Call for partners: SHARP dietary recommendations - a personal technology for a healthier and more sustainable diet


Call for partners: TiFN project: SHARP dietary recommendations - a personal technology for a healthier and more sustainable diet

Can we support consumers to make healthier and more sustainable food choices? Can we start with their current food choice and find new combinations of food which will make their total food intake healthier and more sustainable? TiFN is building a consortium around this topic in which FBR is a partner, and we are looking for other partners.

Realistic dietary advice for 21st century citizens

The consumer question and acceptance of healthy and sustainable food is of highest importance to change to a more sustainable food system. But what food combinations fit in a healthy and sustainable food pattern for the 21st century? How to take current patterns and preferences into account?

This project delivers achievable and realistic advices to change the food pattern step by step. This is relevant for advice to consumers, industry and policy makers. Consumers see their achievable small steps, whereas for companies it can show how new products fit in sustainable and healthy dietary patterns and for which people such a product would be a good alternative. This project therefore uses a new model which applies current food patterns as starting position to search for new combinations of foods which will make the total food pattern more sustainable and healthier.

Acceptable to Dutch consumers and useable by food suppliers

The first question of this project is how to apply this model to the recent Dutch food consumption and environmental data and expand this with specific product characteristics for additional recommendations. Furthermore a model will be developed to quantify the potential acceptance of the recommendations based on the comparability of food patterns and foods.

The second question will evaluate these recommendations. How do consumers experience the improved food pattern.

The third question focuses on how to valorize the model and data sources so relevant parties can use these to answer their own questions.

Invitation to collaborate

This consortium is open for participation from ingredient companies, end product companies, and biotech companies. In return for in-cash and in-kind contributions to the project, partners can specify desired topics for research, and provide direction to the research activities. Unfortunately we are not able to reply to solicitations from research institutes or enquiries from students related to this project.

Want to know more?

Involved experts:

  • Sander Biesbroek, researcher Wageningen University Human Nutrition & Health Department
  • Pieter van ’t Veer, Professor in Nutrition, Public Health and Sustainability, Wageningen University Human Nutrition & Health Department
  • Jan Top, Professor Food Informatics, Wageningen Food and Biobased Research
  • Wouter-Jan Schouten, Theme Director Sustainable Food Systems TiFN