Consumer knowledge of and engagement with traditional takeaway and dark kitchen food outlets [abstract only]

Dark kitchens – delivery-only food outlets operating through digital technology platforms – are a contemporary addition to the food environment. There are growing concerns around the nutritional quality of foods, food safety practices, and impact of dark kitchens on the local environment. The growth of dark kitchens presents additional complexity when evaluating place-based food environments and impact on health. The present work explores consumer understanding of and engagement with these establishments. A representative sample of UK adults (n = 2,023, 46.3 ± 16.7 years) completed an online survey measuring demographics, engagement with takeaways and dark kitchens, purchasing behaviours and decision making, and knowledge of dark kitchens. Forty percent of participants ordered a takeaway at least weekly, often purchased as a treat (79.3%) or for convenience (58.2%). While taste, quality and value for money were important factors, participants value familiarity with (68.1%) and reputation of the business (60.0%). Only 24.7% had heard of dark kitchens and 9.1% had knowingly purchased from one. After reading a working definition, 54.9% of consumers said they would purchase from these establishments, but would want them to be explicitly labelled as dark kitchens. In addition, trust in the food safety and hygiene standards of these businesses is variable. This results in dark kitchens being viewed in a negative light; consumers – particularly those with food hypersensitivities and specific food preferences – would prefer more transparency in where their foods are being prepared, and specifically whether this is being prepared in a dark kitchen, to allow for more informed decision making.