From “Healthy Eating” to a Holistic Approach to Current Food Environments

Kelly Hunter,Martha Traverso-Yepez

doi:10.1177/2158244016665891

Abstract

The consumption of the industrial diet—characterized by highly processed, low-nutrient foods and the reduced intake of produce in its natural state, such as fruits and vegetables—is generating a large number of health and environmental concerns in the developed world. In the meantime, the public health response to food-related health issues typically focuses on healthy eating, despite the growing amount of research showing the complexity of food environments. In this article, we discuss the limitations and fragmented perspective of current “healthy eating” strategies and the obvious disconnect between public health interventions and broader food environments. We outline the transformation of food environments in recent decades and how this is shaped by shifting ways of life and forms of governance built on neoliberal principles, which in turn influence individuals’ food practices. By availing of critical social theory, we suggest that the potential for change should involve a systemic, ecological understanding of the complexities involved, exposing the interdependencies within broader socioeconomic, cultural, and political contexts and current food systems processes and environments.

Highlights

While quality food is fundamental for human health and wellbeing, the relationship between food, food environments, and health is extremely complex
As the main motivation for this analysis comes from a health promotion concern, in the first section, we ponder how the emphasis on “healthy eating” is focused on nutritional guidance and labeling, which despite its best intentions, may fail to reach lay consumers
We argue in favor of a systemic, ecological understanding of the interdependencies between the broader socioeconomic, cultural, and political forces framing the

Summary

Introduction

While quality food is fundamental for human health and wellbeing, the relationship between food, food environments, and health is extremely complex. Regulated by Health Canada and the Canadian Food Inspection Agency (CFIA), labeling is considered the primary way to inform consumers about a product’s nutritional content and manufacturing process.

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Conclusion