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To overcome change management challenges, organizations often rely on stories as means of communication. Storytelling has emerged as a leading change management tool to influence and bring people on sharing knowledge. Nevertheless, this study aims to suggest stories of change as a more effective tool that helps people in taking action toward transformation processes.

The authors apply design science research to develop and evaluate how writing a prospective story engages organizational actors in the transformation process. The authors test the story-making artifact in a field study with five companies and 115 employees who participated in 75 workshops.

Using the findings to discuss the role of story-making in facilitating the emergence of new behaviors in transformation processes, the authors link story-making with the opportunity to make change happen through knowledge dissemination rather than merely understanding it.

The authors illustrate the role of iterations, peers and self-criticism that help story-makers embrace sensemaking, developing a shared knowledge based that influence individual actions.

The authors propose the story-making approach that organizations can follow to nurture change to make transformation happen through knowledge cocreation.

The research explores story-making as an individual act of writing prospective stories to facilitate the emergence of new behaviors through shared knowledge.

Milk and yoghurt provide essential sources of nutrition throughout the life cycle in the Irish diet. Health claims on dairy product labels were popular in the 1980s, and since the introduction of the nutrition and health claims (NHC) Regulation (EC) No 1924/2006 in 2007, many new regulated claims have been used to communicate product benefits. Meanwhile, COVID-19 and the Farm to Fork strategy have heightened consumer awareness of health issues. All of these factors have contributed to a change in our food environment and interest in health. In addition, the European Commission is working to introduce a legislative proposal on nutrient profiles (NP) to restrict the use of NHC on foods that are high in salt, fat or sugar. This qualitative study aims to research knowledge on adults’ attitudes, perceptions and behaviour towards NHC on dairy products.

The study used a thematic analysis using transcripts from a series of discussion groups, attended by adults (n = 24). The participants also completed an introductory questionnaire.

The study noted positive attitudes towards dairy protein. This attitude was common across age, gender or life stage. There were misperceptions regarding yoghurt composition and health benefits. There were negative perceptions of low-fat nutrition claims on yoghurt, which led to a preference for full-fat dairy products. This requires further insight and research.

Participants from a wider socio-demographic group could have broadened the research limits of this project.

These findings will interest policymakers, regulators, dieticians and the food industry.