Transforming the ‘foodscape’: development and feasibility testing of interventions to promote healthier take-away, pub or restaurant food

Reducing obesity requires a change in what and how we eat. The ‘Foodscape’ study aimed to identify effective interventions to change the meals offered by takeaways, test them in the real world and evaluate their potential for improving diets and /or reducing obesity.

Using the UK National Diet and Nutrition Survey researchers found that about a fifth of people ate takeaway meals at home once a week or more and this was most common in those aged 19–29 years, therefore interventions may be more effective if tailored to and targeted at those aged under 30.

Researchers found that calorie labelling and rewarding food-outlets with healthy eating accreditation were two of the most common interventions tested but there was little evidence that these were effective. Businesses were positive about interventions when they came at no extra cost and did not change perceived value or taste for the customer.

The research highlighted that takeaways were particularly difficult to engage with to improve healthy food choices due to tight profit margins and competition. Interventions that were tailored to the takeaway types and appreciated the need to maintain profit, were expected to be the most successful.

Building on this work researchers identified, developed and sought to test small scale interventions. An intervention aiming to reduce salt intake examined shakers and found 66% less salt was delivered from 5 hole compared to 17 hole shakers, when tested in the laboratory. Similar takeaway portion sizes were compared and a small difference was found in the salt content of meals from shops using the different shakers.

Researchers worked with a Local Authority who delivered a “Healthy Takeaway Masterclass” with staff from 18 takeaways. Each takeaway made at least one ‘pledge’ and 15 businesses reported achieving at least one pledge. Changes requiring minimal effort and cost were most popular (e.g. reducing sugar or salt, or using semi-skimmed instead of whole milk). Researchers found this intervention was feasible and while initial uptake was low (about 10%) the Local Authority are planning further training.

Researchers worked with a leading industry partner to promote and design smaller portion packaging for fish and chips shops resulting in significant fewer calories per meal. This intervention was acceptable to business owners; as of March 2017, over 50,000 of the ‘lite bite’ boxes had been distributed to 250 shops across the UK.