Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before-and-after study in British Fish & Chip shops

Louis Goffe, Frances Hillier-Brown, Natalie Jane Hildred, Matthew Worsnop, Jean M. Adams, Vera Araújo-Soares, Linda Penn, Wendy Wrieden, Carolyn D Summerbell, Amelia Lake, Martin White, Ashley J. Adamson

Research output: Contribution to journalArticleResearchpeer-review

Abstract

Objectives To explore the feasibility of working with a wholesale supplier to co-design and deliver, and to assess the acceptability of, an intervention to promote smaller portions in Fish & Chip shops. Design Uncontrolled before-and-after study. Setting Fish & Chip shops in northern England, 2016. Participants Owners (n=11), a manager and customers (n=46) of Fish & Chip shops; and intervention deliverers (n=3). Intervention Supplier-led, three-hour engagement event with shop owners and managers, highlighting the problem of excessive portion sizes and potential ways to reduce portion sizes; provision of box packaging to serve smaller portions; promotional posters and business incentives. Data collection In-store observations and sales data collected at baseline and postintervention. Exit survey with customers. Semistructured interviews with owners/ managers and intervention deliverers postintervention. Results Twelve Fish & Chip shops were recruited. Observational data were collected from eight shops: at baseline, six shops did not promote the availability of smaller portion meals; at follow-up, all eight did and five displayed the promotional poster. Seven out of 12 shops provided sales data and all reported increased sales of smaller portion meals postintervention. Of 46 customers surveyed: 28% were unaware of the availability of smaller portion meals; 20% had bought smaller portion meals; and 46% of those who had not bought these meals were interested to try them in the future. Interviews revealed: owners/managers found the intervention acceptable but wanted a clearer definition of a smaller portion meal; the supplier valued the experience of intervention coproduction and saw the intervention as being compatible with their responsibility to drive innovation. Conclusions The co-design of the intervention with a supplier was feasible. The partnership facilitated the delivery of an intervention that was acceptable to owners and customers. Sales of smaller meal packaging suggest that promotion of such meals is viable and may be sustainable.
LanguageEnglish
Number of pages11
JournalBMJ Open
Early online date7 Feb 2019
DOIs
Publication statusE-pub ahead of print - 7 Feb 2019

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Meals
Fishes
Portion Size
Posters
Product Packaging
Interviews
England

Cite this

Goffe, Louis ; Hillier-Brown, Frances ; Hildred, Natalie Jane ; Worsnop, Matthew ; Adams, Jean M. ; Araújo-Soares, Vera ; Penn, Linda ; Wrieden, Wendy ; Summerbell, Carolyn D ; Lake, Amelia ; White, Martin ; Adamson, Ashley J. / Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions : an uncontrolled before-and-after study in British Fish & Chip shops. In: BMJ Open. 2019.
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title = "Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before-and-after study in British Fish & Chip shops",
abstract = "Objectives To explore the feasibility of working with a wholesale supplier to co-design and deliver, and to assess the acceptability of, an intervention to promote smaller portions in Fish & Chip shops. Design Uncontrolled before-and-after study. Setting Fish & Chip shops in northern England, 2016. Participants Owners (n=11), a manager and customers (n=46) of Fish & Chip shops; and intervention deliverers (n=3). Intervention Supplier-led, three-hour engagement event with shop owners and managers, highlighting the problem of excessive portion sizes and potential ways to reduce portion sizes; provision of box packaging to serve smaller portions; promotional posters and business incentives. Data collection In-store observations and sales data collected at baseline and postintervention. Exit survey with customers. Semistructured interviews with owners/ managers and intervention deliverers postintervention. Results Twelve Fish & Chip shops were recruited. Observational data were collected from eight shops: at baseline, six shops did not promote the availability of smaller portion meals; at follow-up, all eight did and five displayed the promotional poster. Seven out of 12 shops provided sales data and all reported increased sales of smaller portion meals postintervention. Of 46 customers surveyed: 28{\%} were unaware of the availability of smaller portion meals; 20{\%} had bought smaller portion meals; and 46{\%} of those who had not bought these meals were interested to try them in the future. Interviews revealed: owners/managers found the intervention acceptable but wanted a clearer definition of a smaller portion meal; the supplier valued the experience of intervention coproduction and saw the intervention as being compatible with their responsibility to drive innovation. Conclusions The co-design of the intervention with a supplier was feasible. The partnership facilitated the delivery of an intervention that was acceptable to owners and customers. Sales of smaller meal packaging suggest that promotion of such meals is viable and may be sustainable.",
author = "Louis Goffe and Frances Hillier-Brown and Hildred, {Natalie Jane} and Matthew Worsnop and Adams, {Jean M.} and Vera Ara{\'u}jo-Soares and Linda Penn and Wendy Wrieden and Summerbell, {Carolyn D} and Amelia Lake and Martin White and Adamson, {Ashley J.}",
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Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions : an uncontrolled before-and-after study in British Fish & Chip shops. / Goffe, Louis; Hillier-Brown, Frances; Hildred, Natalie Jane; Worsnop, Matthew ; Adams, Jean M.; Araújo-Soares, Vera; Penn, Linda; Wrieden, Wendy; Summerbell, Carolyn D; Lake, Amelia; White, Martin; Adamson, Ashley J.

In: BMJ Open, 07.02.2019.

Research output: Contribution to journalArticleResearchpeer-review

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AU - Hillier-Brown, Frances

AU - Hildred, Natalie Jane

AU - Worsnop, Matthew

AU - Adams, Jean M.

AU - Araújo-Soares, Vera

AU - Penn, Linda

AU - Wrieden, Wendy

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N2 - Objectives To explore the feasibility of working with a wholesale supplier to co-design and deliver, and to assess the acceptability of, an intervention to promote smaller portions in Fish & Chip shops. Design Uncontrolled before-and-after study. Setting Fish & Chip shops in northern England, 2016. Participants Owners (n=11), a manager and customers (n=46) of Fish & Chip shops; and intervention deliverers (n=3). Intervention Supplier-led, three-hour engagement event with shop owners and managers, highlighting the problem of excessive portion sizes and potential ways to reduce portion sizes; provision of box packaging to serve smaller portions; promotional posters and business incentives. Data collection In-store observations and sales data collected at baseline and postintervention. Exit survey with customers. Semistructured interviews with owners/ managers and intervention deliverers postintervention. Results Twelve Fish & Chip shops were recruited. Observational data were collected from eight shops: at baseline, six shops did not promote the availability of smaller portion meals; at follow-up, all eight did and five displayed the promotional poster. Seven out of 12 shops provided sales data and all reported increased sales of smaller portion meals postintervention. Of 46 customers surveyed: 28% were unaware of the availability of smaller portion meals; 20% had bought smaller portion meals; and 46% of those who had not bought these meals were interested to try them in the future. Interviews revealed: owners/managers found the intervention acceptable but wanted a clearer definition of a smaller portion meal; the supplier valued the experience of intervention coproduction and saw the intervention as being compatible with their responsibility to drive innovation. Conclusions The co-design of the intervention with a supplier was feasible. The partnership facilitated the delivery of an intervention that was acceptable to owners and customers. Sales of smaller meal packaging suggest that promotion of such meals is viable and may be sustainable.

AB - Objectives To explore the feasibility of working with a wholesale supplier to co-design and deliver, and to assess the acceptability of, an intervention to promote smaller portions in Fish & Chip shops. Design Uncontrolled before-and-after study. Setting Fish & Chip shops in northern England, 2016. Participants Owners (n=11), a manager and customers (n=46) of Fish & Chip shops; and intervention deliverers (n=3). Intervention Supplier-led, three-hour engagement event with shop owners and managers, highlighting the problem of excessive portion sizes and potential ways to reduce portion sizes; provision of box packaging to serve smaller portions; promotional posters and business incentives. Data collection In-store observations and sales data collected at baseline and postintervention. Exit survey with customers. Semistructured interviews with owners/ managers and intervention deliverers postintervention. Results Twelve Fish & Chip shops were recruited. Observational data were collected from eight shops: at baseline, six shops did not promote the availability of smaller portion meals; at follow-up, all eight did and five displayed the promotional poster. Seven out of 12 shops provided sales data and all reported increased sales of smaller portion meals postintervention. Of 46 customers surveyed: 28% were unaware of the availability of smaller portion meals; 20% had bought smaller portion meals; and 46% of those who had not bought these meals were interested to try them in the future. Interviews revealed: owners/managers found the intervention acceptable but wanted a clearer definition of a smaller portion meal; the supplier valued the experience of intervention coproduction and saw the intervention as being compatible with their responsibility to drive innovation. Conclusions The co-design of the intervention with a supplier was feasible. The partnership facilitated the delivery of an intervention that was acceptable to owners and customers. Sales of smaller meal packaging suggest that promotion of such meals is viable and may be sustainable.

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