Beyond Sight: Strategies for Inclusive Food Shopping and Meal Preparation

Everyday tasks like choosing groceries and cooking can be deceptively complex when vision is impaired. A study by Kostyra et al. (2017) sheds light on the sensory and practical challenges faced by blind and visually impaired people (VIP) in food shopping, meal preparation, and dining out, and offers actionable solutions to enhance their independence and quality of life.

Challenges in the Marketplace

• Locating and Identifying Products: Visually impaired shoppers often struggle to navigate aisles and identify items on shelves, particularly when store layouts change without warning.

• Accessing Product Information: Essential details such as product names, prices, and expiration dates are frequently presented in small, low-contrast fonts without Braille alternatives, hindering informed decision-making.

• Assessing Quality through Sensory Cues: In the absence of visual information, reliance on tactile, olfactory, and gustatory cues becomes paramount. Variability in individual sensory acuity can complicate accurate evaluation of freshness and quality.

• Meal Preparation Difficulties: Routine kitchen tasks like peeling, slicing, frying, and timing; pose safety risks and require additional time or assistance.

• Barriers to Dining Out: Inaccessible menus and insufficiently trained staff can render dining experiences stressful, undermining the social benefits of eating outside the home.

Key Findings from the Study

• Shopping Behavior and Preferences

  • 84% of respondents shop primarily in supermarkets, while approximately 30% use local grocery stores and 27% purchase food online.

  • Limited engagement with farmers’ markets suggests potential for expanding alternative retail channels.

• Determinants of Product Choice

  • Price is the most influential factor (92.7%), followed by brand familiarity (64.8%) and sensory attributes such as taste (58.7%).

  • A tendency toward long-term loyalty to familiar brands underscores the importance of accessible information on new products.

• Sensory Determinants by Product Category

  • Fruits & Vegetables: Hardness, sweetness, and perceived freshness.

  • Beverages: Flavor profiles, aroma, and additive content.

  • Meat & Meat Products: Freshness, fat content, and odor.

  • Dairy: Freshness, consistency, and taste.

  • Bread & Confectionery: Freshness, crust texture, and flavor.

• Preferred Accommodations and Assistive Devices

  • High-priority accommodations include Braille labeling, trained sales personnel, consistent product placement, and audio-enabled label readers.

  • Desired kitchen aids comprise voice-assisted cooking devices, fluid-pouring sensors, electric peelers, and audible cooking-process notifications.

• Facilitators of Positive Dining Experiences

  • Helpful, accessibility-aware staff and menus available in Braille significantly improve comfort and confidence when dining out.

    
    

Recommendations for Practice

• Retailers should implement staff training on accessibility needs, maintain stable shelf arrangements, and provide Braille or audio labeling stations.

• Food Producers are encouraged to incorporate essential information (e.g., product name, price, expiration date) in Braille and employ high-contrast printing for labels.

• Technology Developers have an opportunity to design cost-effective, voice-driven devices that integrate seamlessly into kitchen and retail environments.

• Hospitality Providers (restaurants, cafes, canteens) should offer menus in accessible formats, enable pre-visit menu review online, and ensure staff are proficient in assisting VIP patrons.

  
  

Conclusion

By understanding and addressing the specific challenges faced by visually impaired consumers, stakeholders can create an inclusive ecosystem that fosters independence and enhances quality of life. The insights provided by Kostyra et al. (2017) serve as a roadmap for practical interventions in retail, product design, technology development, and hospitality services—ultimately ensuring that every individual, regardless of visual ability, can participate fully in food-related experiences.

Reference

1. Kostyra, E., Żakowska-Biemans, S., Śniegocka, K. and Piotrowska, A., 2017. Food shopping, sensory determinants of food choice and meal preparation by visually impaired people. Obstacles and expectations in daily food experiences. Appetite, 113, pp.14-22.