From Michelin to Mission

Is the restaurant sector sustainable? What can the recent pandemic teach us? And how are restauranteurs adapting? All too often, discussions about the importance and performance of the economy centre around interest rates, growth prospects, new products and services - as if these were the primary values that define the health of the economy. But …

Safe and healthy food in traditional food markets in the WHO European Region

I contributed to this technical report that contains guidance on the promotion of safe and healthy food in traditional markets within the WHO European Region, targeting all stakeholders from policy-makers to market workers. The report outlines the main guiding principles of a safe and healthy traditional food market and proposes a stepwise approach to the …

The shift to plant-based diets: are we missing the point?

Our healthy and sustainable diets team at the WHO NCDs Office has a new paper out! There is increasing consensus that limiting consumption of meat and dairy products can contribute to lowering the environmental impact of diets. At the same time, the market for ultra-processed plant-based substitutes for meat and dairy (ie. ‘milk’, ‘cheese’ and ‘yoghurt’) …

Healthy and Sustainable Diets in the WHO European Region

I am proud to be a part of the team working on healthy and sustainable diets at the WHO European Office for the Prevention and Control of Noncommunicable Diseases The food system is in a constant state of evolution, with consumer preferences, production systems and policies shifting over time. Public health systems are also under …

Changing Nordic food and lifestyles: eight entry points

Transforming food systems is a shortcut to sustainable lifestyles. This was the message from more than 115 people who participated in the “Towards sustainable Nordic food systems” project. To achieve transformative change, the Nordic region can build on the shared history of collaboration. Despite the bumps on the road to 2030, four new insight papers …

Cookbook for Systems Change

Want to create recipes for transformation? On 26 January, we launched the Cookbook for systems change: Nordic innovation strategies for sustainable food by Nordic Food Policy Lab of the Nordic Council of Ministers, Stockholm Resilience Centre and EAT. The Cookbook lays out an inclusive Nordic approach to implementing research and innovation-oriented missions. The Cookbook for systems change highlights …

Intake and adequacy of the vegan diet

Together with colleagues from the WHO NCDs Office and the Aristotle University of Thessaloniki, we examined important questions about the nutritional intake and adequacy of the vegan diet. Our systematic review was published in Clinical Nutrition in December 2020. Background Vegan diets, where animal- and all their by-products are excluded from the diet, have gained …

Food choices for change

How can we fix the food industry and get more sustainable food products into our shopping carts? Food production accounts for over a quarter of global greenhouse gas emissions, so the food industry, in particular the meat and dairy sector, needs to change radically if we want to achieve the UN Sustainable Development Goals by …

Speaking at the Change the World 2020 Conference

How do we navigate the future of food? Rather than speaking about one specific technology or idea, I want to show that we have so many different potential entry points and solutions to choose from. Change the World is the How To Academy's flagship conference that brings together the inspirational individuals and organisations forging a …

Eight opportunities for Nordic collaboration of sustainable food systems

The project Towards sustainable Nordic food systems explored what's next in developing and implementing strategies to promote sustainable Nordic food systems. This was done through a series of dialogues between researchers and food system actors in the Nordic countries. The project was led by Amanda Wood from Stockholm Resilience Centre and supported by the Nordic …