Last week, FoodCycle hosted a thought-provoking panel discussion: how we can influence healthier dietary habits. Chaired by FoodCycle trustee, Frances Le Grys, the conversation brought together experts from across the food, drink, and charity sectors, all of whom shared invaluable insights into the challenges and opportunities that lie ahead.
The panel included FoodCycle’s CEO, Sophie Tebbetts, who was joined by Alex Beckett, Food and Drink Director, Mintel; Elaine Hindal, CEO, The British Nutrition Foundation and Hannah Cornick, Head of Sustainability and Social Impact, Danone UK & Ireland.
You can listen to the full recording of the event or download the full transcript.
Some of the key takeaways:
The importance of healthy, sustainable diets
There is decades of evidence showing that diets high in saturated fat, sugar, and salt are linked to a range of health issues but it was noted that we need to be addressing nutritional deficiencies as well – 90% of people aren’t getting enough fibre and 50% of children don’t get enough vitamin D.
Poor diet now contributes to one in eight deaths in the UK, costing an estimated £56 billion a year—including £6.5 billion to the NHS—making this both a public health and economic crisis.
Barriers and empathy
We’re living in a challenging environment and there are many barriers preventing people from eating a healthier diet including, money, accessibility (to shops and equipment), stress, mental health and on top of that there’s a lack of trust which makes it harder to prioritise what they should be buying and what’s best for them and for the planet.
People know they need to be eating better but when they face multiple barriers, it makes comfort food more appealing, so they’re going to reach for that quick fix and we need to make healthy food the easy choice, not the hard one. Expecting people to prioritise health over cost isn’t realistic.
Needs to be convenient, fun and tasty
People want help to be able to live healthier lives so businesses should be looking at what they can do. Some great examples were shared by Danone who have been reformulating to reduce sugar but were clear in highlighting the challenges; we need to do that gradually and absolutely need to prioritise taste because that’s really important to consumers. What really motivates people is taste and health.”
It was pointed out that technology has the opportunity to play a role in helping to make cooking easy, entertaining and fun, some great examples mentioned included Belly Bugs and Remy.
Influence through example
It was highlighted that there aren’t enough positive role models in this space, we need food champions who can inspire others by example.
Whilst a number of people raised concerns over the removal of kitchens and lack of food education in schools, it was positive to hear about the work that is happening to incorporate food education into other subjects such as Geography. FoodCycle’s meals in schools were also highlighted for the positive impact they are having on children and their families’ attitudes towards healthy food.
The power of community
The benefits of community dining were mentioned numerous times. Several panellists praised the impact of initiatives like FoodCycle community meals, where people come together to eat, learn, and connect without judgement.
Panellists agreed that these types of community spaces are a vital ingredient in long-term behaviour change. Sophie Tebbetts said: “I would love to see much more of an emphasis when we’re talking about food strategies, about that social side and social connection in terms of inspiring change.”
Collaboration and action to create change
While supporting individual change is important, the panel agreed that the real work lies in transforming the broader food environment. This isn’t just about individuals, a collective effort is needed from all angles – from food industry, businesses, government, public sector, data analysts and charities like FoodCycle to help advocate and innovate for change in our food system, and empower people to make more sustainable food choices.
Ideas included consistency in food companies reporting on their data and making it mandatory, a more joined up and holistic approach to nutrition and environmental impact, having clear definitions of what is healthy, investing in infrastructure to support more community spaces, looking at policy and sharing insights across sectors.
It was also highlighted how companies and individual can make an impact by normalising meal sharing, championing community dining, act as a role model and support food and community projects who are working to create change.
You can listen to the full recording of the event or download the full transcript.
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