Using Expert Elicitation and Systems Mapping to Support Social Innovation in the (Blue) Food System: The Case of the UK's Plymouth Fish Finger
We illustrate how systems thinking and expert elicitation approaches have successfully encouraged dynamic dialogue to support the identification of future policy and practice interventions. This demonstrates how social innovation projects can be championed and their powerful potential for catalysing (blue) food system transformation better realised.
Institutions
- St George's, University of London (GB)
- City, University of London (GB)
- University of Cambridge (GB)
- MRC Epidemiology Unit (GB)
- University of Reading (GB)
- University of Plymouth (GB)
Publication Details
- Journal
- Journal of Human Nutrition and Dietetics
- Published
- 2026-03-23
- DOI
- https://doi.org/10.1111/jhn.70234
- Primary Topic
- Organic Food and Agriculture
- Type
- article
- Field-Weighted Citation Impact
- 0.00