Action Area 2.1 Enabling, inspiring and motivating people to enjoy healthy and sustainable options
This action area will work on policies, food environments and marketing to ensure people are supported to eat healthy and sustainably in a way that is just and fair for all. It will focus on the food offerings encountered in and around schools, shops and markets, restaurants, workplaces, neighborhoods, and virtual platforms. We need to transform our food environments in order to enable people to make informed decisions that ensure healthy, sustainable and culturally appropriate food consumption, while restricting inappropriate marketing of unhealthy products. We need to scale up effective policies and propose new evidence-based policy measures including regulation that supports good business and marketing practices. We need to bring back and revive traditional and local knowledge, and bring in new ideas and innovations around the quality, taste, convenience, ownership and multi-sensory experience of healthy and sustainable diets. We need better solutions that enhance consumer knowledge, motivation and capability.
Focal Points: Katarina Wahlgren and Brent Loken.
Game Changing Propositions Wave 1
2.3 Fiscal Policy
Economic measures in support of food environments that provide access to affordable, healthy diets, encourage food product reformulation and drive shift to sustainable consumption. Relevant economic measures may include taxes on certain food products, tax related to carbon footprint via VAT, subsidies for healthy food products, and income transfers delivered via social protection schemes.
Formal and informal education strategies, covering curriculums, school feeding, community level information campaigns. The proposition includes the development of a standardized package of science-based education materials that can be tailored to different contexts and used in popular media to further drive knowledge dissemination.
2.8 Front of pack nutrition and eco labelling helping consumers to make informed choices, thereby promoting healthy diets delivered through sustainable food systems, in points-of-sale and out-of-home. The proposition aims to provide convenient, relevant and readily understood nutrition and environment information or guidance on food packs or menus, to assist all consumers, particularly children, and promote reformulation. The intervention must be tailored to the population that will use it.
2.9 Ensure a breastfeeding-friendly environment, emphasizing workplaces, health systems and community settings, with proven effective interventions and adequate investment. The proposition includes education and behaviour change, compliance with the International Code of Marketing of Breast-milk Substitutes, training of health workers, baby-friendly public places and work environments, and adequate nutrition and support to mothers.
2.10 Package combining best-practice interventions to re-shape consumption patterns towards more healthy diets delivered through sustainable food systems
A combination of best-practice interventions to re-shape consumption patterns towards more healthy diets delivered through sustainable food systems. Suggested interventions can include a rating system on nutrition and environmental criteria, marketing and promotion linked to the scores, tax rates linked to the scores, and a long-term regulatory framework for private sector to innovate.
2.16. Food-Based Dietary Guidelines
The proposition is that all countries should have Food-Based Dietary Guidelines (FBDGs), based on sound science, tailored to their specific country, and incorporating sustainability as well as health concerns. FBDGs should also be applied in guiding other relevant public policy such as public procurement, school feeding, fiscal policies, etc.
1.12 Implement comprehensive school food programmes in every country, building on existing knowledge, guidance, structures, and networks to foster contextually relevant and sustainable networks of exchange and technical advice in support of national legal frameworks on financing and governance and local ownership and innovation.
1.14 Foster a global conversation around coherence for healthier food environment policies, including international financial institutions, UN agencies, intergovernmental institutions, academia, civil society, and donors, and focusing on making effective healthy food environment policies (e.g. labelling, levies, and marketing restrictions) the norm in all counties.
2.19 Enriching child’s food and nutritional education and situation through web-based tools, including food into the curricula, and providing school meals (to be merged with) 5.19 Enriching child’s food & nutritional education and situation through web-based tools, including food into the curricula, and providing school meals. To mainstream healthy food habits, from diets to production practices, we need to embed that knowledge on child education from an early age. Although adult education is important for accelerating short term action, the mind shift required for such systemic transformations demands a longer-term investment in those who will be the adult consumers and leaders of the future.
1.08 Incentivise food systems change towards equitable food marketing through a ‘systems toolkit’ of enablers: a sustainable funding mechanism, transparency of marketing spending, engaging gatekeepers, and compelling communications to increase the desirability of nutritious foods; specifically, the first actionable step will be to change mindsets about the problem by engaging gatekeepers (i.e. communications companies, digital platforms, investors, business transparency mechanisms, supermarkets, public health financing models) in a conversation about which changes could be made.
4.11 Commitment by Main Supermarket Chains to Buy Locally through a global commitment by main global supermarkets chains operating in the Global South, to source, by 2030, at least 1/3 of the net value of its fresh products supplies from local small-producers (directly or via coops or farmers’ groups).