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, cultures and everyday routines. In addition, global food production and consumption are entangled in a complex web of political, economic, social and environmental questions and challenges. The benefits and disadvantages of our global food system are not equally distributed among participants in the food chain. How do we make sure that consumers – both individually and as a collective - have equal access to sustainable and healthy food? And how can we create new business models to support the transition to fair, sustainable and healthy food systems?