Facilitating healthier eating at restaurants: A multidisciplinary scoping review comparing strategies, barriers, motivators, and outcomes by restaurant type and initiator

Melissa Fuster, Margaret A. Handley, Tamara Alam, Lee Ann Fullington, Brian Elbel, Krishnendu Ray, Terry T.K. Huang

Research output: Contribution to journalReview articlepeer-review

Abstract

Restaurants are understudied yet increasingly important food environment institutions for tackling diet-related diseases. This scoping review analyzes research and gray literature (n = 171 records) to assess which healthy eating promotion strategies have been implemented in restaurants and the associated motivations, barriers, and outcomes, compared by restaurant type (corpo-rate/chain vs. independently owned restaurants) and initiator (restaurant-initiated vs. investigator-initiated). We found that the most commonly reported strategy was the increase of generally healthy offerings and the promotion of such offerings. Changes in food availability were more common among corporate restaurants and initiated by restaurants, while environmental facilitators were more commonly initiated by investigators and associated with independently owned restaurants. Aside from those associated with revenue, motivations and barriers for healthy eating promoting strategies varied by restaurant type. While corporate restaurants were also motivated by public health criticism, independently owned restaurants were motivated by interests to improve community health. Revenue concerns were followed by food sourcing issues in corporate restaurants and lack of interest among independently owned restaurants. Among reporting sources, most outcomes were revenue positive. This study shows the need for practice-based evidence and accounting for restaurant business models to tailor interventions and policies for sustained positive changes in these establishments.

Original languageEnglish (US)
Article number1479
Pages (from-to)1-18
Number of pages18
JournalInternational journal of environmental research and public health
Volume18
Issue number4
DOIs
StatePublished - Feb 2 2021

Keywords

  • Eating out
  • Food environment
  • Food retail
  • Nutrition-related diseases
  • Restaurant
  • Scoping review

ASJC Scopus subject areas

  • Public Health, Environmental and Occupational Health
  • Health, Toxicology and Mutagenesis

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