Top scientists offer advice to EU on food transition

A working group of leading scientists from across Europe has made recommendations to the European Commission on how to make food consumption in Europe healthier and more sustainable. These recommendations relate to the pricing, availability, visibility and composition of food products.

The recommendations were made in response to a request from the European Commission to the Scientific Advisory Mechanism. The recommendations were delivered to the European Commission in late June. Jenny van Doorn, professor of Services Marketing at the University of Groningen, contributed her expertise on customer engagement, sustainability and food waste to the Scientific Advice for Policy Working Group of European Academies (SAPEA).

The scientists stress that the current food system in Europe has a major environmental impact and that unhealthy diets are also linked to disease risk, obesity and overweight in a large part of the European population. Providing information to consumers is not enough to bring about positive change. It is necessary to address the entire food environment and implement policies that promote sustainable and healthy food choices.

The scientists recommend measures such as taxes on sugar and meat, promoting healthy and sustainable food options, and reducing unhealthy ingredients in food. Creating an environment where all stakeholders can collaborate on healthy and sustainable food choices is essential.

The European Commission's Scientific Advisory Mechanism and SAPEA collaborated to develop these recommendations based on scientific evidence. SAPEA brings together expertise from different disciplines and academic networks across Europe.

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