A nutrition labeling intervention in worksite cafeterias: an implementation evaluation across two large catering companies in the Netherlands

Abstract

SUMMARYBy both increasing the availability of healthy foods and labeling these products with the Choices logo, caterers may facilitate employees to make a healthier choice in their worksite cafeterias. The aim of this study was to explore which attributes influence the implementation of the Choices logo in worksite cafeterias in the Netherlands. Questionnaires were completed by catering managers of 316 cafeterias of two large caterers in the Netherlands (response rate 49.8%). Attributes from the Diffusion of Innovations Theory were used to investigate whether they could predict implementation. Compatibility (consistency with the beliefs of the catering manager; OR ¼ 1.52), voluntariness ( perception of the implementation as voluntary; OR ¼ 0.50), result demonstrability (ability to communicate the implementation; OR ¼ 1.52) and complexity in the sense of time (time needed for implementation; OR ¼ 0.70) were the best predictors for the frequency of offering fresh Choices products (all significant). For the frequency of using Choices promotion material, voluntariness (OR ¼ 0.54), result demonstrability (OR ¼ 1.51) and relative advantage ( perceived advantage of the implementation; OR ¼ 1.44) were the best predictors (all significant). In conclusion, this study provides unique insights into which perceived attributes influence the implementation of a nutrition logo in worksite cafeterias. To increase the implementation, the Choices logo should be consistent with catering managers' ideas about healthy food, the workload of implementing the logo should be limited and it could be recommended to incorporate the logo in the health policy of the caterer.

The process evaluation of two interventions aimed at portion size in worksite cafeterias

“…Furthermore, the results suggested that the intervention was promising in terms of feasibility and continued use, especially because research has indicated that compatibility and complexity in the sense of time were predictors for the degree of implementation of the ‘Choices logo’ (i.e. a front‐of‐pack logo on products that are a healthy choice within a food category) in Dutch worksite cafeterias (Vyth et al. , 2011).…”

Barriers and facilitators to implementation of menu labelling interventions from a food service industry perspective: a mixed methods systematic review

“…Studies used mostly quantitative data collection methods (n = 8), followed by qualitative (n = 7) and mixed methods (n = 2). Only two studies used an explicit theory and in both instances, the Diffusion of Innovation Theory [56,57]. The study setting ranged from small independently owned restaurants to large foodservice corporations including chain and franchise restaurants, as well as large catering companies.…”

Do We Know Organic Food Consumers? The Personal and Social Determinants of Organic Food Consumption

“…Several studies have found that health concern is a primary motivational factor for buying organic food (Lockie et al 2002;Magnusson et al 2003;Ureña et al, 2007;de Magistris and Gracia, 2008;Pohjanheimo et al, 2010;Januszewska et al, 2011;Vyth et al, 2012;Dowd and Burke, 2013;Russell et al, 2015;Hilverda et al, 2016;Bryla, 2016). ; Asif et al, 2018;Goetzke et al, 2014;Eisinger-Watzl et al, 2015;Hansen et al, 2018).…”