In Africa and Asia, most countries suffer from at least one type of malnutrition, being undernutrition, micronutrient deficiencies and overweight and diet-related non-communicable diseases.
Although the poorest persistently suffer from (periods of) hunger and lack consistent access to diverse, safe, and nutrient-rich foods, other poor population groups are rapidly shifting to consuming diets with excess calories, saturated fats, salt, and sugar and foods that do not support optimal health and nutrition such as ultra-processed foods. These unhealthy diets come at an unsustainable cost to the environment and human health. Shifting towards healthier diets requires major food system changes with implications on what, where, and how food is produced, marketed, and consumed.
Currently, our research focuses on assessing diet quality and developing diet quality indicators not only addressing nutrient adequacy but also environmental sustainability and affordability. We optimize current dietary patterns and analyse effects on sustainability and affordability. We develop, implement and evaluate food system innovations related to consumer choice, external and personal food environment on diet quality using rigorous methods.