Food systems for healthier diets (in LMIC)
In Africa and Asia, most countries suffer from at least one type of malnutrition, being undernutrition, micronutrient deficiencies and overweight and diet-related non-communicable diseases.
Although the poorest persistently suffer from (periods of) hunger and lack consistent access to diverse, safe, and nutrient-rich foods, other poor population groups are rapidly shifting to consuming diets with excess calories, saturated fats, salt, and sugar and foods that do not support optimal health and nutrition such as ultra-processed foods. These unhealthy diets come at an unsustainable cost to the environment and human health. Shifting towards healthier diets requires major food system changes with implications on what, where, and how food is produced, marketed, and consumed.
Currently, our research focuses on assessing diet quality and developing diet quality indicators not only addressing nutrient adequacy but also environmental sustainability and affordability. We optimize current dietary patterns and analyse effects on sustainability and affordability. We develop, implement and evaluate food system innovations related to consumer choice, external and personal food environment on diet quality using rigorous methods.
Large projects
- Diet quality and sustainability of healthy diets in Vietnam
- Environmental sustainability of healthier diets in Vietnam
- Healthier Diets for Urban Poor Adolescents In Bangladesh: The Role Of Fish In Food Environment
- Sustainable Healthy Diets Through Food Systems Transformation (SHiFT)
- Food-based dietary guidelines in Ethiopia
- Fruit and vegetable intake in Vietnam and Nigeria