Business outcomes of healthy food service initiatives in schools: A systematic review

Thorpe, Courtney P; Boelsen‐Robinson, Tara; Cameron, Adrian J.; Blake, Miranda

doi:10.1111/obr.13264

Cited by 3 publications

(5 citation statements)

References 44 publications

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“…However, the results of the present study suggest that the profitability of healthy canteen models is higher than that of the traditional model, with this value being higher than expected for the segment of bars and restaurants (5.0 to 10.0%) [ 57 ]. In this perspective, a systematic review [ 58 ] showed that of the eight studies with school food services that reported favorable results for health, mainly through a decrease in the sale of unhealthy foods and a simultaneous increase in the sales of healthier products, only one study reported unfavorable commercial viability for this initiative.…”

Section: Discussionmentioning

confidence: 99%

Private school canteens: an analysis of the economic and financial aspects of the traditional and the healthy models

Vilela,

de Lima Costa,

Jardim

et al. 2023

BMC Public Health

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Background One of the reasons for the more prominent resistance of canteen managers to implementing healthy canteens is based on the belief in the economic infeasibility of these models. The research aimed to verify the economic and financial viability of traditional and healthy models of school canteens in a Brazilian metropolis. Methods The case study was carried out with 36 companies in the school canteen sector in a Brazilian metropolis. The classification of items sold in canteens considered the extent and purpose of food processing according to the NOVA Classification. The characterization and definition of traditional canteens and healthy canteens were proposed considering the amount of in natura or minimally processed foods and culinary preparations without the presence of ultra-processed foods; the percentage of ultra-processed foods or processed foods or culinary preparations with the presence of ultra-processed foods; and the existence of prohibited foods. The economic and financial analysis was carried out mainly through the evaluation of profitability. Data were collected through an electronic self-administered questionnaire sent to canteen managers. The Mann-Whitney test was used to compare medians and the Chi-Square/Fisher’s Exact Test to compare proportions. Results The study included six companies, responsible for 36 canteen units in private schools, 30 classified in the traditional model (83.3%), and six in the healthy model (16.7%). The median percentage of natural, minimally processed foods and commercialized culinary preparations was higher among the healthy model canteens (87.9% vs. 60.0%, p < 0.001). While the median percentage of ultra-processed, processed, or preparations with the presence of ultra-processed (40.0% vs. 12.1%, p < 0.001) and prohibited foods (10.0% vs. 0%, p < 0.001) sold was higher in the traditional model canteens. The results indicated that the profitability in the healthy canteens was higher (p < 0.001) than in the traditional ones. Conclusions Healthy school canteens showed better financial and economic results compared to traditional canteens with emphasis on greater profitability and a shorter recovery time of the initial investment.

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Section: Discussionmentioning

confidence: 99%

Private school canteens: an analysis of the economic and financial aspects of the traditional and the healthy models

Vilela,

de Lima Costa,

Jardim

et al. 2023

BMC Public Health

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“…Other barriers reported in that review included difficulty accessing foods that comply with policies, and easy access to unhealthy food outlets surrounding schools, while enablers included adequate funding, and clear, well-communicated policies ( Ronto et al , 2020 ). Further to this, a recent systematic review on the business outcomes of healthy food service initiatives found that favourable business outcomes were achieved in certain school settings (canteens/cafeterias/tuckshops) but not in others (vending machines), suggesting financial support from governments could enable policy implementation and compliance ( Thorpe et al , 2021 ).…”

Section: Discussionmentioning

confidence: 99%

The impact of primary school nutrition policy on the school food environment: a systematic review

Grigsby-Duffy

Brooks

Boelsen‐Robinson

et al. 2022

Health Promotion International

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School nutrition policies that aim to address unhealthy diets have been introduced in many countries. This systematic review aimed to synthesize the international literature to determine the impact (overall and by socioeconomic position [SEP]) of primary school nutrition policies on the availability of foods and beverages in schools. Seven databases were searched using keywords and medical subject headings related to nutrition policies and schools. Studies that reported on the impact of implemented school nutrition policies on food and beverage availability within primary schools were included. Eighteen studies (reported across 20 papers) were included. Fifteen of the included studies reported some positive impacts of policies, including increased availability of healthier foods and decreased availability of less healthy foods. Five studies focused specifically on schools in low-income communities and a further three specifically compared schools by SEP, with mixed findings. Two studies reported on factors influencing policy implementation, reporting a lack of financial resources as a barrier to schools offering a wider selection of healthy foods and additional school resources as increasing the likelihood of offering healthy foods. School nutrition policies appear to be effective at improving the healthiness of foods and beverages available at schools. Furthermore, the results suggest that well-implemented school nutrition policies that improve the healthiness of foods available are unlikely to exacerbate the socioeconomic gradient of poor nutrition. However, the number of studies that reported results by SEP limits drawing strong conclusions regarding equity impacts and we strongly recommend further studies analyze their findings according to SEP.

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“…In addition to health impacts on the community, business outcomes such as commercial viability, customer perspectives, and retailer perspectives may influence retailer decision‐making related to the adoption and maintenance of healthy food strategies 23 . Consumer perspectives are an important determinant of the successful implementation and maintenance of healthy food retail interventions 10,21,23–25 …”

Section: Introductionmentioning

confidence: 99%

“… 23 Consumer perspectives are an important determinant of the successful implementation and maintenance of healthy food retail interventions. 10 , 21 , 23 , 24 , 25 …”

Section: Introductionmentioning

confidence: 99%

“…23 Consumer perspectives are an important determinant of the successful implementation and maintenance of healthy food retail interventions. 10,21,[23][24][25] Historically, there have been two general approaches to estimate consumer preferences and willingness to pay (WTP): stated preference and revealed preference approaches. Revealed preference methods determine the value that consumers place on goods and services by observing consumer purchasing in actual markets.…”

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confidence: 99%

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Consumer willingness to pay for healthier food products: A systematic review

et al. 2022

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Summary Food retail strategies to improve the healthiness of food and beverage options may increase purchasing of healthier options and improve diets. Consumer demand for healthier options is an important determinant of the successful implementation and maintenance of healthy food retail interventions. A systematic review of peer‐reviewed literature was undertaken to explore whether consumers are willing to pay more for healthier foods and to determine the key factors that influence willingness to pay. Fifteen studies reported the results of 26 experiments providing willingness to pay estimates for healthier food products across a range of food retail environments. Twenty three out of the 26 experiments included in this review (88.5%) found consumers would pay a 5.6% to 91.5% (mean 30.7%) price premium for healthier foods. Studies consistently found a positive willingness to pay for foods with reduced fat and wholegrains with additional fruit and vegetables, while willingness to pay for foods with reduced salt or a combination of low fat and sugar, or salt showed mixed results. Adults over 60 years, females, those living with obesity, and consumers who aim to maintain a healthy lifestyle were more likely to pay a price premium for healthier food, whereas younger consumers, consumers with healthy weight, and consumers with higher levels of education were less likely to pay higher prices. The results of this review contribute to our understanding of consumer preferences for healthier products and provide information to retailers on consumer surplus (benefits) associated with the provision of healthier food alternatives.

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Business outcomes of healthy food service initiatives in schools: A systematic review

Cited by 3 publications

References 44 publications

Private school canteens: an analysis of the economic and financial aspects of the traditional and the healthy models

Private school canteens: an analysis of the economic and financial aspects of the traditional and the healthy models

The impact of primary school nutrition policy on the school food environment: a systematic review

Consumer willingness to pay for healthier food products: A systematic review

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