Co‐Creation Through Collaborative Governance
Realising Healthier and More Sustainable Neighbourhood Food Environments
Bibliographic Data
| ID | 6434152 |
|---|---|
| Authors | J Reinoud D Moojen (corresponding author), Reinoud Moojen (0000-0001-8111-3573, Social, Health & Organizational Psychology Department Utrecht University Utrecht the Netherlands), Marleen Gillebaart (0000-0002-6634-5680, Social, Health & Organizational Psychology Department Utrecht University Utrecht the Netherlands), Denise De Ridder (0000-0002-8237-9506, Social, Health & Organizational Psychology Department Utrecht University Utrecht the Netherlands) |
| Year | 2025 |
| Volume | 35 |
| Issue | 6 |
| Publication date | 2025-11-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Community & Applied Social Psychology (JOURNAL) |
| Journal identifiers | ISSN: 1052-9284 • E-ISSN: 1099-1298 |
| Publisher | Wiley (PUBLISHER • GB) |
| DOI | 10.1002/casp.70209 |
| OpenAlex | W7105922095 |
| Language | EN |
| References cited | 28 |
This study assesses the process and outcomes of co‐creation for developing healthier and more sustainable food environments (i.e., food environments that stimulate healthy and sustainable food choices) in three Dutch neighbourhoods, engaging diverse stakeholders—local residents, entrepreneurs and municipal officials—while adhering to collaborative governance principles. The co‐creation process comprised five phases: (1) exploration, where the research team, together with local municipalities, identified and evaluated potential neighbourhoods for co‐creation; (2) mapping, in which the research team and local stakeholders assessed stakeholder insights and analysed neighbourhood photographs to better understand the stakeholders’ food environment; (3) intervention, where the research team and stakeholders brainstormed on how to intervene within the food environments; (4) implementation, where stakeholders formed taskforces to implement these interventions; and (5) evaluation, to conclude the study, and evaluate the interventions and the co‐creative process, highlighting both its successes and challenges. The research team facilitated and mediated throughout all phases, ensuring trust and effective collaboration between all partners. The findings demonstrate the effectiveness and pitfalls of co‐creation in transforming the food environment, and emphasise the importance of sustained and qualitative stakeholder engagement for achieving sustainable, community‐driven changes
Corporate governance · Neighbourhood (mathematics · Process (computing · Psychological intervention · Qualitative research · Stakeholder · Stakeholder engagement · Sustainability · Innovative Approaches in Technology and Social Development · Participatory Visual Research Methods · Sustainability and Climate Change Governance
Participatory Action Research With Older Adults
Obesogenic environments
More Sustainable Participation? Multi-Stakeholder Platforms for Integrated Catchment Management
Creating Healthy Food and Eating Environments
Monitoring and benchmarking government policies and actions to improve the healthiness of food environments
The snakes and ladders of user involvement
Who's in and why? A typology of stakeholder analysis methods for natural resource management
The i-frame and the s-frame
Reducing food’s environmental impacts through producers and consumers
Stakeholder participation for environmental management
Obesogenic’ School Food Environments? An Urban Case Study in The Netherlands
Disparities and access to healthy food in the United States
Broadening Participation in Community Problem Solving
Representation in Collaborative Governance
Putting the Public Back into Governance
An Integrative Framework for Collaborative Governance
Collaborative Governance in Theory and Practice
| Highly cited | No |
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