Sustainable Healthy Diets

Research activities: Consumers and their food environments

For food systems transformation to achieve sustainable healthy diets for all, there is a need to better understand the individual and food environment factors that shape the diets of marginalized populations (including women and youth), and, in turn, how changing demand shapes the food environment.  

Researchers are characterizing food consumption, dietary patterns, and food environments among marginalized populations and identifying key drivers and inequalities, including between genders. This work will inform the co-design, testing, and evaluation of scalable innovations in the food environment–consumer nexus.  

For more information about this work package, please contact Jef Leroy,, or Inge Brouwer, 


Read about the Initiative’s other focus areas:  

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