Evaluating strategies to promote healthier and more sustainable dietary choices

Evaluating strategies to promote healthier and more sustainable dietary choices

by: Diogo Ann Onuselogu

 

What we eat not only affects our bodies but the Earth too. It is well recognised that a shift is needed towards healthier and more sustainable dietary choices. The Institute of Grocery Distribution (IGD) is working with the University of Leeds, retailers and manufacturers to initiate this change, with the aim of making healthy and sustainable diets easy and accessible for all. The U.K. government’s EatWell Guide provides dietary recommendations which are beneficial to both individual health and the health of the planet.

 

A series of interventions are being trialled by members of the IGD’s Healthy and Sustainable diets project group, to identify how retailers and manufacturers can encourage consumers towards healthier and more sustainable dietary choices in line with the EatWell guide. Different behavioural levers will be investigated across interventions conducted by multiple retailers.

 

This project will evaluate the strategies implemented by these interventions, using a range of statistical and visualisation methods. Through analysing consumer data, this project aims to determine which levers are particularly successful for driving positive, long-term behavioural change. Outputs will include engaging blog posts for the IGD and the Consumer Data Research Centre (CDRC), a full report for the IGD, and an academic publication.

 

This study further develops the IGD-University of Leeds collaboration. Findings from my project will continue to feed into future test strategies and analyses.