The research, funded by the National Institute for Health and Care Research (NIHR), found ‘dark kitchens’ now make up around 15% of all food retailers on major delivery platforms in England (such as Just Eat, Deliveroo, and Uber Eats). Despite their rapid rise, these operations had previously lacked a clear definition, creating gaps for regulators, food safety officers, industry and the public to effectively manage and understand their impact.
To address this, the team undertook a comprehensive consultation, drawing on insights from consumers, academics, industry workers, and national governing bodies. Through questionnaires, interviews, workshops and peer review, the group co-produced a robust definition and outlined its potential benefits for all stakeholders.
The research defines a dark kitchen as a “technology-enabled commercial kitchen(s) operating primarily for delivery, to fulfil remote, on demand, consumer online orders of food for immediate consumption”.
Dr Lucie Nield, co-lead investigator, said: “We consulted with members of the public, local authority teams working in public health, environmental health, trading standards and planning, as well as dark kitchen industry representatives to agree on how dark kitchens should be described. By sharing a common language, we hope to see the definition used across sectors to enable key stakeholders to improve transparency within a rapidly changing and dynamic food environment.”
Dark kitchens operate from a variety of premises, including converted industrial units, shipping containers, commercial kitchens rented by the hour, and underused spaces within hotels, pubs, or stadiums. Some are purpose-built for delivery platforms, while others use shared spaces or are temporarily rented out to different brands through marketplace arrangements.
While traditional takeaways can be regulated by local authorities using spatial planning policy, dark kitchens are not currently subject to such interventions. For example, place-based interventions such as takeaway management zones around schools, which can reduce takeaway proliferation and improve public health, do not currently affect dark kitchens and may be undermined by their delivery radius.
Dr Jordan Beaumont, co-lead investigator, added: “Our wider work on dark kitchens has shown consumers and local authorities are generally unfamiliar with and confused about dark kitchens. Many consumers want to explicitly know whether they are ordering from these businesses. Having a clear definition will allow for more informed decision-making around food choice, but will also support local authorities with identifying how dark kitchens fit within public health, environmental health and planning priorities.”
The researchers emphasise that adoption of this definition:
- Ensures consistent understanding and language across all sectors
- Enables better regulation, inspection and public health responses
- Improves transparency and communication for consumers ordering online
- Supports future policy development and sustainable practice in food delivery
The project brought together academics, researchers and experts from Sheffield Business School at Sheffield Hallam University, University of Sheffield, University of Cambridge, Teesside University, University of Central Lancashire, University of Liverpool, Newcastle University, London School of Hygiene and Tropical Medicine, Department of Health and Social Care, Middlesborough Council and Gloucestershire Hospitals NHS Foundation Trust.
The research has been published in the Journal Perspectives in Public Health.
