The idea of sustainable nutrition is driving a foundational change in the way food is produced globally. It is nutrition that is produced and delivered in a way that is mindful for people, the planet, and society. Sustainable nutrition is becoming embedded into the day-to-day thinking and decision-making of consumers as well as strategies of many companies in the food and beverage industry.
However, measuring and communicating progress against sustainable nutrition strategies and targets in a transparent way is challenging. Metrics that are supported by science, feasible to use on a large scale, and easily transparent to consumers and regulatory bodies are essential. How can we make meaningful progress toward an improved food system?
Contributors
Nathan Pratt, PhD
RD, Nutrition Scientist
Nathan Pratt, PhD, RD is a nutrition scientist passionate about finding ways to make science easily used and understood to improve health. During his time working with the food and beverage industry he has worked with companies globally to bridge the gap between consumer insights and nutrition science and to better leverage nutrition in their strategies and product development.
As Sustainable Nutrition Manager at Kerry, Aoife’s role involves assessing Kerry’s global ingredients portfolio for nutrition and sustainability impacts. Aoife is passionate about science communication and manages the Kerry Health and Nutrition Institute, a non-commercial thought leadership platform that disseminates the latest insights in nutrition science for the food industry.
In the eighth annual edition of the KHNI Health and Nutrition Megatrends, we explore the breakthroughs in science, technology, product development, and evolving consumer behaviours that are reshaping global food systems.
