TY - JOUR
T1 - How to enable healthier and more sustainable food practices in collective meal contexts
T2 - A scoping review
AU - Graça, João
AU - Campos, Lúcia
AU - Guedes, David
AU - Roque, Lisa
AU - Brazão, Vasco
AU - Truninger, Monica
AU - Godinho, Cristina
N1 - Funding Information:
This work was supported by Programa Lisboa 2020, Portugal 2020 and the European Union through the European Regional Development Fund ( LISBOA-01-0145-FEDER-029348 ), and by the Portuguese state budget through the Portuguese Foundation for Science and Technology ( PTDC/PSI-GER/29348/2017 ).
Publisher Copyright:
© 2023 The Author(s)
PY - 2023/8/1
Y1 - 2023/8/1
N2 - Collective meal contexts such as restaurants, cafeterias and canteens can help accelerate transitions to healthier and more sustainable diets. However, evidence from intervention studies on these contexts lacks integration. This scoping review aimed to map determinants of dietary change in collective meal contexts across multiple settings, interventions, target groups, and target behaviors. The review provided two main outcomes: (i) identifying intervention components to promote dietary change in collective meal contexts, based on the existing body of evidence; and (ii) classifying and integrating these intervention components into an overarching framework of behavior change (i.e., COM-B system). The review encompassed twenty-eight databases via two indexing services and extracted information from 232 primary sources (27,458 records selected for title and abstract screening, 574 articles selected for full-text screening). We identified a total of 653 intervention activities, which were classified into intervention components and grouped under three broad themes, namely contextual and environmental changes, social influence, and knowledge and behavioral regulation. Multi-component interventions tended to report overall positive outcomes. The review proposes several directions for future research, including: (i) moving toward more theory-based interventions in collective meal contexts; (ii) providing more detailed information about intervention settings, implementation, target groups, activities, and materials; and (iii) improving the use of open science practices in the field. Furthermore, the review offers a free, original, open-access list and synthesis of 277 intervention studies in collective meal contexts, which can help intervention planners and evaluators optimize their efforts to promote healthier and more sustainable food practices in these contexts.
AB - Collective meal contexts such as restaurants, cafeterias and canteens can help accelerate transitions to healthier and more sustainable diets. However, evidence from intervention studies on these contexts lacks integration. This scoping review aimed to map determinants of dietary change in collective meal contexts across multiple settings, interventions, target groups, and target behaviors. The review provided two main outcomes: (i) identifying intervention components to promote dietary change in collective meal contexts, based on the existing body of evidence; and (ii) classifying and integrating these intervention components into an overarching framework of behavior change (i.e., COM-B system). The review encompassed twenty-eight databases via two indexing services and extracted information from 232 primary sources (27,458 records selected for title and abstract screening, 574 articles selected for full-text screening). We identified a total of 653 intervention activities, which were classified into intervention components and grouped under three broad themes, namely contextual and environmental changes, social influence, and knowledge and behavioral regulation. Multi-component interventions tended to report overall positive outcomes. The review proposes several directions for future research, including: (i) moving toward more theory-based interventions in collective meal contexts; (ii) providing more detailed information about intervention settings, implementation, target groups, activities, and materials; and (iii) improving the use of open science practices in the field. Furthermore, the review offers a free, original, open-access list and synthesis of 277 intervention studies in collective meal contexts, which can help intervention planners and evaluators optimize their efforts to promote healthier and more sustainable food practices in these contexts.
KW - Communal catering
KW - Food-away-from-home (FAFH)
KW - Interventions
KW - Planetary health diet
KW - Sustainability
UR - http://www.scopus.com/inward/record.url?scp=85162807845&partnerID=8YFLogxK
U2 - 10.1016/j.appet.2023.106597
DO - 10.1016/j.appet.2023.106597
M3 - Review article
C2 - 37178929
AN - SCOPUS:85162807845
SN - 0195-6663
VL - 187
JO - Appetite
JF - Appetite
M1 - 106597
ER -