TRANSFORMING GLOBAL FOOD SYSTEMS: INNOVATIONS AND POLICY INTERVENTIONS FOR HEALTHY AND SUSTAINABLE DIETS

The global food system faces the dual challenge of promoting dietary patterns that are both healthy and environmentally sustainable. The shift towards Westernized dietary habits, characterized by increased consumption of processed and animal-based foods, has resulted in significant public health concerns, including rising rates of non-communicable diseases, as well as environmental issues such as deforestation and greenhouse gas emissions. Addressing these challenges requires collaborative efforts from policymakers, the food industry, and consumers to foster sustainable and healthy food choices. This thesis explores two key mechanisms for achieving this transformation: sustainable innovations in the food sector, particularly upcycled foods, and policy interventions such as Front-of-Pack nutritional labelling (FOPNL). The thesis is structured into four studies addressing different dimensions of food consumption. Study 1 examines the effects of globalization on dietary shifts from 1990 to 2018, revealing a marked increase in animal-based food consumption, particularly in transitioning economies where globalization processes are most intense. These findings underscore the complex implications of dietary globalization on health and environmental sustainability. Study 2 evaluates consumer acceptance of upcycled foods using a Discrete Choice Experiment, highlighting the influence of food technology neophobia and ethical consumption on preferences. The study emphasizes the importance of public awareness and education to foster acceptance of innovative, sustainable food products. Studies 3 and 4 focus on FOPNL as a policy tool for guiding healthier food choices. A narrative review (Study 3) explores the effectiveness of different FOPNL schemes, noting that simpler, evaluative formats like Nutri-Score tend to be more comprehensible and impactful for consumers compared to complex numerical labels. In addition, it examines the scant literature on the impact of FOPNL on the food supply chains. Preliminary results from an experimental study (Study 4) confirm these findings, demonstrating that easier FOPNL formats improve the nutritional quality of shopping baskets. Together, these findings highlight the critical importance of integrating top-down policies and bottom-up innovations to address the complex challenges of promoting healthier and more sustainable food consumption patterns. Policy tools such as FOPNL offer clear guidance to consumers, enabling informed choices that align with public health and environmental goals. At the same time, sustainable innovations like upcycled foods tackle systemic challenges, offering practical solutions to reduce waste and promote circularity within the food system. However, the success of these strategies relies heavily on consumer engagement and acceptance. By fostering greater awareness, trust, and understanding of both sustainable products and policy measures, it is possible to catalyze a transition toward dietary habits that benefit both people and the planet. Overall, this thesis underscores the need for collaborative efforts between policymakers, industry stakeholders, and consumers to create a healthier and more sustainable food system, paving the way for a better future for all.