Providing healthy and sustainable diets is one of the major challenges of this century. Characteristics of diets ideally need to be aligned to facilitate the transition towards a healthy and sustainable diet. This PhD project identifies potential barriers, advantages, and what is necessary for a transition towards a healthy and sustainable diet in the Netherlands. As previous studies mostly focused on greenhouse gas emissions associated with diets, this project investigates the association between food consumption and a comprehensive set of environmental indicators within the planetary boundaries. Besides, dietary characteristics such as the degree of food processing and the price of foods will be taken into account to identify synergies and trade-offs. Based on those investigated dietary characteristics (e.g. nutritional quality, environmental impact, degree of processing and food prices), the Dutch dietary guidelines, and representative Dutch dietary food consumption patterns, a benchmark diet will be assessed for realistic nutritional advice for a healthy and sustainable diet. In order to achieve such a healthier and more sustainable pattern, a food score focusing on nutritional quality and sustainability will be developed and applied. The score aims to guide consumers towards healthy and sustainable food choices. At last, as a growing body of literature indicates that a lowering the production and consumption of meat benefits human and planetary health a randomized controlled trial will be carried out assessing the effectiveness of various policy measures for reducing meat purchases. Results of the research can be used for evidence-based policy.
|Effective start/end date
|1/03/19 → …
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