BackgroundInterventions in the secondary school food environment have potential to improve pupils’ dietary behaviours by modifying how food options are presented to enhance the convenience and appeal of healthier food options. Co-designing an intervention with pupils and input from school staff may lead to more acceptable and feasible interventions. Prior to this study, pupils suggested and prioritised interventions, and identified examples from the literature. This study aimed to explore the perceived acceptability, feasibility, and sustainability of the pupils interventions with a range of school staff. MethodsThree schools in North East England were recruited. School staff participated in a one-hour face-to-face interview. They reviewed the interventions suggested, prioritised and identified from the literature by pupils in their school. Interview participants (n=12) included catering staff, catering managers, teachers, and senior leadership team (SLT) members. Ethics approval was granted by Newcastle University Faculty of Medical Sciences Research Ethics Committee. Staff provided informed written consent. Interviews were either audio recorded and transcribed or documented using handwritten comprehensive notes. We analysed data using framework analysis, using NVivo to assist. FindingsPreliminary results showed that canteen staff perceived the current school food environment as adequate given cost and time restrictions in schools. As such, they were less receptive to the interventions. The SLT members were more willing to implement feasible, acceptable, and sustainable interventions. Teachers and support staff viewed interventions as acceptable; however, input into the feasibility and sustainability of interventions was limited as they viewed their position as more peripheral to the school food environment. InterpretationFindings were limited to the three schools involved and, therefore, had limited generalisability. The development of school-based interventions may benefit from school staff's views into how interventions may work within their school. Further work should consider the interventions and the impact on pupils’ food choices. FundingThis project was funded by the National Institute for Health and Care Research (NIHR) Applied Research Collaboration (ARC) North East and North Cumbria (NIHR200173). The views expressed are those of the author(s) and not necessarily those of the NIHR or the Department of Health and Social Care.
Read full abstract