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

这个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的菜单和餐饮做法的潜力，以及更健康的餐饮倡议在鼓励这些方面的有效性。这项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以及企业能够采用更健康的商业模式方面所起的作用。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，这可能会导致价格上涨和/或阻止顾客。企业还受到供应链性质的限制，许多供应商没有库存更健康的品种，也没有收取溢价。诸如把盐瓶移到柜台后面这样的轻推在某些情况下是有效的，但还需要更多的研究，以确定可行的行为改变策略在什么情况下是可以接受的，并确定在财务上可行的、可以推广的更健康的商业模式，特别是在贫困地区。因此，该项目的目的是与处于制定该领域干预措施前沿的公共部门卫生官员和政策制定者合作。其中包括环境健康特许研究所、大伦敦管理局食品团队，以及由环境健康官员、营养师和他们的经理组成的全伦敦网络。拟议的知识交流项目专注于解决以下四个关键研究问题：1)快餐业可以自愿采取哪些类型的更健康的改变？哪些障碍可能需要更大程度的干预，如立法或对供应链的干预？2)涉及销售更健康快餐的商业模式适用于独立的门店--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种类？4)企业(快餐店和供应商)可以轻松地采用哪些行为改变策略，而不会冒失去客户和利润的风险？为了解决这些问题，该项目将开展以下活动：a)对健康饮食倡议进行电话调查，并与英国其他地方的供应商合作，以找出良好的做法和经验教训；b)与伦敦的快餐店进行详细访谈，提供良好做法和/或试验改变、轻推等的例子，以便深入了解即将发展的业务，包括其产品/菜单、市场和营销策略，以及引入更健康变化的障碍；c)与供应商合作，鼓励产品重组和新的营销策略，旨在鼓励推广和销售更健康的品种的产品。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：(I)对试图采用新的商业模式的企业进行一些案例研究，包括菜单和产品的重新制定，以提供财务上可行的更健康的餐饮。Iii)供应商指南，包括可能导致销售和购买更健康产品和部分的产品、包装和营销策略的建议。iv)关于政策关键建议的简报文件v)所有这些都成为CIEH网站传播活动的一部分，与GLA一起举行，CIEH将向全英国的从业者和政策制定者推广该工具包。

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.