Abstract
Food affects health in a variety of ways. Many factors influence diet, including food availability and cost, socioeconomic factors and personal beliefs, values, attitudes and knowledge. Efforts to change dietary patterns therefore need to tackle all these areas to increase effectiveness. A wider approach than traditional health education is needed on a local, national and international level. Within Bedfordshire a multi-agency working group was convened to develop an active strategy to promote and facilitate healthier eating and food safety. This article discusses the processes involved in the development of the core document, its launch and subsequent projects that have developed. The problems encountered along with the advantages of this approach are discussed.
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