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Sustainable consumption – UK Government activity
Author(s) -
Kerr J.,
Foster L.
Publication year - 2011
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.2011.01928.x
Subject(s) - sustainability , business , government (linguistics) , general partnership , consumption (sociology) , food waste , resource efficiency , sustainable consumption , futures studies , food processing , food systems , supply chain , whole food , resource (disambiguation) , food security , environmental planning , marketing , agriculture , engineering , political science , geography , social science , philosophy , food science , artificial intelligence , law , waste management , ecology , computer network , linguistics , chemistry , archaeology , sociology , computer science , biology , finance
Summary Sustainable consumption is a complex, multifaceted area requiring a partnership approach across the food chain to reduce the environmental impacts of the food we choose to consume. Communicating the environmental benefits of products and the importance of wasting less food, supporting honest environmental labelling and defining methodologies for sustainable food will help inform these choices. Government initiatives to support sustainable fish species consumption, reconnect people with food and work towards a zero‐waste economy will help to tackle environmental and climate change impacts. The Government is committed to addressing global challenges identified by Foresight to meet increasing food demand with less environmental impact. Evidence to underpin sustainable food policy requires a joined‐up approach across funders, industry and the third sector to strengthen research activity and maximise impact. The Department for Environment Food and Rural Affairs' research and development targets the whole food chain from production to consumption. Activity addresses sustainability and resource efficiency; environmental impacts; supply chain and consumer drivers, behaviours and practice; explores synergies, trade‐offs and tensions; and ways to promote availability and take up of sustainable healthy food.