Tipping the balance in dietary change: behavioural aftereffects of designing healthy and sustainable food environments

Shifting food consumption patterns towards plant-based diets can substantially promote personal, public and planetary health. Todays food environment where unhealthy foods are abundantly available contributed to unhealthy and non-sustainable dietary patterns. Consequently, changes in the food environment have been proposed to foster a transition in consumption. This interdisciplinary program aims to co-create healthier and more sustainable food environments and unravel the complex network of aftereffects. Strategies are designed to tip the balance towards favorable consumption changes. To evaluate the collective impact of these distinct changes in accelerating the transition in food consumption, data science and modelling techniques are used.