Wayne Martindale, Mark Swainson, Tom Hollands and Richard Marshall discuss the need to combine healthy choices with reducing carbon footprint in the convenience foods sector.
The sustainability of convenience foods- balancing a national diet has provided public health agencies with many difficult choices and despite dramatic improvements in what we eat, consumers routinely demand more effective action to improve diets. So what is going wrong? The impact of dietary improvement is clearly not going far enough. This article identifies where more incisive actions can deliver positive health and sustainability outcomes. Popular convenience foods are typically targeted by media stories and consumer outcry; solutions will only be found through innovative development of healthier choices. The IFST’s recent ‘Food System Framework……….
read the original at IFST’s September 2018, Issue of Food and Technology Journal here, source: Bread winner | Food Science and Technology