Sustainable Health
Future Food Utrecht promotes healthy diets – with the right balance of nutrients, including proteins from healthy, sustainable sources – that are integrated with sustainability and socio-economic perspectives. We believe that health and sustainability are two sides of the same coin, and should therefore be addressed hand in hand. However, addressing the desired integration of sustainability and health when it comes to questions of food (production and consumption), requires more than connecting researchers and disciplines. It also demands a strong agenda in terms of public engagement, public affairs, collaboration with external stakeholders and (professional) education.
Co-creating research projects about the impact of processing on the health aspects of (new) plant-based products
The Next Food Collective (NFC) states that the transition to a sustainable, affordable and healthy food system is going too slow. By bridging the gap between food industry needs, farm-to-fork initiatives and knowledge institutes, NFC is accelerating the pace of transforming agri-food systems. As knowledge partner in the NFC, Future Food Utrecht argues for a research agenda that combines expert knowledge in both the techno-functional as well as the bio-functional aspects of food processing, in order to be able to design food products that are delicious, affordable, sustainable and healthy. The biofunctional aspects that are investigated range from the interaction with gastro-intestinal epithelia and the underlying immune cells to the impact of processing on allergies and allergic reactions.
Contact: René Kwant
Healthy Foods: (im)possible marketing
In a world where dietary choices profoundly impact both human health and the environment, the urgency to shift towards sustainable and healthy food options has never been clearer. The journey towards a plant-forward diet, as envisioned by the EAT-Lancet Commission, promises not only to improve individual well-being but also to safeguard our planet's future. However, this transition is fraught with challenges—from societal perceptions and economic incentives to the intricate dynamics of food production and consumption.
Combining activities in the fields of academic research, education, Community Engaged Learning, marketing and public engagement, we aim to provide fresh outlooks and initiatives on healthy and sustainable food.
First Outcomes from the 'Healthy Foods: (Im)possible Marketing' Project
An interdisciplinary team of UU-scientists and teachers (Utrecht School of Economics, Faculty of Science & U-Talent) is teaming up with the applied research organization Louis Bolk Institute (LBI), Keukentijgers and Healthy Food Coalition. The project is funded by a Signature Project Grant of Pathways to Sustainability, one of Utrecht University’s four Strategic Themes.
Contact: Prescilla Jeurink