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

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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.