Healthy food environment
FLY project: Food-related Lifestyle in Youth
Young people play a crucial role in the change towards a more sustainable diet. In the FLY project, Future Food researchers study how young people think about more sustainable nutrition, what drives and hinders them from eating more sustainably, and what they need in the change to a more sustainable diet. At secondary schools, we talk to young people and monitor (changes in) their diet and factors that influence it. Together with young people, we develop and test interventions that can support the transition to a more sustainable diet, with an emphasis on the role of group processes.
Contact: Michelle Bal & Marijn Stok
Research activities UU Regional Deal Foodvalley/Healthy Living Environment
In a 4-year research project, researchers from the Utrecht University collaborated with local stakeholders in three Dutch neighborhoods – Bennekom, Overvecht and Scherpenzeel – to create healthier and more sustainable food environments. Using a process called co-creation, stakeholders actively participated in designing solutions that were completely suited to their unique situation. Together with the stakeholders, the research team mapped out the local food landscapes and brainstormed on impactful interventions. These efforts resulted in initiatives such as sustainable recipe columns where stakeholders simultaneously corrected misperceptions regarding social eating norms, and healthier sports club cafeterias. Despite challenges such as limited resources and initial skepticism, the project fostered strong community bonds and empowered local taskforces to continue their work independently. This research project highlights the power of community collaboration in driving positive change in public health and creating a more sustainable environment.
Contact: Reinoud Moojen