Co-production of Health Inspection Service: Certification and Rating of Restaurants

Abstract This research describes the development process for a proposal on Certification and Classification regarding the Nutritional Quality of buffet restaurants, to be applied by city Health Inspection Services. The process is characterized by co-production in the design of the public service, aimed at improving public health by fighting Non-Communicable Chronic Diseases (NCD). People and organizations with different knowledge on the subject participated in the process, which consisted of seven meetings. The steps for the inspection, certification and classification of restaurants were co-produced according to criteria, grades, classification and symbols. The participants considered the proposal development process to be adequate overall. However, it is necessary to invest in other approaches towards consumers and restaurant representatives in order for them to be more active participants. This research has the potential to contribute to help other sectors of city Health Inspection and other public organizations co-produce working tools; to make it easy for consumers to choose healthy food; to help improve nutritional quality of food served in buffet restaurants; and finally to contribute to fighting NCD in cities.摘要：本研究阐述了一项面向自助餐厅营养品质的认证与分类提案的开发流程，该提案将由城市卫生检查机构推行应用。本流程以公共服务设计中的协同共创为核心特征，旨在通过防控非传染性慢性病（Non-Communicable Chronic Diseases, NCD）改善公共健康水平。本次开发流程共举办七次研讨会议，吸纳了该领域具备不同知识背景的人员与组织参与其中。餐厅检查、认证与分类的相关流程，依据各类评判标准、等级划分、分类规则与标识符号完成协同共创。参与人员整体认为该提案开发流程较为完善，但仍需针对消费者与餐厅从业者拓展更多元的参与路径，以提升其主动参与的积极性。本研究可为城市卫生检查部门及其他公共组织开发协同共创的工作工具提供参考，助力消费者便捷选择健康食品，改善自助餐厅供应餐食的营养品质，并最终助力城市层面的非传染性慢性病防控工作。