Disadvantaged communities left behind by the traditional UK food system will have a bigger say in how healthy and sustainable food is produced and distributed through a new research project involving academics at the University of Plymouth.
The project unites researchers and food industry representatives with charity leaders to reimagine how food policy, products and supply chains can be developed.
It will focus on working with disadvantaged communities to jointly imagine new solutions to address a lack of access to healthy, sustainable food.
The work is one of four interdisciplinary research projects to have received a total of £24million funding through the UK Research and Innovation (UKRI) Strategic Priorities Fund (SPF).
It will develop a framework to ensure food is affordable, desirable and fits with the complex demands on people’s lives. This means regular consumption of a nutritious diet, produced in a way that is good for our planet, will be an attainable aspiration for all members of our society.
Preliminary work has shown that people living in disadvantaged communities have the desire to eat a healthier diet and are aware that good nutrition is closely linked to good physical and mental health.