How can progress towards achieving Scottish Dietary Goals (SDGs) be best supported, and how can this progress be achieved in a climate sustainable way that aligns with the ambitions set out in the Good Food Nation Plan?
Background
Question Group: Working with nature to improve plant, animal and soil health, enhancing agricultural practices, and promoting resilient food systems. It also encompasses innovation in disease control, climate adaptation for crops and stock, strengthening food safety and sustainable farming to reduce environmental pollution and boost productivity.
Sub-questions: - How can the food industry support achievement of the SDGs, whilst reducing/avoiding increases in calories/fats/sugar and salt?
- What is the impact of providing nutrition information (beyond calories) applied in a variety of food business types, and what are the options for effective consumer facing nutrition information scheme for out of home (OOH) foods (inc. pre-pack)?
- What are the relative impacts of actions such as recipe reformulation and reducing portion sizes on improving OOH food provision?
- What would be the impacts of restricting promotions on OOH food purchases?
- How can the food industry support increases in fibre purchase and consumption?
- How can we increase our understanding of those most at risk of dietary insufficiency across the life course, including older adults?
- How can we reduce the carbon footprint of the food we eat including household food purchasing and dietary intakes?
- Which possible policies will reduce food loss and waste and incentivise low carbon food production in our food system?
-What can we change about milk production in ways that will positively impact on health and how will feed/farming practice impact on emissions and milk composition?
-Which seafood sources from Scotland are good and sustainable sources of omega 3 and what are realistic and feasible ways of encouraging greater consumption in the population?
Next steps
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Source
This question was published as part of the set of ARIs in this document:
Environment natural resources agriculture research strategy 2027 2032
Research fields
Related UKRI funded projects
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PLAN’EAT - Food systems transformation towards healthy and sustainable dietary behaviour.
The EU food system is under considerable pressure for change due to its negative climate, environmental and health impacts. Food system transition will require changing dietary habits of millions of Europeans. PLAN’EAT a...
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Why might this be relevant?
The project focuses on advancing scientific basis on factors influencing dietary behavior and health impacts of dietary patterns, delivering solutions for transition towards healthy and sustainable dietary behavior.
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Sus-Health. Sustainable and Healthy diets for all.
major transformation of the food system is required, which is focused on the production and consumption of healthy and sustainable food. Change will need to be facilitated through a number of means, both direct and indir...
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Why might this be relevant?
The project establishes a blueprint for incentivizing consumption of sustainable and healthy food through a combined measure of environmental impact and nutritive value.
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Realigning UK Food Production and Trade for Transition to Healthy and Sustainable Diets
Recognition of the enormous costs of ill-health, disease and obesity associated with current UK dietary consumption patterns and the environmental damage inflicted by current food production systems have made the transit...
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Why might this be relevant?
The project directly addresses the transition to healthy and sustainable diets in the UK, considering changes in consumption, production, trade patterns, and necessary interventions across various sectors.