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Co‐creation of healthier food retail environments: A systematic review to explore the type of stakeholders and their motivations and stage of engagement

Vargas, C., Whelan, J., Brimblecombe, J. , Brock, J., Christian, M. & Allender, S. (2022). Co‐creation of healthier food retail environments: A systematic review to explore the type of stakeholders and their motivations and stage of engagement. Obesity Reviews, doi: 10.1111/obr.13482

Abstract

Objective
To synthesize peer-reviewed literature that utilize co-creation principles in healthy food retail initiatives.

Methods
Systematic review of six databases from inception to September 2021. Screening and quality assessment were carried out by two authors independently. Studies were included if they were conducted in food retail stores, used a collaborative model, and aimed to improve the healthiness of the food retail environment. Studies excluded were implemented in restaurants, fast food chains, or similar or did not utilize some form of collaboration. Extracted data included the type of stakeholders engaged, level of engagement, stakeholder motivation, and barriers and enablers of the co-creation process.

Findings
After screening 6951 articles by title and abstract, 131 by full text, 23 manuscripts that describe 20 separate studies from six countries were included. Six were implemented in low-income communities and eight among Indigenous people groups. A common aim was to increase access to, and availability of, healthy products. A diverse range of co-creation approaches, theoretical perspectives, and study designs were observed. The three most common stakeholders involved were researchers, corporate representatives or store owners, and governments.

Conclusions
Some evidence exists of the benefits of co-creation to improve the healthiness of food retail environments. The field may benefit from structured guidance on the theory and practice of co-creation.

Publication Type: Article
Additional Information: This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made. © 2022 The Authors. Obesity Reviews published by John Wiley & Sons Ltd on behalf of World Obesity Federation.
Subjects: H Social Sciences > HM Sociology
H Social Sciences > HN Social history and conditions. Social problems. Social reform
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
T Technology > TX Home economics
Departments: School of Health & Psychological Sciences > Healthcare Services Research & Management > Food Policy
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