Business outcomes of healthy food service initiatives in schools: A systematic review

2021 ◽  
Author(s):  
Courtney P. Thorpe ◽  
Tara Boelsen‐Robinson ◽  
Adrian J. Cameron ◽  
Miranda R. Blake
Keyword(s):  
Systematic Review ◽  
Food Service ◽  
Healthy Food ◽  
Business Outcomes

scholarly journals Barriers and facilitators to implementing a healthier food outlet initiative: perspectives from local governments

2020 ◽  
pp. 1-13
Author(s):  
Tara Boelsen-Robinson ◽  
Anna Peeters ◽  
Anne-Marie Thow ◽  
Corinna Hawkes
Keyword(s):  
Local Governments ◽  
Food Service ◽  
Healthy Food ◽  
Barriers And Facilitators ◽  
Limited Resources ◽  
Food Outlet ◽  
Community Nutrition ◽  
Structured Interviews ◽  
Health Team ◽  
Key Informant

Abstract Objective: Local governments have integral roles in contributing to public health. One recent focus has been on how local governments can impact community nutrition by engaging food service outlets to improve their food offer. The Healthier Catering Commitment (HCC) is an initiative where London local governments support takeaways and restaurants to meet centrally defined nutrition criteria on their food options. Using the case of HCC, the current study aims to provide (1) practical learnings of how local governments could facilitate and overcome barriers associated with implementing healthy food service initiatives in general, and (2) specific recommendations for enhancements for HCC. Design: Key informant, semi-structured interviews were conducted with local government staff involved in HCC, exploring barriers and facilitators to HCC implementation in food businesses. A thematic analysis approach was used, with results presented according to a logic pathway of ideal implementation in order to provide practical, focused insights. Setting: Local governments implementing HCC. Participants: Twenty-two individuals supporting HCC implementation. Results: Facilitators to implementation included flexible approaches, shared resourcing and strategically engaging businesses with practical demonstrations. Barriers were limited resources, businesses fearing negative customer responses and low uptake in disadvantaged areas. Key suggestions to enhance implementation and impact included offering additional incentives, increasing HCC awareness and encouraging recruited businesses to make healthy changes beyond initiative requirements. Conclusions: In order to facilitate the implementation of healthy food initiatives in food outlets, local governments would benefit from involving their environmental health team, employing community-tailored approaches and focusing on supporting businesses in disadvantaged areas.

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

2019 ◽  
Vol 20 (10) ◽  
pp. 1384-1399 ◽  
Author(s):  
Miranda R. Blake ◽  
Kathryn Backholer ◽  
Emily Lancsar ◽  
Tara Boelsen‐Robinson ◽  
Catherine Mah ◽  
...  
Keyword(s):  
Scoping Review ◽  
Healthy Food ◽  
Food Retail ◽  
Business Outcomes

Food choice behavior: a case study in South Korea

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Young Hoon Kim ◽  
Sangyung Lee ◽  
Nelson Barber
Keyword(s):  
Food Choice ◽  
Choice Behavior ◽  
Service Providers ◽  
Food Service ◽  
Healthy Food ◽  
Nutrition Information ◽  
Health Improvement ◽  
Menu Labeling ◽  
Content Type ◽  
Daily Behavior

PurposeWith dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu labeling and the studies examining consumer's perception of menu nutritional information and how this perception impacts dining behavior and intention to consume, concerns for obesity and malnutrition continue to be at the forefront of public health discussions. This study attempts to comprehend consumers' nutritional goals, intention and food choice behavior, thereby suggesting how to leverage this information for change.Design/methodology/approachUsing survey data and a proposed and validated theoretical model, the study identified the different aspects of consumer's food choice by analyzing the relationship of consumer's perceived importance toward nutrition information, food choice and healthy daily behavior, and intention to improve health.FindingsConsumers who perceive higher importance of nutrition information are more likely to choose healthy food when dining out and have stronger health improvement intention. The results also suggested healthy food choice and healthy daily behavior positively influenced health improvement intention.Originality/valueDespite the previous studies on menu labeling and the numerous policy mandates, there is still concern about the food choice behavior of consumers while eating out. No serious effort exists to regulate food service providers similar to the regulation of other consumer products, whereby consumers are generally protected from harm. This study suggests through education, promotional marketing and industry partnerships, motivating and leveraging consumers' desire for healthy food choices could move food service providers and policy makers to change what information is provided.

scholarly journals You Can’t Find Healthy Food in the Bush: Poor Accessibility, Availability and Adequacy of Food in Rural Australia

2018 ◽  
Vol 15 (10) ◽  
pp. 2316 ◽  
Author(s):  
Jill Whelan ◽  
Lynne Millar ◽  
Colin Bell ◽  
Cherie Russell ◽  
Felicity Grainger ◽  
...  
Keyword(s):  
Rural Areas ◽  
Food Environment ◽  
Food Service ◽  
Healthy Food ◽  
Relative Price ◽  
Alcoholic Beverages ◽  
Food Type ◽  
Food Stores ◽  
Poor Diet ◽  
Primary Driver

In high-income countries, obesity disproportionately affects those from disadvantaged and rural areas. Poor diet is a modifiable risk factor for obesity and the food environment a primary driver of poor diet. In rural and disadvantaged communities, it is harder to access affordable and nutritious food, affecting both food insecurity and the health of rural residents. This paper aims to describe the food environment in a rural Australian community (approx. 7000 km2 in size) to inform the development of community-relevant food supply interventions. We conducted a census audit of the food environment (ground truthing) of a local government area (LGA). We used the Nutrition Environment Measurement tools (NEMS-S and NEMS-R) to identify availability of a range of food and non-alcoholic beverages, the relative price of a healthy compared to a less healthy option of a similar food type (e.g., bread), the quality of fresh produce and any in-store nutrition promotion. Thirty-eight food retail outlets operated at the time of our study and all were included, 11 food stores (NEMS-S) and 27 food service outlets (NEMS-R). The mean NEMS-S score for all food stores was 21/54 points (39%) and mean NEMS-R score for all food service outlets was 3/23 points (13%); indicative of limited healthier options at relatively higher prices. It is difficult to buy healthy food beyond the supermarkets and one (of seven) cafés across the LGA. Residents demonstrate strong loyalty to local food outlets, providing scope to work with this existing infrastructure to positively impact poor diet and improve food security.

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