Each participant was filmed. The videos obtained were encoded in data with NOLDUS Information Technology (Wageningen, The Netherlands). For this purpose, we first segmented the kitchen and the inner refrigerator space into different disjunctive locations (the plastic bags, the counter, the kitchen closet, the door of the refrigerator, the crisper drawer, the lower shelves (0–4 °C), the upper shelves (4–6 °C) and in the hands of the participant coded “air”), and we coded each change of position of products from one area to another. Thus, for each participant, we obtained a spatial and temporal evolution of each product positioning.
For example, for participant C1 (Fig. 1):
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The crème fraiche (sour cream) container stayed more than 30 s in the shopping bag. It was in the hand of the participant (coded “in the air”) from the bag to the refrigerator for 5 s. The cream arrived on the lower shelf of 4–6 °C 45 s after the beginning of the experiment.
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The tomatoes with their packaging stayed in the shopping bag for approximately 70 s. The packaging was removed on their way to the refrigerator. They arrived in the crisper drawer approximately 85 s after the products were delivered.