ORCID

Abstract

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.

Publication Date

2024-05-21

Publication Title

Nutrition Bulletin

Volume

49

Issue

3

ISSN

1471-9827

Acceptance Date

2024-05-21

Deposit Date

2024-06-19

Funding

This research was funded through an internal \u2018Synergy\u2019 grant from the Transforming the UK Food System for Healthy People and a Healthy Environment Strategic Priorities Fund Programme, delivered by UKRI, in partnership with the Global Food Security Programme, BBSRC, ESRC, MRC, NERC, Defra, DHSC, OHID, Innovate UK and FSA. CAH has received research funding from the American Beverage Association (paid to the institution) and personal honoraria from the International Sweeteners Association and the International Food Information Council for work unrelated to the submitted manuscript. BRM has received funding and hospitality to their institution from WW (formerly Weight Watchers International) for their PhD studentship outside of the submitted manuscript. The other authors declare that they have no conflicts of interest to disclose.

Keywords

co-production, creative methods, food system transformation, participatory research, stakeholder participation, Co-production

First Page

345

Last Page

359

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