Co-creation of health-enabling initiatives in food retail: academic perspectives
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Global Centre for Preventive Health and Nutrition (GLOBE), Institute for Health Transformation, School of Health and Social Development, Deakin University, Australia
Deakin University, Australia
Department of Nutrition, Dietetics and Food, School of Clinical Sciences, Monash University, Australia
Global Centre for Preventive Health and Nutrition (GLOBE), Deakin University, Australia
Publication date: 2023-04-27
Popul. Med. 2023;5(Supplement):A1834
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 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 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 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 in 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.  Conclusions: 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 the development and testing of a model that helps to systematically co-create healthy food retail initiatives that ensure all parties meet their needs while also delivering research outcomes.
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