3 Nov, 14:00-16:00Microsoft Teams

How can we make it easier for consumers to choose healthy and sustainable food?

๐Ÿฅฌ Complementary approaches to behaviour change.

In this symposium, EUFIC and guests will present recent research on how food labels, dietary recommendations, nudges, and digital tools can help direct consumers towards healthier and more sustainable food choices. We will explain how consumer preferences, profiles, and barriers, and how they can influence which strategies are most appropriate in which contexts.

The talk will address question such as: How do we drive changes in food behavior when there is a general lack of knowledge on consumer behavior and consumers are often unwilling to change ?


๐Ÿ… Betty Chang (EUFIC) will talk about how to best communicate about healthy and sustainable food to improve food choice.
๐Ÿ… Armando Perez-Cueto (Umeรฅ University)will talk about European consumers’ preferences and innovative ways to overcome barriers related to plant-based foods.
๐Ÿ… Michiel De Bauw (Colruyt Group & KU Leuven) will talk about the role of labels in persuading people towards healthy and sustainable food consumption in a supermarket context.
๐Ÿ… Emma Garnett (Oxford University) will talk about how choice architecture in cafeterias can increase the uptake of vegetarian food.