Piloting a Virtual Mindful Eating Program to Improve Eating Behaviors and Reduce Food Waste

Michael F. Royer (), Afton Kechter, Dara L. James, Margaret Moeller, Maricarmen Vizcaino and Christopher Wharton
Additional contact information
Michael F. Royer: School of Medicine, Stanford University, Stanford, CA 94305, USA
Afton Kechter: Eli Lilly and Company, Indianapolis, IN 46285, USA
Dara L. James: Social Emergency Medicine, Department of Emergency Medicine, Massachusetts General Hospital, Boston, MA 02114, USA
Margaret Moeller: College of Health Solutions, Arizona State University, Phoenix, AZ 85004, USA
Maricarmen Vizcaino: Swette Center for Sustainable Food Systems, Arizona State University, Walton Center for Planetary Health, 777 East University Dr., Tempe, AZ 85281, USA
Christopher Wharton: College of Health Solutions, Arizona State University, Phoenix, AZ 85004, USA

Challenges, 2025, vol. 16, issue 3, 1-13

Abstract: Introduction: The wellbeing of humans and the planet is negatively impacted by unhealthy eating behaviors and excessive food waste. Mindfulness approaches have the potential to help people modify their behavior to achieve healthier outcomes. Pilot testing methods to sustainably support healthy eating and reduce food waste are essential for identifying effective ways to promote human and planetary health. Methods: A pilot study was conducted to test a virtual mindful eating program to improve eating behaviors and reduce food waste among a small sample of U.S. adults. Mixed-methods approaches were used to identify the efficacy of the piloted intervention on mindfulness, eating behaviors, and food waste while identifying participant perspectives of the mindful eating program. Results: Quantitative study outcomes indicated positive intervention effects on hunger/satiety cues and food appreciation. No significant intervention effects were detected on mindfulness or food waste. Qualitative findings highlighted participant reports of experiencing greater self-awareness, an improved relationship with food, and a sense of creativity with meal preparation. Conclusions: This pilot study tested a novel mindful eating program that improved eating behaviors related to hunger/satiety and increased food appreciation. The program was accepted by participants, but it did not increase mindfulness or reduce food waste. Future iterations of this mindful eating program will require modifications to test different approaches for increasing mindfulness and reducing food waste while expanding the positive effects on healthy eating.

Keywords: mindful eating; food waste; eating behaviors; mindfulness; diet; sustainability; pilot study; behavior; eating (search for similar items in EconPapers)
JEL-codes: A00 C00 Z00 (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2078-1547/16/3/38/pdf (application/pdf)
https://www.mdpi.com/2078-1547/16/3/38/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jchals:v:16:y:2025:i:3:p:38-:d:1716861

Access Statistics for this article

Challenges is currently edited by Ms. Karen Sun

More articles in Challenges from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().