Background

I am a Research Associate for the NIHR funded Policy Research Unit in Behavioural Science and the EPSRC funded Digital Economy Research Centre at Open Lab.

My research interests are in understanding the mechanisms to create healthier and equitable environments. I have a particular focus on the out-of-home catering sector and have worked with customers, communities, local authorities and industry to explore solutions to provide us all with healthier food options.

 

I completed my PhD studies in Public Health Nutrition to compliment my BSc Honours degree in Ecology and MSc in Geographical Information Systems (GIS). I have skills, experience and published across a range of methods, inclusive of: observational epidemiology, qualitative interviews, laboratory controlled experiments, cross-sectional studies, mixed-methods before-and-after studies, time-series modelling, GIS & remote sensing.

 

I am currently exploring a participatory-approach to understanding digitally mediated methods to provide users with improved nutritional information and their potential to support healthier food choices.

Twitter profile: https://twitter.com/fatty_bombus

Research

Research interests

• Nutrition
• Public health improvement
• Food environments
• Obesity
• Out-of-home food sector

  

Current research project

DERC: Digital Economy Research Centre

DERC is an Engineering and Physical Sciences Research Council funded project that will theorise, design, develop, and evaluate new digitally mediated models of citizen participation that engage communities, the third sector, local government and (crucially) the commercial digital economy in developing the future of local service provision and local democracy.

 

Previous research projects

Transforming the ‘foodscape’: development and feasibility testing of interventions to promote healthier take-away, pub or restaurant food

The ‘Foodscape’ study was funded by the NIHR School for Public Health Research that aimed to identify effective interventions to change the meals offered by takeaways, test them in the real world and evaluate their potential for improving diets and /or reducing obesity.

 

Research to support the evaluation and implementation of adult cooking skills interventions in the UK

This was a Public Health Research Consortium funded project to establish the feasibility of conducting a definitive RCT of a cooking skills intervention.

  

Management and data administration systems to facilitate delivery and evaluation of community-based interventions with multiple providers

A qualitative study of stakeholder perspectives funded by Newcastle University Institute of Aging.

 

Sustainable diets

Developing a framework to assess the environmental impact, cost and nutritional quality of household food purchases, funded by the Institute for Sustainability at Newcastle University.

 

Impact of organic agriculture on viability and behaviour of bumblebees

This was a Leverhulme Trust funded project to investigate the impact of organic farming on bumblebee colony and survival. We investigated by captive colony experiments at a unique split conventional\organic farm in Northumberland.

 

Mass-flowering crops: cost or benefit to bumblebees and wild flower pollination?

This was a BBSRC funded project to determine whether mass-flowering crops affect the growth of colonies of long and short-tongued bumblebee species.

Teaching

I have previously developed and taught the MSc module in GIS & Remote Sensing run in the School of Natural and Environmental Sciences.

Publications

• Goffe L, Hillier-Brown F, Hildred N, Worsnop M, Adams J, Araujo-Soares V, Penn L, Wrieden W, Summerbell CD, Lake AA, White M, Adamson AJ. Feasibility of working with a wholesale supplier to co-design and test acceptability of an intervention to promote smaller portions: an uncontrolled before-and-after study in British Fish & Chip shops. BMJ Open 2019, 9(2), e023441.
• Goffe L, Rushton S, White M, Adamson A, Adams J. Relationship between mean daily energy intake and frequency of consumption of out-of-home meals in the UK National Diet and Nutrition Survey. The International Journal of Behavioral Nutrition and Physical Activity 2017, 14(1), 131.
• Goffe L, Penn L, Adams J, Araujo-Soares V, Summerbell CD, Abraham C, White M, Adamson A, Lake AL. The challenges of interventions to promote healthier food in independent takeaways in England: qualitative study of intervention deliverers’ views. BMC Public Health 2018, 18, 1-11.
• Goffe L, Hillier-Brown F, Doherty A, Wrieden W, Lake AA, Araujo-Soares V, Summerbell C, White M, Adamson AJ, Adams J. Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: Cross-sectional study. International Journal of Behavioral Nutrition and Physical Activity 2016, 13, 102.
• Goffe L, Wrieden W, Penn L, Hillier-Brown F, Lake AA, Araujo-Soares V, Summerbell C, White M, Adamson AJ, Adams J. Reducing the salt added to takeaway food: within-subjects comparison of salt delivered by five and 17 holed salt shakers in controlled conditions. PLoS One 2016, 11(9), e0163093.
• Hillier-Brown F, Lloyd S, Muhammad L, Summerbell C, Goffe L, Hildred N, Adams J, Penn L, Wrieden W, White M, Lake A, Moore H, Abraham C, Adamson A, Araujo-Soares V. Feasibility and acceptability of a Takeaway Masterclass aimed at encouraging healthier cooking practices and menu options in takeaway food outlets. Public Health Nutrition 2019, 22(12), 2268-2278.
• Adams J, Goffe L, Brown T, Lake AA, Summerbell C, White M, Wrieden W, Adamson AJ. Frequency and socio-demographic correlates of eating meals out and take-away meals at home: cross-sectional analysis of the UK national diet and nutrition survey, waves 1-4 (2008-12). International Journal of Behavioral Nutrition and Physical Activity 2015, 12, 51.
• Adams J, Goffe L, Adamson AJ, Halligan J, O'Brien N, Purves R, Stead M, Stocken D, White M. Prevalence and socio-demographic correlates of cooking skills in UK adults: cross-sectional analysis of data from the UK National Diet and Nutrition Survey. International Journal of Behavioral Nutrition and Physical Activity 2015, 12(99).
• Goffe LA, Rushton SP, White M. What Factors Drive Unhealthy Diet? Novel Analysis of Food Frequency Questionnaire Data using Canonical Correspondence Analysis. In: Society for Social Medicine 57th Annual Scientific Meeting. 2013, Brighton and Sussex Medical School, Brighton and Hove, UK: BMJ Publishing Group.
• Penn L, Goffe L, Haste A, Moffatt S. Management information systems for community based interventions to improve health: qualitative study of stakeholder perspectives. BMC Public Health 2019, 19, 105.
• Wrieden WL, Leinonen I, Barton KL, Halligan J, Goffe L. Is the UK diet sustainable? Assessing the environmental impact, cost and nutritional quality of household food purchases. In: Irish Section Meeting. What governs what we eat?. 2017, Queen's University Belfast: Cambridge University Press.
• Sanderson RA, Goffe LA, Leifert C. Time-series models to quantify short-term effects of meteorological conditions on bumblebee forager activity in agricultural landscapes. Agricultural and Forest Entomology 2015, 17(3), 270–276.
• Cussans J, Goulson D, Sanderson R, Goffe L, Darvill B, Osborne JL. Two Bee-Pollinated Plant Species Show Higher Seed Production when Grown in Gardens Compared to Arable Farmland. PLoS One 2010, 5(7), e11753.
• Goulson D, Lepais O, O'Connor S, Osborne JL, Sanderson RA, Cussans J, Goffe L, Darvill B. Effects of land use at a landscape scale on bumblebee nest density and survival. Journal of Applied Ecology 2010, 47(6), 1207-1215.
• Lepais O, Darvill B, O'Connor S, Osborne JL, Sanderson RA, Cussans J, Goffe L, Goulson D. Estimation of bumblebee queen dispersal distances using sibship reconstruction method. Molecular Ecology 2010, 19(4), 819-831.
• Dadvand P, Ruston S, Diggle PJ, Goffe L, Rankin J, Pless-Mulloli T. Using spatio-temporal modelling to predict long-term exposure to black smoke at fine spatial and temporal scale. Atmospheric Environment 2011, 45(3), 659-664.
• Halligan J, O'Brien N, Purves R, Becker F, Goffe L, Brown H, Vale L, Stocken D, Adamson A, Adams J, Stead M, White M. Research to support the evaluation and implementation of adult cooking skills interventions in the UK: pilot RCT with process and economic evaluations [ISRCTN 91580447]. London, UK: Public Health Research Consortium, 2015.
• Wrieden W, Halligan J, Goffe L, Barton K, Leinonen I. Sustainable Diets in the UK—Developing a Systematic Framework to Assess the Environmental Impact, Cost and Nutritional Quality of Household Food Purchases. Sustainability 2019, 11(18), 4974.