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Title: Development and evaluation of a point-of-choice intervention to increase healthy and environmentally friendly food consumption : an intervention mapping approach
Author: Graham, Fiona
ISNI:       0000 0004 7431 8812
Awarding Body: University of Sheffield
Current Institution: University of Sheffield
Date of Award: 2018
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Food production and consumption is having a negative impact on the environment. The adoption of diets comprised of mostly plant-based foods with limited amounts of meat, animal products and processed foods are needed to improve health and reduce environmental burden. Point-of-choice intervention studies have shown promise for increasing the consumption of healthier food. This thesis explores whether a point-of-choice intervention can increase the consumption of healthy and environmentally friendly food choices in a university setting. The Intervention Mapping Approach was used as a conceptual framework to guide the development and evaluation of the intervention, which was informed by three research studies. The first study quantified the environmental impact of food and beverages sold in university food outlets, using Greenhouse Gas Emission and Water Footprint impact indictor data. It also explored the relationship between environmental impact and nutrient quality of these choices to inform intervention goals. The second study used a qualitative approach to explore the acceptability and feasibility of a university cafe based intervention from the perspectives of customers and caterers. Together this information was used to develop a pilot intervention called 'Points for Our Planet', which was evaluated in the final study of this thesis. Information provision combined with a financial incentive did not influence cafe customers' foods choices. Poor visibility and limited engagement with the materials reduced the success of the intervention. Improvements to the framing of the messages along with additional intervention components are needed. This thesis highlights the challenges to developing dietary interventions that focus on both health and environmental sustainability. The findings can be used to inform catering establishment food policies to foster healthy and environmentally friendly food consumption. They can also be used to inform UK food policy more broadly, providing insights into development of complex interventions to instil more sustainable patterns of food consumption.
Supervisor: Holdsworth, Michelle ; Menon, Manoj ; Barker, Margo Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available