Helping people to improve the healthiness and environmental sustainability of their diets is a global challenge that requires a system’s perspective. Therefore, during EUFIC’s online symposium on the 3rd of November 2022, experts focused on complementary approaches towards behaviour change. They presented recent research on preferences and barriers of consumers in making the change towards healthier and more sustainable diets, and how food labels, dietary recommendations, nudges, and digital tools can support the shift.
Recent news stories reported that a low-carbohydrate diet could prevent type 2 diabetes, or even reverse the established disease. But is this true? Before adopting such a diet on the basis of these new findings, here are a few things to keep in mind when reading the headlines.
Recent news stories reported that alcohol may cut the risk of dementia, stating that ‘beer IS good for you!’ and drinking two pints a day can ‘slash your risk.’ So, should we more regularly catch up with friends over pints or reach for a beer after a long day at work to boost our brain health? Before doing so, there are a few things to keep in mind when reading the headlines.
Today, the EU-funded project FoodSafety4EU and the European Food Information Council (EUFIC) launched a social media campaign about food additives, based on an analysis of consumers’ questions and concerns. Although food additives must prove a purpose and undergo strict safety evaluations, they are a source of concern for consumers. Therefore, the campaign features experts in the field who will answer consumers’ most common questions throughout the month of October. The aim: raising general awareness of food additives, why they are used, their safety and labelling in the EU, and empowering consumers to take science-based decisions.
Roughly 1/3 of the food produced in the world for human consumption is lost or wasted. To drive attention to this urgent issue, the World Sustainable Urban Food Centre of València (CEMAS) organised jointly with the Sabri-Ülker Foundation from Turkey and the European Food Information Council (EUFIC), an international press conference on the 27th of September. They were joined by the Turkish Ministry of Agriculture and Forestry to showcase good practices from actions done across Europe and give advice on how to join forces on the way towards reducing food loss and waste. The press-event was opened by a word from Mr Raschad Al-Khafaji, Director of the FAO Liaison Office with the European Union and Belgium.
Recent news stories reported that women who follow a vegetarian diet are more likely to suffer hip fractures than those who eat meat, suggesting nutritional deficiencies and lower body mass index (BMI) as possible causes. So, should you really abandon a vegetarian diet according to these new findings? Here are a few things to keep in mind when reading the headlines.
To coordinate EU policy priorities on food, the EU-funded project FOODPathS kicked off with seventeen key network organisations last Friday. The project will set up a prototype of the European “Partnership for Sustainable Food Systems (SFS) for people, planet and climate” - a new European governance model to co-fund future research and innovation (R&I) activities at local, national and EU level.