Report from workshop on sustainable nutrition hosted by the Sackler Institute for Nutrition Science and Unilever
The Sackler Institute for Nutrition Science and Unilever partnered to host a workshop on sustainable nutrition. Researchers (including the FCRN’s Tara Garnett) gathered at the LCIRAH center in London to translate current findings from research on sustainability, food systems, nutrition and diet into actions that can effectively be implemented by Unilever through its brands, products and services.
You can now read the meeting report from the workshop, which gives a view on how the food industry can contribute to food system transformation.
This technical brief is intended for food system stakeholders who want to learn more about enhancing both nutritional quality and sustainability along the value chain. Key themes of the brief are:
- Drivers of change in the production and consumption of food
- Consumers’ perceptions of health and sustainability
- Designing strategies and recommendations to promote sustainable nutrition
The main message of the brief is that approaches and technical tools exist or are in development to help guide industry decisions that support sustainable nutrition, but there remains a need for collaborative efforts across the food system to drive research and evidence-based actions.
You can find the meeting report here.
While some of the food system challenges facing humanity are local, in an interconnected world, adopting a global perspective is essential. Many environmental issues, such as climate change, need supranational commitments and action to be addressed effectively. Due to ever increasing global trade flows, prices of commodities are connected through space; a drought in Romania may thus increase the price of wheat in Zimbabwe.