In this video, we explain what SUSFANS is all about, how the project will align the different EU diets with EU food production an consumtion for ad sustainable food and nutrition security ein Europe
The SUSFANS team met with a committee of 10 officials from the European Commission services for a mid-term “policy review”. This is a new instrument in the Research Executive Agency, meant to promote dialogue between H2020 projects and the EC policy community. Participants came from various policy departments, including DG Research & Innovation, Agriculture & […]
Team members from the SUSFANS project participated in the FOOD2030 congress. John Ingram was invited as a keynote speaker in the session ‘the values of a food system approach’. He explained important definitions when thinking about food systems. His talk was complemented by a presentation of Monika Zurek in which she explained the performance metrics […]
Rising incomes and urbanization leads to global dietary changes. Traditional diets are replaced by diets higher in refined sugars, fats, oils and meats. Replacing these diets with healthier alternatives can have substantial public health and environmental benefits. But designing healthier diets can be a rather complex process.
Jacqueline Bloemhof is full professor and chair of the Operations Research and Logistics Group at Wageningen University. Her main field of research is sustainable supply chain management, both in forward chains (food and other agricultural distribution networks) and closed loop supply chains (recycling and recovery of products, parts, materials or energy). She published on these topics in […]
Shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operationalise the health aspects of environmentally sustainable diets.
The overall aim of Work Package 7 is to define “SHARP diets” for European (EU) consumers based on individual-level data. Such diets are environmentally Sustainable, Healthy (nutritionally adequate), Affordable (accessible yet also supporting the EU agri-food sector), Reliable (safe and stable in their supply), and Preferable (consistent with cultural norms and preferences).