Healthy, sustainable and equitable: Integrating knowledge on food choice to optimise interventions

We urgently need to make food consumption more sustainable. Evidence from interventions targeting unhealthy diets could help quickly narrow down our choice of interventions to increase sustainable food selections. However, we need to ensure that the effectiveness of interventions does not change when targeting sustainability. We also want to identify interventions that work for those in all socioeconomic positions, so these do not increase inequalities. To test this, I will: (1) review the existing literature; (2) conduct a series of experiments; (3) test predictions from the review and experiments by running interventions in cafeterias and stores; (4) examine existing purchasing data (e.g. from supermarkets). My work aims to identify factors that influence how people respond to dietary interventions, providing key insights into how far we can draw on evidence from interventions on healthier diets. This will help identify the most promising interventions to create sustainable and equitable diets.