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FCRN Sustainable Diets & Behaviour Change A Retailer Perspective Moira Howie Nutrition Manager 22 nd...
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Transcript of FCRN Sustainable Diets & Behaviour Change A Retailer Perspective Moira Howie Nutrition Manager 22 nd...
FCRN Sustainable Diets & Behaviour
ChangeA Retailer Perspective
Moira HowieNutrition Manager
22nd/23rd April
Recommendation Why? Are we meeting it?
Fruit and vegetables
At least 5x80g/d risk some cancers, CVD and other chronic diseases
4.4x80g/d
Oily fish At least 1x140g/wk
risk CVD 0.4x140g/wk
Added sugars < 11% energy (~60g/d)
risk dental caries 12.5% energy
Fat Average 35% energy
risk CVD and energy density of diets
Average 35% energy
Saturates Average 11% energy
risk CVD and energy density of diets
Average 12.8% energy
Fibre Average 18g/d To improve GI health Average 14g/d Alcohol 3-4 units/d (♂);
2-3 units/d (♀) Minimise risk of liver disease, CVD, cancers, injury from accidents and violence
60% (♂)exceed 44% (♀) exceed
Salt Average 6g/d risk hypertension and CVD
Average 8.6g/d
Body weight BMI 18.5-25kg/m2
risk some cancers, CVD and other chronic diseases
66% (♂ ) & 56% (♀) over BMI 25
This imbalance is driving poor health in society
The promotion of a balanced, nutrient dense diet, and an improvement in the quality and variety of the diet would contribute to better health and reduce the risk of nutrition-related ill-health and disease.
Important to remember that meat and dairy foods are good sources of many of the nutrients that are deficient in the UK diet so simply cutting down may make our diets even more deficient. We need to swap for nutrient dense alternatives
• Only 16% of people act on social & environmental concerns• 72% have green intentions but fail to act on them
Source: ERM research report April 2014
Healthy Basket
• Food messages – Plenty of fruit &
veg– Include fish every
week – Choose
wholegrain– Meat & alcohol
free meals & days– People sized
portions
• Wealth of information/inspiration• Customers always want more recipes• BUT are they cooking from scratch
Sustainable shopping – a start
Range – What is possible
& acceptable
Layout – Make it easy
Message – Linking benefit to the individual
Replace…Reduce…Reformulate
Reprice…Respect…Rebrand
• 3 for 2 throughout the fruit & veg promotional year • Shopping with the season • Alternative proteins – lupin/pea - the meat free butcher
Outcomes
• Behaviour change will be incremental
• Layouts/Displays may influence purchase
• Dietary cultural shift is a big hurdle – disruption
• On line activity – good opportunity to trial
• Learn from other areas of behaviour change