Increasing the uptake of healthy and sustainable diets and reducing the environmental impacts of the food system. Not Applicable
Conditions
Interventions
The intervention involves increasing the proportion of freezer facings of frozen vegetarian ready-meals in five COOK stores between 29 July and 8 September 2024 (6 weeks).
COOK is a frozen ready-meal
Sponsors
University of Oxford
Eligibility
Sex/Gender
All
Inclusion criteria
Inclusion criteria: 1. COOK stores stocking the Chef’s Wall ready-meals range. 2. Have at least 18 freezers. 3. Vegetarian meals currently comprise at least 20% of the Chef’s wall ready meals. 4. The freezer space required to increase vegetarian facing in the Chef’s wall range to at least 44%.
Exclusion criteria
Exclusion criteria: 1. Stores outside of England 2. Stores that have less than 18 freezers
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Units sold of vegetarian ready meals out of total ready meals sales (i.e. meat-based and vegetarian) will be measured using sales data collected pre-intervention (four weeks), during the intervention period (six weeks) and post-intervention (four weeks). Sales data will be obtained from electronic point-of-sale tills. | — |
Secondary
| Measure | Time frame |
|---|---|
| The following secondary outcome measures will be measured using the collection of the vegetarian product names, the units sold, their sales revenue (£), the ingredient list and the nutritional composition of the products before, during, and after the intervention. These data will be used for secondary analyses assessing the longer-term time trends in the outcome measures: 1. Units sold and £ revenue will be measured using sales data of all ready meals (vegetarian and meat-based). 2. The nutritional quality of ready meals will be measured using nutritional information provided by the retailer on the following nutrients: Kcal, total fat (unsaturated and saturated), sugar, fibre, protein, carbohydrates, and salt. 3. The nutritional profile of foods purchased will be measured by analysing the proportion of products purchased that pass or fail the UK Nutrient Profile Model (UK NPM). 4. The environmental impact of meals sold will be estimated by calculating four environmental indicators (greenhouse gas emissions, scarcity-weighted water stress, land use and eutrophication) using a method established by Clark et al. (Clark, 2022). 5. The health impact of increasing relative vegetarian meal availability on the morbidity and mortality of the UK population will be assessed using an established proportional multistate life table model, the PRIMEtime model. 6. The cost-effectiveness analysis will be conducted by analysing the additional costs and/or savings and any revenue losses or gains associated with increasing the availability of vegetarian meals. | — |
Countries
England, United Kingdom
Contacts
Public ContactJosephine Gondwe
Outcome results
None listed