The role of nutrition in achieving a sustainable food system
The simple, everyday choices consumers make have far-reaching implications throughout the global food system, with the role of nutrition playing a key part. From their choice of coffee, bananas, and processed foods, the consumer’s power to influence food sustainability is increasingly evident. With the growing trends in meat alternatives, world food systems undergo fundamental changes this decade. How and where consumers wield this power, consciously or otherwise, remains to be seen. The key question for us all, however, remains a simple one: how can global institutions, governments, and industry harness this movement to meet our collective 2030 food sustainability targets?
Consumer Behaviour in Food Sustainability addresses this question. The course enables participants to take a deep dive into issues at the intersection of consumer psychology, climate action, poverty elimination, and food security. The course highlights the role of nutrition, whilst challenging participants to explore how small changes in eco-labelling and process design, enabled by new smart technologies, can yield big impacts for consumers, producers and the planet. The course also addresses this topic from regulatory perspectives to enable participants to position their chosen approaches within their wider national frameworks.
This course will provide fresh insights from different directions, particularly through case studies from around the world. With social media and other technologies playing key roles in how consumers make new choices, participants will gain first-hand knowledge on new consumer thinking on why sustainability matters to them. This course’s clarity and understanding of consumer-driven food system dynamics will be of significant interest to policy-makers, investors, and food industry executives.
Use the Discount code FKTA100 to join the October course for free.
Hourly Schedule
On the day of the course
-
Facilitators
Dr Jacquetta Lee
Facilitator
-
Assoc Prof W. MartindaleAssociate Professor Food Insights and Sustainability National Centre for Food ManufacturingHe directs the Food Insights and Sustainability Service (FISS) at the National Centre for Food Manufacturing at the University of Lincoln. FISS applies research across the food industry for some of our best known brands.
Dr Martindale has worked in Sustainability in the Food System for over 25 years after eight years of doctoral research in biochemistry in the UK, Japan and USA. He started his sustainability practice with the BASIS/FACTS leadership team delivering certification programmes for UK agriculture and has held visiting scientist roles at CSIRO Australia and the OECD in Paris.
Dr Martindale is a Fellow of the Institute for Food Science and Technology and a Sustainability and Nutrition Champion for the STFC Food+ Network.
