{
  "abstract": "Background The UK food industry wastes over 10.7 million tonnes of surplus food annually. A co-produced feasibility study successfully explored the potential of using surplus food to improve diet quality and wellbeing among people with Severe Mental Illness (SMI). Building on this work, a current follow-on project aims to scale and adapt the model into a Community Food Production blueprint to increase access to healthy, sustainable food in underserved communities across the Tees Valley.Methods The feasibility study recruited adults with SMI through an NHS Mental Health Trust. Participants attended 15 weekly sessions to co-design and cook recipes using surplus food. One recipe was selected, created at scale in a frozen ready meal format, and distributed via social supermarkets, with evaluation carried out through surveys and focus groups. Quantitative data were analysed using descriptive statistics; qualitative data via thematic and content analysis. Ethical approval was obtained. The follow-on project uses a multi-phase design to co-create and test healthy food products with several economically disadvantaged communities, and then will produce, at scale, six microwaveable ready meals for distribution and evaluation. Continuous public involvement and engagement was, and is, embedded throughout both projects.Results The feasibility study showed high attendance (95.6%) and zero attrition. Participants reported improved food security (mean USDA score reduction: 0.33) and diet diversity (mean increase: 1.67). Focus group themes highlighted enhanced wellbeing and social connection. Social supermarket customers rated the frozen microwave meal highly, with 93.3% recommending it. The current project builds on these findings, aiming to expand community capacity, reduce food waste, and improve access to nutritious food through co-produced products and training.Conclusion The feasibility study demonstrated that surplus food-based interventions are acceptable and beneficial for people living with SMI. The follow-on project seeks to scale this model, addressing food insecurity and health inequalities through sustainable, community-led solutions.",
  "authors": [
    {
      "affiliations": [
        "School of Social Sciences, Humanities and Law, Teesside University, Middlesbrough, UK"
      ],
      "name": "Helen Moore"
    },
    {
      "affiliations": [
        "School of Health and Life Sciences, Teesside University, Middlesbrough, UK"
      ],
      "name": "Andrea Burrows"
    },
    {
      "affiliations": [
        "School of Health and Life Sciences, Teesside University, Middlesbrough, UK",
        "Tees Esk and Wear Valleys NHS Foundation Trust, Darlington, UK"
      ],
      "name": "Jo Smith"
    },
    {
      "affiliations": [
        "School of Health and Life Sciences, Teesside University, Middlesbrough, UK"
      ],
      "name": "Blessing Nwokocha"
    },
    {
      "affiliations": [
        "School of Health and Life Sciences, Teesside University, Middlesbrough, UK"
      ],
      "name": "Amelia Lake"
    },
    {
      "affiliations": [
        "School of Health and Life Sciences, Teesside University, Middlesbrough, UK"
      ],
      "name": "Jibin He"
    },
    {
      "affiliations": [
        "Middlesbrough Environment City, Middlesbrough, UK"
      ],
      "name": "Lisa Harris"
    },
    {
      "affiliations": [
        "School of Health and Life Sciences, Teesside University, Middlesbrough, UK"
      ],
      "name": "Emma Giles"
    },
    {
      "affiliations": [
        "School of Social Sciences, Humanities and Law, Teesside University, Middlesbrough, UK"
      ],
      "name": "Matthew Cotton"
    },
    {
      "affiliations": [
        "FareShare North East, Middlesbrough, UK"
      ],
      "name": "Joe Dunne"
    }
  ],
  "title": "OP09 From surplus to sustenance: a feasibility and follow-on study co-producing healthy food with underserved communities in the Tees Valley",
  "uid": "e2f0c752-1852-5cb5-a1a8-b605f3a674ae"
}