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ABOUT THE BOOK

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However, because of increased media attention, people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways.

The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools, workplaces, and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price, using nudging techniques, and food labelling.

Led by Editor Charlotte Evans, Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US, Canada, Australia, New Zealand, Japan and the United Kingdom, this multidisciplinary book appeals to students, researchers, public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

TABLE OF CONTENTS

Chapter 1 Introduction to the Food Environment..................................................1

Charlotte E.L. Evans

Chapter 2 The Home Food Environment............................................................. 13

Alice R. Kininmonth and Alison Fildes

Chapter 3 The School Food Environment...........................................................29

Suzanne Spence, Grace Gardner, Dorota Zarnowiecki,

Katie Adolphus, Clare L. Lawton, Louise Dye,

Emma Patterson, and Charlotte Evans

Chapter 4 The Workplace Food Environment..................................................... 47

Heather M. Padilla, Enid C. Roemer, Rachel E. McCardel,

and David M. DeJoy

Chapter 5 The Retail Food Environment.............................................................63

Christina Vogel and Carmen Piernas

Chapter 6 Role of the Food Industry in Improving the Food Environment:

Reformulation and Logistical Considerations..................................... 79

Nastasia Belc, Eleonora Morganti, Denisa E. Duta˘ , Teodora-Alexandra Iordache, and Katherine Flynn

Chapter 7 The Role of the Food Industry in Public Health Nutrition.................97

Simon Capewell and Ffion Lloyd-Williams

Chapter 8 Fast Food and Out-of-Home Food Environments............................. 115

Charlotte E.L. Evans, Ayyoub K. Taher, Cath Rycroft, and Pablo Monsivais

Chapter 9 Community Food Environments....................................................... 127

Susan Caswell, Margaret Allman-Farinelli, Dana Olstad, and Patti-Jean Naylor

Chapter 10 The Role of Places of Worship in the Food Environment................. 143

Emma Tomalin

Chapter 11 Food Insecurity, Poverty and the Very Low-Income Food

Environment.............................................. 157

Madeleine S. Power, Suzy L. Liddell, and Mariko Koide

Chapter 12 Nutrition Communication in Public Health and the Media.............. 173

Cassandra H. Ellis and Charlotte E. L. Evans

Chapter 13 Nutrition Labelling on Food Products and Menus............................ 187

Sally Moore and Yael Benn

Chapter 14 Commercial Marketing Food Environment for Young People.........203

Vivica I. Kraak and Emma Boyland

Chapter 15 Portion and Serving Size of Energy- and Nutrient-Dense Foods.....223

Holly L. Rippin, Marion Hetherington, and Charlotte E.L. Evans

Chapter 16 Choice Architecture and Nudging for Better Food Choice............... 235

Hannah Ensaff and Naoki Kondo

Chapter 17 Financial Incentives to Promote Healthier Diets..............................249

Adam Martin and Elisa Vargas

Chapter 18 Importance of Sustainable Food Environments................................263

Christine Cleghorn and Christian Reynolds

Chapter 19 Evaluation of Interventions, Programmes and Policies in

Food Environments...........................................................................277

Charlotte E.L. Evans, Atsushi Miyawaki, and Anja Mizdrak

Chapter 20 Systems Approaches to Improve the Food Environment for

Disease Prevention............................................................................293

Tarra L. Penney, Chloe Clifford Astbury, and Emma Strachan

Chapter 21 Conclusions and Next Steps in Improving Food Environments.......303

Charlotte E.L. Evans, Jayne V. Woodside, Janet E. Cade,

Maria J. Bryant, and Carolyn I. Auma

Index....................................................................................................................... 313