Professor Ian Rowland is Emeritus Professor of Human Nutrition, University of Reading. Prior to joining the University of Reading in 2007 as the Hugh Sinclair Professor of Human Nutrition, Ian was head of nutrition at Ulster University. He holds a BSc and PhD in microbiology from University College London and an honorary doctorate from Gent University for work on nutrition and cancer. His main research area is the impact of plant-based eating and phytochemicals on health, particularly cancer and cardiovascular disease. He has published over 400 papers.

• The EU policy context: the Green Deal and the Farm to Fork Strategy
• Existing projects under H2020 on alternative proteins and dietary shift
• Future of alternative proteins and dietary shift in Horizon Europe

• The European Green Deal
• The Farm to Fork Strategy
• Food 2030

• Existing projects on alternative proteins and dietary shift in Horizon 2020
• Green Deal Call – Farm to Fork topics

• Horizon Europe
• Alternative proteins and dietary shift in Horizon Europe Work Programme 2021-2022

The lecture will cover:

• Current diets in the UK and EU, and challenges for meeting climate and health targets.
• What are the biggest sustainability issues with our current diets?
• What might diets look like in the future if we continue on this track?
• What are the future challenges for our diets?

Watch this webinar to:

Gain a clear understanding of:

• Current levels of sustainability in UK and EU diets
• Possible co-benefits and trade-offs for different measures of environmental impact
• The complexity of our food systems and the sources of our food

Be aware of:

• Foods with the most detrimental impacts on the environment
• Current trends in diets and how these may continue in future
• Potential opportunities for improving both the health and sustainability of diets

Be able to:

• Design diets that incorporate sustainability as well as health
• Assess environmental impacts of foods that go beyond carbon footprints
• Consider behavioural changes for different populations that would bring diets closer to environmental and health targets

The focus of Dr Rosemary Greens work is on the links between nutrition, environment and health, and in particular sustainable diets and food systems. In 2020 Dr Green was on the scientific panel for the UK Climate Assembly which reported back to the UK government with policy recommendations for reaching net zero by 2050.

• Basic principles about how people are persuaded
• What such persuasion implies with regard to nutrition behaviour
• How media can accelerate and bias these processes even further

• The importance of non-conscious thought processes in communication
• The role of media in (adolescents’) perceptions of food
• The different psychological effects of messages about core vs non-core foods

• Overestimation of the respondent’s attention to messages
• Different types of media that communicate about food
• The volume of food messages that together shape (adolescents’) food perceptions

• Reflect about food messages from a receiver perspective rather than a sender perspective
• Identify a number of important pitfalls in nutrition communication
• Identify and apply persuasive principles

Professor in Persuasion and Marketing Communication and vice dean of Education at the Faculty of Social Sciences
KU Leuven Institute for Media Studies, Leuven, Belgium

As a full professor in Persuasion and Marketing Communication, Tim published on various topics within these fields, but focusing on dynamics that involve health and/or consumer empowerment and how these are affected by situational differences or manipulations. He also has a more methodological line of research on science replicability.

The presentation will examine the predictors of intention behaviour gaps in sustainable diets

• Intentions profiles around sustainable diets across Europe
• What we already know about intention behaviour gaps: individual differences
• What this project explores: the situational correlates of intention behaviour gaps

Watch this webinar to:

Gain a clear understanding of: 

• What an intention behaviour gap is
• The individual and situational correlates of intention behaviour gaps in sustainable diets
• The implications of these gaps for the promotion of sustainable diets

Be aware of:

• The limitations of a focus on people’s good intentions towards sustainable consumption
• The gaps in our knowledge of why people often fail to convert intentions into action
• Tried and tested interventions that have helped people overcome intention behaviour gaps.

Be able to:

• Discuss the challenges of converting intentions into action
• Identify instances in their own lives and the lives of others when intention behaviour gaps have emerged.
• Recognise opportunities and strategies to support themselves and others to follow through on their intentions.

Dr Kate Laffan is a Marie Curie Fellow in the School of Economics and at the Geary Institute for Public Policy and the School of Economics at University College Dublin, a Behavioural Science Fellow at the OECD and a Visiting Fellow in the Department of Psychological and Behavioural Science (PBS) at the London School of Economics. Kate carries out research at the intersection of economics and psychology aimed at producing policy-relevant insights which can help to address environmental challenges and promote human wellbeing.

Front-of-package nutrition labels are gaining popularity and have a great potential in helping consumers choose healthier foods. However, their effectiveness has also been questioned and many countries are struggling to find the best way to implement this practice.

The lecture will:

• Introduce the various types of front-of-package nutrition labels
• Provide an overview of the benefits and drawbacks of front-of-package nutrition labels
• Discuss potential ways forward in using package labels to promote healthier diets

Watch this webinar to:

Gain a clear understanding of: 

• Types of front-of-package nutrition labels present in different markets
• The benefits and drawbacks of front-of-package nutrition labels
• The way cognitive and affective considerations influence consumers’ use of front-of-package nutrition labels

Be aware of:

• The variety of approaches to front-of-package nutrition labelling
• The importance of understanding individual differences in food choice
• The way the complexities relating to front-of-package nutrition labels can hinder their implementation

Be able to:

• Describe and discuss the different types of front-of-package nutrition labels present in various markets
• Provide a nuanced view on the benefits and difficulties relating to the implementation of front-of-package nutrition labelling
• Appreciate how individual differences in motivation, knowledge and goals can influence consumer use of front-of-package nutrition labels

The lecture will cover: 

• How you can calculate the environmental impacts of recipes using new apps and tech solutions.
• How different recipes have different environmental impacts, what this means for dietary advice and possible eating patterns
• Ecolabels – how these might help with the complexity

Watch the webinar to:

Gain a clear understanding of: 

• Different types of environmental impacts
• Different technological solutions that can help in this space

Be aware of:

• Different ecolabels

Be able to:

• Describe how different recipes could be changed to reduce their environmental impacts
• Define Ecolabels
• Understand how Ecolabels would work for recipes

The lecture will cover: 

• rationale for consumer-level strategies to reduce household food waste
• results of a family family-based intervention designed to increase food literacy and reduce household food waste
• next steps for research aimed at reducing household food waste among families

Watch the webinar to:

Gain a clear understanding of: 

• attitudes and behaviours that influence level of household food waste
• consumer-level approaches to reducing household food waste
• methods and results of a family-based food literacy intervention to reduce household food waste

Be aware of: 

• level of household food waste in North America
• economic, environmental and nutritional impact of household food waste
• the difference between avoidable and unavoidable food waste

Be able to: 

• plan and manage meals in the home to reduce household food waste
• implement food preparation strategies that can reduce food waste
• identify next steps for research aimed at reducing household food waste