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Supporting interventions for healthier catering: tools and resources for SMEs in the independent fast food sector

支持更健康餐饮的干预措施：独立快餐行业中小型企业的工具和资源

基本信息

批准号：
ES/L002051/1
负责人：
Susan Bagwell
金额：
$ 7.89万
依托单位：
London Metropolitan University
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2013
资助国家：
英国
起止时间：
2013 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=ES%2FL002051%2F1
关键词：
Supporting interventions healthier catering tools

项目摘要

This project builds on research on the independent fast food sector in London which has explored the potential for businesses to adopt healthier menus and catering practices and the effectiveness of healthier catering initiatives in encouraging these. A key finding from the research is the role played by local socio-economic and cultural factors in influencing business practice and the ease with which businesses are able to adopt a healthier business model. In particular businesses operating in deprived areas are very price sensitive and owner managers are reluctant to introduce healthier menus which might result in price increases and/or deter customers. Businesses were also constrained in what they could sell by the nature of the supply chain with many suppliers not stocking healthier varieties or charging premium rates for them. Nudges, such as moving salt shakers behind the counter, worked in some settings, but more research is needed to identify the contexts in which feasible behaviour change strategies are acceptable and to identify financially viable healthier business models that could be promoted, particularly in deprived areas. The aim of this project is therefore to work with public sector health officials and policy makers who are at the forefront of developing interventions in this domain. These include the Chartered Institute for Environmental Health, the Greater London Authority Food Team, and a London-wide network of environmental health officers and nutritionists and their managers. The proposed Knowledge Exchange project is focused on addressing the following four key research questions as follows:1) What type of healthier changes might fast food businesses adopt voluntarily and what are the barriers where a greater degree of intervention may be required such as legislation or intervention with supply chains?2) What business models involving the sale of healthier fast food work for independent outlets - particularly in deprived areas? 3) How can businesses in the supply chain be encouraged to make changes to product formulation and marketing mixes that will promote healthier product varieties? 4) What behaviour change strategies can businesses (fast food outlets and suppliers) easily incorporate without risking loss of customers and profits? To address these questions the project will undertake the following activities: a) A telephone survey of healthy catering initiatives and work with suppliers conducted elsewhere in the UK to identify good practice and lessons learntb) Detailed interviews with fast food outlets in London to provide examples of good practice and/or trial changes, nudges etc. to enable an in-depth understanding of the business to be developed including its products/menus, market and marketing strategy, as well as barriers to the introduction of healthier changesc) Work with suppliers to encourage product reformulation and new marketing strategies designed to encourage the promotion and sale of healthier varieties of products. Outputs from the project will include a number of resources for public sector practitioners including: i) The development of a number of case studies of businesses that have attempted to adopt new business models to include menu and product reformulation to offer financially viable healthier catering. ii) Suggested healthier behaviour change strategies or 'nudges' that businesses can be encouraged to adopt.iii) A guide for suppliers to include recommendations for product, packaging, and marketing strategies that are likely to lead to the sale and purchase of healthier products and portions.iv) A briefing paper on key recommendations for policyv) These all to form part of a web-based good practice toolkit located on the CIEH website Dissemination events, held in conjunction with the GLA, and the CIEH will promote the toolkit to practitioners and policy makers throughout the UK.

该项目以对伦敦独立快餐部门的研究为基础，该研究探讨了企业采用更健康的菜单和餐饮做法的潜力，以及更健康的餐饮举措在鼓励这些方面的有效性。研究的一个关键发现是，当地社会经济和文化因素在影响商业实践方面所发挥的作用，以及企业能够采用更健康的商业模式的难易程度。特别是在贫困地区经营的企业对价格非常敏感，业主经理不愿意推出更健康的菜单，这可能导致价格上涨和/或吓退顾客。供应链的性质也限制了企业的销售，许多供应商没有储存更健康的品种，也没有收取溢价。在某些情况下，诸如将盐瓶移到柜台后面等轻推措施是有效的，但需要进行更多的研究，以确定可行的行为改变战略在哪些情况下是可以接受的，并确定可以推广的财政上可行的更健康的商业模式，特别是在贫困地区。因此，该项目的目的是与公共部门卫生官员和决策者合作，他们站在制定这一领域干预措施的最前沿。这些机构包括特许环境卫生研究所、大伦敦管理局食品小组以及全伦敦的环境卫生官员和营养学家及其管理人员网络。拟议的知识交流项目侧重于解决以下四个关键研究问题：1）快餐企业可能自愿采取哪些类型的健康变化，以及可能需要更大程度的干预（如立法或对供应链的干预）的障碍是什么？2)什么样的商业模式涉及健康快餐的销售工作的独立网点-特别是在贫困地区？3)如何鼓励供应链中的企业改变产品配方和营销组合，以促进更健康的产品品种？4)企业（快餐店和供应商）可以在不冒失去顾客和利润的风险的情况下容易地采用哪些行为改变战略？为解决这些问题，该项目将开展以下活动：a）对健康餐饮倡议进行电话调查，并与联合王国其他地方的供应商合作，以确定良好做法和经验教训b）对伦敦的快餐店进行详细采访，以提供良好做法和/或试验变化的例子，推动等，以使深入了解业务的发展，包括其产品/菜单，市场和营销策略，c）与供应商合作，鼓励产品重新设计和新的营销战略，以鼓励推广和销售更健康的产品品种。该项目的产出将包括为公共部门从业人员提供的一些资源，其中包括：（一）对试图采用新的商业模式的企业进行案例研究，包括菜单和产品的重新设计，以提供财务上可行的健康饮食。㈡建议企业采取更健康的行为改变战略或“推动”措施。和营销策略，可能导致销售和购买更健康的产品和部分。iv）关于政策的主要建议的简报文件v）这些都将成为网络的一部分-在与全球法律协会联合举办的传播活动中，CIEH将向联合王国各地的从业人员和决策者推广该工具包。