How can we nudge people to make responsible food choices? And how can we select foods that are beneficial for our own health while preserving the planet’s resources?
With increasing global populations and environmental degradation, food system stewardship and responsible consumption are increasingly important. Food, and the way it is produced and consumed, has implications for both human and environmental health. Unhealthy food choices can lead to many health risks such as obesity and diabetes. Likewise, irresponsible food choices can harm the environment, with food production leading to deforestation, agricultural runoff, air pollution and more.
The intent of responsible foods is to limit these negative impacts of food production and consumption. For people, this can be done by consuming food that is not harmful to your health, with balanced caloric and nutritional values. For the environment, this can be supported by fostering more circular food production, or production which optimizes the reusability of products and raw materials. The Responsible Foods TIC aimed to better understand these components and how we can facilitate a food system that benefits both people and planet.