Table 1 Identified leverage point listed by level in the ASM model, subsystem, actions and their accompanying ASM level
Leverage point | ASM level | Subsystem | Actions | ASM level action |
|---|---|---|---|---|
1. Insufficient knowledge and skills to make healthy food choices whilst on the road | Events | Road users | 1. Develop and implement small incentives in the motorway food environment (e.g. wobblers/shelf cards) with inspiring and stimulating statements about healthy food, e.g. ‘Have you already eaten 2 pieces of fruit?’ or placing statements on healthy products: ‘This is a healthy choice.’ | Events |
2. Structurally include a healthy diet/lifestyle in the curriculum at schools so that children learn what healthy eating and drinking is | Structures | |||
2. It is more attractive for food providers to offer unhealthy food products because they are more profitable than fresh, healthy food products | Structures | Food providers | 3. Make the Netherlands Nutrition Centre’s ‘Food Environments Guideline’ mandatory for all motorway food vendors (an ambition level can be set together, for example, 80% of the food offered is healthy)a | Goals |
4. Set up large-scale campaigns from producers to promote healthy choices and create awareness that healthy products are also tasty and available on-the-go | Events | |||
5. Develop handy, healthy, products with a long shelf life that are suitable for consumption ‘on-the-go’, to prevent loss as much as possible (e.g. healthy products that are gas-packaged and ready to heat on-site)b | Structures | |||
3. Lack of government legislation and policy for a healthy motorway food environment | Structures | Government | 6. Integrate criteria for a healthy food environment (e.g. food/beverage offer) in auctions of petrol stations by Rijkswaterstaatc (involving collaboration between the Ministry of Health, Welfare & Sport and Rijkswaterstaat) | Structures |
3. Make the Netherlands Nutrition Centre’s ‘Food Environments Guideline’ mandatory for all motorway food vendors (an ambition level can be set together, for example, 80% of the food offered is healthy)a | Goals | |||
4. Large and unhealthy food industries/chains have greater power than the smaller but healthier food industries | Structures | Food providers | 7. Develop concrete objectives in collaboration with market leaders within the food industry to achieve a healthy food offer at motorway food vendors (e.g. XX% of the range is in the Dutch dietary guidelines, in addition to every product not in the Dutch dietary guidelines there is a healthier alternative offered) | Goals |
8. Monitor and benchmark the degree of health of the motorway food environment (e.g. based on a healthy food environment index). This benchmark can be used as a positive incentive (e.g. by identifying the frontrunners) or integrated into the corporate social responsibility (CSR) performance ladder | Structures | |||
9. Make it mandatory that promotions and communications only focus on healthy products when opening new stopsd | Structures | |||
5. In today’s fast-paced society people experience a lot of haste, pressure and stress causing consumers to choose convenience products that are often unhealthy | Structures | Social culture | 10. Design motorway stops as an ‘oasis of tranquillity’, for example with more greenery and seating areas | Structures |
11. Develop a campaign (e.g. SIREe) to encourage people to take more time on the road to eat and not have to do everything in a hurryf | Events | |||
6. The rise of electric driving and the increase of motorway stops has created opportunities for motorway convenience food vendors, favouring unhealthy easy-to-eat options | Structures | Global trends | 12. Provide City Hubsg with healthy canteens or ensure that there is a healthy food offer near unloading and loading docks and charging points for drivers (with for example a ‘healthy snack wall’) | Structures |
13. Make ‘a healthy food offer’ a mandatory part of government permits for the rental of motorway food vendors | Goals | |||
7. Lack of front runners offering healthy food at motorway stops | Structures | Supply chain collaboration | 14. Put frontrunners of healthy motorway food vendors in the spotlight and support them (via media, subsidies, etc.) | Events |
15. Let the Collaborating Health Fundsh play a role in communication with consumers to better visualise the frontrunners (the entire chain; from producer to consumer) | Events | |||
8. Lack of active pursuit by employers'organisations or industry associations in the transport sector regarding promoting healthy eating among employees | Structures | Supply chain collaboration | 16. Submit ideas to employers to encourage a healthy diet among employees and facilitate employers financially, for example by making healthy eating affordable with a fuel card or subsidising a healthy meal | Events |
17. Make the benefits of healthy employees (i.e. less sick leave, more energy), the importance of a healthy diet and the role of working conditions insightful to employers | Beliefs | |||
9. Lack of priority or concrete objectives by the government for creating a healthy motorway food environment | Goals | Government | 18. Initiate a lobby from the sector for a more concrete policy from the government to create public outrage about the current food environment | Beliefs |
19. Encourage the setting of concrete objectives at the European level (including European Union-wide guidelines and incentives) to achieve a healthy motorway food environment throughout Europe | Goals | |||
10. Lack of collective supply chain responsibility and ambition to take steps towards a healthier motorway food environment | Goals | Supply chain collaboration | 20. Set up a steering group consisting of various parties throughout the supply chain to work together on a healthy motorway food environment, and thus implement the objectives of the Dutch National Prevention Agreementi | Structures |
21. Adapt the Netherlands Nutrition Centre’s ‘Food Environments Guideline’ for the food offered at motorway food vendors for the entire chain (e.g. the shop of the future) | Structures | |||
22. Make chain-wide concrete (SMART) agreements and chain objectives about a healthy motorway food environmentd | Structures | |||
11. Profit and economic growth are the main objectives on which the motorway food environment is based | Goals | Food providers | 23. Focus on product and process development within the entire chain, jointly (as a collective), for a healthier food offer | Goals |
24. Introduce various price measures that have been proven to be effective to encourage healthy eating (e.g. subsidies on fruit and vegetables) and to discourage unhealthy food choices (e.g. sugar and fat tax) | Structures | |||
25. Develop a pilot location ‘healthy petrol station shop of the future’d | Events | |||
5. Develop handy, healthy, products with a long shelf life that are suitable for consumption ‘on-the-go’, to prevent loss as much as possible (e.g. healthy products that are gas-packaged and ready to heat on-site)b | Structures | |||
26. Make compensation available if companies have achieved goals or taken steps to create a healthier food environmentd | Structures | |||
12. It is the social norm to eat unhealthy food whilst on the road | Beliefs | Social culture | 27. Work and implement the ambition described in the Dutch National Prevention Agreement, by, for example, developing and implementing concrete actions to realise a healthier food offer at motorway food vendors (such actions may include only having promotional deals on healthier options) | Structures |
28. Inform consumers about the healthiness of foods through various channels, for example via the Nutri-score at the point of purchase, or online via influencers | Events | |||
13. The belief that making healthy food choices is an individual responsibility | Beliefs | Social culture | 20. Set up a steering group consisting of various parties throughout the supply chain to work together on a healthy motorway food environment, and thus implement the objectives of the Dutch National Prevention Agreementi | Structures |
29. Identify opportunities in the market to realise a healthier food offer. For example, make an overview of all successful strategies that are applied (inter)nationally to realise a healthy food offer at motorway food vendors | Structures | |||
30. Make it mandatory to offer a ‘healthy’ alternative in addition to a product that is not in the Dutch dietary guidelines when setting up a new motorway stopd | Structures | |||
14. Society’s shift away from traditional eating habits towards an on-the-go culture has normalised consuming convenient but unhealthy foods over healthier options, especially whilst traveling along motorways | Beliefs | Social culture | 31. Create special healthy motorway stops with a healthier food offer of food and beverages, and where there is space to rest or relax | Structures |
11. Develop a campaign (e.g. SIREe) to encourage people to take more time on the road to eat and not have to do everything in a hurryf | Events |