Milkah N Wanjohi, Rebecca Pradeilles, Gershim Asiki, Michelle Holdsworth, Elizabeth W Kimani-Murage, Stella K Muthuri, Ana Irache, Amos Laar, Francis Zotor, Akua Tandoh, Senam Klomegah, Fiona Graham, Hibbah Araba Osei-Kwasi, Mark A Green, Nathaniel Coleman, Kobby Mensah, Robert Akparibo, Richmond Aryeteey, Emily K Rousham, Nicolas Bricas, Marco Bohr, Paula Griffiths, African Population and Health Research Center, Inc (APHRC Campus), Loughborough University, Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) (UMR MoISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), University of Warwick [Coventry], University of Ghana, University of Health and Allied Sciences [Ho] (UHAS), Newcastle University [Newcastle], University of Sheffield [Sheffield], University of Liverpool, Département Environnements et Sociétés (Cirad-ES), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Nottingham Trent University, University of the Witwatersrand [Johannesburg] (WITS), and This work was supported by two funders. The ‘Dietary transitions in Ghana’ project was funded by a grant from the Drivers of Food Choice Competitive Grants Programme [grant number OPP1110043], which is funded by the Bill & Melinda Gates Foundation Seattle, WA and the Foreign, Commonwealth & Development Office, and managed by the University of South Carolina Arnold School of Public Health, USA. The TACLED project was funded by a Global Challenges Research Fund (GCRF) Foundation Award led by the MRC [grant number MR/P025153/1], and supported by Arts and Humanities Research Council (AHRC),Biotechnology and Biological Sciences Research (BBSRC), Economic and Social Research Council (ESRC) and Natural Environment Research Council (NERC).
Objective:To explore communities’ perspectives on the factors in the social food environment that influence dietary behaviours in African cities.Design:A qualitative study using participatory photography (Photovoice). Participants took and discussed photographs representing factors in the social food environment that influence their dietary behaviours. Follow-up in-depth interviews allowed participants to tell the ‘stories’ of their photographs. Thematic analysis was conducted, using data-driven and theory-driven (based on the socio-ecological model) approaches.Setting:Three low-income areas of Nairobi (n 48) in Kenya and Accra (n 62) and Ho (n 32) in Ghana.Participants:Adolescents and adults, male and female aged ≥13 years.Results:The ‘people’ who were most commonly reported as influencers of dietary behaviours within the social food environment included family members, friends, health workers and food vendors. They mainly influenced food purchase, preparation and consumption, through (1) considerations for family members’ food preferences, (2) considerations for family members’ health and nutrition needs, (3) social support by family and friends, (4) provision of nutritional advice and modelling food behaviour by parents and health professionals, (5) food vendors’ services and social qualities.Conclusions:The family presents an opportunity for promoting healthy dietary behaviours among family members. Peer groups could be harnessed to promote healthy dietary behaviours among adolescents and youth. Empowering food vendors to provide healthier and safer food options could enhance healthier food sourcing, purchasing and consumption in African low-income urban communities.