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

该项目建立在对伦敦独立快餐业的研究基础上，该研究探索了企业采用更健康菜单和餐饮实践的潜力，以及更健康餐饮倡议在鼓励这些方面的有效性。这项研究的一项重要发现是，当地社会经济和文化因素在影响商业实践方面发挥的作用，以及企业能够采用更健康的商业模式的容易程度。特别是在贫困地区经营的企业对价格非常敏感，业主经理不愿推出更健康的菜单，因为这可能导致价格上涨和/或阻止顾客。由于供应链的性质，企业所能销售的产品也受到限制，许多供应商没有储备更健康的品种，也没有对它们收取溢价。将盐罐移到柜台后面等推动措施在某些情况下起了作用，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，并确定经济上可行的、更健康的商业模式，这些模式可以推广，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，他们处于制定这一领域干预措施的前沿。这些机构包括特许环境卫生研究所、大伦敦当局食品小组，以及一个由环境卫生官员和营养学家及其管理人员组成的全伦敦网络。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何种更健康的改变，以及可能需要更大程度干预的障碍是什么，例如立法或对供应链的干预？2)哪些涉及健康快餐销售的商业模式适用于独立门店——尤其是在贫困地区？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）在不冒失去客户和利润的风险的情况下，可以采取哪些改变行为的策略？为了解决这些问题，本项目将进行下列活动：a)在英国其他地方进行健康餐饮倡议和与供应商合作的电话调查，以确定良好做法和经验教训b)与伦敦快餐店进行详细访谈，以提供良好做法和/或试验变化的例子，推动等，以便深入了解要开发的业务，包括其产品/菜单，市场和营销策略；(c)与供应商合作，鼓励产品改型和新的营销战略，以鼓励促进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，包括：i)对试图采用新的商业模式的企业进行一些案例研究，其中包括菜单和产品的重新设计，以提供财政上可行的更健康的餐饮。ii)建议的更健康的行为改变策略或可鼓励企业采用的“轻推”。iii)供应商指南，包括对产品、包装和营销策略的建议，这些建议可能导致销售和购买更健康的产品和部分。iv)关于政策关键建议的简报v)这些都是CIEH网站上基于网络的良好实践工具包的一部分，传播活动与GLA一起举行，CIEH将向全英国的从业者和政策制定者推广工具包。

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.