones. This case points to the need to more systematically document inconsistencies and consistencies between social problem framing and policies. It also shows that national culture is multivalent and internally contradictory, fueling political and social struggles over which version of national culture will prevail at any given moment. [ABSTRACT FROM AUTHOR]

In a context of changing food consumption patterns, discontinuous innovations are a major challenge for the food industry. This article aims to identify the cognitive processes underpinning the acceptance of discontinuous food innovations through the study of classification and encoding mechanisms of mental categorisation. A qualitative study applied to entomophagy explores these mechanisms according to the extent of product processing and their consequences on acceptance by consumers. These results enrich Behavioral Decision Theory and help manufacturers understand the marketing levers that can be used to facilitate acceptance of these innovations. [ABSTRACT FROM AUTHOR]

Objective: To identify the corporate political activity (CPA) of major food industry actors in France. Design: We followed an approach based on information available in the public domain. Different sources of information, freely accessible to the public, were monitored. Setting/Subjects: Data were collected and analysed between March and August 2015. Five actors were selected: ANIA (Association Nationale des Industries Agroalimentaires/National Association of Agribusiness Industries); Coca-Cola; McDonald's; Nestlé; and Carrefour. Results: Our analysis shows that the main practices used by Coca-Cola and McDonald's were the framing of diet and public health issues in ways favourable to the company, and their involvement in the community. ANIA primarily used the 'information and messaging' strategy (e.g. by promoting deregulation and shaping the evidence base on diet- and public health-related issues), as well as the 'policy substitution' strategy. Nestlé framed diet and public health issues, and shaped the evidence base on diet- and public health-related issues. Carrefour particularly sought involvement in the community. Conclusions: We found that, in 2015, the food industry in France was using CPA practices that were also used by other industries in the past, such as the tobacco and alcohol industries. Because most, if not all, of these practices proved detrimental to public health when used by the tobacco industry, we propose that the precautionary principle should guide decisions when engaging or interacting with the food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • A method for ranking the combined health and food safety risks developed. • No strong alignments between the chemical, microbiological and nutritional risks. • Risks aggregated in a transparent manner using a MCDA technique. • Ranking method applied to ready-to-eat dishes available on the French market. • Based on the method suggested, decision tools for various stakeholders foreseen. Microbiological (M), chemical (C), and nutritional (N) risks associated with food products are usually assessed and managed independently by experts in public services or food companies. This can render difficult the comparison of food products in term of overall risk for the consumer. The objective of this study was to suggest a relatively simple method to (i) classify food products based on their M, C and N risks, and (ii) aggregate these risks and rank the food products accordingly. The method was developed and applied to 17 ready-to-eat (RTE) dishes available on the French market. With regard to food safety, the individual M and C risks were characterized considering likelihood and severity as recommended by the Codex Alimentarius. With regard to nutrition/health, the N risk was estimated based on the tendency of the dish to contribute to nutrient adequacy and to a healthy eating pattern. Finally, the outranking method PROMETHEE was applied to aggregate the three M, C, N risks and rank the food dishes. Food products were ranked relatively to each other, not in absolute terms. When we attributed the same weight to M, C and N risks, the RTE dish "Duck Parmentier" had the highest risk score while "Papillote of chicken, potatoes and small vegetables" and "Vegetarian plate vegetables and quinoa" had the lowest. However, this overall ranking changed according to the weight assigned to individual M, C and N risks, at least for food products whose scores varied according to risk types, such as"sushi discovery" (high M and C risks, low N risk). Since the risk ranking method developed here was built with assumptions and hypotheses related to the specific case study, more applications are needed to assess whether it can be generic. Nevertheless, this method is well grounded, objective, transparent, relatively fast and easy to set up. It might lead to further development of decision tools, particularly for consumers. This study paves the way towards food product multi-risk ranking. [ABSTRACT FROM AUTHOR]

New consumer awareness is shifting industry towards more sustainable practices, creating a virtuous cycle between producers and consumers enabled by eco-labelling. Eco-labelling informs consumers of specific characteristics of products and has been used to market greener products. Eco-labelling in the food industry has yet been mostly focused on promoting organic farming, limiting the scope to the agricultural stage of the supply chain, while carbon labelling informs on the carbon footprint throughout the life cycle of the product. These labelling strategies help value products in the eyes of the consumer. Because of this, decision makers are motivated to adopt more sustainable models. In the food industry, this has led to important environmental impact improvements at the agricultural stage, while most other stages in the Food Supply Chain (FSC) have continued to be designed inefficiently. The objective of this work is to define a framework showing how carbon labelling can be integrated into the design process of the FSC. For this purpose, the concept of Green Supply Chain Network Design (GSCND) focusing on the strategic decision making for location and allocation of resources and production capacity is developed considering operational, financial and environmental (CO 2 emissions) issues along key stages in the product life cycle. A multi-objective optimization strategy implemented by use of a genetic algorithm is applied to a case study on orange juice production. The results show that the consideration of CO 2 emission minimization as an objective function during the GSCND process together with techno-economic criteria produces improved FSC environmental performance compared to both organic and conventional orange juice production. Typical results thus highlight the importance that carbon emissions optimization and labelling may have to improve FSC beyond organic labelling. Finally, CO 2 emission-oriented labelling could be an important tool to improve the effects eco-labelling has on food product environmental impact going forward. [ABSTRACT FROM AUTHOR]

With dwindling support from governments toward universities, university-industry partnerships have increased. Ethical concerns over such partnerships have been documented, are particularly relevant when an institution receives money from a corporation whose products do harm and are intensified for academic public health institutions whose missions include promoting well-being. Academics in medicine and nutrition have often failed to recognize the potential conflicts of industry-sponsored research. It is unclear if research to date has explored attitudes of public health academics toward accepting such funds. The objective of this research was to review systematically the attitudes of public health academics with respect to accepting funds from for-profit corporations. Four electronic databases were searched as well as the archives of the Chronicles of Higher Education. The search strategy was based on four main domains: for-profit organizations, funding, public health and academia. This search resulted in a total of 4017 articles reviewed. No articles were found that investigated the attitudes of public health academics toward accepting funds from industry. The lack of articles addressing public health academicians' perspective toward accepting industry funds is striking. Research regarding this topic can guide development of policies that minimize the negative consequences of industry funding. [ABSTRACT FROM AUTHOR]