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

Abstract

Background: Eating outside the home contributes to poor dietary habits worldwide and is associated with increased body fat and weight gain. Evidence shows menu labelling is effective in promoting healthier food choices; however, implementation issues have arisen. The purpose of this systematic review was to synthesise the evidence on the perceived barriers and facilitators to implementation of menu labelling interventions from the perspective of the food service industry.Methods: Peer-reviewed and grey literature were searched using databases, specialised search engines and public health organisation websites. Screening reference lists, citation chaining and contacting authors of all included studies were undertaken. Primary research studies relevant to direct supply-side stakeholders were eligible for inclusion. There were no restrictions on menu labelling scheme or format, study methods, publication year or language. At least two independent reviewers performed study selection, data extraction and quality appraisal. The results were synthesised using the 'best fit' framework synthesis approach, with reference to the Consolidated Framework for Implementation Research (CFIR).

Post-Secondary Food Service Manager Perspectives on Fruit and Vegetable Nudging Strategies: Qualitative Study

“…The use of specific examples of marketing and nudging strategies was not comprehensive of all possible marketing/nudging strategies. A notable gap was discussion of nutrition information on menus, which has been extensively promoted, but for which evidence of effectiveness is limited ( 42 – 44 ). While additional ideas were elicited during interviews, it is possible that additional strategies were missed.…”

“…Participants were presented with 14 specific FV nudging strategies from the literature, as previous work has found that vignettes are helpful in eliciting attitudes and beliefs ( 41 ). It was decided to avoid discussion of nutrition information on menus, as a mainly informational strategy already extensively studied ( 42 – 44 ). The interview guide was reviewed by the research team and pilot-tested in 1 person.…”

Effects of Menu Labeling Policies on Transnational Restaurant Chains to Promote a Healthy Diet: A Scoping Review to Inform Policy and Research

“…Menu labeling is one of eight marketing-mix and choice architecture strategies that restaurant businesses can use to nudge customers toward healthy food environments 20 [ 93 , 94 ]. A compelling business case must be made to persuade chain restaurants to adopt these strategies to improve their corporate image and attract new customers who want healthy meals [ 95 ].…”

“…Menu labeling is one of eight marketing-mix and choice architecture strategies that restaurant businesses can use to nudge customers toward healthy food environments 20 [93,94]. A compelling business case must be made to persuade chain restaurants to adopt these strategies to improve their corporate image and attract new customers who want healthy meals [95]. Table 5 suggests several actions for stakeholders, including governments, the WHO, restaurant businesses, private foundations, researchers, and civil society organizations to develop, implement, and evaluate comprehensive restaurant menu labeling policies.…”

Can Social Cognitive Theory Influence Breakfast Frequency in an Institutional Context: A Qualitative Study

“…This involves the production and processing of foods from breakfast to dinner for the community across a variety of institutions. There is growing recognition of the importance of providing good quality and nutrient-rich food in institutional settings [ 23 , 24 ], and also an understanding that dietary preferences and needs vary and include vegetarians, vegans, and a wide range of other nutritional conditions, such as food allergies [ 25 ].…”