Inclusive Transformation of Food Systems

The transition to sustainable and healthy diets is urgent and requires not only a drastic transformation of food policies, industry and retail, but also for changes in the behaviour of consumers.

However, food consumption patterns are deeply rooted in traditions, culture and everyday routines. Future Food scientists explore in diverse fields and on diverse levels how consumers' food choices are shaped and can be changed; how they process available information about food, be it on labels, in stores or on the media; how consumers can be supported to develop a more sustainable food literacy; what sustainable policy measures citizens would accept and under what circumstances; what the social, psychological and cultural factors are that support a transition to more healthy and sustainable food choices, on an individual, but also collective level.