Characteristics of built food environments associated with alternative protein food choices: a systematic review

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cris.lastimport.scopus2025-04-04T03:14:03Z
dc.abstract.enBackground This systematic review contributes to the understanding of the characteristics of built food environments that may be associated with choices of alternative protein foods (APF). Using the built food environment typology proposed by Downs et al., we investigated various environmental structures (e.g., supermarkets, other retailers, farmers’ markets, restaurants, schools, and online vendors) and the characteristics that may facilitate or hinder consumers’ choices. For example, facilitators and barriers may refer to the physical characteristics of environmental structures, food presentation practices, the organizational strategies or policies operating in the setting, or the actions that retailers or consumers engage in while selling, serving, choosing, trying, or purchasing APF in these environmental structures. Methods A systematic review (PROSPERO database preregistration; no. CRD42023388700) was conducted by searching 13 databases for peer-reviewed journals focusing on the fields of economics and business, agriculture, medical sciences, and social sciences. Data searches, coding, and quality evaluations were conducted by at least 2 researchers. A total of 31 papers (36 original studies) were included. The risk of bias was evaluated with the Joanna Briggs Institute quality evaluation tool, with 24 publications presenting low risk of bias. Results The findings indicate that perceived and actual availability facilitate consumers’ APF choices across a built food environment. Several barriers/facilitators were associated with APF choices in specific types of built food environments: the way food is presented in produce sections (supermarkets), consumer habits in terms of green and specialty shopping (grocery stores), and mismatches among retailer actions in regard to making APF available in one type of food environment structure (e-commerce) and consumers’ preferences for APF being available in other food environment structures (supermarkets, grocery stores). The effect of a barrier/facilitator may depend on the APF type; for example, social norms regarding masculinity were a barrier affecting plant-based APF choices in restaurants, but these norms were not a barrier affecting the choice of insect-based APF in restaurants. Conclusions Addressing barriers/facilitators identified in this review will help in developing environment-matching interventions that aim to make alternative proteins mainstream. Trial registration PROSPERO database registration: #CRD42023388700.
dc.affiliationInstytut Psychologii
dc.affiliationWydział Psychologii we Wrocławiu
dc.contributor.authorZaleśkiewicz, Hanna
dc.contributor.authorKuliś-Stefańczyk, Ewa
dc.contributor.authorSiwa, Maria
dc.contributor.authorSzczuka, Zofia
dc.contributor.authorBanik, Anna
dc.contributor.authorGrossi, Francesca
dc.contributor.authorChrysochou, Polymeros
dc.contributor.authorTore Nystrand, Bjørn
dc.contributor.authorPerrea, Toula
dc.contributor.authorSamoggia, Antonella
dc.contributor.authorXhelili, Arlind
dc.contributor.authorKrystallis, Athanasios
dc.contributor.authorŁuszczyńska, Aleksandra
dc.date.access2024-05-16
dc.date.accessioned2024-05-20T06:14:02Z
dc.date.available2024-05-20T06:14:02Z
dc.date.created2024-05-01
dc.date.issued2024-05-16
dc.description.abstract<jats:title>Abstract</jats:title><jats:sec> <jats:title>Background</jats:title> <jats:p>This systematic review contributes to the understanding of the characteristics of built food environments that may be associated with choices of alternative protein foods (APF). Using the built food environment typology proposed by Downs et al., we investigated various environmental structures (e.g., supermarkets, other retailers, farmers’ markets, restaurants, schools, and online vendors) and the characteristics that may facilitate or hinder consumers’ choices. For example, facilitators and barriers may refer to the physical characteristics of environmental structures, food presentation practices, the organizational strategies or policies operating in the setting, or the actions that retailers or consumers engage in while selling, serving, choosing, trying, or purchasing APF in these environmental structures.</jats:p> </jats:sec><jats:sec> <jats:title>Methods</jats:title> <jats:p>A systematic review (PROSPERO database preregistration; no. CRD42023388700) was conducted by searching 13 databases for peer-reviewed journals focusing on the fields of economics and business, agriculture, medical sciences, and social sciences. Data searches, coding, and quality evaluations were conducted by at least 2 researchers. A total of 31 papers (36 original studies) were included. The risk of bias was evaluated with the Joanna Briggs Institute quality evaluation tool, with 24 publications presenting low risk of bias.</jats:p> </jats:sec><jats:sec> <jats:title>Results</jats:title> <jats:p>The findings indicate that perceived and actual availability facilitate consumers’ APF choices across a built food environment. Several barriers/facilitators were associated with APF choices in specific types of built food environments: the way food is presented in produce sections (supermarkets), consumer habits in terms of green and specialty shopping (grocery stores), and mismatches among retailer actions in regard to making APF available in one type of food environment structure (e-commerce) and consumers’ preferences for APF being available in other food environment structures (supermarkets, grocery stores). The effect of a barrier/facilitator may depend on the APF type; for example, social norms regarding masculinity were a barrier affecting plant-based APF choices in restaurants, but these norms were not a barrier affecting the choice of insect-based APF in restaurants.</jats:p> </jats:sec><jats:sec> <jats:title>Conclusions</jats:title> <jats:p>Addressing barriers/facilitators identified in this review will help in developing environment-matching interventions that aim to make alternative proteins mainstream.</jats:p> </jats:sec><jats:sec> <jats:title>Trial registration</jats:title> <jats:p> PROSPERO database registration: #CRD42023388700.</jats:p> </jats:sec>
dc.description.accesstimeat_publication
dc.description.grantnumber10108396
dc.description.granttitleFrom niche to mainstream: alternative proteins for everybody and everywhere (Like-A-Pro)
dc.description.physical1-18
dc.description.versionfinal_published
dc.description.volume21
dc.identifier.doi10.1186/s12966-024-01606-6
dc.identifier.issn1479-5868
dc.identifier.urihttps://share.swps.edu.pl/handle/swps/678
dc.identifier.weblinkhttps://ijbnpa.biomedcentral.com/articles/10.1186/s12966-024-01606-6
dc.languageen
dc.pbn.affiliationpsychologia
dc.rightsCC-BY
dc.rights.questionYes_rights
dc.share.articleOPEN_JOURNAL
dc.subject.enAlternative protein food
dc.subject.enBuilt environment
dc.subject.enSystematic review
dc.subject.enNutrition behavior
dc.swps.sciencecloudsend
dc.titleCharacteristics of built food environments associated with alternative protein food choices: a systematic review
dc.title.journalInternational Journal of Behavioral Nutrition and Physical Activity
dc.typeJournalArticle
dspace.entity.typeArticle