The Healthy and sustainable food systems group focuses on investigating and informing innovative nutrition policy reference standards and actions that promote healthy, sustainable and equitable food systems. Our group is transdisciplinary with expertise in nutrition science, public health nutrition, ecological nutrition, health promotion, dietetics, political science, food regulation and sociology.
To address the complex nature of today’s food and nutrition challenges, our research extends beyond a conventional nutrient-orientated approach to encompass foods, dietary patterns and food systems thinking.
We use qualitative and quantitative research methods and undertake modelling of the health and environmental impacts of food systems. We also undertake critical analysis of policy-making associated with:
- Dietary guidelines
- Food and nutrition security
- Ultra-processed foods
- Food fortification
- Food labelling
- Infant formula and toddler foods and drinks
- Nutrient reference values
- Preventing undernutrition, obesity and diet-related non-communicable diseases.
We work with a number of leading agencies including the World Health Organization, the Food and Agriculture Organization, Cochrane Nutrition Collaboration, International Union of Nutrition Sciences, Food Standards Australia New Zealand, VicHealth and the Federal and State governments.
This group covers:
- Understanding the science and politics of food and nutrition policy-making and policy actions
- Informing policies to achieve healthy, sustainable and equitable food systems
- Modelling and evaluating the public health implications and impacts of food and nutrition policy activities
- Influencing food and nutrition policy and policy actions