A transition to healthy and sustainable diets is urgently needed. The diets of 21st century EU citizens need be within the safe operating spaces, i.e. they should (a) comply with guidelines for healthy diets to reduce NCDs, obesity and undernutrition, (b) be sustainable by respecting the planetary boundaries for GHGE and other indicators1 and (c) are consumer-oriented by complying with regional and national food cultures. In the SHARP-Basic project (2015-19) a data-driven optimization model was developed to formulate diets that are not only Sustainable and Healthy, but that also fit national food cultures, i.e. the diets are Affordable, Reliable and Preferable.
We now work to develop the SHARP-Next project. The aim of the SHARP-Next project is to advance the current population-based advice for S&H diets to more refined individual- and family-based recommendations (meals, shopping lists). From 2020 onwards we will also work together with the China Agricultural University to apply the SHARP methods to Chinese data as well.
Member of the Chairgroup Global Nutrition at WUR (Chairholder prof. Edith Feskens)
Postdoctoral researcher for the NWA project 'Transitie naar een duurzaam voedselsysteem'.
- Reina Vellinga (RIVM/WUR): Synergies for policies on healthy and sustainable diets.
- Son Nguyen (WUR): Environmental sustainability of healthier diets in Vietnam.
- Marion Eckl (WUR): Meat in the back seat: a consumer-driven approach to identify healthier and more sustainable alternative protein sources.
- Hongyi Cai and Zhiyao Chang (CAU/WUR): Chinese SHARP diets