Developing Co-Creation Research in Food Retail Environments

A Descriptive Case Study of a Healthy Supermarket Initiative in Regional Victoria, Australia

Datos Bibliográficos

ID15467127
AutoresCarmen Vargas (0000-0001-6166-8897, Deakin University, autor de correspondencia), Jillian M Whelan (0000-0001-9434-109X, Deakin University), Louise Feery (Ballarat Health Services), Deborah Greenslade (Ballarat Health Services), Melissa Farrington (Ballarat Health Services), Julie Brimblecombe (0000-0002-1977-276X, Monash University), Freddy Thuruthikattu (Primary Care Connect, Shepparton, VIC 3630, Australia), Steven Allender (0000-0002-4842-3294, Deakin University)
Año2023
Volumen20
Número12
Páginas6077-6077
Fecha de publicación2023-06-07
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaInternational Journal of Environmental Research and Public Health (JOURNAL)
Identificadores de la revistaISSN: 1661-7827 • E-ISSN: 1660-4601
EditorialMultidisciplinary Digital Publishing Institute (PUBLISHER • CH)
DOI10.3390/ijerph20126077
PMID37372664
OpenAlexW4380051261
IdiomaEN
Citas recibidas1
Referencias citadas50

Research into the co-creation of healthy food retail is in its early stages. One way to advance co-creation research is to explore and understand how co-creation was applied in developing, implementing, and evaluating a heath-enabling initiative in a supermarket in regional Victoria, Australia. A case study design was used to explore and understand how co-creation was applied in the Eat Well, Feel Good Ballarat project. Six documents and reports related to the Eat Well, Feel Good Ballarat project were analyzed with findings from the focus groups and interviews. Motivations to develop or implement health-enabling supermarket initiatives differed among the participants. Participants considered that initial negotiations were insufficient to keep the momentum going and to propose the value to the retailers to scale up the project. Presenting community-identified needs to the supermarket helped gain the retailer's attention, whilst the co-design process helped the implementation. Showcasing the project to the community through media exposure kept the supermarket interested. Retailers' time constraints and staff turnover were considered significant barriers to partnership building. This case study contributes insights into applying co-creation to health-enabling strategies in food retail outlets using two co-creation frameworks

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