Professor Heather Hartwell
- Professor
- Dorset House D240, Talbot Campus, Fern Barrow, Poole, BH12 5BB
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Biography
Heather is a UK registered nutritionist. Her expertise and research is within the field of public health nutrition particularly as it relates to food service and food security. Currently she is principal investigator for the EU project Veggieat, the EU project FoodSMART and the British Council, Veg+ project with the Federal University of Santa Catarina, Brazil. Her research puts academic impact from nutritional aspects of health and wellbeing into practice in a new and unique way and provides simple strategies for building healthier communities. A ‘whole systems’ approach is taken which integrates facets of consumer behaviour, nutrition, business practice and environmental sustainability.
Current research activity is also in the area of destination marketing and its relationship with wellbeing, Heather is PI of the ESRC project Destination FeelGOOD.
Research
I am currently leading a pan European project that aims to promote vegetable consumption among adolescence and elderly in Denmark, France, Italy and the UK. VeggiEAT is an industry-academia partnership led by Bournemouth University, UK with academic partners Aalborg University and the University of Florence and industrial/SME partners Bonduelle and the Institut Paul Bocuse Research Centre. In addition, I am on the scientific board of the Institut Paul Bocuse, France, where I contribute to the strategic direction of their world renowned research centre.
I chair the International Conference on Culinary Arts and Sciences (ICCAS) which is held biennially. Future conferences will be held at Cardiff Metropolitan University, UK in June 2019 and Institute Paul Bocuse, France in 2021 and proceedings will be published to coincide with the start of the conference
Favourites
- Hartwell, H., Bray, J., Lavrushkina, N., Lacey, J., Rodrigues, V.M., Fernandes, A.C., Bernardo, G.L., Martinelli, S.S., Cavalli, S.B. and Proença, R.P.D.C., 2024. Identifying key factors that encourage vegetable intake by young adults: using the health belief model. British Food Journal, 126 (1), 453-470.
- Bray, J. and Hartwell, H., 2018. How to stop your lunch break damaging your health. Metro. Published.
- Zhou, X., Perez-Cueto, F.J.A., Dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K.M., Bjørner, T., Bredie, W.L.P. and Hartwell, H., 2018. A systematic review of behavioural interventions promoting healthy eating among older people. Nutrients, 10 (2).
- Oliveira, R.C., Fernandes, A.C., da Costa Proença, R.P., Hartwell, H., Rodrigues, V.M., Colussi, C.F. and Fiates, G.M.R., 2018. Menu labelling and healthy food choices: a randomised controlled trial. British Food Journal, 120 (4), 788-803.
- Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A. and Hartwell, H., 2017. Consumption of a high quantity and a wide variety of vegetables are predicted by different food choice motives in older adults from France, Italy and the UK. Nutrients, 9 (9).
- Appleton, K.M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Castagna, E., Perez-Cueto, F.J.A., Beavn, A. and Hartwell, H., 2017. Increasing vegetable intakes: An updated systematic review of published interventions. Advances in Vegetable Consumption and Health Research. 85-154.
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person's work contributes towards the following SDGs:
Good health and well-being
"Ensure healthy lives and promote well-being for all at all ages"
Sustainable cities and communities
"Make cities and human settlements inclusive, safe, resilient and sustainable"
Responsible consumption and production
"Ensure sustainable consumption and production patterns"
Journal Articles
- Lacey, J., Bray, J. and Hartwell, H., 2025. Influencing factors towards consumer acceptance of millet as a food source. International Journal of Gastronomy and Food Science.
- Vayona, A., Demetriou, G., Hartwell, H., Britton, R. and Gillingham, P., 2024. A consumer attributions-based approach for investigating the effect of corporate greenwashing on wishcycling. Sustainable Development, 32 (6), 6732-6747.
- Hartwell, H., Bray, J., Lavrushkina, N., Lacey, J., Rodrigues, V.M., Fernandes, A.C., Bernardo, G.L., Martinelli, S.S., Cavalli, S.B. and Proença, R.P.D.C., 2024. Identifying key factors that encourage vegetable intake by young adults: using the health belief model. British Food Journal, 126 (1), 453-470.
- Nayak, R. and Hartwell, H., 2023. The future of charitable alternative food networks in the UK: an investigation into current challenges and opportunities for foodbanks and community markets. Frontiers in Sustainable Food Systems, 7.
- Chen, Y., Perez-Cueto, F.J.A., Giboreau, A., Mavridis, I. and Hartwell, H., 2021. Consumer preferences for the use of an innovative digital menu solution in public food service settings in four European countries. Food Quality and Preference, 94.
- Bernardo, G.L., Bray, J., Hartwell, H. et al., 2021. Association of personal characteristics and cooking skills with vegetable consumption frequency among university students. Appetite, 166.
- Bray, J., Hartwell, H., Appleton, K. and Price, S., 2021. Consumer communication when eating out of home: the role of technology. British Food Journal, 123 (1), 373-386.
- Hartwell, H., Bray, J., Lavrushkina, N., Rodrigues, V., Saulais, L., Giboreau, A., Perez-Cueto, F.J.A., Monteleone, E., Depezay, L. and Appleton, K.M., 2020. Increasing vegetable consumption out-of-home: VeggiEAT and Veg+projects. Nutrition Bulletin, 45 (4), 424-431.
- Chen, Y., Perez-Cueto, F.J.A., Giboreau, A., Mavridis, I. and Hartwell, H., 2020. The promotion of eating behaviour change through digital interventions. International Journal of Environmental Research and Public Health, 17 (20), 1-19.
- dos Santos, Q., Perez-Cueto, F.J.A., Rodrigues, V.M., Appleton, K., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., Brugarolas, M. and Hartwell, H., 2020. Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents. European Journal of Nutrition, 59 (1), 231-247.
- Appleton, K.M. et al., 2019. A mobile phone app for the provision of personalized food-based information in an eating-out situation: Development and initial evaluation. Journal of Medical Internet Research, 21 (11).
- Bray, J., Hartwell, H., Price, S., Viglia, G., Kapuściński, G., Appleton, K., Saulais, L., Perez-Cueto, F.J.A. and Mavridis, I., 2019. Food information presentation: consumer preferences when eating out. British Food Journal, 121 (8), 1744-1762.
- Zhou, X., Appleton, K.M., Hemingway, A., Hartwell, H. et al., 2019. Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference, 75, 260-272.
- Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A. and Hartwell, H., 2019. Liking and consumption of vegetables with more appealing and less appealing sensory properties: Associations with attitudes, food neophobia and food choice motivations in European adolescents. Food Quality and Preference, 75, 179-186.
- Rodrigues, V.M., Bray, J., Fernandes, A.C., Bernardo, G.L., Hartwell, H., Martinelli, S.S., Uggioni, P.L., Cavalli, S.B. and da Costa Proença, R.P., 2019. Vegetable consumption and factors associated with increased intake among college students: A scoping review of the last 10 years. Nutrients, 11 (7).
- Hartwell, H., Appleton, K.M., Bray, J., Price, S., Mavridis, I., Giboreau, A., Perez-Cueto, F.J.A. and Ronge, M., 2019. Shaping smarter consumer food choices: The FoodSMART project. Nutrition Bulletin, 44 (2), 138-144.
- Saulais, L., Massey, C., Perez-Cueto, F.J.A., Appleton, K.M., Dinnella, C., Monteleone, E., Depezay, L., Hartwell, H. and Giboreau, A., 2019. When are “Dish of the Day” nudges most effective to increase vegetable selection? Food Policy, 85, 15-27.
- Hartwell, H., Fyall, A., Willis, C., Page, S., Ladkin, A. and Hemingway, A., 2018. Progress in tourism and destination wellbeing research. Current Issues in Tourism, 21 (16), 1830-1892.
- Appleton, K.M., Hemingway, A., Rajska, J. and Hartwell, H., 2018. Repeated exposure and conditioning strategies for increasing vegetable liking and intake: Systematic review and meta-analyses of the published literature. American Journal of Clinical Nutrition, 108 (4), 842-856.
- dos Santos, Q., Nogueira, B.M., Rodrigues, V.M., Hartwell, H., Giboreau, A., Monteleone, E., Dinnella, C. and Perez-Cueto, F.J., 2018. Nudging using the ‘dish of the day’ strategy does not work for plant-based meals in a Danish sample of adolescent and older people. International Journal of Consumer Studies, 42 (3), 327-334.
- Zhou, X., Perez-Cueto, F.J.A., Dos Santos, Q., Monteleone, E., Giboreau, A., Appleton, K.M., Bjørner, T., Bredie, W.L.P. and Hartwell, H., 2018. A systematic review of behavioural interventions promoting healthy eating among older people. Nutrients, 10 (2).
- Oliveira, R.C., Fernandes, A.C., da Costa Proença, R.P., Hartwell, H., Rodrigues, V.M., Colussi, C.F. and Fiates, G.M.R., 2018. Menu labelling and healthy food choices: a randomised controlled trial. British Food Journal, 120 (4), 788-803.
- Perez-Cueto, F.J.A., Dos Santos, Q., Nielsen, B., Dinnella, C., Monteleone, E., Giboreau, A., Saulais, L., Depezay, L., Hartwell, H. and Appleton, K., 2017. Danish adolescents like their vegetables fresh rather than frozen or canned. International Journal of Gastronomy and Food Science, 9, 29-33.
- Cliceri, D., Dinnella, C., Depezay, L., Morizet, D., Giboreau, A., Appleton, K.M., Hartwell, H. and Monteleone, E., 2017. Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population. Food Quality and Preference, 60, 19-30.
- Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A. and Hartwell, H., 2017. Consumption of a high quantity and a wide variety of vegetables are predicted by different food choice motives in older adults from France, Italy and the UK. Nutrients, 9 (9).
- Page, S.J., Hartwell, H., Johns, N., Fyall, A., Ladkin, A. and Hemingway, A., 2017. Case study: Wellness, tourism and small business development in a UK coastal resort: Public engagement in practice. Tourism Management, 60, 466-477.
- Friis, R., Appleton, K.M., Hartwell, H. et al., 2017. Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting. PLoS ONE, 12 (5).
- de Oliveira, R.C., Fernandes, A.C., Proença, R.P.D.C., Hartwell, H., Rodrigues, V.M. and Fiates, G.M.R., 2017. Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom. Revista de Nutricao, 30 (3), 321-332.
- Holdo, G.M., Miles, L. and Hartwell, H., 2017. Disaster nursing: Looking to the future in NORWAY. International Journal of Safety and Security Engineering, 7 (3), 431-442.
- Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Depezay, L., Appleton, K.M., Giboreau, A., Perez-Cueto, F.J.A., Hartwell, H. and Monteleone, E., 2016. Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: A cross-country study among European adolescents. Appetite, 107, 339-347.
- Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., Saulais, L., Mavridis, I. and Perez-Cueto, F.J.A., 2016. What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference, 53, 39-46.
- Pyke, S., Hartwell, H., Blake, A. and Hemingway, A., 2016. Exploring well-being as a tourism product resource. Tourism Management, 55, 94-105.
- Bevan, A., Hemingway, A., Appleton, K.M., Hartwell, H., Magnante, O., Perez-Cueto, A., Monteleone, E., Giboreau, A. and Depezay, L., 2016. Familiarity and liking of vegetables: Is it important for vegetable consumption? British Journal of School Nursing, 11 (3), 125-130.
- Appleton, K.M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Armando Perez-Cueto, F.J., Bevan, A. and Hartwell, H., 2016. Increasing vegetable intakes: rationale and systematic review of published interventions. European Journal of Nutrition, 55 (3), 869-896.
- Hartwell, H., Johns, N. and Edwards, J.S.A., 2016. E-menus-Managing choice options in hospital foodservice. International Journal of Hospitality Management, 53, 12-16.
- Price, S., Hartwell, H., Hemingway, A. and Chapleo, C., 2016. Workplace foodservice; perception of quality and trust. Appetite, 97, 169-175.
- Hartwell, H.J., Shepherd, P.A., Edwards, J.S.A. and Johns, N., 2016. What do patients value in the hospital meal experience? Appetite, 96, 293-298.
- Murray, D.W., Hartwell, H., Feldman, C.H. and Mahadevan, M., 2015. Salt, chefs, and public health: An exploratory investigation of hospitality professionals’. British Food Journal, 117 (5), 1610-1618.
- Feldman, C.H., Hartwell, H., Brusca, J., Su, H. and Zhao, H., 2015. Nutrition information and its influence on menu choice within higher education establishments. British Food Journal, 117 (4), 1399-1410.
- Bevan, A.L., Hartwell, H., Hemingway, A. and Pacheco da Costa Proenca, R., 2015. An exploration of the fruit and vegetable "foodscape" in a university setting for staff: A preliminary study. British Food Journal, 117 (1), 37-49.
- Bernardo, G.L., Pacheco Da Costa ProençA, R., Cristina Marino Calvo, M., Fiates, G.M.R. and Hartwell, H., 2015. Assessment of the healthy dietary diversity of a main meal in a self-service restaurant: A pilot study. British Food Journal, 117 (1), 286-301.
- Feldman, C., Su, H., Mahadevan, M., Brusca, J. and Hartwell, H., 2014. Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University. Journal of Culinary Science and Technology, 12 (1), 1-21.
- pacheco, R., hartwell, H., bevan, A. and hemingway a, 2014. An Exploration of the Fruit and Vegetable ‘Foodscape’ in a University Setting for staff: A Preliminary Study. British Food Journal.
- Mahadevan, M., Hartwell, H.J., Feldman, C.H., Ruzsilla, J.A. and Raines, E.R., 2014. Assisted-living elderly and the mealtime experience. Journal of Human Nutrition and Dietetics, 27 (2), 152-161.
- Hartwell, H., 2014. Wellness Tourism: A Destination Perspective. TOURISM MANAGEMENT, 42, 305-306.
- Mahadevan, M., Hartwell, H., Feldman, C. and Raines, E., 2014. Perceived barriers to optimum nutrition among congregate (sheltered) housing residents in the USA. Health Education Journal, 73 (4), 477-490.
- Hartwell, H., 2014. Medical Tourism: The Ethics, Regulation and Marketing of Health Mobility. TOURISM MANAGEMENT, 45, 1-2.
- Hartwell, H.J., Shepherd, P.A. and Edwards, J.S.A., 2013. Effects of a hospital ward eating environment on patients' mealtime experience: A pilot study. Nutrition and Dietetics, 70 (4), 332-338.
- Fyall, A., Hartwell, H. and Hemingway, A., 2013. Combining Tourism and Public Health Strategies. Tourism Tribune, 2013.2 Jan.
- Edwards, J.S.A., Hartwell, H.J. and Brown, L., 2013. The relationship between emotions, food consumption and meal acceptability when eating out of the home. Food Quality and Preference, 30 (1), 22-32.
- Johns, N., Edwards, J.S.A. and Hartwell, H.J., 2013. Hungry in hospital, well-fed in prison? A comparative analysis of food service systems. Appetite, 68, 45-50.
- Symonds, C.R., Martins, A.C. and Hartwell, H.J., 2013. Foodscapes and wellbeing in the workplace: A university setting. Nutrition and Food Science, 43 (4), 356-364.
- Hartwell, H.J. and Edwards, J.S.A., 2013. Foodservice strategies to encourage a healthy lifestyle. Food Science and Technology (London), 27 (2), 33-34.
- Hartwell, H.J., Edwards, J.S.A. and Brown, L., 2013. The relationship between emotions and food consumption (macronutrient) in a foodservice college setting - a preliminary study. Int J Food Sci Nutr, 64 (3), 261-268.
- Hartwell, H., 2013. Dementia. Perspectives in Public Health, 133 (3), 134.
- Hartwell, H., van Teijlingen, E. and Parker, J., 2013. Nutrition; effects of the Research Excellence Framework (REF). Nutrition and Food Science, 43 (1), 74-77.
- Fyall, A., Hartwell, H. and Hemingway, A., 2013. Public Health, Wellbeing & Tourism: Opportunities for the Branding of Tourism Destinations. Tourism Tribune, 28 (2), 16-19.
- Hartwell, H., Edwards, J.S.A. and Brown, L., 2013. Emotions and food consumption (macronutrient) in a foodservice college setting - a mixed methods study. Journal of Culinary Science and Technology.
- Brown, L., Edwards, J. and Hartwell, H., 2013. Eating and emotion: focusing on the lunchtime meal. BRITISH FOOD JOURNAL, 115 (2-3), 196-208.
- Feldman, C., Hartwell, H. and Brusca, J., 2013. Using student opinion and design inputs to develop an informed university foodservice menu. Appetite, 11 (3).
- Hartwell, H., 2013. Arts and health. Perspectives in Public Health, 133 (1), 2.
- Hartwell, H., Hemingway, A., Fyall, A., Filimonau, V. and Wall, S., 2012. Tourism engaging with the public health agenda: can we promote 'wellville' as a destination of choice? Public health, 126 (12), 1072-1074.
- Hartwell, H., Hemingway, A., Fyall, A., Filimonau, V. and Wall, S., 2012. Tourism engaging with the public health agenda: Can we promote ‘wellville’ as a destination of choice? Public Health, 126 (12), 1072-1074.
- Hartwell, H., 2012. Editorial. Perspectives in Public Health, 132 (3), 98.
- Cade, J.E., Eccles, E., Hartwell, H., Radford, S., Douglas, A. and Milliner, L., 2012. The making of a nutrition professional: the Association for Nutrition register. Public Health Nutrition.
- Hartwell, H., 2012. Editorial: Public health and sustainability. Perspectives in Public Health, 132 (5), 194.
- Hartwell, H., 2012. Editorial. Perspectives in Public Health, 132 (1), 2.
- Hartwell, H., 2011. Innovation - To renew or change? Perspectives in Public Health, 131 (3), 98.
- Hemingway, A., Angell, C., Hartwell, H. and Heller, R., 2011. An emerging model for publishing and using open educational resources in public health. Perspectives in Public Health, 131, 38-43.
- Johns, N., Edwards, J. and Hartwell, H., 2011. Food neophobia and the adoption of new food products. Nutrition & Food Science, 41, 201-209.
- Angell, C., Hartwell, H. and Hemingway, A., 2011. The emergence of public health open educational resources. Health Education, 111, 256-265.
- Angell, C., Hemingway, A. and Hartwell, H., 2011. Surfing the net for public health resources. Public Health, 125, 547-553.
- Hartwell, H., Edwards, J. and Brown, L., 2011. Acculturation and food habits: lessons to be learned. British Food Journal, 113, 1393-1405.
- Hartwell, H., 2011. Public health 2011 and beyond. Perspectives in Public Health, 131 (1), 2.
- Hartwell, H., 2010. Water: The elixir of life. Perspectives in Public Health, 130 (5), 194.
- Hartwell, H., 2010. Healthy settings. Perspectives in public health, 130 (3), 98.
- Johns, N., Hartwell, H. and Morgan, M., 2010. Improving the provision of meals in hospital. The patients’ view point. Appetite, 54, 181-185.
- Brown, L., Edwards, J. and Hartwell, H., 2010. A taste of the unfamiliar: understanding the meanings attached to food by international postgraduate students in England. Appetite, 54, 202-207.
- Edwards, J., Hartwell, H. and Brown, L., 2010. Changes in food neophobia and dietary habits of international students. Journal of Human Nutrition and Dietetics, 23, 301-311.
- Hartwell, H., 2010. Climate change and public health - Should we be bothered? Perspectives in Public Health, 130 (1), 2.
- Hartwell, H., 2009. Health Inequalities - Fair inequality? Perspectives in Public Health, 129 (5), 194.
- Hartwell, H., 2009. Vision, voice and practice. Perspectives in Public Health, 129 (1), 2.
- Hartwell, H., 2009. Physical activity - 'You say jump and I will ask how high'. Perspectives in Public Health, 129 (3), 98.
- Hartwell, H. and Edwards, J., 2009. Descriptive Menus and Branding in Hospital Foodservice: A Pilot Study. International Journal of Contemporary Hospitality Management, 21, 906-916.
- Edwards, J., Williams, P., Hartwell, H. and Schafheitle, J.M., 2009. Comments on prison foodservice: England vs. Australia. Journal of Foodservice, 20, 153-156.
- Edwards, J., Hartwell, H. and Schafheitle, J.M., 2009. Prison Foodservice in England. Journal of Foodservice, 20, 157-166.
- Hartwell, H., 2008. Trust me I'm a doctor (or an art therapist or a biomedical scientist or a chiropodist....). Journal of The Royal Society for the Promotion of Health, 128 (6), 274.
- Hartwell, H., 2008. Editorial. Journal of The Royal Society for the Promotion of Health, 128 (5), 210.
- Hartwell, H., 2008. Social inequality and mental health. Journal of the Royal Society of Health, 128 (3), 98.
- Hartwell, H., 2008. Editorial. Journal of The Royal Society for the Promotion of Health, 128 (2), 50.
- Hartwell, H., 2008. A picture to be painted. Journal of the Royal Society of Health, 128 (2), 50.
- Hartwell, H., 2008. Obesity and exercise: Is there a case? Journal of The Royal Society for the Promotion of Health, 128 (1), 2.
- Hartwell, H., 2007. Editorial: Doesn't work make you sick?! Journal of The Royal Society for the Promotion of Health, 127 (6), 242.
- Hartwell, H., 2007. The Olympic Games has emerged as an important tool of urban and regional renewal. Journal of The Royal Society for the Promotion of Health, 127 (3), 98.
- Edwards, J., Hartwell, H., Reeve, W.G. and Schafheitle, J.M., 2007. The Diet of Prisoners in England. British Food Journal, 109, 216-232.
- Hartwell, H., Edwards, J. and Beavis, J., 2007. Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction. Nutrition, 23, 211-218.
- Edwards, J., Engstrom, K. and Hartwell, H., 2006. Overweight, obesity and the food service industry. Journal of Food Science Technology, 5, 85-94.
- Edwards, J. and Hartwell, H., 2006. Hospital food service: a comparative analysis of systems and introducing the ‘Steamplicity’ concept. Journal of Human Nutrition and Dietetics, 19, 421-430.
- Hartwell, H., Edwards, J. and Symonds, C., 2006. Foodservice in hospital: development of a theoretical model for patient experience and satisfaction using one hospital in the UK National Health Service as a case study. Journal of Foodservice, 17, 226-238.
- Hartwell, H. and Symonds, C., 2005. Catering for health: a review. Journal of the Royal Society for the Promotion of Health, 125, 113-116.
- Matthews, M. and Hartwell, H., 2005. Developing the new supervisor: implementing a new postgraduate certificate in research degree supervision. Overview: UK Grad Bulletin for Supervisors, Winter 2005, 4.
- Hartwell, H. and Brown, N., 2005. Better Hospital Food Project: Success or Failure? Journal of the Royal Society for the Promotion of Health, 125, 161-162.
- Hartwell, H., 2005. Comment: Hospitality and health. Journal of The Royal Society for the Promotion of Health, 125 (3), 98.
- Hartwell, H., 2005. Hospitality and health. JOURNAL OF THE ROYAL SOCIETY FOR THE PROMOTION OF HEALTH, 125 (3), 98.
- Edwards, J. and Hartwell, H., 2004. A comparison of energy intake between eating positions in a NHS hospital - a pilot study. Appetite, 43, 323-325.
- Hartwell, H. and Edwards, J., 2003. A comparative analysis of 'plated' and 'bulk trolley' hospital food service systems. Food Service Technology, 3, 133-142.
- Knowles, T. and Hartwell, H., 2002. Food Safety in the Hospitality Industry. Food Service Technology, 2, 151-152.
- Hudson, P. and Hartwell, H., 2002. Food safety awareness of older people at home: a pilot study. Journal of the Royal Society for the Promotion of Health, 122, 165-169.
- Edwards, J. and Hartwell, H., 2002. Fruit and vegetables - attitudes and knowledge of primary school children. Journal of Human Nutrition and Dietetics, 15, 365-374.
- Hartwell, H. and Edwards, J., 2001. A preliminary assessment of two hospital food service systems using parameters of food safety and consumer opinion. Journal of the Royal Society for the Promotion of Health, 121, 236-242.
- Hartwell, H. and Edwards, J., 2000. Hospital catering. Healer's digest. Health Serv J, 110 (5714), 27.
Books
- Lugosi, P., 2011. Culinary arts and sciences VII: global, national and local perspectives. Poole, England: International Centre for Tourism and Hospitality Research , Bournemouth University.
- Hartwell, H., Lugosi, P. and Edwards, J., 2011. Culinary Arts and Sciences VII:Global, National and Local Perspectives. Poole, England: International Centre for Tourism and Hospitality Research, Bournemouth University.
Chapters
- Hartwell, H., 2022. Food Choice in Travel and Tourism. Encyclopedia of Tourism Management and Marketing: Volume 1-4. 284-287.
- Edwards, J.S.A., Hartwell, H.J. and Price, S., 2019. The effects of environment on product design and evaluation: Meals in context, institutional foodservice. Context: The Effects of Environment on Product Design and Evaluation. 259-285.
- Hemingway, A., fyall, A. and hartwell, H., 2017. Hospitable and Healthy Destination: A Collaborative Approach. In: Marra, E. and Melotti, M., eds. Mobilities and Hospitable Cities. Cambridge Scholars Publishing, 66.
- Appleton, K.M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Castagna, E., Perez-Cueto, F.J.A., Beavn, A. and Hartwell, H., 2017. Increasing vegetable intakes: An updated systematic review of published interventions. Advances in Vegetable Consumption and Health Research. 85-154.
- Edwards, J.S.A., Hartwell, H.J. and Giboreau, A., 2016. Emotions Studied in Context: The Role of the Eating Environment. Emotion Measurement. 377-403.
- Pring, M., Beer, S., Hartwell, H. and Bray, J., 2015. Local foods: Marketing and the destination. The Routledge Handbook of Sustainable Food and Gastronomy. 307-314.
- Hemingway, A., fyall, A. and hartwell, H., 2015. Developing wellbeing destination brands: A collaborative approach’. Nation Branding – Concepts, Issues, Practice. Routledge.
- Hartwell, H., Hemingway, A., Fyall, A., Filimonau, V., Wall, S. and Short, N., 2014. Building tourism and well-being policy: Engaging with the public health agenda in the UK. Health, Tourism and Hospitality: Spas, wellness and medical travel, Second edition. 397-401.
- Jun, S.H., Hartwell, H. and Buhalis, D., 2011. Impact of the internet on travel satisfaction and overall life satisfaction. In: Uysal, M., Perdue, R. and Sirgy, M.J., eds. Handbook of tourism and quality-of-life research: enhancing the lives of tourists and residents of host communities.. Springer.
- Beer, S., 2011. Authenticity and the evaluation of food and drink providers: reflecting on the experience of judging establishments for regional food awards. In: Hartwell, H., Lugosi, P. and Edwards, J., eds. Culinary arts and sciences VII: Global, National and Local Perspectives, Bournemouth 12-14 April 2011. ICTHR, 242-248.
- Edwards, J. and Hartwell, H., 2009. Institutional meals. In: Meiselman, H.L., ed. Meals in Science and Practice: Interdisciplinary Research and Business Applications. Cambridge: Woodhead Publishing.
- Hartwell, H. and Farbrother, C., 2006. Enhancing the First Year Experience Through Personal Tutoring. In: Thomas, L. and Hixenbaugh, P., eds. Perspectives on Personal Tutoring in Mass Higher Education. Stoke-on-Trent, England: Higher Education Authority.
- Edwards, J. and Hartwell, H., 2000. Food Service/Catering Restaurants and Institutional Perspectives of the Meal. In: Meiselman, H.L., ed. Dimensions of the Meal: The Science, Culture, Business and Art of Eating.. Gaithersburg, Maryland: Aspen Publishers Inc.,, 223-244.
Conferences
- Ezenwa, A., Rajaprakasam, P., Ede, O., Bray, J. and Hartwell, H., 2024. Exploration of Short Food Supply Chain Practices, Challenges, and Opportunities: A Case Study of Local Farm Markets in Dorset County, England. In: 28th Annual Chartered Institute of Logistics and Transport UK and Logistics Research Network Conference 4 September-6 July 2024 Technological University Dublin, Ireland..
- Ezenwa, A., Rajaprakasam, P., Ede, O., Bray, J. and Hartwell, H., 2024. Advancing Sustainable Food Systems: A Systematic Literature Review of the Roles of Short Food Supply Chains. In: 28th Annual Chartered Institute of Logistics and Transport UK and Logistics Research Network Conference 4-6 September 2024 Technological University Dublin, Ireland..
- Vayona, A., Hartwell, H., Britton, R. and Gillingham, P., 2024. Human-in-the-circular-loop (HITCL): A human-centric approach in circular economy ecosystems research. Proceedings - 2024 20th International Conference on Distributed Computing in Smart Systems and the Internet of Things, DCOSS-IoT 2024, 653-660.
- Vayona, A., Alexandris, G., Hartwell, H. and Ioannidis, S., 2023. Human-in-the-circular-loop (HITCL): Towards the systematization of human factors in circular economy ecosystems research. In: 4th Symposium on Circular Economy and Sustainability 19-21 June 2023 Heraklion.
- Hartwell, H., Bray, J. and De Silva Kanakaratne, M., 2022. Ensuring food and nutrition security for everyone. In: Seeing differently: Exploring how creativity can help find new solutions to societal challenges. Nineteenth International Research Colloquium on Arts, Heritage, Nonprofit and Social Marketing 9 September 2022 Oxford.
- Bray, J., Hartwell, H., Appleton, K. and Lacey, J., 2022. Food insecurities during the Covid-19 pandemic in the UK and consumption adaptation. In: International Conference on Culinary Arts and Sciences 2-3 June 2022 Lyon, France.
- Bray, J. and Hartwell, H., 2020. EuroScience Open Forum. In: Euroscience Open Forum 2-6 September 2020 Triest.
- Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A. and Hartwell, H., 2018. Liking for and consumption of vegetables in European adolescents: Healthy eating, liking, food neophobia and food choice motives. PROCEEDINGS OF THE NUTRITION SOCIETY, 77 (OCE3), E88.
- Appleton, K.M., Bray, J., Mavridis, I., Giboreau, A., Perez-Cueto, F.J.A., Ronge, M. and Hartwell, H., 2018. FoodSMART: A mobile phone application to provide personalised information on the foods available in an eating out situation. PROCEEDINGS OF THE NUTRITION SOCIETY, 77 (OCE3), E115.
- Price, S., Mello Rodrigues, V., Bray, J., Perez-Cueto, A., Giboreau, A., Mavridis, I. and Hartwell, H., 2017. FoodSMART: Think Smart, Eat Smarter. In: The Visitor Economy Strategies and Innovations 4-6 September 2017 Bournemouth University.
- Price, S., Mello Rodrigues, V., Bray, J., Perez-Cueto, A., Giboreau, A., Mavridis, I. and Hartwell, H., 2017. A Critical Evaluation of the Current and Future Role of Technology in Eating out Food Choice. In: Inernational Conference on Culinary Arts and Science 6-7 July 2017 Copenhagen.
- Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A. and Hartwell, H., 2017. Different food choice motives predict the consumption of a high quantity and a high variety of vegetables in European older adults. PROCEEDINGS OF THE NUTRITION SOCIETY, 76 (OCE4), E222.
- Price, S., Appleton, K., Bray, J., Giboreau, A., Perez-Cueto, F.J.A., Mavridis, I., Ronge, M. and Hartwell, H., 2016. Important information for the selection of workplace canteen meals: A consumer segmentation. In: Nutrition Society 11-14 July 2016 Dublin.
- Appleton, K.M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto, F.J.A., Bevan, A. and Hartwell, H., 2016. Systematic review of published interventions aiming to increase vegetable intakes. PROCEEDINGS OF THE NUTRITION SOCIETY, 75 (OCE3), E205.
- Price, S., Appleton, K.M., Bray, J., Giboreau, A., Perez-Cueto, F.J.A., Mavridis, I., Ronge, M. and Hartwell, H., 2016. Reasons for consuming in a workplace canteen, factors affecting meal choice, and the perceived value of additional information on workplace canteen meals. PROCEEDINGS OF THE NUTRITION SOCIETY, 75 (OCE3), E225.
- Price, S., Appleton, K.M., Bray, J., Giboreau, A., Perez-Cueto, F.J.A., Mavridis, I., Ronge, M. and Hartwell, H., 2016. Important information for the selection of workplace canteen meals: A consumer segmentation study. PROCEEDINGS OF THE NUTRITION SOCIETY, 75 (OCE3), E134.
- Depezay, L., Dinnella, C., Morizet, D., Masi, C., Cliceri, D., Hartwell, H., Perez-Cueto, F.J.A., Monteleone, E. and Giboreau, A., 2015. Neophobia in elderly and adolescent Europeans: a way to understand preferences and liking for vegetables. ANNALS OF NUTRITION AND METABOLISM, 67, 162-163.
- Hemingway, A., Hartwell, H. and Ladkin, A., 2014. Workplace Health & Wellbeing: Considering the Tourism Workforce. In: 3rd International Tourism Conference. Tourism & Innovation: Re-inventing, Revolutionizing, Transforming 9-11 November 2014 Montego Bay, Jamaica.
- Hemingway, A., Hartwell, H., Appleton, K. and Bevan, A., 2014. Increasing vegetable consumption through food service. In: EuroCHRIE conference 7-17 October 2014 Dubai.
- Bevan, A., hartwell, H., Hemingway, A. and Proenca, R., 2014. An exploration of the fruit and vegetable ‘foodscape’ in a university setting: A pilot study. In: 11th International conference on culinary arts and science, 13-15 June 2014 Porto, Portugal.
- Johns, N. and Hartwell, H., 2008. An Examination of Emotional Aspects of Hospital Patient Feeding Using Profile Accumulation Technique. In: 26th EuroCHRIE Research Conference 2008: "Building a Legacy, Living the Dream: 2020 Vision for Hospitality and Tourism" 11-14 October 2008 Emirates Academy, Dubai.
- Hartwell, H., Johns, N., Morgan, M. and Henwood, J., 2008. Evaluating the Patient Experience: Using Profile Accumulation Technique (PAT). In: ICCAS 08: Sixth International Conference on Culinary Arts and Sciences -Global, National and Local Perspectives 23-27 June 2008 Norwegian School of Hotel Management, University of Stavanger, Norway.
- Hartwell, H., 2007. Supporting Staff to Support Students: Proposals for Enhancing the Student Experience - SupportBU. In: Bournemouth University Learning and Teaching Conference: Re-Inventing The Student Experience For An Academically-Led University 15 May 2007 Bournemouth, England.
- Shepherd, P.A., Edwards, J. and Hartwell, H., 2007. The Role of Eating Environment in Hospital Patients' Food Intake, Mood and Wellbeing. In: CHME Research Conference, Oxford Brookes University 9-11 May 2007 Oxford.
- Hartwell, H., Edwards, J. and Symonds, C., 2005. Catering for health - a review. In: Culinary Arts and Sciences V - Global and National Perspectives 27 June-1 July 2005 Warsaw, Poland..
- Edwards, J., Engstrom, K. and Hartwell, H., 2005. Overweight, obesity and the food service industry. In: Culinary Arts and Sciences IV 27 June-1 July 2005 Global and National Perspectives, Warsaw, Poland.
- Hartwell, H., Edwards, J. and Symonds, C., 2005. Patient Experience and Satisfaction with Hospital Food Service. In: Culinary Arts and Sciences V - Global and National Perspectives 27 June-1 July 2005 Warsaw, Poland.. , 36-46.
- Hartwell, H. and Edwards, J., 2003. A comparative analysis of plated and bulk trolley hospital food service systems. In: Culinary Arts and Sciences IV - Global and National Perspectives 23-27 June 2003 Orebo University, Sweden..
- Hartwell, H. and Edwards, J., 2003. Notational analysis in hospital food service. In: CHME Conference 23-24 April 2003 Sheffield Hallam University, England.
- Edwards, J., Hartwell, H. and Smith, A.P., 2002. Background Briefing: Feeding Older People in the Community: A Food Service Perspective. In: Royal Society for the Promotion of Health Conference 'Wholesome, Appealing and Balance'. May 2002 London.
- Hartwell, H. and Edwards, J., 2001. A comparative analysis of the plated and cafeteria hospital catering systems. In: UKPHA 9th Annual Public Health Forum 27-29 March 2001 London. The Royal Society for the Promotion of Health..
- Hartwell, H. and Edwards, J., 2001. Awareness amongst older people: the role of a community food initiative. In: UKPHA 9th Annual Public Health Forum 27-29 March 2001 London. The Royal Society for the Promotion of Health,.
Reports
- Edwards, J., Hartwell, H., Reeve, W.G. and Schafheitle, J.M., 2005. The Diet of Prisoners. London: National Audit Office.
Internet Publications
- Bray, J. and Hartwell, H., 2017. The key to eating five fruit and veg a day might just be to make them more tasty. The Conversation.
- Bray, J. and Hartwell, H., 2017. What hospital catering could learn from the prison system. The Conversation.
- Bray, J. and Hartwell, H., 2017. How to stop your lunch break damaging your health.
Theses
- Shepherd, P.A., 2011. The Effects of a hospital ward eating environment on patients' mealtime experience. PhD Thesis. Bournemouth University; School of Tourism.
- Hartwell, H., 2004. Patient experience, nutritional uptake and satisfaction with hospital food services. PhD Thesis. Bournemouth University; School of Services Management: Centre for Tourism and Hospitality Research.
Others
- Nayak, R., Hartwell, H. and Bray, J., 2022. Call for Evidence – Food Security. Environment, Food and Rural Affairs Committee. Published online.
- Bray, J. and Hartwell, H., 2018. How to stop your lunch break damaging your health. Metro. Published.
PhD Students
- Anastasia Vayona, 2024. Human-in-the-Circular-Loop: A consumer attributions-based approach for investigating the effect of enterprise greenwashing on wishcycling, (In progress)
- Amy Paterson
- Martin Pring
- Pam Watson
- Sarah Price. Quality Assurance for public sector foodservice
- Sarah Pyke. A systems theory approach to the health effects of vacationing in England and growing visitor economy
- Stacy Wall
Profile of Teaching PG
- Dissertation supervision
Profile of Teaching UG
- Hospitality Context
Grants
- Veg+ (British Council, 01 Apr 2018). Awarded
- FoodSMART (European Commission Directorate-General for Research and Innovation, 01 Jan 2015). In Progress
- Promotion of wellbeing as a destination resource (Economic and Social Research Council, 20 Jun 2014). Completed
- Veggieat (EU IAPP, 01 Oct 2013). Awarded
- The relationship between emotion, food consumption and acceptability when eating out of home (US Army Research Laboratory, 09 Oct 2010). Awarded
- Enablers and barriers to releasing learning resources in Public Health (JISC, 02 Sep 2009). Awarded
- Healthy Eating in Prisons (National Audit Office, 01 Oct 2006). Awarded
- Evaluation of the Steamplicity foodservice system (Medirest, 08 Jul 2006). Awarded
External Responsibilities
- The Chartered Institute of Environmental Health, Chief External Examiner
- The Royal Society for Public Health, Trustee
- Association for Nutrition, Deputy Chair Registration Committee
- The Royal Society for Public Health, Trainer
- Nutrition and Dietetics, International Editor
- British Food Journal, Editorial Advisory Board
- Perspectives in Public Health, Editor
Qualifications
- PG Cert in Post Grad Cert (Bournemouth University, 2006)
- PhD in PhD (Bournemouth University, 2004)
- PG Cert in Post Grad Cert (University of Southampton, 1981)
- BSc (Hons) in Degree (London University, 1978)
Honours
- 2012, Outstanding Reviewer Award (Emerald LiteratiNetwork, 2012)
Memberships
- Association for Nutrition, Chair, Certification Committee,
- Bournemouth University, Fellow,
- Higher Education Academy, Fellow,
- Nutrition Society, Member,
- The Royal Society for Public Health, Fellow,
