WP 7: Modelling SHARP diets for EU-consumers

General information

The overall aim is to operationalize “SHARP diets” for EU consumers in sub-regions based on individual-level data; such diets are environmentally Sustainable, Healthy (nutritionally adequate), Affordable (accessible yet also supporting the EU agri-food sector), Reliable (stable in their supply), and Palatable (consistent with cultural norms and preferences):

  • To characterise the diversity and nutritional adequacy of diets in different EU regions, overall and in relevant population subgroups;
  • To obtain insight into the sustainability of diets of EU consumers;
  • To develop the consumer-based SHARP model that delivers options for sustainable food and nutrition security (FNS) diets by combining real-life individual-level food intake data with sustainability metrics;
  • To enrich the SHARP model with demographic factors (e.g. age, sex), biological factors (e.g. weight status), regional circumstances (e.g. cultural preferences), and socio-economic factors
  • To apply the SHARP model under restrictions of nutritional, environmental, and economic factors and to translate SHARP model output to consumer-oriented food intakes in EU regions.

Latest Publication

Deliverable 7.1: The initial model to design SHARP diets, based on nutritional adequacy and preliminary sustainability metrics

This paper collates food and nutrient intake data from Denmark, Czech Republic, Italy and France. Nutritional adequacy of the diets will be assessed using a protocol developed in WP2. This is the basis for the initial model to design SHARP diets, based on nutritional adequacy and preliminary sustainability metrics.

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Newsletter 2

The second newsletter answers research questions like: "What do European consumers think about sustainable food?", "Can information beef up the demand for meat alternatives?" or "Can we bank on seafood for a healthier food consumption?" It gives short summaries of the deliverables and papers, published during the last month

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Operationalising the health aspects of sustainable diets: a review

Shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operationalise the health aspects of environmentally sustainable diets.

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Newsletter 1

The first Newsletter of 2016 on project updates and informative SUSFANS research

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News in work package 7

"Gain insight in the impact of diet changes to health sustainability". Interview with Jacqueline Bloemhof

Jacqueline Bloemhof is full professor and chair of the Operations Research and Logistics Group at Wageningen University. Her main field of research is sustainable supply chain management, both in forward chains (food and other agricultural distribution networks) and closed loop supply chains (recycling and recovery of products, parts, materials or energy). She published on these topics in a large number of articles in ISI journals in the field of Operations Research and Environmental Science, Engineering and Environmental Sciences.

Review Article: Operationalising the health aspects of sustainable diets: a review

Shifting towards a more sustainable food consumption pattern is an important strategy to mitigate climate change. In the past decade, various studies have optimised environmentally sustainable diets using different methodological approaches. The aim of the present review was to categorise and summarise the different approaches to operationalise the health aspects of environmentally sustainable diets.

Healthy and sustainable diets from a consumer perspective

The overall aim of Work Package 7 is to define “SHARP diets” for European (EU) consumers based on individual-level data. Such diets are environmentally Sustainable, Healthy (nutritionally adequate), Affordable (accessible yet also supporting the EU agri-food sector), Reliable (safe and stable in their supply), and Preferable (consistent with cultural norms and preferences).