Co-creation of health-enabling initiatives in food retail: academic perspectives

Carmen Vargas; Julie Brimblecombe; Steven Allender; Jillian Whelan

doi:10.1186/s12889-023-15771-z

Co-creation of health-enabling initiatives in food retail: academic perspectives

BMC Public Health. 2023 May 25;23(1):953. doi: 10.1186/s12889-023-15771-z.

Authors

Carmen Vargas^{1

2}, Julie Brimblecombe³, Steven Allender⁴, Jillian Whelan⁴

Affiliations

¹ Global Centre for Preventive Health and Nutrition (GLOBE), Institute for Health Transformation, School of Health and Social Development, Deakin University, Geelong, VIC, Australia. carmen.vargas@deakin.edu.au.
² , Locked Bag 20000, Geelong, VIC, 3220, Australia. carmen.vargas@deakin.edu.au.
³ Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University Clayton, Clayton, VIC, Australia.
⁴ Global Centre for Preventive Health and Nutrition (GLOBE), Institute for Health Transformation, School of Health and Social Development, Deakin University, Geelong, VIC, Australia.

Abstract

Introduction: Co-creation of healthy food retail comprises the systematic collaboration between retailers, academics and other stakeholders to improve the healthiness of food retail environments. Research into the co-creation of healthy food retail is in its early stages. Knowledge of the roles and motivations of stakeholders in intervention design, implementation and evaluation can inform successful co-creation initiatives. This study presents academic experiences of stakeholder roles and motivations in the co-creation of healthy food retail environments.

Methods: Purposive sampling of academics with research experience in the co-creation of healthy food retail initiatives. Semi-structured interviews conducted between October and December 2021 gathered participants' experiences of multi-stakeholder collaborative research. Thematic analysis identified enablers, barriers, motivations, lessons and considerations for future co-creation of healthy food retail.

Results: Nine interviewees provided diverse views and applications of co-creation research in food retail environments. Ten themes were grouped into three overarching areas: (i) identification of stakeholders required for changes to healthier food retail; (ii) motivations and interactions, which included the intrinsic desire to build healthier communities along with recognition of their work; and (iii) barriers and enablers included adequate resourcing, effective and trusting working relationships and open communications.

Conclusion: This study provides insights that could help future co-creation in healthy food retail environments. Trusting and respectful relationships and reciprocal acknowledgement between stakeholders are key practices in the co-creation process. These constructs should be considered in developing and testing a model that helps to systematically co-create healthy food retail initiatives that ensure all parties meet their needs while also delivering research outcomes.

Keywords: Co-creation; Food retail; Healthy food environment; Qualitative research.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Food Supply
Food*
Health Status
Humans
Marketing*
Motivation