A gentle push towards improved hygiene and food safety through ‘nudge’ interventions

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Poster by Kristina Roesel, Steven Kakooza, Memory Chirwa, Denis Mugizi, Joshua Waiswa, Velma Kivali, James Bugeza, Dorothée Étienne, Imara Roychowdhury, Lillian Diaz and Elizabeth Cook presented at Tropentag 2023, Berlin, Germany, 20–22 September 2023.

Science

⑤ Conclusion
Nudges can help re-enforcing training
messages but must be contextualized
and used as intended
A gentle push towards improved hygiene and
food safety through ‘nudge’ interventions
Kristina Roesel1, Steven Kakooza2, Memory Chirwa3, Denis Mugizi1, Joshua Waiswa2, Velma Kivali1,
James Bugeza1, Dorothée Étienne3, Imara Roychowdhury3, Lillian Diaz3, Elizabeth Cook1
1International Livestock Research Institute (ILRI); 2Véterinaires sans Frontières Germany (VSF-G); 317 Triggers
Kristina Roesel
k.roesel@cgiar.org ● Box 30709 Nairobi Kenya ● +254 20 422 3000 ● ilri.org
This project was funded by the Federal Ministry for Economic Cooperation and Development
(BMZ), Germany.
This document is licensed for use under the Creative Commons Attribution 4.0 International Licence.
September 2023.
21 September 2023
ILRI thanks all donors and organizations which globally support its work through their contributions to the CGIAR Trust Fund.
How to get meat handlers to adopt the 5 keys?
Problem: Cross-contamination between raw and cooked ingredients Solution:
① Explore
Reviews
Expert consultations
Contextual research
In-depth interviews (n=119)
Behavioral analysis
PERSONA: Helen, 29 years
Education: Some secondary
Priorities: health, hygiene, education, rent
Info channels: TV and radio
Likes about work: paid on time, well
treated, social environment
Dislikes about work: long hours, cuts
Source: https://peopleimeetandfoodtheyeat.com
② Experiment
Co-creation & testing
of 42 prototypes
at pork joints
Nudge kit 1: Keep clean
③ Pilot
Group 1 (n=16):
2 Comprehensive kits
Group 2 (n=16):
2 tools selected from each kit
Group 3 (n=16): control
Nudge kit 2: Tricolor kitchen
Used?
Effective?
Desired?
Viable?
④ Evaluation
↓ Coliforms raw pork with training only
↓ Coliforms equipment for pork with training + all equipment
↓ Coliforms equipment for vegetables with training + all equipment
No reduction coliforms on hands, vegetables or kitchen towels.
↑ Coliforms in vegetables and towels with training +
incomplete set of equipment
© K. Dhanji/ILRI © K. Dhanji/ILRI
© M. Heilmann /ILRI

http://www.fao.org/food/food-safety-quality/a-z-index/wgs/en/ Opening presentation of the side event illustrating how WGS for food safety can potentially impact the scientific advice and ideas provided to Codex for their work. Presentation includes case studies of WGS in food safety, benefits and drawbacks of applying WGS for food safety, examples of Codex documents where WGS can be applied. © FAO: http://www.fao.org

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A gentle push towards improved hygiene and food safety through ‘nudge’ interventions

1. ⑤ Conclusion Nudges can help re-enforcing training messages but must be contextualized and used as intended A gentle push towards improved hygiene and food safety through ‘nudge’ interventions Kristina Roesel1, Steven Kakooza2, Memory Chirwa3, Denis Mugizi1, Joshua Waiswa2, Velma Kivali1, James Bugeza1, Dorothée Étienne3, Imara Roychowdhury3, Lillian Diaz3, Elizabeth Cook1 1International Livestock Research Institute (ILRI); 2Véterinaires sans Frontières Germany (VSF-G); 317 Triggers Kristina Roesel k.roesel@cgiar.org ● Box 30709 Nairobi Kenya ● +254 20 422 3000 ● ilri.org This project was funded by the Federal Ministry for Economic Cooperation and Development (BMZ), Germany. This document is licensed for use under the Creative Commons Attribution 4.0 International Licence. September 2023. 21 September 2023 ILRI thanks all donors and organizations which globally support its work through their contributions to the CGIAR Trust Fund. How to get meat handlers to adopt the 5 keys? Problem: Cross-contamination between raw and cooked ingredients Solution: ① Explore Reviews Expert consultations Contextual research In-depth interviews (n=119) Behavioral analysis PERSONA: Helen, 29 years Education: Some secondary Priorities: health, hygiene, education, rent Info channels: TV and radio Likes about work: paid on time, well treated, social environment Dislikes about work: long hours, cuts Source: https://peopleimeetandfoodtheyeat.com ② Experiment Co-creation & testing of 42 prototypes at pork joints Nudge kit 1: Keep clean ③ Pilot Group 1 (n=16): 2 Comprehensive kits Group 2 (n=16): 2 tools selected from each kit Group 3 (n=16): control Nudge kit 2: Tricolor kitchen Used? Effective? Desired? Viable? ④ Evaluation ↓ Coliforms raw pork with training only ↓ Coliforms equipment for pork with training + all equipment ↓ Coliforms equipment for vegetables with training + all equipment No reduction coliforms on hands, vegetables or kitchen towels. ↑ Coliforms in vegetables and towels with training + incomplete set of equipment © K. Dhanji/ILRI © K. Dhanji/ILRI © M. Heilmann /ILRI

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