Shifting towards more plant-based and less-animal based dietary patterns can substantially promote human and planetary health. Yet, our food environment is characterized by easy accessible unhealthy foods and few appealing plant-rich opportunities. Designing healthy and sustainable food environments is therefore marked as an important avenue to accelerate this dietary shift.
However, it remains unknown how changes in food environments influence food choices over a prolonged period and across contexts. To illustrate, an environmental intervention that promotes more vegetables and less meat at the workplace may be translated to consuming more vegetables during a home dinner, but could also be used as a justification to opt for a steak in a restaurant. My PhD project aims to gather fundamental insights in these so-called behavioural aftereffects of micro-level changes in food environments. These insights advance our evaluation and prediction of which interventions have the highest potential to change dietary patterns.
Feel free to contact me if you would like to know more or have a chat about my research.