Rapid Review of ‘Moments of Change’ and Food-Related Behaviours
A rapid evidence review looking at the factors influencing food behaviours and how they may be susceptible to disruption from life events or ‘moments of change’.
The FSA is committed to making sure that understanding of what people throughout the food chain think, feel and do informs our risk management and communication. Understanding the FSA’s impact on the world around us is also important, and the data gathered through our work helps us demonstrate our performance and to be accountable to the FSA Board and the UK public. We publish reports and data from all our social science research.
Research reports
FSA and Official Controls: Research with food business operators
Research into how food business operators in the meat, wine and dairy sectors views the FSA and its Official Controls.
Display of food hygiene ratings in England, Wales and Northern Ireland (2019 wave of research)
We have commissioned independent research to assess the proportion of food businesses that are displaying their food hygiene ratings since 2011. This report provides the findings from the 2019 wave of research making comparisons to previous years where possible.
The COVID-19 consumer research
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.
Food Hygiene Rating Scheme – Consumer Attitudes Tracker (Wave 8)
We run an annual consumer attitudes survey on the Food Hygiene Rating Scheme (FHRS) to track consumer awareness of the scheme, attitudes towards it and the use of the ratings over time.
Consumer Attitudes towards Emerging Technologies
Given the Food Standard Agency (FSA)’s focus on protecting consumer interests in relation to food, understanding consumer views of emerging and new food technologies is important. The FSA commissioned Collingwood Environmental to provide an up to date literature review and deliver qualitative research to explore what consumers views are on emerging technologies.
Food and Generation Z
Social science research to improve the understanding of Generation Z (broadly 16-25-year-olds) and their attitudes towards food and the food system.
Communicating risk
Research exploring how a regulator can communicate food risk most effectively in modern society.
Eating Well Choosing Better Tracking Survey - Wave 4
The tracking survey monitors understanding and knowledge of daily recommended calorie intake, use of traffic light labels, attitudes towards calorie information when eating out and awareness of campaign communications delivered by the Food Standards Agency in NI to improve consumer’s understanding of healthy eating recommendations.
Social media listening: emerging trends
A social science research project studying what people say about food on social media to identify emerging food trends.
Food and You - Secondary Analysis - Waves 1-5
Secondary analysis research using the data from the first five waves of the Food and You survey.
Display of food hygiene ratings in England, Wales and Northern Ireland (2018 wave of research)
We have commissioned independent research to assess the proportion of food businesses that are displaying their food hygiene ratings since 2011. This report provides the findings from the 2018 wave of research making comparisons to previous years where possible.
Food and You - Wave Five
Research from wave five of the biennial Food and You consumer survey.
Food Hygiene Rating Scheme – Consumer Attitudes Tracker (Wave 7)
We run an annual consumer attitudes survey on the Food Hygiene Rating Scheme (FHRS) to track consumer awareness of the scheme, attitudes towards it and the use of the ratings over time.
FSA Small and Micro FBO Tracking Survey
A survey tracking views of small and micro food businesses on regulatory issues and trust in the FSA.
Consumer research to inform the development of the FSA strategy 2015-2020 (January 2014)
A multi-stage research project to better understand consumers’ concerns in relation to food, to inform the development of our strategy for 2015-2020.
Identifying activist consumers of food (March 2016)
Insight project building on a 2015 consumer segmentation to identify different consumer attitudes to food safety, hygiene and preparation. This research focused on improving understanding of attitudes and behaviours towards a wide set of food related topics.
Understanding Northern Ireland consumer needs around Food Hygiene Rating Scheme (FHRS) information in online retail environments (June 2016)
Research exploring interest in, expectations around and needs in relation to online display of Food Hygiene Rating Scheme (FHRS) information on food ordering websites in Northern Ireland. The research involved deliberative ‘Citizens’ Forum’ workshops and a subsequent online forum.
Northern Ireland consumer perceptions of reformulation of food
Independent research exploring Northern Ireland (NI) consumers’ perceptions of product reformulation (to reduce levels of sugar, saturated fat, salt) and reduction in portion size by the NI food industry.
Baseline study with SME food businesses
Research study among small and medium-sized (SME) food businesses (FBOs) to measure awareness of and compliance with food safety guidelines and regulations.
Consumer understanding of food risk: chemicals (January 2016)
The overall aim of this research was to explore consumer awareness, understanding, and perceived risks associated with chemicals in food and how best to communicate the risks attached to these.
Messaging for food safety communications (May 2014)
Research exploring how we can help reduce food poisoning cases by helping the public engage with food safety, and motivating adoption of safer practice.
Campaigns trackers: General perceptions and awareness about food safety
Research monitoring our marketing campaign activity.
Consumer understanding of food risk: rare burgers
Research into consumer attitudes and behaviours around consumption of rare burgers, that is burgers that are not fully cooked through and still pink inside.
Transparency: Understanding public views and priorities (June 2017)
Research exploring what the public think being transparent about food means, what their priorities are in terms of greater transparency, how they think transparency should be enacted and who they see as being responsible for being transparent.