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Participation plays a crucial role in local health promotion activities. When community members are involved in the process, e.g., for identifying local needs, barriers and solutions, chances are high that not only your health promotion activities are more effective, but also better accepted by the target group and thereby create a sense of ownership. But how can you best let the community be part of your activity? What methods can be used?
A low-threshold method for group discussion suitable for different stakeholder groups and discussion topics is the World Café method. The idea of the tool is to have a small group (4-5 people) discuss one question at one station and, after a given time period (e.g., 20 minutes), the group moves on to the next station. There are several stations, each with a different discussion question, and several groups that move along the stations. It is advisable to either have a permanent host at each discussion station, who takes notes of the discussion results, or to have discussion participants themselves write their findings down so that the next group can build on the results of the previous group.
There can be 3 or more rounds of conversation. In case there are many groups, it is not necessary that every group has been to every station. The World Café method can be used for brainstorming any sort of question in community health promotion and is therefore extremely flexible in its use. Within the JA PreventNCD community action methodology, the World Café is one of several participatory methods that can be applied at different stages of the process, from needs assessment and health asset mapping to the co-design of activities.
This method can be used when working within your core group, but also with community members or any other given stakeholders. The preparation effort of the tool is moderate as only little resources are needed (e.g., pen and paper to write down results, pre-defined discussion questions).
An adapted version of the World Café tool was applied within Slovenian pilot Healthier Eating in Kindergartens and Schools as part of the activities on Healthy Living Environments of JA PreventNCD project. It was incorporated into a professional meeting on nutrition in educational institutions, organised by the National Institute of Public Health in December 2025.
The approach was adapted to address practical challenges in providing healthy meals in kindergartens and schools. Participants were divided in six groups, bringing together nutrition organisers, cooks, kitchen managers and preschool or school teachers. Participants remained in the same groups throughout the discussion and shared experiences from their different professional perspectives. A concluding plenary discussion enabled groups to share and jointly discuss their findings, proposals and challenges.
A worksheet document guided participants in identifying barriers, sharing good practices and recording proposals for improvement. Topics included meal planning and preparation, food procurement, cooperation with parents, and encouraging children to accept healthy meals. Practical examples included introducing unfamiliar foods through small tastings, making dishes more appealing and involving children in food preparation and menu planning.
The workshop was positively received. Participants valued the opportunity to exchange experiences, discuss shared challenges and develop suggestions together. A particular strength was connecting professionals whose everyday responsibilities are closely linked, supporting mutual understanding and cooperation. The findings provided a basis for recommendations concerning institutional support, parental involvement and nutrition education.
The workshop was allocated 40 minutes within the broader programme. One participant suggested allowing more time, highlighting the value of exchanging experiences, challenges and proposals for improvement. This feedback suggests that additional discussion time could be beneficial in future sessions. Overall, the adapted approach provided a practical framework for translating professional experience into proposals to improve children’s nutrition.
Authors
Annegret Dreher, Jennifer Hubrich and Christina Plantz
Federal Institute of Public Health, Germany
Brigita Ploder Hočevar and Helena Pavlič
National Institute of Public Health, Slovenia