Food Environments to Guide Nutritious Food Choices

Consumers of today do not instinctively make healthy food choices. For the food system to become more sustainable and nutritious, the environment in which consumers’ choices are shaped and informed, needs to transform to include health-positive policies and regulations, appropriate advertising and marketing and nutrition education from early childhood.

This was the central message delivered through a poster presentation by Prof. Hettie Schönfeldt and Dr. Beulah Pretorius of the Capacity Building for Food Security in Africa – (CaBFoodS-Africa) flagship programme of ARUA-SFS. The poster presentation was part of the Wageningen Integration for Impact (WIFI) event held from 13-14 June at Wageningen University and Research, in the Netherlands.

The Interdisciplinary Research and Education Fund (INREF) and the Knowledge Base (KB) Programme on Food Security and Valuing Water, both part of Wageningen University & Research (WUR), jointly organised the international science-policy event in support of the Sustainable Development Goals (SDGs).