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Background <p>Food outlet practices that support consumers in making healthier food and drink purchases (e.g. healthy product availability and promotion) are key strategies for improving population diets. To have lasting population health impacts, these practices must be sustained. This study explored the perspectives of foodservice operators (e.g. food outlet owners, managers and staff) and practitioners who support them (e.g. health promotion officers and dietitians) on: (i) which healthy food retail practices are typically sustained or discontinued in foodservice contexts; (ii) key determinants influencing sustainment; (iii) support needs for sustaining change; and (iv) differences between sustainers and discontinuers.</p> Methods <p>A national cross-sectional online survey was conducted with foodservice operators and implementation support practitioners. The survey was co-designed with representatives from Australian government health departments and health promotion agencies responsible for healthy food retail policies and/or implementation support. Recruitment targeted food retail in public settings (e.g. healthcare food retail, school canteens) and private outlets via Qualtrics panels, professional networks and social media. Survey questions were informed by the Integrated Sustainability Framework, the sustainment-explicit Expert Recommendations for Implementing Change glossary, and existing evidence in the foodservice context. The survey assessed sustained and discontinued practices, determinants of sustainment, and sustainment support needs. Participants were asked to rank selected determinants and support options to indicate relative importance. Descriptive analyses and exploratory chi-square tests were used.</p> Results <p>Of 327 eligible participants (234 foodservice operators, 93 practitioners), 212 reported having experience (sustainment or discontinuation) with healthy food retail practices. Among these, 74% reported at least one sustained and 62% at least one discontinued practice. Increasing the range of healthier products was most sustained (<i>n</i> = 85), while reducing less healthy products was most often discontinued (<i>n</i> = 59). Top-ranked determinants of sustainment were related to supplier availability, organisational leadership, and profitability. Top-ranked sustainment support needs related to financial viability, staff champions and tailored assistance. The reported determinants and support needs were largely similar across sustainers and discontinuers.</p> Conclusions <p>This study provides insight into foodservice operator and practitioner reported determinants of sustainment to support designing sustainment supports at scale, including strategies focusing on the financial viability of healthy food retail and supplier engagement.</p>

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Foodservice operator and implementation support practitioner needs for sustaining healthy food retail practices in Australian foodservice settings: findings from a national cross-sectional survey

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月5日

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  • Bettina Backman,
  • Shaan S Naughton,
  • Vicki Brown,
  • Serene Yoong,
  • Miranda R Blake

摘要

Background

Food outlet practices that support consumers in making healthier food and drink purchases (e.g. healthy product availability and promotion) are key strategies for improving population diets. To have lasting population health impacts, these practices must be sustained. This study explored the perspectives of foodservice operators (e.g. food outlet owners, managers and staff) and practitioners who support them (e.g. health promotion officers and dietitians) on: (i) which healthy food retail practices are typically sustained or discontinued in foodservice contexts; (ii) key determinants influencing sustainment; (iii) support needs for sustaining change; and (iv) differences between sustainers and discontinuers.

Methods

A national cross-sectional online survey was conducted with foodservice operators and implementation support practitioners. The survey was co-designed with representatives from Australian government health departments and health promotion agencies responsible for healthy food retail policies and/or implementation support. Recruitment targeted food retail in public settings (e.g. healthcare food retail, school canteens) and private outlets via Qualtrics panels, professional networks and social media. Survey questions were informed by the Integrated Sustainability Framework, the sustainment-explicit Expert Recommendations for Implementing Change glossary, and existing evidence in the foodservice context. The survey assessed sustained and discontinued practices, determinants of sustainment, and sustainment support needs. Participants were asked to rank selected determinants and support options to indicate relative importance. Descriptive analyses and exploratory chi-square tests were used.

Results

Of 327 eligible participants (234 foodservice operators, 93 practitioners), 212 reported having experience (sustainment or discontinuation) with healthy food retail practices. Among these, 74% reported at least one sustained and 62% at least one discontinued practice. Increasing the range of healthier products was most sustained (n = 85), while reducing less healthy products was most often discontinued (n = 59). Top-ranked determinants of sustainment were related to supplier availability, organisational leadership, and profitability. Top-ranked sustainment support needs related to financial viability, staff champions and tailored assistance. The reported determinants and support needs were largely similar across sustainers and discontinuers.

Conclusions

This study provides insight into foodservice operator and practitioner reported determinants of sustainment to support designing sustainment supports at scale, including strategies focusing on the financial viability of healthy food retail and supplier engagement.