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.
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