Food systems for healthy and sustainable diets in Mexico

At population level, major food system changes are needed to achieve healthy and sustainable diets in low- and middle-low countries. At consumer level, biases and heuristics in decision-making induce consumers to deviate from conscious decisions, which may intensify other constraints such as availability, affordability and knowledge.

Project description

This project employs field and modelling experiments to propose mechanisms to achieve healthy and sustainable diets in Mexico. In particular, two interventions were executed in urban areas of Mexico City and Oaxaca City to assess the role of information, economic worries and emotion-regulation techniques on food choices among adults and school-age children. Furthermore, we evaluated the effectiveness of fiscal measures to attain a healthy and sustainable diet at population level by 2050.

The project was conducted in collaboration with local food processors and universities, as well as with international organizations and research institutes.