A transition towards 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 indicators 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.
Staff 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.
- Samantha Heerschop (WUR): Protein quality of healthy and environmentally sustainable diets in the Netherlands
- Hongyi Cai and Zhiyao Chang (CAU/WUR): Chinese SHARP diets
- Merel Daas (WUR): EU project Giant Leaps - Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift