Heather Hartwell

Professor Heather Hartwell

  • Professor
  • Dorset House D240, Talbot Campus, Fern Barrow, Poole, BH12 5BB
UN SDGs:
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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

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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"

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Sustainable cities and communities

"Make cities and human settlements inclusive, safe, resilient and sustainable"

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Responsible consumption and production

"Ensure sustainable consumption and production patterns"

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Journal Articles

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

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

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,