A new publication by Christina Neubig and Prof. Jutta Roosen has just been published in Food Quality and Preference. The paper investigates how to increase consumption of aging produce and finds that providing information on safety or healthfulness results in increased safety and health perception, which in turn increases willingness to consume aging produce. In addition, consumers with lower food disgust sensitivity, a decision style characterized by less reliance on expiration dates, and a preference for vegetarian dishes are more willing to consume aging produce. Interested? Have a look here.