How can local food environments be improved to encourage healthier diets that are in line with the Scottish Dietary Goals (SDGs) and align 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: -What evidence is needed to understand the influences on individual behaviours and attitudes in enabling and/or inhibiting healthy diets and improved nutritional intake?
-What evidence is there that ‘local food environments’ enable and/or inhibit healthy diets and improved nutritional intake?
-What can out of home (OOH) food industry businesses (including manufacturers/suppliers) implement to support a healthier food environment? How can we successfully influence their decisions?
- Do changes in the landscape of our the high streets, for example increases in takeaways and convenience stores, have an impact on dietary outcomes?
- What is the impact of the Scottish diet on the gut microbiome? Does this intersect with local food environments?
- What do we need to understand to mitigate the impact of mis/disinformation on the food system and consumers?
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...
Funded by: Horizon Europe Guarantee
Lead research organisation: FOUNDATION FOR ENVIRONMENTAL EDUCATION
Why might this be relevant?
The project focuses on factors influencing dietary behavior, health impacts, and solutions for transitioning to healthier and sustainable dietary patterns, aligning with the question's objectives.
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SALIENT (food System triALs for Impact on Environment, Nutrition and healTh)
The UK food system is neither sufficiently healthy nor sustainable. Poor diet is the second-leading cause of death and ill health in the UK. The number of food banks in the country is increasing, yet cheaper food is ofte...
Funded by: ESRC
Lead research organisation: University of Oxford
Why might this be relevant?
Addresses the question by working with the public, policymakers, and food system partners to design tools and actions that increase purchasing of healthy, sustainable foods.
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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...
Funded by: UKRI
Lead research organisation: Newcastle University
Why might this be relevant?
The project addresses sustainable and healthy diets, influencing food choices, and stakeholder involvement, partially aligning with the question's objectives.