From Streets to Tables: Bottom–Up Co-creation Case Studies for Healthier Food Environments in Vietnam and Nigeria

IF 3.8 Q2 NUTRITION & DIETETICS Current Developments in Nutrition Pub Date : 2024-08-01 DOI:10.1016/j.cdnut.2024.104395
Brice Even , Scarlett Crawford , Oluyemisi F Shittu , Mark Lundy , Sigrid Wertheim-Heck , Folake O Samuel , Elise F Talsma , Giulia Pastori , Huong Thi Le , Ricardo Hernandez , Inge D Brouwer , Christophe Béné
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Abstract

Current food systems fail to provide equity, sustainability, and positive health outcomes, thus underscoring the critical need for their transformation. Intervening in food environments holds substantial promise for contributing to this much-needed transformation. Despite scholars and practitioners often recognizing the necessity for bottom–up approaches, there is a dearth of empirical investigations evaluating the potential of these approaches to contribute to food system transformations in low- and middle-income countries (LMICs). Our study aimed to address this research gap, providing a unique perspective in this regard. Drawing on evidence from two co-creation case studies conducted with small-scale informal fruit and vegetable vendors and poor consumers in Vietnam and Nigeria from January 2020 to December 2021, we explored the relevance of bottom–up community-engaged co-creation processes in intervening within LMICs’ food retail environments. Employing a mixed-methods approach that includes quantitative surveys, qualitative interviews, participatory workshops, and focus group discussions, we demonstrated that bottom–up co-creation processes involving marginalized socioeconomic groups can generate retail-level innovations that are tailored to informal retail contexts, whereas remaining aligned with established top–down theories and literature pertaining to food environments and healthy diets. We provided empirical evidence highlighting how both vendors and consumers respond positively to the co-created innovations. Expanding upon our results, we offered methodological insights applicable to interventions targeted at food environments in LMICs, and considerations for future research or development initiatives in this domain. Our findings revealed the capacity of vulnerable stakeholders to actively engage in public health initiatives and contribute to developing innovative solutions that are context-specific and conducive to the adoption of healthier dietary practices. These results confirm the potential of bottom–up, co-creation, real-world interventions within informal settings to contribute toward fostering inclusive transformation of food systems.

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从街道到餐桌:越南和尼日利亚自下而上共同创造更健康食品环境的案例研究
当前的粮食系统未能提供公平、可持续和积极的健康成果,因此强调了对其进行改造的迫切需要。对食物环境进行干预很有希望促进这种亟需的转变。尽管学者和从业人员通常都认识到自下而上方法的必要性,但缺乏实证调查来评估这些方法在促进中低收入国家(LMICs)粮食系统转型方面的潜力。我们的研究旨在填补这一研究空白,在这方面提供一个独特的视角。利用 2020 年 1 月至 2021 年 12 月期间在越南和尼日利亚与小型非正规果蔬商贩和贫困消费者开展的两项共创案例研究的证据,我们探讨了自下而上的社区参与式共创过程在干预中低收入国家食品零售环境中的相关性。我们采用了一种混合方法(包括定量调查、定性访谈、参与式研讨会和焦点小组讨论),证明了边缘化社会经济群体参与的自下而上的共同创造过程可以产生零售层面的创新,这些创新适合非正规零售环境,同时与有关食品环境和健康饮食的既定自上而下的理论和文献保持一致。我们提供了实证证据,强调了销售商和消费者是如何对共同创造的创新做出积极回应的。根据我们的研究结果,我们提出了适用于针对低收入和中等收入国家食品环境的干预措施的方法论见解,以及对该领域未来研究或发展举措的考虑。我们的研究结果表明,弱势利益相关者有能力积极参与公共卫生行动,并为开发针对具体情况、有利于采用更健康饮食习惯的创新解决方案做出贡献。这些结果证实了在非正规环境中采取自下而上、共同创造、真实世界干预措施的潜力,有助于促进食品系统的包容性转型。
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来源期刊
Current Developments in Nutrition
Current Developments in Nutrition NUTRITION & DIETETICS-
CiteScore
5.30
自引率
4.20%
发文量
1327
审稿时长
8 weeks
期刊最新文献
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