TY - JOUR
T1 - What does ‘co-production’ look like for food system transformation? Mapping the evidence across Transforming UK Food Systems (TUKFS) projects.
AU - Shaw, Naomi
AU - Hardman, Charlotte A.
AU - Boyle, Neil Bernard
AU - Craven, Joanne
AU - Mead, Bethan
AU - Morgans, Lisa
AU - Mumby, Hannah
AU - Pettinger, Clare
PY - 2024/5/21
Y1 - 2024/5/21
N2 - Co-production is a collaborative way of working which emphasises the exchange of diverse forms of knowledge in an equal partnership for equal benefits. Co-produced research is a key strategic aim of the UK Research and Innovation (UKRI) Transforming UK Food Systems (TUKFS) Strategic Priorities Fund; this research programme brings together researchers, policymakers, industry and communities to create positive change in the way food is produced, accessed and consumed. However, more generally, there are diverse understandings of co-production and a lack of consensus on what ‘good practice’ looks like. Therefore, this study aimed to identify and map examples of co-production methods employed across the TUKFS programme. Two creative workshops (n = 15 participants), conversations with TUKFS researchers and stakeholders (n = 15), and systematic analysis of project documents were used to critically explore co-production activities within six TUKFS projects. A range of co-production activities were identified. Findings highlighted areas of ‘messiness’ and complexity, challenges associated with applying co-production approaches and practical solutions. Four key shared principles for co-production were identified: (1) Relationships: developing and maintaining reciprocity-based partnerships; (2) Knowledge: recognising the contribution of diverse forms of expertise; (3) Power: considering power dynamics and addressing imbalances; and (4) Inclusivity: ensuring research is accessible to all who wish to participate. Opportunities for reflection and reflexivity were considered crucial across all these areas. Findings contribute important insights towards a shared conceptual understanding of co-production for food system transformation research. This paper makes recommendations for researchers, practitioners, academic institutions and funders working in this area of research and practice.
AB - Co-production is a collaborative way of working which emphasises the exchange of diverse forms of knowledge in an equal partnership for equal benefits. Co-produced research is a key strategic aim of the UK Research and Innovation (UKRI) Transforming UK Food Systems (TUKFS) Strategic Priorities Fund; this research programme brings together researchers, policymakers, industry and communities to create positive change in the way food is produced, accessed and consumed. However, more generally, there are diverse understandings of co-production and a lack of consensus on what ‘good practice’ looks like. Therefore, this study aimed to identify and map examples of co-production methods employed across the TUKFS programme. Two creative workshops (n = 15 participants), conversations with TUKFS researchers and stakeholders (n = 15), and systematic analysis of project documents were used to critically explore co-production activities within six TUKFS projects. A range of co-production activities were identified. Findings highlighted areas of ‘messiness’ and complexity, challenges associated with applying co-production approaches and practical solutions. Four key shared principles for co-production were identified: (1) Relationships: developing and maintaining reciprocity-based partnerships; (2) Knowledge: recognising the contribution of diverse forms of expertise; (3) Power: considering power dynamics and addressing imbalances; and (4) Inclusivity: ensuring research is accessible to all who wish to participate. Opportunities for reflection and reflexivity were considered crucial across all these areas. Findings contribute important insights towards a shared conceptual understanding of co-production for food system transformation research. This paper makes recommendations for researchers, practitioners, academic institutions and funders working in this area of research and practice.
KW - co-production
KW - creative methods
KW - food system transformation
KW - participatory research
KW - stakeholder participation
KW - Co-production
UR - http://www.scopus.com/inward/record.url?scp=85196121024&partnerID=8YFLogxK
UR - https://pearl.plymouth.ac.uk/context/hp-research/article/1505/viewcontent/NutritionBulletin_Co_production_SynergyProject_May2024_Accepted.pdf
U2 - 10.1111/nbu.12690
DO - 10.1111/nbu.12690
M3 - Article
SN - 1471-9827
VL - 49
SP - 345
EP - 359
JO - Nutrition Bulletin
JF - Nutrition Bulletin
IS - 3
ER -