Evaluating strategies to promote healthier and more sustainable dietary choices

Evaluating strategies to promote healthier and more sustainable dietary choices

It is well recognised that a shift is needed towards healthier and more sustainable dietary choices. 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 to all. The government’s EatWell Guide provides dietary recommendations which are beneficial to both personal health and the health of the planet.

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

This project will evaluate strategies implemented by such interventions, using a range of statistical and visualisation methods. Through analysing the consumer data, this project aims to determine which levers are particularly successful to drive positive, long-term behavioural change. Outputs will include engaging blog posts for IGD and CDRC, a full report for IGD and an academic paper for submission.

This study is part of the first stage of an ongoing collaboration. Findings from my project will then feed into the future test strategies and analysis.