Acceptability and feasibility of a café-based sustainable food intervention in the UK

Volume: 35, Issue: 6, Pages: 1507 - 1518
Published: Dec 1, 2020
Abstract
Dietary change is needed to improve health and reduce the environmental burden of food production and consumption. Using an Intervention Mapping approach, this study aimed to explore the views caterers and customers held towards point-of-choice interventions that promote healthy and environmentally friendly (EF) food and beverage choices at the University of Sheffield. Intervention options proposed during focus groups were devised using the...
Paper Details
Title
Acceptability and feasibility of a café-based sustainable food intervention in the UK
Published Date
Dec 1, 2020
Volume
35
Issue
6
Pages
1507 - 1518
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