What is the impact of nutrition information (beyond calories) in OOH settings, and how can it be practically implemented across diverse business types?
Background
FSS uses robust scientific evidence to inform change to the food environment, recognising that progress requires a whole system approach which addresses access, availability and affordability of healthy food relying solely on individual responsibility for behaviour change. The organisation leverages its data and research to influence policy, such as restrictions on promotions of high fat, sugar, salt foods, and to support action in the out of home environment such as the Eating Out, Eating Well Framework and code of practice for children’s menus. FSS also collaborates with industry through evidence-backed programmes like the Reformulation for Health Programme, supporting reformulation of products and improving access to out of home nutrition information. Scientific research findings are translated into accessible formats including briefing papers, dashboards, and media content to inform policy makers and empower consumers. Furthermore, FSS uses its evidence base to advocate for mandatory measures to improve the food environment when voluntary efforts fall short, ensuring that public health nutrition policy is grounded in rigorous, up-to-date science.
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Related UKRI funded projects
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Developing public health policies for the out of home food sector to improve diet and reduce obesity
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Why might this be relevant?
The project specifically focuses on developing public health policies for the out of home food sector to improve diet and reduce obesity, which directly addresses the impact of nutrition information in OOH settings.
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i3food: Information, Interventions and Inequalities in the UK food system
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The project addresses information and interventions in the UK food system, which could provide insights into practical implementation across diverse business types.
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FIO-FOOD, Food Insecurity in people living with Obesity - improving sustainable and healthier food choices in the retail FOOD environment.
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Why might this be relevant?
The project focuses on improving sustainable and healthier food choices in the retail food environment for people living with obesity, which could offer insights into practical implementation across diverse business types.