Around 70% of the population of Europe live in an urban area, where food is available through large chain supermarkets, local independent markets, cafes, restaurants, schools etc [1]. However, the current Covid-19 epidemic is an example of the vulnerability of the world’s food systems and demonstrates the importance of tackling food security, resilience and sustainability. As stated in the ‘Farm to Fork Strategy’, there is an urgent need for action in ensuring food sustainability within food systems [2].
The world’s food system has a substantial impact on the environment due to its profound impact on climate change and on biodiversity [3]. In addition, food is an essential component for human life and consuming a healthy diet will help reduce malnutrition and consequently diet-related noncommunicable diseases and conditions [4]. However, there is a major problem where the food environment is not supporting individuals to make healthy choices, which may explain the lack of compliance with the national dietary recommendations in the UK [5].
Public health nutrition policy is an effective approach to promoting good health and preventing diet-related issues such as reversing the obesity epidemic. An example of a relevant public health policy is the European food and nutrition action plan [6]. It was designed to significantly reduce diet-related noncommunicable diseases and all forms of malnutrition, especially focusing on obesity. The main actions taken to achieve the aims was to improve the food system and the overall quality of individual’s diet and nutritional status.
A food strategy for Wales - Food for Wales, Food from Wales - was set for 2010-2020 to grow the Welsh food industry [7]. Their aims were focused on increasing food sustainability, strengthening the food economy in Wales, as well as ensuring the provision of safe, affordable, and healthy food to the population. They reported consumer demand trend and demonstrated changes in food choice trend between 2006-2009. From this, they established that although food prices are one of the important factors in food choice, there is a rise in trends that illustrates that consumers have shifted to increasing support for local food systems and sustainable food choices. Consumers are becoming more aware of the food system, and perhaps the COVID-19 food crisis is a wakeup call to consumers about global food sustainability. In accordance with the 2030 Agenda for Sustainable Development, sustainable diets and nutrition is crucial and is high on the global political agenda. Therefore, individuals need to be aware of the influence their food choices have not only on their health, but also on the environment (e.g. ecosystem exploitation) and the climate (e.g. greenhouse gases emissions) [8].
As a nutritionist, I do believe that I have an important role in providing knowledge to clients and the general public on combining healthy eating messages and environmentally sustainable dietary advice, and support individuals to recognise that diets can be environmentally sustainable, healthy and affordable. Everyone should be able to have access to affordable, nutritious and high-quality foods, and I do believe that more work is needed, especially by the government to make this true. This includes government support in creating action plans in specific areas or counties that include:
Actions for promoting sustainable diets and nutrition: such as free community workshops and school gardening and cooking projects.
Actions for improving social and economic equity: such as promoting and improving local food banks, creating healthy food environments scheme in schools and workplaces, supporting community food co-operatives and surplus foods scheme.
Actions for improving local food production: such as promoting local fruit and vegetable box scheme and encourage pop-up fruit and veg stalls selling local produce.
Actions to improve local food supply and distribution: such as empowering local food businesses (I.e. restaurants and cafes) to support local food suppliers, offering support to improve storage, processing, transport and distribution, and promote sustainable farming schemes.
Actions to reduce food waste: such as Towards Zero Waste training courses to local businesses and educating business and individuals of the community of reducing waste.
References:
Foodlinks. (2013). Urban food strategies: The rough guide to sustainable food systems. Retrieved from https://orgprints.org/28860/1/foodlinks-Urban_food_strategies.pdf
EU Commissions. (2020). Farm to fork strategy: For a fair, healthy and environmentally-friendly food system.Retrieved from https://ec.europa.eu/food/sites/food/files/safety/docs/f2f_action-plan_2020_strategy-info_en.pdf
Riley, H., & Buttriss, J. L. (2011). A UK public health perspective: what is a healthy sustainable diet?. Nutrition Bulletin, 36(4), 426-431. doi: 10.1111/j.1467-3010.2011.01931.x
World Health Organization. (2019). Healthy diet. Retrieved from https://apps.who.int/iris/bitstream/handle/10665/325828/EMROPUB_2019_en_23536.pdf
The High Level Panel of Experts on Food Security and Nutrition. (2017). Nutrition and food systems. Retrieved from http://www.fao.org/3/a-i7846e.pdf
Welsh Government. (2015). Welsh Health Survey: Health status, illnesses, and other conditions. Retrieved from https://gov.wales/sites/default/files/statistics-and-research/2019-02/160622-welsh-health-survey-2015-health-status-illnesses-other-conditions-en.pdf
Welsh Government. (2010a). Food for Wales, Food from Wales 2010|2020: Food strategy for Wales. Retrieved from https://gov.wales/sites/default/files/publications/2018-05/food-strategy-for-wales-2010-to-2020.pdf
Alsaffar, A. A. (2016). Sustainable diets: The interaction between food industry, nutrition, health and the environment. Food Science and Technology International, 22(2), 102-111. doi: 10.1177/1082013215572029
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