Transforming UK diets for health and sustainability

Abstract

ABSTRACT The global food system that underpins UK diets is optimised for quantity and efficiency (calorie provision) at the expense of quality (nutrition and sustainability). Transforming the food system to deliver healthy sustainable diets will involve a shift in production and consumption in the UK and abroad. Healthy sustainable diets are those that are balanced, varied, plant-rich, and based largely on wholefood. Less than 1% of the UK population currently eats in line with national dietary guidelines (the Eatwell Guide). Increasing consumption of fruit, vegetables and legumes is vital to improve diet quality – the biggest health gains in terms of reduced mortality and incidence of diet-related diseases come from increasing consumption of these foods. Increases in consumption will need to be underpinned by increases in sustainable production of fruit, vegetables and legumes. Consumer studies indicate that individuals aspire to eat more healthily and sustainably, but face structural barriers that prevent them from doing so related to the food environment. With a focus on the UK, this mini-review summarises the evidence on healthy sustainable diets, current consumption patterns, and outlines challenges and opportunities to enable increased adoption of healthy sustainable diets at scale.