@article{fdi:010081293,
  title = {{A}cceptability and feasibility of a cafe-based sustainable food intervention in the {UK}},
  author = {{G}raham, {F}. and {B}arker, {M}. and {M}enon, {M}. and {H}oldsworth, {M}ichelle},
  editor = {},
  language = {{ENG}},
  abstract = {{D}ietary change is needed to improve health and reduce the environmental burden of food production and consumption. {U}sing an {I}ntervention {M}apping approach, this study aimed to explore the views caterers and customers held towards point-of-choice interventions that promote healthy and environmentally friendly ({EF}) food and beverage choices at the {U}niversity of {S}heffield. {I}ntervention options proposed during focus groups were devised using the {N}uffield {B}ioethics ladder of intervention. {T}en focus groups were held involving caterers (n= 16) and customers (n= 45). {T}hematic analysis was conducted on the transcripts of caterer and customer focus groups seperately, and then comparisons were made to identify concerns about the acceptability and feasibility of intervention options. {A}ttitudes towards intervention options varied considerably amongst stakeholders, with the greatest disparity of opinion in the acceptability of interventions that restrict or limit personal choice, particularly with regards to meat consumption. {I}nformation provision was favoured as an acceptable intervention by both customers and caterers. {H}owever, labelling products in terms of their environmental impact was considered practically unfeasible. {S}ocial norms around eating also emerged as influencing the acceptability and feasibility of interventions with concerns raised about: shaming customers who chose meat, the exclusivity of vegan choices and the limited availability and appeal of meatless cafe options. {F}inancial considerations were the main priority of caterers when discussing point-of-choice interventions. {A}n acceptable and feasible cafe-based intervention ought to increase awareness and understanding of healthy and {EF} food choices, protect customer choice and avoid additional costs.},
  keywords = {intervention ; feasibility ; health ; environmentally friendly ; sustainable ; {ROYAUME} {UNI}},
  booktitle = {},
  journal = {{H}ealth {P}romotion {I}nternational},
  volume = {35},
  numero = {6},
  pages = {1507--1518},
  ISSN = {0957-4824},
  year = {2020},
  DOI = {10.1093/heapro/daaa027},
  URL = {https://www.documentation.ird.fr/hor/fdi:010081293},
}