Abstract

Background: In Ireland, there is a large gap in life expectancy between the most and least deprived areas, and a higher prevalence of diet-related diseases is observed in socially disadvantaged groups. One of the mediating factors in this relationship is food-related inequities, whereby those of lower socioeconomic status are more likely to be exposed to less healthy food environments and therefore, have limited access to healthy foods.

Methods: Three group model-building sessions with citizens and professionals were used to identify the barriers and facilitators that influence healthy dietary patterns among individuals living in disadvantaged areas on the Southside of Cork City. A causal loop diagram was created to identify leverage points for change, which were used to generate recommendations to improve local food environments.

Results: Barriers included the wide availability of ultra-processed foods, the cost of public transport, nearby takeaways, the cost of healthy food, aversions to wasting food, competing priorities, time constraints, poor mental health, food preferences, misleading nutrition claims, marketing strategies, discount supermarkets, and a lack of cooking facilities. Facilitators included community gardens, increased gym culture, and awareness of chemicals in food. Recommendations included piloting food-specific assistance for low-income families, improving the food quality in food banks and in schools, implementing zoning and advertising restrictions, expanding community gardens, and introducing community cooking facilities and educational programs.
Conclusion: The recommendations are aimed at improving the food environments of those in socio-economic insecurity to minimise health-related inequities. Recommendations will contribute to the ongoing development of a Food Strategy for Cork.