Dalla Lana School of Public Health, University of Toronto, Toronto, Canada.
Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, USA.
Int J Health Plann Manage. 2019 Jan;34(1):e142-e156. doi: 10.1002/hpm.2714. Epub 2018 Nov 29.
Public-private partnerships (PPPs) in public health have gained great attention in the global health literature over the last two decades. Evidence suggests that PPPs could contribute to mitigating complex health problems. There is, however, limited knowledge about the process and specific conditions in which PPPs for healthy eating, in particular, can be developed successfully. To address this gap, this article first summarizes the literature, and second, using qualitative content analysis, identifies factors deemed to influence the process of building PPPs for healthy eating. The literature search was undertaken in two stages. The first stage focused on PPPs in public health to understand what constitutes a PPP, and the types and characteristics of PPPs. The second stage sought empirical examples and conceptual papers related to PPPs for healthy eating to identify critical elements that could facilitate or hinder partnerships between the government and the food industry. The search yielded 38 articles on PPPs in public health and 20 on PPPs for healthy eating. The analysis generated 23 individual elements that have the potential to influence a successful process of building PPPs for healthy eating (eg, endorsement from an individual champion, equal representation from partner organizations on board committees). The analysis also yielded five factors that appeared to well-represent the 23 individual elements of PPP formation: motivation, enablers, governance, benefits, and barriers. These results constitute an important step to understand critical factors involved in the formation of PPPs in public health and should inform additional empirical research to validate them.
公私合作伙伴关系（PPPs）在过去二十年的全球卫生文献中受到了极大关注。有证据表明，公私合作伙伴关系可以有助于缓解复杂的健康问题。然而，关于成功开发健康饮食公私合作伙伴关系的过程和具体条件的知识有限。为了弥补这一空白，本文首先总结了文献，其次，通过定性内容分析，确定了被认为会影响健康饮食公私合作伙伴关系建立过程的因素。文献检索分两个阶段进行。第一阶段侧重于公共卫生中的公私合作伙伴关系，以了解什么构成公私合作伙伴关系，以及公私合作伙伴关系的类型和特征。第二阶段寻求与健康饮食公私合作伙伴关系相关的实证案例和概念性论文，以确定可以促进或阻碍政府与食品行业之间伙伴关系的关键要素。搜索结果得到了 38 篇关于公共卫生中的公私合作伙伴关系的文章和 20 篇关于健康饮食公私合作伙伴关系的文章。分析产生了 23 个可能影响成功建立健康饮食公私合作伙伴关系的个体要素（例如，个人拥护者的认可、董事会委员会中伙伴组织的平等代表权）。分析还产生了五个似乎很好地代表 PPP 形成的 23 个要素的因素：动机、促成因素、治理、利益和障碍。这些结果是了解公共卫生中公私合作伙伴关系形成的关键因素的重要步骤，应告知进一步的实证研究以验证这些因素。
