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£240k

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—

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Education & training· Published 18 Dec

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£25k

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GB-Frimley, Surrey, UK: Expression of Interest - Use of Land at Frimley Lodge Park

Real estate· Published 18 Dec

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—

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Food & beverages· Published 18 Dec

CLOSED

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—

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British Deputy High Commission Office Refurbishment and Remodelling Mumbai

Construction work· Published 18 Dec

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£6.5m

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Financial services· Published 18 Dec

CLOSED

21 Feb

—

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Construction work· Published 18 Dec

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13 Jan

—

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Radio & TV equipment· Published 18 Dec

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—

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—

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Electrical machinery· Published 18 Dec

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Financial services· Published 18 Dec

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27 Jan

£176k

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Other services· Published 18 Dec

CLOSED

20 Jan

£500k

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Education & training· Published 18 Dec

CLOSED

31 Jan

£850k

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Other services· Published 18 Dec

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07 Jan

—

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ARK GROUP DMCC

Accommodation Services Long Term Agreement - Lebanon

Hotel & restaurant· Published 18 Dec

CLOSED

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Perranzabuloe Parish Council

The Conversion to a Library - 8 Boscawen Road, Refurbishment and Alterations

Construction work· Published 18 Dec

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18 Mar

—

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Carers Support Service - Learning Disability and Neurodivergence Specialist Provider - Market Engagement

Health & social· Published 18 Dec

CLOSED

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—

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Closed

Royal kew Gardens

Decarbonisation of temperate House

Construction work· Published 18 Dec

CLOSED

10 Jan

£100k

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Shropshire Council

GB-Shrewsbury: ROCB 030 - Maintenance of Lightning Protection Systems

Electrical machinery· Published 18 Dec

CLOSED

18 Dec

£190.4m

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Richmond Council

Richmond Care Home Procurement

Health & social· Published 18 Dec

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Notice peek

ClosedCF · 4ab3bab7959e

Testing the use of behavioural interventions in promoting the consumption

DEPARTMENT FOR ENVIRONMENT, FOOD AND RURAL AFFAIRS

Status

Withdrawn

Estimated

—

Published

28 May 2025

Key facts

Notice ID: cf-e81d8b2c-3514-438e-a5e6-4ab3bab7959e
CPV code: 79315000 · Business services
Source: Contracts Finder

Timeline

Published
28 May 2025

Description

The project builds on the previously commissioned, Increasing consumption of locally landed fish in the UK: Explorative research to inform the development of behavioural interventions, which explored barriers and drivers to the consumption of UK-produced seafood. Barriers and drivers identified included low awareness of provenance, prioritisation of price and taste, convenience and lack of cooking skill, unfamiliar look and feel. The authors proposed two broad intervention areas in the final scoping report: 1. Provence labelling intervention: To create seafood labelling that identifies British provenance, which people can automatically recognise and use to navigate their purchasing choices. Potential foci included either direct or indirect generic 'Buy British' messaging to introduce a concrete appeal to support local communities or, ideally, on the exact location of provenance to also trigger associations with familiarity and freshness. Labelling could also potentially inform customers how a product was sourced, for example, from a fishery under the regime of a UK fisheries management plan (https://www.gov.uk/government/collections/fisheries-management-plans). 2. Preparation intervention: Provide cooking hacks to help overcome barriers around expertise and experience in fish preparation. For example, to develop and popularise the 'oven bags' for UK-produced filets specifically, or ready meal options, and/or introduce more UK-produced choices in food delivery boxes.