Towards healthy and sustainable food?

The world’s population is growing and with it the need for agricultural and food resources, as well as the impact on the environment. To meet these challenges, research is taking action and developing concrete solutions with its partners, in particular to facilitate the adoption of diets that are both healthy and sustainable.

Published on 20 January 2023

Towards healthy and sustainable food?

The magazine that informs, decodes and gives food for thought

To read in this dossier

Sustainable & healthy eating, the basics

Healthy for humans and sustainable for the planet: the equation for our diets is a hard one to solve. However, the foundations for building this new paradigm are beginning to emerge. An analysis.

Are consumers ready?

There is a consensus on the need to move towards more sustainable agricultural and food systems. But this transition can only be achieved if the consumer, at the end of the chain, changes their behaviour and habits. How can this be achieved? Decoding.

Legumes, stars of the labs

In order to facilitate the transition to healthy and sustainable diets, researchers are experimenting with new, more attractive plant-based foods. To this end, legumes are making their way into the development of new product recipes. An update on tomorrow’s foods.

Accelerating the transitions

Combining nutritional quality and sustainability in our diets seems possible and accessible. So what can be done to accelerate everyone’s transition to a healthy and sustainable diet? Taxation, awareness-raising, education... the levers for public policy action are numerous. An overview.

How to feed the planet in 2050?

Under-nutrition, over-nutrition, ecological issues... How can we meet the challenge of feeding 9.7 billion people in 2050? A collective challenge with regional solutions, with a consensus on the need to think in an integrated manner. The issues.

Research put to the test. Interview with Sophie Nicklaus

Sophie Nicklaus, an INRAE specialist in the study of eating behaviour at the Centre for Taste and Feeding Behavior (CSGA) in Dijon, is the scientific director of the “Dijon, Sustainable Food 2030” project led by the Dijon metropolitan area. Interview.