Food and Beverage Environments at Store Checkouts in California: Mostly Unhealthy Products

Jennifer Falbe; Samantha Marinello; Ethan C Wolf; Sarah E Solar; Rebecca M Schermbeck; Andrea A Pipito; Lisa M Powell

doi:10.1016/j.cdnut.2023.100075

Food and Beverage Environments at Store Checkouts in California: Mostly Unhealthy Products

Curr Dev Nutr. 2023 Apr 15;7(6):100075. doi: 10.1016/j.cdnut.2023.100075. eCollection 2023 Jun.

Authors

Jennifer Falbe¹, Samantha Marinello², Ethan C Wolf^{1

3}, Sarah E Solar¹, Rebecca M Schermbeck⁴, Andrea A Pipito², Lisa M Powell²

Affiliations

¹ Human Development and Family Studies Program, Department of Human Ecology, University of California, Davis, CA, United States.
² Health Policy and Administration, School of Public Health, University of Illinois Chicago, Chicago, IL, United States.
³ Public Health Nutrition Program, Community Health Sciences, UC Berkeley School of Public Health, Berkeley, CA, United States.
⁴ Institute for Health Research and Policy, School of Public Health, University of Illinois Chicago, Chicago, IL, United States.

Abstract

Background: As the only place in a store where customers must pass through, checkouts may be especially influential over purchases. Research is needed to understand the healthfulness of checkout environments.

Objectives: The objective of this study was to classify checkout product facings in California food stores.

Methods: In a cross-sectional study, 102 stores, including chains (dollar stores, drugstores, specialty food stores, supermarkets, and mass merchandisers) and independent supermarkets and grocery stores were sampled from 4 northern California cities. Observational assessments of each checkout product facing were conducted in February 2021 using the Store CheckOUt Tool. Facings were classified by category and healthfulness, defined by meeting Berkeley's Healthy Checkout Ordinance's healthy checkout standards: unsweetened beverages and specific foods containing ≤5 g added sugar and ≤200 mg sodium per serving. Log binomial regressions compared healthfulness by store and checkout characteristics.

Results: Of 26,758 food and beverage checkout facings, the most common categories were candy (31%), gum (18%), sugar-sweetened beverages (SSBs; 11%), salty snacks (9%), mints (7%), and sweets (6%). Water represented only 3% and fruits and vegetables 1% of these facings. Only 30% of food and beverage facings met Berkeley's healthy checkout standards, with 70% not meeting the standards. The percentage of food and beverage facings not meeting the standards was even higher (89%) among snack-sized packages (≤2 servings/package). Compared with chain supermarkets, mass merchandisers, and specialty food stores (34%-36%), dollar and independent grocery stores had a lower percentage of food and beverage facings that met the healthy checkout standards (18%-20%; P < 0.05). Compared with lane and register areas (35%), endcaps and snaking sections within checkouts had fewer food and beverage facings that met the standards (21%-23%; P < 0.001).

Conclusions: Most foods and beverages at checkout consisted of candy, SSBs, salty snacks, and sweets and failed to meet the healthy checkout standards.Curr Dev Nutr 2023;xx:xx.

Keywords: added sugars; checkout; food environment; food industry; grocery; healthy retail; nutrition policy; sodium; sugars; supermarkets.

Grants and funding

K01 DK113068/DK/NIDDK NIH HHS/United States