[COVID-19 screening strategy in workplaces in the canton of Vaud: what lessons?] / Stratégie de dépistage du Covid-19 dans les entreprises vaudoises : quels enseignements ?

Repetitive screening in enterprises was one of the measures recommended in Switzerland in the fight against COVID-19. In the canton of Vaud, 70 companies participated in the program, 73 % of which were small and medium-sized enterprises. The SARS-CoV-2 positivity rate was 0.07 % out of 70'105 tests performed. The impossibility of teleworking and the reduction of transmission were the main motivations for joining the program. The facilitating elements were the availability of the Cantonal Medical Office, the existence of a starter kit and the support of the hierarchy within the companies. The main obstacles were the arrival of vaccination, the multiplicity of screening providers and the workload. The program was a pragmatic action tool for companies rather than a population-based strategy.

Le dépistage en entreprise était une des mesures de lutte contre l'épidémie de Covid-19 promues par la Confédération. Dans le canton de Vaud, 70 entreprises ont participé au programme, dont 73 % de petites et moyennes entreprises. Le taux de positivité au SARS-CoV-2 a été de 0,07 % sur 70 105 tests réalisés. L'impossibilité du télétravail et la réduction de la transmission ont été les principales motivations d'adhésion. Les éléments facilitateurs ont été la disponibilité de l'Office du médecin cantonal, l'existence d'un starter kit et le soutien de la hiérarchie au sein des entreprises. Les freins principaux ont été l'arrivée de la vaccination, la multiplicité des prestataires de dépistage et la charge de travail. Le programme a représenté un outil d'action pragmatique pour les entreprises plutôt qu'une stratégie à visée populationnelle.

Performance of the Digital Dietary Assessment Tool MyFoodRepo.

Digital dietary assessment devices could help overcome the limitations of traditional tools to assess dietary intake in clinical and/or epidemiological studies. We evaluated the accuracy of the automated dietary app MyFoodRepo (MFR) against controlled reference values from weighted food diaries (WFD). MFR's capability to identify, classify and analyze the content of 189 different records was assessed using Cohen and uniform kappa coefficients and linear regressions. MFR identified 98.0% ± 1.5 of all edible components and was not affected by increasing numbers of ingredients. Linear regression analysis showed wide limits of agreement between MFR and WFD methods to estimate energy, carbohydrates, fat, proteins, fiber and alcohol contents of all records and a constant overestimation of proteins, likely reflecting the overestimation of portion sizes for meat, fish and seafood. The MFR mean portion size error was 9.2% ± 48.1 with individual errors ranging between -88.5% and +242.5% compared to true values. Beverages were impacted by the app's difficulty in correctly identifying the nature of liquids (41.9% ± 17.7 of composed beverages correctly classified). Fair estimations of portion size by MFR, along with its strong segmentation and classification capabilities, resulted in a generally good agreement between MFR and WFD which would be suited for the identification of dietary patterns, eating habits and regime types.

Food waste management innovations in the foodservice industry.

There is growing evidence that a significant share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue to the global foodservice industry, the link between innovation practices and food waste management has received limited attention in the academic literature. This paper uses innovation management and social constructionism to investigate interrelationships of food service provisions and innovations in waste management. It is based on the evaluation of food waste solutions and innovations that combine strategic dimensions of waste management with practice-driven initiatives, including incremental (processes and technologies) and radical innovations. The paper presents a range of waste management initiatives, showing that their implementation in the foodservice sector varies depending on management's beliefs, knowledge, goals and actions. The concepts discussed here could help practitioners to become more aware of the factors that drive the adoption of food waste innovations.