with European Food Information Council
How can we make it easier for consumers to choose healthy and sustainable food? This symposium was organised by EUFIC and presents recent research on how food labels, dietary recommendations, nudges, and digital tools can help direct consumers towards healthier and more sustainable food choices. We explain consumer preferences, profiles, and barriers, and how they can influence which strategies are most appropriate in which contexts. Presentations: 0:00:00 – How to communicate to consumers about healthy and sustainable diets 30:53 – How to overcome barriers related to plant-based foods 54:08 – Food labels and digital tools in a supermarket context 1:23:39 – Increasing plant-based foods consumption: Results from college cafeterias studies. Speakers: * Dr Betty Chang is the Research Area Lead at the European Food Information Council. * Prof. Armando Perez-Cueto is a professor in Food, Nutrition and Culinary Sciences at Umeå University. * Dr Michiel De Bauw is working at the Sustainable Food Department of the Belgian supermarket chain Colruyt Group. Dr Emma Garnett is a researcher in the Health Behaviours Team at the University of Oxford.
Free - recorded