FEAST - Community involvement - OUTCOMES AND INSIGHTS FROM CO-DESIGN WORKSHOPS IN FEAST LIVING LABS

Food systems that support transitions to hEalthy And Sustainable dieTs OUTCOMES AND INSIGHTS FROM CO-DESIGN WORKSHOPS IN FEAST LIVING LABS FEAST 3.3. Community involvement Version: March 2025 Authors: Leonie Barelds-Cramer 1 , Annemarie Kapteijns1, Marieke Battjes-Fries1 Acknowledgements for facilitators and participants in Living Labs Leuven, Oxfordshire, Ghent and Tuscany 1 Louis Bolk Institute 2 out of 37 www.feast2030.eu FEAST is co-funded by the European Union’s Horizon Europe research and innovation programme under grant agreement number 101060536. Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them. UK participant in FEAST (Good Food Oxfordshire) is supported by Innovate UK grant number 10041509 and the Swiss participant in FEAST (FiBL) is supported by the Swiss State Secretariat for Education, Research and Innovation (SERI) under contract number 22.00156. Start Date 01/07/2022, End Date 30/06/2027 Cite as: Barelds-Cramer, L., Kapteijns, A., & Battjes-Fries, M. (2025). FEAST - Community involvement - OUTCOMES AND INSIGHTS FROM CO-DESIGN WORKSHOPS IN FEAST LIVING LABS. Zenodo. FEAST project - Food systems that support transitions to hEalthy And Sustainable dieTs. DOI: https://doi.org/10.5281/zenodo.15730630 This document is shared under Creative Commons Attribution 4.0 International License (CC BY 4.0). 3 out of 37 www.feast2030.eu TABLE OF CONTENTS BACKGROUND .......................................................................................................................................... 4 WORKSHOP .............................................................................................................................................. 5 OUTCOMES .............................................................................................................................................. 7 A. LEUVEN………………………………………………………………………………………………………………………………7 B. OXFORDSHIRE………………………………………………………………………………………………………………….12 C. GHENT……………………………………………………………………………………………………………………………..16 D. TUSCANY………………………………………………………………………………………………………………………….20 CONCLUSIONS AND REFLECTIONS ......................................................................................................... 26 Annex ..................................................................................................................................................... 31 4 out of 37 www.feast2030.eu BACKGROUND One of the main goals of the FEAST project is to co-create innovative and effective tools, programs and strategies with key stakeholders in Europe that support consumers in adopting healthy and sustainable diets and lifestyles. To reach this objective, it is important that we actively involve the communities for which we develop these solutions. Working with living labs is one of the core elements of the Feast program because they promote co-creation while leveraging the participation of end-users (citizens, including vulnerable groups) by gathering their real-world insights and local knowledge. To support this work, we created a guideline to conduct workshops in which living labs can co-design solutions to address food-related challenges in their communities that help (vulnerable) citizen groups to make healthier and more sustainable food choices. Co-design methods have their roots in participatory designs and are a promising approach for engaging citizens and stakeholders in intervention and policy-making processes. It empowers participants to express their understanding and needs concerning an issue and creates opportunities to generate new perspectives, shared insights, and attitudinal or behavioural change. The stakeholders involved in this co-design process can be multiple: it is possible that the participants are the target group of the solution, but they can also be relevant stakeholders that play an essential role in shaping the diets of the target group (e.g. if the vulnerable group are children, this can be parents, teachers, school boards, etc.). Co-design workshops have proven to be an effective methodology in identifying the needs of a community and co-creating (policy-based) solutions and interventions (Bason, 2016 2 Kim Nam, 2022 3 Kimbell, 2017 4 ). This document can be used as addendum or inspirational guide to the co-design workshop handbook (https://doi.org/10.5281/zenodo.15730598). The handbook is developed to guide facilitators through the process of organizing a co-creation workshop. This report compiles and analyzes the outcomes of several workshops conducted across four different living labs within the FEAST project, offering valuable insights and inspiration for other living labs. Living labs interested in running a co-design workshop can use this structured process to foster healthy, sustainable eating within their communities. FEAST provides resources, including facilitator guidelines, templates, and tools, ensuring that the workshop is easy to implement. For more information, see the handbook of the workshop as well as the reflections on applying the method in this report. 2 Bason, C. 2016. Design for Policy. Abingdon: Routledge. 3 Kim, C., & Nam, K. Y. (2022). Policy Puzzle Game: Making policy ideas feasible and acceptable in policy codesign. CoDesign, 18(4), 448–465. https://doi.org/10.1080/15710882.2021.1995440 4 Kimbell, L. (2017). Design in the Time of Policy Problems. Annual Review of Policy Design, 5(1), 1–14. https://doi.org/10.21606/drs.2016.498 5 out of 37 www.feast2030.eu WORKSHOP Community workshop to co-design solutions for better access to healthy sustainable food Workshop overview: The workshop enables participants to collaboratively identify barriers to healthy and sustainable eating and design solutions that cater to their specific community needs and qualities. It is based on participatory methods, emphasizing the co-creation of interventions that encourage better dietary behaviour. Key components in three rounds: • Graph over time and dream: Participants visualize how foodrelated challenges have evolved in their community and envision future scenarios. • Mapping barriers and qualities: Using a cognitive mapping approach, participants collaboratively identify barriers to healthy food consumption and existing strengths within the community. • Solution pathways: Groups brainstorm and develop potential interventions, make the connection with the bottlenecks and qualities and identify key stakeholders for implementation. Outcomes and benefits for living labs: • Identify challenges and opportunities: Through structured exercises, participants map bottlenecks and qualities that might be supportive in solving the problem and focus on points for improvement. • Tailored approach: In the workshop the participants create common understanding of the challenge the living lab is facing. The workshop can be adapted to focus on specific community needs, such as child nutrition or local food environments. • Co-create solutions: The workshop encourages participants to design practical solutions that are feasible and impactful for the community. 6 out of 37 www.feast2030.eu • Actionable outcomes: The solution are connected with the bottlenecks and qualities. The solutions generated have a strong support base, with a focus on interventions that can be implemented within the community. The workshop facilitates an holistic approach to food systems. The level of responsibility (micro, meso or macro) is clear. • Empower local people: The workshop can involve only citizens, but can also include a mix of inhabitants (including vulnerable groups) and key stakeholders (e.g., policymakers, school officials) or solely stakeholders. It fosters cooperation among diverse groups, ensuring that all voices are heard. 7 out of 37 www.feast2030.eu OUTCOMES Three living labs from the FEAST consortium were interested to conduct the workshop in their community to co-create solutions which support their citizens in making healthier and more sustainable food choices. The participating living labs were Oxfordshire, Ghent and Tuscany. After developing the workshop we first piloted the setup in a living lab in Leuven to test whether the design delivered on the intended outcomes and could be optimized where needed. The participants in Leuven were not directly linked to the FEAST living labs, but also interested in developing solutions to a specific food challenge in their neighbourhood. For both Leuven and Oxfordshire workshops were conducted with relevant stakeholders from the vulnerable groups. In Ghent and Tuscany participants were professional stakeholders providing opportunities for citizens to develop healthier and more sustainable food choices. 1. Graph over time and dream In the timeline exercise – graph over time - participants reflected on the evolution of healthy and sustainable eating behaviours. They discussed the eating behaviour and food environment over the past and shared their perspectives on how the consumption of healthy and sustainable foods might develop in the future. Pilot of the workshop. The pilot was not conducted with participants of the FEAST living lab in Leuven. However, the participants were recruited through the network of FEAST partners in Leuven, specifically through schools as healthy food for young children is a challenge in the city. The main objective of the workshop in Leuven was centred around supporting healthy food choices for young children, for example through nutrition in schools. Participants were moms with children in primary school age. The workshop's target audience was mothers with children of primary school age A LEUVEN 8 out of 37 www.feast2030.eu Their dream is: Elements of the dream were: • "That I can serve something that everyone enjoys eating. Not just children's meals. • How do you get children familiar with unfamiliar flavours (anti-traditional Flemish food)? • Only eating meat once a week (everywhere). • The principle of finishing your plate = good, and not finishing = bad - is a bizarre parenting rule. • We need less old-fashioned views regarding portion sizes. • Tasty, healthy food for everyone + it should be fun. • "Two-sided: many people have started eating better, but the availability of unhealthy food has increased significantly. • Marketing around unhealthy food has grown enormously. • The differences have become greater. The common ground is not like it used to be. • The options were much more limited in the past. • Now there is a very wide range, but with more extremes. • Food is everywhere nowadays, so children are constantly exposed to it. • Affordability: people buy according to their budget, and healthy options are often too expensive." Healthy and sustainable eating Tasty, healthy and sustainable food as a common good (standard) and a fun and social experience, especially in schools 9 out of 37 www.feast2030.eu • Eating = a cosy, social moment, offering a different way of eating. • More knowledge needed among people about sustainable, healthy food. • Schools should do more to educate about food: third grade and up." 2. Bottlenecks and qualities In the first round, participants identified existing bottlenecks by writing them on post-its, which they then placed on a poster displayed on the wall. The poster included three dimensions—micro, meso, and macro levels—but did not yet categorize the bottlenecks in terms of 'food literacy,' 'food preferences,' 'food availability,' or 'food affordability.' These categories were later mapped by the researchers. Most of the bottlenecks experienced by participants were at the meso level, specifically within their immediate food environment (Figure 1). They noted the low availability of healthy and sustainable food options in supermarkets, take-away outlets, and schools, combined with the high availability and promotion of fast food. The lack of sales restrictions and the high cost of healthier alternatives were also mentioned as bottlenecks. Despite these challenges, participants also recognized several positive developments at the meso level, particularly in the school (Figure 2). Warm meals are available, unhealthy snacks as treatments have been phased out, and there is increased availability of vegan and vegetarian options in the community. Additionally, there is more focus on providing smaller portions and healthier options tailored to children. Several initiatives are contributing to the availability of healthier and more sustainable food, setting positive examples for the community. Figure 1 - Bottlenecks mapped in Living Lab Leuven 16 out of 37 www.feast2030.eu Ghent has been a pioneer in the field of sustainable food and sustainable food policy for years. In 2013, the City launched the Ghent and Garde food strategy in collaboration with many stakeholders. Shortly afterwards, the Food Council was established, the participatory policy body of Ghent and Garde. In the years that followed, the food policy was further shaped and Ghent determined three strategic objectives which are used as a framework to determine Ghent's food policy and to evaluate results: - a short and sustainable food chain - everyone eats sustainable - nothing is wasted The City of Ghent was one of the first cities to develop a local food policy. In 2020, they assessed the food environments in the Water sports and Heilig Hart neighborhoods. The Heilig Hartwijk was then defined as a food swamp (lots of junkfood offer), the Water sportswijk as a food desert (hardly any food offer). The main objective of the living lab in Ghent is to improve access to healthy and sustainable food for individuals in vulnerable situations. A survey among users of various food initiatives showed that people in poverty have little or no knowledge of the supply of healthy and sustainable food in the neighbourhood. For various food suppliers who are active in the neighbourhood, it also appeared that they themselves know little to nothing about the offer of another supplier. The aim of this workshop is therefore to get to know each other and to come up with new actions whereby the target group finds its way to the various initiatives. The participants in the workshop are all professionally or voluntarily active in food supply for consumers in the neighbourhood. There background differentiated from a social restaurant where customers eat at differentiated (lower) rates, non-profit organizations of professionals and volunteers which collect and redistribute food surpluses or prepared meals, support people in poverty in various areas of life, community (street) workers, health promotors or district directors who know what is urgent in a neighbourhood, and find solutions to improve the quality of life of people in poverty and connect with city policy, district health centres with dieticians, physiotherapists and nurses collaborating or an organisation uniting farmers and organising weekly markets. C GHENT 17 out of 37 www.feast2030.eu 1. Graph over time and dream For the dream the group discussed what the different participating organisations see for their future, but also came up with a joint dream: Elements of the individual dreams were (also see Figure 7): • A shared herb garden • Workshops on preserving techniques and harvest surpluses • Urban agriculture for people who use the food support • Tasty half-half meals for customers • New locations for food waste redistribution and central kitchen • Scaling up the cooking team: finding new customers • Consolidate collaborations Everyone eats for a fair price. We are a community in which food connects us. Figure 7 -Timeline with dreams in living lab Lab Ghent (in Dutch) 18 out of 37 www.feast2030.eu 2. Solutions pathway As participants enjoyed to get to know the other organizations and were very impressed to hear each others effort to reach their dream in providing opportunities for all to eat a fair price, the facilitators chose to combine the discussion on opportunities and bottlenecks in the next exercise. Underlying bottlenecks and qualities - Fairness for all, sell at a reasonable price, but also being compensated for possible loss. - No need for referrals, good food should be as accessible as possible for all in need. - Hartetroef has facilities, but no opportunities to differentiate in pricing. Also an ID is needed to be able to pay a lower price and not all visitors have an ID. And the difference between the lowest and highest price level is too large, consumers with low incomes who not meet the criteria, for example because they don’t live in Ghent, can’t afford to pay 20€ for a daily special. Solutions Opportunities were discussed based on the bottlenecks and qualities and per dream defined. All categorized at micro, meso and macro level. 1. Everyone eats for a fair price. Micro a) Share concrete information on a flyer: prices of the products on the market, prices of the daily specials. b) Apply Enchanté to the market? “Delayed steak, butter, celeriac”: pay for an extra meal for another consumer when you buy one for yourself. Meso a) Evening experience in Hartetroef where there is no fixed social rate, but a free contribution or solidarity rate -> Discussion with the city of Ghent about the “grey zone” solidarity rates. b) Investigate how a solidarity rate can work on a market or restaurant: e.g. a marble system on a market (somewhere in the south of France) -> Discussion with customers (e.g. farmers market): what is their opinion on solidarity rates. c) More preserving and fermenting of surplus vegetables from LSF, market -> Workshops on preserving and in different languages, by and with different communities (Turkish & Bulgarian). Macro a) City of Ghent: Reviewing social rates in social restaurants: what about the grey zone? Are there opportunities that just slip through the net? b) Local land for local sales market. c) More CSA farms on clean land. d) More ownership. 19 out of 37 www.feast2030.eu 2. We are a community in which food connects us Micro a) Make the offer of each provider known by creating a calendar (per week / month), district food guide (where can who go?) -> City can facilitate e.g. Google Maps at district level. b) Board / living wall in the church with photos of people and food from the district. Work very visually, residents are co-owners, hang things up themselves. Must be a kind of photo of the district "meeting and food". Meso a) (Getting to) know each other. Who what when how: for referrers and for people themselves. b) Developing 2 instruments? there used to be padlet, but it is no longer used. It should not be an extra app, but something directly usable. c) Sit together with the food providers at regular times. Can also be between pot and pit and does not have to be a real meeting. d) Use the church space for meeting. Macro: a) City of Ghent: Facilitate and support in: space, storage, financial support, thinking about other possibilities and referral. 3. Other actions a) Create a communication platform for referrers: Map, calendar, food guide (or something else that works for everyone). City of Ghent will work out a concrete proposal and test it with everyone. b) b) Social rates / grey zone / evening activities in the church: City of Ghent will test the possibilities with local social policy and local social economy. c) c) Solidarity rates on the market: Find other examples (France) and see what is usable. 20 out of 37 www.feast2030.eu To introduce the workshop and participants, the facilitators developed a quiz in which both fun facts about food and more “serious” questions were included to introduce some important issues to take into account such as the epidemic spread of overweight and obesity, health costs, and the associated stigma that has implications for both psychological and social well-being. For some questions such as stigma an image (example below) was used to ask participants to structure their thoughts around the topic. National documents and several researches indicate that the Italian population often exhibits unhealthy dietary behaviours that do not align with the mediterranean diet, leading to an increased risk of overweight, obesity, the development of chronic noncommunicable diseases (NCD) and eating disorders. Moreover, from a social perspective, negative consequences on the quality of life and high pressure on the health and social system can be found. In order to tackle this issue, findings emphasize how crucial it is to develop life-course interventions that can change and improve food habits and choices towards a healthy approach, especially considering and mitigating the barriers that may hinder this change. Tuscany living lab Lab aims to promote a healthy and conscious approach towards food and nutrition in middle and high school students, their families and the elderly attending senior centres. The specific challenge for this workshop was on how to sustainably continue the developed solution of interventions by nutritionists after the FEAST project. Purpose: how to structure outpatient pediatric nutrition clinic Participants: Director of Piana di Lucca District Zone, Coordinator of the Lucca Primary Care Unit, Administrative contact person for the Piana di Lucca District Zone, Tuscany LL Nutritionist Facilitator: Tuscany LL Psychologist D TUSCANY 21 out of 37 www.feast2030.eu To further introduce the topic, which was helpful because of the different backgrounds of the professionals involved, a poster was created to highlight the main points about overweight and obesity and the usefulness of supporting initiatives that can counter and manage the phenomenon. Specific attention was given to: a) results of national surveillance on the Tuscan territory concerning overweight and obesity b) social, psychological, health and economic impact c) actions and strategies undertaken at the European and National level to counter the phenomenon of overweight and obesity d) presentation of the pediatric nutrition outpatient clinic as a concrete “answer” to the emerged needs e) description of the characteristics of the outpatient clinic Photo of the (handmade) poster board used: 1. Graph over time and dream The idea to conduct the workshop in living lab Tuscany was created from the wish to sustain the presence and work of the dieticians within the community after the end of project FEAST. This was set as dream for the session. The workshop time was used to further look into bottlenecks and qualities and develop solutions. 22 out of 37 www.feast2030.eu 2. Bottlenecks and qualities For the group it was fruitful to think of bottlenecks in their current work with patients, however it was found too complex to identify the respective level: micro, meso or macro. The following bottlenecks were identified by the group of professionals: a) Excessive bureaucracy. b) Lack of sufficient communication from the outpatient pediatric nutrition clinic. c) Lack of a psychologist to work alongside the nutritionist (management of a potential drop out). d) Lack of citizen culture on the issue. e) Lack of widespread Authority’s culture on the importance of the issue. f) Lack of a broader Authority’s culture on the topic of prevention (only screening system is structured). g) Lack of personnel. h) Lack of financial resources and specific funds. i) Nature of pilot projects: difficult to extend without sustained monitoring. For the qualities, the following elements were identified: a) Presence of the North West Local Health Authority’s ranking list (biologists) for outpatient specialty care. b) District motivation to structure the outpatient pediatric nutrition clinic. c) Possibility to involve other Units (e.g., pediatrics, eating disorders unit, diabetes, sports medicine, psychology). d) Existence of the Authority Nutrition Surveillance Board. e) Good demand from citizens. f) Existence of health plans such as the National Chronic Disease Plan (obesity recognized as a chronic disease) and the Guidelines for Preventing and Combating Overweight and Obesity. g) Presence of communication office to increase communication. 23 out of 37 www.feast2030.eu 3. Solutions pathway The following useful actions were identified: a) Strengthening the communication line through: writing articles, organizing local events and publicizing the service through social channels, newspapers and TV (connection with communication office). b) Creating a communication channel with the Region to identify the presence of Region wide actions/goals in line with the outpatient clinic. c) Delineating a Strategic Plan Project with the appropriate Authority’s Units. Consequently, presenting the project to the Units of interest and creating a working group to collaborate on the drafting of the project. d) Involving a Regional contact person in the working group and project drafting. e) Improving the management of follow-up: request to manage the scheduling of follow-up appointments directly from the specialist. f) Connecting the outpatient clinic to a screening program and including this proposal within the project. g) Including the topic of counteracting physical inactivity for greater sustainability of the project: involving sports associations and municipal bodies since the motivations for inactivity are also social → transformation of the outpatient clinic into a social-health service. h) Preparing a request to the Authority Management to present the service. The group used a poster board to report the post-its with the solutions and then linked the post-its for bottlenecks and qualities. Then for each solution, the main actors for execution and timelines were given. 24 out of 37 www.feast2030.eu Connection between Main Actions-Stakeholder-Timeline A. Strengthening the communication line through: writing articles, organizing local events and publicizing the service through social channels, newspapers and TV (connection with communication office) • Main stakeholder: contact person within the communication office • Timeline: once the structuring process has begun • Qualities that facilitate this action: Presence of communication office to increase communication • Barriers that are mitigated/reduced through this action: Lack of sufficient communication from the outpatient pediatric nutrition clinic, Lack of citizen culture on the issue, Lack of widespread Authority’s culture on the importance of the issue B. Creating a communication channel with the Region to identify the presence of Regional wide actions/goals in line with the outpatient clinic. D. Involving a Regional contact person in the working group and project drafting. • Main stakeholder: contact person within the regional department of prevention • Timeline: immediately, first thing to do • Qualities that facilitate this action: Existence of the Authority Nutrition Surveillance Board, Existence of health plans such as the National Chronic Disease Plan (obesity recognized as a chronic disease) and the Guidelines for Preventing and Combating Overweight and Obesity, Good demand from citizen • Barriers that are mitigated/reduced through this action: Lack of financial resources and specific funds C. Delineating a Strategic Plan Project with the appropriate Authority’s Units. Consequently, presenting the project to the Units of interest and creating a working group to collaborate on the drafting of the project. F. Connecting the outpatient clinic to a screening program and including this proposal within the project G. Including the topic of counteracting physical inactivity for greater sustainability of the project: involving sports associations and municipal bodies since the motivations for inactivity are also social transformation of the outpatient clinic into a social-health service • Main stakeholder: contact persons/coordinators of the Authority’s Units. • Timeline: after the contact with the regional part • Qualities that facilitate this action: Possibility to involve other Units (e.g., pediatrics, eating disorders unit, diabetes, sports medicine, psychology) • Barriers that are mitigated/reduced through this action: Lack of a psychologist to work alongside the nutritionist (management of a potential drop out), Lack of widespread 25 out of 37 www.feast2030.eu Authority’s culture on the importance of the issue, Lack of a broader Authority’s culture on the topic of prevention (only screening system is structured), Lack of personnel E. Improving the management of follow-up: request to manage the scheduling of follow-up appointments directly from the specialist • Main stakeholder: contact person within the administrative service • Timeline: possibility to send an email with the request immediately • Qualities that facilitate this action: Good demand from Citizen • Barriers that are mitigated/reduced through this action: Excessive bureaucracy H. Preparing a request to the Authority Management to present the service • Main stakeholder: Authority Management • Timeline: as a last thing, but by the end of March • Qualities that facilitate this action: Presence of the North West Local Health Authority’s ranking list (biologists) for outpatient specialty care • Barriers that are mitigated/reduced through this action: Nature of pilot projects: difficult to extend without sustained monitoring “District motivation to structure the outpatient pediatric nutrition clinic” is a quality that cuts across all actions 32 out of 37 www.feast2030.eu Community cooking and eating initiatives Initiatives promoting healthy eating, Tournee Minerale, Veggie Challenge (+) Macro Food policy and regulations Nutritional education programs Farm education programs/ Farmer & companies (+) Campaings Sustainability strategies Marketing/ promotion Branded promotions like McDonald’s (-) Positive promotion of plant-based diets (+) Celebrities who cook healthy (+) Social and cultural norms Food preferences Leuven Oxfordshire Drivers and barriers scientific literature Qualities (+) Bottlenecks (-) Qualities (+) Bottlenecks (-) Taste Appeal and sensory preferences Health status, perceptions and behaviours Modelling good behaviour/ eating with the kids (+) 33 out of 37 www.feast2030.eu Micro Convenience Convenience with (fast) food (-) Experiences, habits and routines Kids want to eat ‘now’ (-) Background and experience (+) Attitudes Values and social identity Family influence Limited preferences child (-) Diet of partners (-) Limited preferences children/ fussy toddlers (-) Meso Cultural food practices Social influences Influence social environment (-) Social support/ networks Macro Social, cultural norms The ‘more is better’ attitude (-) Eating culture Tradition and eating culture (like meat)(-) 34 out of 37 www.feast2030.eu Environmental and ethical trends Food marketing and (social) media Food availability Leuven Oxfordshire Drivers and barriers scientific literature Qualities (+) Bottlenecks (-) Qualities (+) Bottlenecks (-) Micro Personal resources (time and transport options) Time availability daily life (shopping/ cooking) (-) Limited time for cooking (-) Availability of H&S food household Water as standard drink (+) Meso Availability of H&S food schools, workplaces, hospitals and other institutions Low availability H&S food school (-) Warm meals at school (+) School treats abolished (+) More attention to vegetarian and vegan options (+) More availability of frozen vegetables and fruits (+) Healthy drinks at school (+) Availability of fruit and veg all year round (not seasonal/local) (-) 35 out of 37 www.feast2030.eu Free fruit at school (+) Availability of H&S food (supermarkets, farmers' markets, grocery stores, restaurants) close to home Rise of fast food chains (-) No specific shop for specific food (-) Low availability H&S food supermarket and budget-friendly supermarkets (-) Low availability H&S food take-away Influence daily physical environment (-) Healthier fast food chains, vegetarian snack bars (+) More vegetarian options in restaurants (+) Healthy children’s menu (+) Recreational facilities offering healthy meals for children (+) Lack of choice of shops (-) Supermarkets open and nearby (+) Availability of culturally appropriate foods or foods that meet specific dietary needs Food distribution systems within the community Availability social programs like food banks Urban agriculture like community gardens No allotment/space for growing own food (-) Access to a growing space (+) Availability of H&S food online Services like 'Hello Fresh' (+) 36 out of 37 www.feast2030.eu Macro Food policy and regulation (influence food availability, import/export regulations, food security policies) Almost no restrictions sale unhealthy food (-) Agricultural systems Environmental policies Food production Food affordability Leuven Oxfordshire Drivers and barriers scientific literature Qualities (+) Bottlenecks (-) Qualities (+) Bottlenecks (-) Micro Financial capacity Income (-) Food prices Food prices (-) Price of F&V/recipe boxes (-) Financial support No F&V rewards (in apps) (-) Meso Local community access like food banks, food programs and community gardens Accessibility unhealthy food (-) Relative costs: H&S foods (-) No funding for high quality of school food (-) 37 out of 37 www.feast2030.eu Free fruit at school (+) Discounts on healthy food items (+) Initiatives like self-harvest/ vegetable gardens (+) Free school meals (+) Food bank, vouchers, Community larder (+) Macro National policies on subsidies, food aid, food price regulation etc. Value of F&V (true cost of production)(-)