共同生产 "在粮食系统转型中是什么样的?绘制英国食品系统转型(TUKFS)项目的证据图。

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS
Nutrition Bulletin Pub Date : 2024-09-01 Epub Date: 2024-06-13 DOI:10.1111/nbu.12690
Naomi Shaw, Charlotte A Hardman, Neil Bernard Boyle, Joanne Craven, John Dooley, Bethan R Mead, Lisa Morgans, Hannah Mumby, Clare Pettinger
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引用次数: 0

摘要

共同生产是一种合作工作方式,它强调在平等的伙伴关系中交流不同形式的知识,以获得平等的利益。共同生产研究是英国研究与创新机构(UKRI)"转变英国食品体系(TUKFS)战略优先基金 "的一个重要战略目标;该研究计划将研究人员、政策制定者、行业和社区聚集在一起,为食品生产、获取和消费方式带来积极变化。然而,一般来说,人们对共同生产有不同的理解,对 "良好实践 "的内涵也缺乏共识。因此,本研究旨在确定和绘制整个图库粮食计划所采用的共同生产方法的范例。通过两次创意研讨会(n = 15 名参与者)、与 TUKFS 研究人员和利益相关者(n = 15 名)的对话以及对项目文件的系统分析,对 TUKFS 六个项目中的共同制作活动进行了批判性探索。确定了一系列共同制作活动。研究结果强调了 "混乱 "和复杂的领域、与应用共同生产方式相关的挑战以及切实可行的解决方案。确定了共同生产的四项主要共同原则:(1) 关系:发展和保持互惠互利的伙伴关系;(2) 知识:承认各种形式的专门知识的贡 献;(3) 权力:考虑权力动态和解决不平衡问题;(4) 包容性:确保所有希望参与研究的 人都能参与研究。反思和反省的机会被认为在所有这些领域都至关重要。研究结果为共同理解粮食系统转型研究的共同生产概念提供了重要见解。本文为从事该领域研究和实践的研究人员、从业人员、学术机构和资助者提出了建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
What does 'co-production' look like for food system transformation? Mapping the evidence across Transforming UK Food Systems (TUKFS) projects.

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.

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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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