Shopping in bulk has emerged as a conscious and eco-friendly approach to food procurement, gaining popularity as consumers seek ways to minimize packaging waste and embrace sustainable behaviours. In bulk food shopping, customers can purchase goods—from grains and legumes to snacks and spices—without the conventional pre-packaged containers. Bulk food stores cater to this practice by offering an array of bins and dispensers that house a diverse selection of food items. Shoppers are encouraged to bring their containers or use provided bags and containers. However, this trend raises important questions about the containers used for food transportation and storage, access to allergen-related information, and the risk of cross-contamination. This risk can occur during various stages, including production, handling, manufacturing, storage, transportation, and when shared equipment is used.
Furthermore, cleaning practices can be critical too. Some international studies have identified bulk food purchases as a "possible source of contamination," while others have focused on the presence of pests or foodborne pathogens. However, no studies have been conducted in Europe, and no information is available on the habits of consumers who buy food in bulk and the potential issues that may arise. To fill this gap, a web survey has been designed to collect information on the use of containers, storage conditions, selling practices, and any potential allergenic risks due to cross-contamination. The survey consists of 38 carefully structured questions, divided into five themes: User profiling and general inquiries; Motivations and experiences regarding bulk food purchases; Consumer behaviour related to the use of containers during purchase and storage; Availability of allergen-related and other label information, both in-store and at home; and finally, the influence of the COVID-19 pandemic on these habits. This research aims to highlight if any possible relationship is present between bulk food purchasing practices, cross-contamination risks, and allergenic considerations, contributing to our understanding of this critical domain.
Acknowledgement
The research that yielded these results was funded by the Belgian Federal Public Service of Health, Food Chain Safety and Environment through the contract TREFCOM (RT 21/4).
