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A Model Depicting the Retail Food Environment and Customer Interactions: Components, Outcomes, and Future Directions

Author

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  • Megan R. Winkler

    (Division of Epidemiology and Community Health, University of Minnesota School of Public Health, Minneapolis, MN 55455, USA)

  • Shannon N. Zenk

    (Department of Population Health Nursing Science, University of Illinois Chicago, Chicago, IL 60612, USA)

  • Barbara Baquero

    (Department of Health Services, University of Washington School of Public Health, Seattle, WA 98198, USA)

  • Elizabeth Anderson Steeves

    (Department of Nutrition, University of Tennessee, Knoxville, TN 37996, USA)

  • Sheila E. Fleischhacker

    (Law Center, Georgetown University, Washington, DC 20001, USA)

  • Joel Gittelsohn

    (Center for Human Nutrition, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA)

  • Lucia A Leone

    (Department of Community Health and Health Behavior, School of Public Health and Health Professions, University at Buffalo, Buffalo, NY 14214, USA)

  • Elizabeth F. Racine

    (Department of Public Health Sciences, University of North Carolina, Charlotte, NC 28223, USA)

Abstract

The retail food environment (RFE) has important implications for dietary intake and health, and dramatic changes in RFEs have been observed over the past few decades and years. Prior conceptual models of the RFE and its relationships with health and behavior have played an important role in guiding research; yet, the convergence of RFE changes and scientific advances in the field suggest the time is ripe to revisit this conceptualization. In this paper, we propose the Retail Food Environment and Customer Interaction Model to convey the evolving variety of factors and relationships that convene to influence food choice at the point of purchase. The model details specific components of the RFE, including business approaches, actors, sources, and the customer retail experience; describes individual, interpersonal, and household characteristics that affect customer purchasing; highlights the macro-level contexts (e.g., communities and nations) in which the RFE and customers behave; and addresses the wide-ranging outcomes produced by RFEs and customers, including: population health, food security, food justice, environmental sustainability, and business sustainability. We believe the proposed conceptualization helps to (1) provide broad implications for future research and (2) further highlight the need for transdisciplinary collaborations to ultimately improve a range of critical population outcomes.

Suggested Citation

  • Megan R. Winkler & Shannon N. Zenk & Barbara Baquero & Elizabeth Anderson Steeves & Sheila E. Fleischhacker & Joel Gittelsohn & Lucia A Leone & Elizabeth F. Racine, 2020. "A Model Depicting the Retail Food Environment and Customer Interactions: Components, Outcomes, and Future Directions," IJERPH, MDPI, vol. 17(20), pages 1-21, October.
    • Handle: RePEc:gam:jijerp:v:17:y:2020:i:20:p:7591-:d:431024
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    Cited by:

    1. Samantha M. Sundermeir & Megan R. Winkler & Sara John & Uriyoán Colón-Ramos & Ravneet Kaur & Ashley Hickson & Rachael D. Dombrowski & Alex B. Hill & Bree Bode & Julia DeAngelo & Joel Gittelsohn, 2022. "A Commentary on the Healthy Community Stores Case Study Project: Implications for Retailers, Policy, and Future Research," IJERPH, MDPI, vol. 19(14), pages 1-11, July.
    2. Alyssa Moran & Christina Roberto, 2020. "The Retail Food Environment: Time for a Change," IJERPH, MDPI, vol. 17(23), pages 1-4, November.
    3. Carmen Vargas & Jillian Whelan & Louise Feery & Deborah Greenslade & Melissa Farrington & Julie Brimblecombe & Freddy Thuruthikattu & Steven Allender, 2023. "Developing Co-Creation Research in Food Retail Environments: A Descriptive Case Study of a Healthy Supermarket Initiative in Regional Victoria, Australia," IJERPH, MDPI, vol. 20(12), pages 1-18, June.

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