Co-creation of healthier food retail environments: A systematic review to explore the type of stakeholders and their motivations and stage of engagement.

Abstract

SummaryObjectiveTo synthesize peer‐reviewed literature that utilize co‐creation principles in healthy food retail initiatives.MethodsSystematic review of six databases from inception to September 2021. Screening and quality assessment were carried out by two authors independently. Studies were included if they were conducted in food retail stores, used a collaborative model, and aimed to improve the healthiness of the food retail environment. Studies excluded were implemented in restaurants, fast food chains, or similar or did not utilize some form of collaboration. Extracted data included the type of stakeholders engaged, level of engagement, stakeholder motivation, and barriers and enablers of the co‐creation process.FindingsAfter screening 6951 articles by title and abstract, 131 by full text, 23 manuscripts that describe 20 separate studies from six countries were included. Six were implemented in low‐income communities and eight among Indigenous people groups. A common aim was to increase access to, and availability of, healthy products. A diverse range of co‐creation approaches, theoretical perspectives, and study designs were observed. The three most common stakeholders involved were researchers, corporate representatives or store owners, and governments.ConclusionsSome evidence exists of the benefits of co‐creation to improve the healthiness of food retail environments. The field may benefit from structured guidance on the theory and practice of co‐creation.