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Abstract：
Research into the co-creation of healthy food retail is in its early stages. One way to advance co-creation research is to explore and understand how co-creation was applied in developing, implementing, and evaluating a heath-enabling initiative in a supermarket in regional Victoria, Australia. A case study design was used to explore and understand how co-creation was applied in the Eat Well, Feel Good Ballarat project. Six documents and reports related to the Eat Well, Feel Good Ballarat project were analyzed with findings from the focus groups and interviews. Motivations to develop or implement health-enabling supermarket initiatives differed among the participants. Participants considered that initial negotiations were insufficient to keep the momentum going and to propose the value to the retailers to scale up the project. Presenting community-identified needs to the supermarket helped gain the retailer\'s attention, whilst the co-design process helped the implementation. Showcasing the project to the community through media exposure kept the supermarket interested. Retailers\' time constraints and staff turnover were considered significant barriers to partnership building. This case study contributes insights into applying co-creation to health-enabling strategies in food retail outlets using two co-creation frameworks.
摘要：
对共同创造健康食品零售的研究还处于早期阶段。推进共同创造研究的一种方法是探索和理解共同创造是如何在开发中应用的，实施，并在维多利亚州的一家超市评估一项促进健康的计划，澳大利亚。案例研究设计用于探索和理解如何在EatWell中应用共同创造，感觉好巴拉瑞特项目。与吃得好有关的六个文件和报告，FeelGoodBallarat项目通过焦点小组和访谈的发现进行了分析。参与者制定或实施有利于健康的超市举措的动机各不相同。与会者认为，最初的谈判不足以保持势头，并向零售商提出扩大项目规模的价值。向超市展示社区识别的需求有助于获得零售商的关注，而共同设计过程有助于实施。通过媒体曝光向社区展示该项目使超市感兴趣。零售商的时间限制和员工更替被认为是建立伙伴关系的重大障碍。此案例研究有助于使用两个共同创造框架将共同创造应用于食品零售店中的健康促进策略。
