Recommendations for "Behavioural Change/Awareness (84 results)"
Encourage the appropriate intake of animal sourced foods, that is culturally acceptable, for healthy diets and improved nutrition, including through awareness-raising and education in the context of promoting sustainable agriculture and livestock production in accordance with SDG 12;
2016
Policies in transformed countries should place more emphasis on promoting consumer awareness of food waste.
2013
Rebalance agricultural policies and incentives toward more nutrition-sensitive investments throughout the food supply chain to reduce food losses and enhance efficiencies at all stages. Nutrition-sensitive social protection policies will also be central to increase the purchasing power and affordability of healthy diets of the most vulnerable populations, as well as policies that foster behavioral change towards healthy diets.
2020
Valuing the hidden costs (or negative externalities) associated with different diets could significantly modify our assessment of what is “affordable” from a broader societal perspective and reveal how dietary choices affect other SDGs. The health and environmental consequences of unbalanced and unhealthy diets translate into actual costs for individuals and society as a whole, such as increased medical costs and the costs of climate damage, among other environmental costs.
2020
Policies, legislation and other interventions to transform food systems and create healthy food environments need to be accompanied by the provision of food and nutrition education (FNE) and behaviour change communication, in addition to the implementation of mass media campaigns to promote healthy diets. Policy options include integrating effective FNE into national plans and programmes to influence consumer awareness and foster nutritious food choices and behaviours.
2020
Explicitly tailor policies to raise awareness and influence consumer behaviour in favour of healthy diets, with important synergies for environmental sustainability. Promote healthy eating habits through subsidies on grocery store purchases of nutritious foods, such as fruits and vegetables as an effective policy towards raising the affordability of healthy diets.
2020
Enact policies at the individual level, encouraging the change of dietary patterns toward predominantly plant-forward diets with limited amounts of animal source foods, while capping the amount of dietary energy derived from starchy staple foods (e.g. at 50 percent of total dietary energy requirements).
2020
Enact policies in support of sustainable food consumption and food waste reduction directed at both consumers and retailers to encourage healthy diets with sustainability considerations.
2020
Enact policies at the retail and household levels, such as measures directed at the reduction of food waste, including awareness campaigns, informing consumers and advocating for behaviour change towards healthy choices through education and communication strategies that involve different media and interpersonal communication.
2020
Enable consumer choice by promoting the availability of and access to food that is safe, nutritious, diverse and culturally acceptable.
2014
Sharing country experiences in reducing food loss and waste, including through policy incentives, infrastructure investments, market innovations, consumer education, recovery and redistribution of otherwise lost or wasted food for people to eat, business incentives and private sector investments, will also facilitate global efforts to tackle this issue.
2015
Establish and/or improve nutrition and food system education at all levels and promote nutrition awareness campaigns to foster behaviour change.
2020
Accelerating shifts towards territorial supply chains and ethical consumerism.
2021
Shift consumption away from animal-based foods with four strategies: Minimize disruption; Sell a compelling benefit; Maximize awareness and Evolve social norms
2019
Provide guidance on food storage and preparation
2019
Make cosmetic standards more amenable to selling imperfect food (e.g., produce with irregular shapes or blemishes)
2019
Shift to more plant-based and whole food diets
2017
Providing incentives for the sustainable consumption and production of natural resources. Land degradation neutrality or no net loss of healthy and productive land means more services onsite and less negative environmental or social impacts offsite.
2017
Raise awareness about health, sustainability, and responsibility
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
Support a shift in consumer demand patterns among poor people who are net buyers of food towards a better, affordable portfolio of nutrient-rich foods.
2021
Promote the establishment of a supportive food environment that uses legal and regulatory regimes (with grades and standards), as well as fiscal measures, to support affordable food prices in favour of nutrient-dense foods; to enhance investments in improving food safety in competitive and transparent food markets (formal and informal); and to shape social norms and practices in favour of nutrient-rich foods and diversified diets that can be sourced from local producers and processors.
2021
Game-changing yet realistic solutions are needed to drive the transition towards healthy and sustainable consumption patterns in a culturally appropriate manner.
2021
Investments are needed in educating the younger generation on healthy diets, with unbiased information for consumers. Awareness-raising should focus on both the pros and the cons of consuming animal-sources foods in various quantities.
2021
Enable waste recovery from food and excreta in households and neighbourhoods through a combination of awareness-raising, public or private collection services and behaviour change incentives, within the boundaries of food safety and public health.
2021
Promote effective public-private interfaces to support a conducive food environment, based on clear guidance and behavioural change communication, to encourage moderate UPFs intake by disadvantaged groups and prevent excessive UPF intake, especially through global self-regulation by firms engaged in UPF supply and marketing.
2021
Food systems transformation will require universal understanding and willingness for change, calling for donors to focus on the processes of change and how these can be catalysed and supported.
2021
Shift diets towards those that are better for human health and environmental health, encouraging more plant-based diets.
2021
Other key agrifood systems policies will be needed to complement repurposing efforts to ensure shifts in food supply chains, food environments and consumer behaviour towards healthy eating patterns. These include, for example, policies on food reformulation and fortification, regulation of food labelling and marketing, taxation of energy-dense foods and healthy public food procurement.
2022
Comprehensive policies aimed at both the food and natural environments, reinforced by regulations and legislation, can result in behavioural changes along the food supply chain and among consumers, thus shifting dietary patterns to the benefit of human health and the environment.
2021
Comprehensive policies aimed at both the food and natural environments, reinforced by regulations and legislation, can result in behavioural changes along the food supply chain and among consumers, thus shifting dietary patterns to the benefit of human health and the environment.
2021
Approaches to create demand for healthy diets and nutrition must be explored. At the same time, we have to be careful not to put all of the blame for poor nutrition on consumer behavior.
2021
Reconnect consumers and producers through the development of alternative food networks and focus on rethinking value addition and commercialization to improve the functioning of food systems and ultimately change societal value systems towards sustainability and ethical thinking.
2021
Educate about food systems transformation. Education can assist in shifting perspectives and revising problematic narratives.
2021
Consumers can be encouraged to make healthy, sustainable food choices through changes in the food environment, including use of food standards, labeling, and certifications that warn of unhealthy foods and signal the nutritional value and environmental footprint of foods.
2022
Increasing consumer demand for sustainably produced foods, for example through certification programs, can create incentives for changing practices along entire value chains.
2022
Reorientation of consumer demand — through better information, food environments, and fiscal tools — will also create incentives for producers to adopt and invest in sustainable and climate-resilient practices.
2022
Policy incentives are necessary to encourage shops to stock and sell greater amounts of fresh and minimally processed foods, for instance, by improving their cold storage facilities.
2023
Nutrition education to encourage more diverse and healthier dietary patterns at the household level.
2023
The application of behavioural science is an essential innovation that enables governments, scientists and the public to work together to develop evidence-based approaches to increase access to affordable healthy diets, as well as empower consumers to choose healthy diets.
2023
Food labelling can contribute to a healthy food environment by providing information to the consumer about the content of foods, drawing consumer attention to the benefits and risks of particular nutrients or ingredients of public health concern, and motivating manufacturers to produce foods which have healthier nutrition profiles.
2023
Promoting – while preserving – traditional foods originating from Indigenous Peoples’ agrifood systems through labelling and certification (including territorial labels, geographic indications and participatory guarantee schemes) can create niche markets and enhance awareness of the specificity of such products.
2023
Regulation of food and beverage marketing (e.g., restricting advertising of energy-dense foods high in fats, sugars and/or salt in the vicinity of schools and on public transport).
2023
Taxation of energy-dense foods and beverages high in fats, sugars and/or salt has shown clear evidence of providing disincentives for buying these foods, contributing to shifting the demand towards more nutritious foods.
2023
Nutrition labelling, by providing information on the nutrition properties and the quality of foods to aid purchase and consumption decisions.
2023
Governments, intergovernmental organizations, private sector, civil society and non-governmental organizations and other relevant stakeholders, including medical and health practitioners, should promote a range of activities such as social and behavior change communication (SBCC), food and nutrition education, interpersonal communication and community dialogues, and social marketing initiatives to promote breastfeeding, indigenous and traditional food cultures as a way to positively influence knowledge, attitudes and social norms, and coordinate messaging on nutrition and sustainable consumption and production across a variety of communication channels to reach multiple levels of society (e.g. mass media campaigns).
2021
Using a system perspective food-based dietary guidelines can be developed/updated using the most up-to-date evidence that capture not only the country’s public health and nutrition priorities but also consider sociocultural and economic influences, and environmental considerations (e.g. GHG impacts) of food production and processing.
2023
Provide consumers and suppliers with information on options for reducing food losses or waste.
2023
Improve food labelling to provide consumers with information, at point-of-purchase, about the nutrient composition and the environmental and social features associated with the production of a food item.
2023
Change consumer behaviour regarding portion size and nudge towards responsible decisions by food sellers and consumers.
2023
Efforts to harmonize or simplify the nutrition and environment labelling of food products should be coordinated by public authorities at the national, regional and international levels to improve the labels’ relevance for consumers and limit the risk of creating unnecessary trade barriers.
2023
Improve nudges and architecture interventions that rely on automatic and intuitive decision making processes in habitual circumstances usually at the time and place of food selection, to make healthier and more sustainable food choices more effortless, appealing, timely and regular.
2023
Protect consumers and particularly children, from invasive marketing campaigns promoting unhealthy foods and beverages (ultra-processed foods, those high in sugar/salt, and addictive substances).
2023
Improve the offer of nutritious foods and access to local markets to increase options and opportunities for consumers to choose diverse and nutritious foods all year long.
2023
Improve food-based dietary guidelines including environmental considerations, and their utilization to inform the needed policy and strategy implementation.
2023
Improve or change school food and nutrition programmes and other public procurement processes associated with food distribution to ensure that meals are consistent with updated food-based dietary guidelines and lead to healthy diets.
2023
Food-based dietary guidelines must be regularly updated to embed new evidence regarding transitions in dietary patterns, and developments within the food industry, such as the emergence of new, or novel food sources, proposed as substitutes to traditional animal products.
2023
Change food taxes and subsidies to provide consumers with an economic and rational decision-making justification for change; food subsidies to promote healthy diets targeting low-income households are beneficial for increasing the affordability of healthy diets.
2023
Build understanding of the drivers of food choices, especially the perceptions and values of consumers.
2024
Develop food-based dietary guidelines to help consumers navigate their food environments and make healthy food choices.
2024
Strengthen social and behavior change communication to reach a wide audience and build practical skills that nurture an informed consumer base.
2024
Scale up nutrition-sensitive social protection in LMICs, including appropriate targeting of vulnerable groups, delivering transfers that come closer to bridging the healthy diet affordability gap, and linking social protection with nutrition education interventions that increase demand for healthy foods and decrease demand for unhealthy foods.
2024
Promote policies and accessible technologies that produce and supply more nutritious crops and foods, along with behavioral strategies that shift demand and consumer actions toward a sustainable healthy diet.
2024
Promote a shift toward more plant-based diets in high-income countries and other populations with excess intake of animal-source foods through, for example, public awareness campaigns and adjusting prices to include environmental costs.
2024
Create a supportive “whole-of-school” approach conducive to healthy eating such as integrating nutrition into the classroom curriculum/health literacy lessons; promoting active school environments; cultivating school gardens; building knowledge and skills to create awareness, shape tastes, and develop healthy food habits; involving parents in meal planning; and influencing healthy eating attitudes at home.
2024
Use innovative youth-oriented social behaviour change communication tools and platforms to reach children and adolescents with key messages about nutritious foods and healthy diets.
2024
In undernourished populations, use behaviour change communication (e.g. public talks, mass communication campaigns, one-to-one or small group counselling, visual communication aids) on increasing total daily intake, including proteins, to reduce risk of low birthweight; and balanced energy and protein dietary supplementation to reduce risk of stillbirths and neonates who are small for gestational age.
2024
Increase nutrition-sensitivity of social protection programmes for all age groups or targeted ones (e.g. for pregnant and breastfeeding women and young children, or the elderly) through modalities of adequate size and potential for improving nutrition – e.g. subsidies or food vouchers linked to retailers serving nutritious foods, while excluding foods, snacks and beverages high in energy, sugars, fats and salt; introducing rewards for transfers or vouchers spent on nutritious foods; implementing behaviour change communication strategies focused on healthy diets, physical activity, and the preventive use of health services (early detection of overweight, obesity and non-communicable diseases).
2024
Transform food environments by implementing policies and legislation that eliminate the use of misleading promotion of breastmilk substitutes (infant formula, follow-on formula); strengthen restrictions on marketing of foods, snacks and beverages high in energy, sugars, fats and salt, including those which are fortified; adopt front-of-pack nutrition labelling; introduce targeted taxes on foods, snacks and beverages high in energy, sugars, fats and salt, and subsidies for nutritious foods to encourage healthier purchasing patterns.
2024
Shift food environments towards healthier dietary patterns with positive impact on human health by strengthening food environments (e.g. supporting healthy public food procurement and services); changing consumer behaviour to include sustainability considerations (e.g. improving trade standards with a nutrition-oriented lens, taxing energy-dense foods, introducing legislation on food marketing, food labelling and food reformulation, eliminating industrially produced trans fats).
2024
Create awareness among consumers to reduce food waste.
2024
Work with market traders and street vendors to improve food safety by: (i) creating an enabling environment (where local and national authorities support food safety through investment in basic infrastructure, policy and regulation, capacity building and monitoring and surveillance activities); (ii) providing appropriate training and technology for value chain actors; and (iii) providing incentives for behaviour change.
2024
Promote behaviour change towards healthier food choices on the part of consumers through targeted education and awareness raising, informed by the structural drivers of food choice, which can include front‑of‑pack labelling, public education campaigns and taxation of foods high in sugar, salt and fat.
2024
Galvanize action on healthy diets – engage across countries to address this universal problem.
2018
In order to generate positive pathways, it is important to think, invest and act long-term. The interaction of food security and nutrition interventions with complex processes of social change both shape and are shaped by individual and household behaviors, social norms, institutions, the operation of markets, and collective action.
2017
Employ a nutrition focus to address changing diets and related drivers
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
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
Reduction of overconsumption and change of unhealthy dietary patterns (e.g. shift in affluent societies from animal-based to more plant-based diets).
2016