Heather Hartwell

Professor Heather Hartwell

  • u_hhartwell at bournemouth dot ac dot uk
  • Emeritus Professor
UN SDGs:
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Biography

Heather is a UK nutritionist. Her expertise and research is within the field of public health nutrition particularly as it relates to food service and food security. Previously she was 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.

Research

Previous activity includes 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. Challenges to food systems, farm to fork, are multi-dimensional, inter-connected and necessitate a holistic approach for better societal outcomes. Transformation requires greater transparency on the functioning of the food system overall, and the linkages between delivering more affordable healthier diets, which is compatible with environmental imperatives and a sustainable agricultural sector. Our work programme extends established theoretical frameworks from an explanatory to action orientated perspective.

Favourites

  • Lacey, J., Bray, J., Hartwell, H., 2025. Influencing factors towards consumer acceptance of millet as a food source. International Journal of Gastronomy and Food Science, 40.
  • Hartwell, H., Bray, J., Lavrushkina, N., Lacey, J., Rodrigues, V.M., Fernandes, A.C., Bernardo, G.L., Martinelli, S.S., Cavalli, S.B., 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., 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., 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., Rodrigues, V.M., Bastos, B.S., Uggioni, P.L., Hauschild, D.B., Fernandes, A.C., Martinelli, S.S., Cavalli, S.B., Bray, J., Hartwell, H., Pacheco da Costa Proença, R., 2021. Association of personal characteristics and cooking skills with vegetable consumption frequency among university students. Appetite, 166.
  • Bray, J., 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., 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., 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., 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., 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"

more information

Sustainable cities and communities

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

more information

Responsible consumption and production

"Ensure sustainable consumption and production patterns"

more information

Journal Articles

  • Martinelli, S.S., Rodrigues, V.M., Cavalli, S.B., Bernardo, G.L., Fernandes, A.C., Uggioni, P.L., Monteiro, Y.E.K., Bray, J., Hartwell, H., Pacheco da Costa Proenca, R., 2025. Strategies to Overcome Local Family Farmers’ Difficulties in Supplying Vegetables Through Short Food Supply Chains: A Brazilian Case Study. Green Health, 1 (12).
  • Vayona, A., Discetti, R., Appleton, K.M., Bray, J., Hartwell, H., Britton, J.R., 2025. What do stakeholders understand of the links between diet and terrestrial biodiversity loss? A systematic review of the literature. People and Nature, 7 (8), 1796-1810.
  • Lacey, J., Bray, J., Hartwell, H., 2025. Influencing factors towards consumer acceptance of millet as a food source. International Journal of Gastronomy and Food Science, 40.
  • Vayona, A., Demetriou, G., Hartwell, H., Britton, R., 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., 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., 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., 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., Rodrigues, V.M., Bastos, B.S., Uggioni, P.L., Hauschild, D.B., Fernandes, A.C., Martinelli, S.S., Cavalli, S.B., Bray, J., Hartwell, H., Pacheco da Costa Proença, R., 2021. Association of personal characteristics and cooking skills with vegetable consumption frequency among university students. Appetite, 166.
  • Bray, J., Hartwell, H., Appleton, K., 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., 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., 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., 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., Bray, J., Price, S., Liebchen, G., Jiang, N., Mavridis, I., Saulais, L., Giboreau, A., Perez-Cueto, F.J.A., Coolen, R., Ronge, M., Hartwell, H., 2019. A mobile phone app for the provision of personalized food-based information in an eating-out situation: Development and initial evaluation. Jmir Formative Research, 3 (4).
  • Bray, J., Hartwell, H., Price, S., Viglia, G., Kapuściński, G., Appleton, K., Saulais, L., Perez-Cueto, F.J.A., Mavridis, I., 2019. Food information presentation: consumer preferences when eating out. British Food Journal, 121 (8), 1744-1762.
  • Zhou, X., Perez-Cueto, F.J.A., Dos Santos, Q., Bredie, W.L.P., Molla-Bauza, M.B., Rodrigues, V.M., Buch-Andersen, T., Appleton, K.M., Hemingway, A., Giboreau, A., Saulais, L., Monteleone, E., Dinnella, C., Hartwell, H., 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., 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., 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., 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., 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., 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., 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., 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., 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., 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., 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., 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., 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., 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., Skov, L.R., Olsen, A., Appleton, K.M., Saulais, L., Dinnella, C., Hartwell, H., Depezay, L., Monteleone, E., Giboreau, A., Perez-Cueto, F.J.A., 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., 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., 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., 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., 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., 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., 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., 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., 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., Chapleo, C., 2016. Workplace foodservice; perception of quality and trust. Appetite, 97, 169-175.
  • Hartwell, H.J., Shepherd, P.A., Edwards, J.S.A., Johns, N., 2016. What do patients value in the hospital meal experience? Appetite, 96, 293-298.
  • Murray, D.W., Hartwell, H., Feldman, C.H., 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., Zhao, H., 2015. Nutrition information and its influence on menu choice within higher education establishments. British Food Journal, 117 (4), 1399-1410.
  • Bernardo, G.L., Pacheco Da Costa ProençA, R., Cristina Marino Calvo, M., Fiates, G.M.R., 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.
  • Bevan, A.L., Hartwell, H., Hemingway, A., Pacheco da Costa Proenca, R.. An exploration of the fruit and vegetable "foodscape" in a university setting for staff: A preliminary study. British Food Journal, 117 (1).
  • Hartwell, H., 2014. Medical Tourism: The Ethics, Regulation and Marketing of Health Mobility. TOURISM MANAGEMENT, 45, 1-2.
  • Hartwell, H., 2014. Wellness Tourism: A Destination Perspective. TOURISM MANAGEMENT, 42, 305-306.
  • Feldman, C., Su, H., Mahadevan, M., Brusca, J., Hartwell, H., 2014. Menu Psychology to Encourage Healthy Menu Selections at a New Jersey University. Journal of Culinary Science and Technology, 12 (1).
  • Mahadevan, M., Hartwell, H.J., Feldman, C.H., Ruzsilla, J.A., Raines, E.R., 2014. Assisted-living elderly and the mealtime experience. Journal of Human Nutrition and Dietetics, 27 (2).
  • Mahadevan, M., Hartwell, H., Feldman, C., Raines, E., 2014. Perceived barriers to optimum nutrition among congregate (sheltered) housing residents in the USA. Health Education Journal, 73 (4), 477-490.
  • pacheco, R., hartwell, H., bevan, A., hemingway a, 2014. An Exploration of the Fruit and Vegetable ‘Foodscape’ in a University Setting for staff: A Preliminary Study. British Food Journal.
  • Hartwell, H.J., Shepherd, P.A., Edwards, J.S.A., 2013. Effects of a hospital ward eating environment on patients' mealtime experience: A pilot study. Nutrition and Dietetics, 70 (4).
  • Fyall, A., Hartwell, H., Hemingway, A., 2013. Combining Tourism and Public Health Strategies. Tourism Tribune, 2013.2 Jan.
  • Edwards, J.S.A., Hartwell, H.J., 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., 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., Hartwell, H.J., 2013. Foodscapes and wellbeing in the workplace: A university setting. Nutrition and Food Science, 43 (4).
  • Hartwell, H.J., Edwards, J.S.A., 2013. Foodservice strategies to encourage a healthy lifestyle. Food Science and Technology London, 27 (2).
  • Hartwell, H., 2013. Dementia. Perspectives in Public Health, 133 (3).
  • Hartwell, H.J., Edwards, J.S.A., 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., van Teijlingen, E., Parker, J., 2013. Nutrition; effects of the Research Excellence Framework (REF). Nutrition and Food Science, 43 (1).
  • Hartwell, H., 2013. Arts and health. Perspectives in Public Health, 133 (1).
  • Fyall, A., Hartwell, H., Hemingway, A.. Public Health, Wellbeing & Tourism: Opportunities for the Branding of Tourism Destinations. Tourism Tribune, 28 (2).
  • Hartwell, H., Edwards, J.S.A., 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., Hartwell, H., 2013. Eating and emotion: focusing on the lunchtime meal. BRITISH FOOD JOURNAL, 115 (2-3), 196-208.
  • Feldman, C., Hartwell, H., Brusca, J., 2013. Using student opinion and design inputs to develop an informed university foodservice menu. Appetite, 11 (3).
  • Hartwell, H., Hemingway, A., Fyall, A., Filimonau, V., 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., Wall, S., 2012. Tourism engaging with the public health agenda: Can we promote ‘wellville’ as a destination of choice? Public Health, 126 (12).
  • Hartwell, H., 2012. Editorial. Perspectives in Public Health, 132 (3).
  • Hartwell, H., 2012. Editorial: Public health and sustainability. Perspectives in Public Health, 132 (5).
  • Hartwell, H., 2012. Editorial. Perspectives in Public Health, 132 (1).
  • Cade, J.E., Eccles, E., Hartwell, H., Radford, S., Douglas, A., Milliner, L., 2012. The making of a nutrition professional: the Association for Nutrition register. Public Health Nutrition.
  • Hartwell, H., 2011. Innovation - To renew or change? Perspectives in Public Health, 131 (3).
  • Hartwell, H., 2011. Public health 2011 and beyond. Perspectives in Public Health, 131 (1).
  • Hemingway, A., Angell, C., Hartwell, H., 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., Hartwell, H.. Food neophobia and the adoption of new food products. Nutrition & Food Science, 41.
  • Angell, C., Hartwell, H., Hemingway, A.. The emergence of public health open educational resources. Health Education, 111.
  • Angell, C., Hemingway, A., Hartwell, H., 2011. Surfing the net for public health resources. Public Health, 125, 547-553.
  • Hartwell, H., Edwards, J., Brown, L., 2011. Acculturation and food habits: lessons to be learned. British Food Journal, 113, 1393-1405.
  • Hartwell, H., 2010. Water: The elixir of life. Perspectives in Public Health, 130 (5).
  • Hartwell, H., 2010. Healthy settings. Perspectives in Public Health, 130 (3).
  • Hartwell, H., 2010. Climate change and public health - Should we be bothered? Perspectives in Public Health, 130 (1).
  • Johns, N., Hartwell, H., Morgan, M., 2010. Improving the provision of meals in hospital. The patients’ view point. Appetite, 54, 181-185.
  • Brown, L., Edwards, J., 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., Brown, L., 2010. Changes in food neophobia and dietary habits of international students. Journal of Human Nutrition and Dietetics, 23, 301-311.
  • Hartwell, H., 2009. Health Inequalities - Fair inequality? Perspectives in Public Health, 129 (5).
  • Hartwell, H., 2009. Vision, voice and practice. Perspectives in Public Health, 129 (1).
  • Hartwell, H., 2009. Physical activity - 'You say jump and I will ask how high'. Perspectives in Public Health, 129 (3).
  • Hartwell, H., 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., Schafheitle, J.M.. Comments on prison foodservice: England vs. Australia. Journal of Foodservice, 20.
  • Edwards, J., Hartwell, H., Schafheitle, J.M.. Prison Foodservice in England. Journal of Foodservice, 20.
  • 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).
  • Hartwell, H., 2008. Editorial. Journal of the Royal Society for the Promotion of Health, 128 (5).
  • Hartwell, H., 2008. Social inequality and mental health. Journal of the Royal Society of Health, 128 (3).
  • Hartwell, H., 2008. Editorial. Journal of the Royal Society for the Promotion of Health, 128 (2).
  • Hartwell, H., 2008. A picture to be painted. Journal of the Royal Society of Health, 128 (2).
  • Hartwell, H., 2008. Obesity and exercise: Is there a case? Journal of the Royal Society for the Promotion of Health, 128 (1).
  • Hartwell, H., 2007. Editorial: Doesn't work make you sick?! Journal of the Royal Society for the Promotion of Health, 127 (6).
  • 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).
  • Edwards, J., Hartwell, H., Reeve, W.G., Schafheitle, J.M., 2007. The Diet of Prisoners in England. British Food Journal, 109, 216-232.
  • Hartwell, H., Edwards, J., Beavis, J., 2007. Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction. Nutrition, 23, 211-218.
  • Edwards, J., Engstrom, K., Hartwell, H.. Overweight, obesity and the food service industry. Journal of Food Science Technology, 5.
  • Edwards, J., 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., 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., 2005. Hospitality and health. JOURNAL OF THE ROYAL SOCIETY FOR THE PROMOTION OF HEALTH, 125 (3), 98.
  • Hartwell, H., 2005. Comment: Hospitality and health. Journal of the Royal Society for the Promotion of Health, 125 (3).
  • Hartwell, H., Symonds, C., 2005. Catering for health: a review. Journal of the Royal Society for the Promotion of Health, 125, 113-116.
  • Matthews, M., Hartwell, H.. Developing the new supervisor: implementing a new postgraduate certificate in research degree supervision. Overview: UK Grad Bulletin for Supervisors, Winter 2005.
  • Hartwell, H., Brown, N., 2005. Better Hospital Food Project: Success or Failure? Journal of the Royal Society for the Promotion of Health, 125, 161-162.
  • Edwards, J., Hartwell, H., 2004. A comparison of energy intake between eating positions in a NHS hospital - a pilot study. Appetite, 43, 323-325.
  • Moffat, A.C., Osselton, M.D., Widdop, B., Clarke, E.G.C.. Clarke's analysis of drugs and poisons. Pharmaceutical Pr.
  • Hartwell, H., Edwards, J.. A comparative analysis of 'plated' and 'bulk trolley' hospital food service systems. Food Service Technology, 3.
  • Knowles, T., Hartwell, H., 2002. Food Safety in the Hospitality Industry. Food Service Technology, 2.
  • Hudson, P., 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., Hartwell, H., 2002. Fruit and vegetables - attitudes and knowledge of primary school children. Journal of Human Nutrition and Dietetics, 15, 365-374.
  • Hartwell, H., 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., 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., Edwards, J.. 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.
  • Edwards, J.S.A., Hartwell, H.J., 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.
  • Hemingway, A., fyall, A., hartwell, H., 2017. Hospitable and Healthy Destination: A Collaborative Approach. In: Marra, E., Melotti, M., eds. Mobilities and Hospitable Cities. Cambridge Scholars Publishing.
  • Appleton, K.M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Castagna, E., Perez-Cueto, F.J.A., Beavn, A., 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., Giboreau, A., 2016. Emotions Studied in Context: The Role of the Eating Environment. Emotion Measurement.
  • Pring, M., Beer, S., Hartwell, H., Bray, J., 2015. Local foods: Marketing and the destination. Routledge Handbook of Sustainable Food and Gastronomy.
  • Hemingway, A., fyall, A., 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., 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.
  • Beer, S.. 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., Edwards, J., eds. Culinary arts and sciences VII: Global, National and Local Perspectives, Bournemouth 12-14 April 2011. ICTHR.
  • Jun, S.H., Hartwell, H., Buhalis, D.. Impacts of the Internet on travel satisfaction and overall life satisfaction. In: Uysal, M., Perdue, R., Sirgy, J., eds. Handbook of Tourism and Quality-of-Life Research: Enhancing the Live of Tourists and Residents of Host Communities. Springer Publishers.
  • Edwards, J., Hartwell, H., 2009. Institutional meals. In: Meiselman, H.L., eds. Meals in Science and Practice: Interdisciplinary Research and Business Applications. Cambridge: Woodhead Publishing.
  • Hartwell, H., Farbrother, C.. Enhancing the First Year Experience Through Personal Tutoring. In: Thomas, L., Hixenbaugh, P., eds. Perspectives on Personal Tutoring in Mass Higher Education. Stoke-on-Trent, England: Higher Education Authority.
  • Edwards, J., Hartwell, H.. Food Service/Catering Restaurants and Institutional Perspectives of the Meal. In: Meiselman, H.L., eds. Dimensions of the Meal: The Science, Culture, Business and Art of Eating.. Gaithersburg, Maryland: Aspen Publishers Inc.,.

Conferences

  • Ezenwa, A., Rajaprakasam, P., Ede, O., Bray, J., 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 04/09/2024 Technological University Dublin, Ireland..
  • Ezenwa, A., Rajaprakasam, P., Ede, O., Bray, J., 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 04/09/2024 Technological University Dublin, Ireland..
  • Vayona, A., Hartwell, H., Britton, R., 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., 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 19/06/2023 Heraklion.
  • Hartwell, H., Bray, J., 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 09/09/2022 Oxford.
  • Bray, J., Hartwell, H., Appleton, K., Lacey, J., 2022. Food insecurities during the Covid-19 pandemic in the UK and consumption adaptation. In: International Conference on Culinary Arts and Sciences 02/06/2022 Lyon, France.
  • Bray, J., Hartwell, H., 2020. EuroScience Open Forum. In: Euroscience Open Forum 02/09/2020 Triest.
  • Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A., 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., 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., Hartwell, H., 2017. FoodSMART: Think Smart, Eat Smarter. In: The Visitor Economy Strategies and Innovations 04/09/2017 Bournemouth University.
  • Price, S., Mello Rodrigues, V., Bray, J., Perez-Cueto, A., Giboreau, A., Mavridis, I., 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 06/07/2017 Copenhagen.
  • Appleton, K.M., Dinnella, C., Spinelli, S., Morizet, D., Saulais, L., Hemingway, A., Monteleone, E., Depezay, L., Perez-Cueto, F.J.A., 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., Hartwell, H., 2016. Important information for the selection of workplace canteen meals: A consumer segmentation. In: Nutrition Society 11/07/2016 Dublin.
  • Appleton, K.M., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto, F.J.A., Bevan, A., 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., 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., 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., 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., Ladkin, A., 2014. Workplace Health & Wellbeing: Considering the Tourism Workforce. In: 3rd International Tourism Conference. Tourism & Innovation: Re-inventing, Revolutionizing, Transforming 09/11/2014 Montego Bay, Jamaica.
  • Hemingway, A., Hartwell, H., Appleton, K., Bevan, A., 2014. Increasing vegetable consumption through food service. In: EuroCHRIE conference 07/10/2014 Dubai.
  • Bevan, A., hartwell, H., Hemingway, A., 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, 13/06/2014 Porto, Portugal.
  • Johns, N., Hartwell, H.. 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" 11/10/2008 Emirates Academy, Dubai.
  • Hartwell, H., Johns, N., Morgan, M., Henwood, J.. 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 23/06/2008 Norwegian School of Hotel Management, University of Stavanger, Norway.
  • Hartwell, H.. 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 15/05/2007 Bournemouth, England.
  • Shepherd, P.A., Edwards, J., Hartwell, H.. The Role of Eating Environment in Hospital Patients' Food Intake, Mood and Wellbeing. In: CHME Research Conference, Oxford Brookes University 09/05/2007 Oxford.
  • Hartwell, H., Edwards, J., Symonds, C.. Catering for health - a review. In: Culinary Arts and Sciences V - Global and National Perspectives 27/06/2005 Warsaw, Poland..
  • Edwards, J., Engstrom, K., Hartwell, H.. Overweight, obesity and the food service industry. In: Culinary Arts and Sciences IV 27/06/2005 Global and National Perspectives, Warsaw, Poland.
  • Hartwell, H., Edwards, J., Symonds, C.. Patient Experience and Satisfaction with Hospital Food Service. In: Edwards, J., eds. Culinary Arts and Sciences V - Global and National Perspectives 27/06/2005 Warsaw, Poland..
  • Hartwell, H., Edwards, J.. A comparative analysis of plated and bulk trolley hospital food service systems. In: Culinary Arts and Sciences IV - Global and National Perspectives 23/06/2003 Orebo University, Sweden..
  • Hartwell, H., Edwards, J.. Notational analysis in hospital food service. In: CHME Conference 23/04/2003 Sheffield Hallam University, England.
  • Edwards, J., Hartwell, H., Smith, A.P.. 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'. 05/2002 London.
  • Hartwell, H., Edwards, J.. A comparative analysis of the plated and cafeteria hospital catering systems. In: UKPHA 9th Annual Public Health Forum 27/03/2001 London. The Royal Society for the Promotion of Health..
  • Hartwell, H., Edwards, J.. Awareness amongst older people: the role of a community food initiative. In: UKPHA 9th Annual Public Health Forum 27/03/2001 London. The Royal Society for the Promotion of Health,.

Reports

Internet Publications

Theses

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)
  • Pam Watson
  • Sarah Price. Quality Assurance for public sector foodservice
  • Stacy Wall
  • Sarah Pyke. A systems theory approach to the health effects of vacationing in England and growing visitor economy
  • Martin Pring
  • Amy Paterson

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

  • The Royal Society for Public Health, Fellow,
  • Association for Nutrition, Chair, Certification Committee,
  • Higher Education Academy, Fellow,
  • Nutrition Society, Member,
  • Bournemouth University, Fellow,
The data on this page was last updated at 05:00 on February 18, 2026.