Foodscape - testing interventions to promote healthier takeaway food
The ‘Foodscape’ study aims to identify effective interventions to change the food offered by takeaways, and to test and evaluate their potential for improving diets and reducing obesity.
An evidence review found that calorie labelling and rewarding food-outlets with healthy eating accreditation were two common interventions tested but there was little evidence of effectiveness.
Businesses were positive about interventions that came at no extra cost and did not change customer perceived value, taste and portion size.
Those delivering interventions to increase healthier food choices in independent food-outlets said takeaways were particularly challenging but worthwhile targets and suggested that interventions should be tailored to takeaway types, take account of the need of food outlets to maintain profit and engage suppliers.
Using the UK National Diet and Nutrition Survey, the researchers found that about a fifth of people ate takeaways at home once a week or more and this was most common in 19-29 year olds.
Three small-scale interventions were identified, developed and tested:
- Five hole compared to 17-hole shakers delivered 66% less salt in the laboratory and made a small difference in the salt content of meals from shops, when similar portion sizes were compared
- A ‘Healthy Takeaway Masterclass’ for staff from 18 local takeaways, was delivered with a local authority. Each takeaway completed a healthy eating ‘pledge’ sheet and 15 businesses reported achieving at least one pledge. Changes requiring minimal effort and cost were most popular.
- A supplier-led intervention to promote smaller portion sizes of fish and chip meals (approximately half the weight of standard portion) was found to be acceptable to traders and customers.
Watch this video to find out more about how we worked with takeaway owners
- Blog: Take it away: a masterclass in healthy takeaways
- Brief: Foodscapes: how can we make takeaway food healthier?
Last modified: Fri, 14 Jun 2019 16:22:09 BST