Recommendations for "Sustainable consumption and consumer preferences (10 results)"
Shift to more plant-based and whole food diets
2017
Reconnect urban consumers with how their food is produced and how it reaches their plates, and inform them about both the health and environmental consequences of dietary choices, protect peri-urban zones around cities and use them for local food production.
2016
Reverse traditional thinking about food systems by starting from the consumer, focusing on diets and consumer demand. Better collection of data on changing diets, especially consumption of processed foods, and development of nationally appropriate dietary guidelines can inform strategies to address rising obesity and persistent malnutrition
2020
Manage demand: Slowing demand growth requires reducing food loss and waste, shifting the diets of high meat consumes towards plant-based foods, avoiding any further expansion of biofuel production, and improving women’s access to education and healthcare in Africa to accelerate voluntary reductions in fertility levels.
2019
Moderate ruminant meat consumption: Closing the land and GHG mitigation gaps requires that, by 2050, the 20 percent of the world’s population who would otherwise be high ruminant-meat consumers reduce their average consumption by 40 percent relative to their consumption in 2010.
2019
Improve plant-based or cultured meat substitutes
2019
Leverage government policies (procurement, taxes, subsidies and stronger policy coherence)
2019
Adoption of consumption-oriented policies (e.g. to promote consumption behavior research, stricter marketing rules for unhealthy food, create a food environment which stimulates healthy and sustainable diets).
2016
Reduction of overconsumption and change of unhealthy dietary patterns (e.g. shift in affluent societies from animal-based to more plant-based diets).
2016
Reorient away from resource-intensive products such as meat, ‘empty calories’ and ultra processed food; and rethink the ‘food environment’ (the physical and social surroundings that influence what people eat, especially relevant in urban areas) to facilitate consumers adopting more healthy and sustainable diets.
2016