Technology offers sustainable nutrition solutions

ABSTRACT

The aim of the article was to provide an update on recommendations made in a IUFoST study on the contribution of food science and technology to sustainable nutrition. The added immediate impact of the COVID-19 pandemic is also examined, as well as providing update of the previous recommendations for action within the food chain to improve global diet and health via innovation in food manufacture and distribution. The arrival of the global COVID-19 pandemic has changed the expected routes for their implementation but has accelerated the need for these actions. However, they do not believe that their long-term overall importance has been changed. Global harmonisation will be necessary and should probably relate to the nutrient availability within foods, not just their type or brand. Like manufacturing, distribution also benefits from economies of scale and responds to consumer demand. There are already signs that manufacturers and retailers of finished foods will drive future branding via health benefits as well as the eating quality and cost. The pandemic is accelerating these trends, and it is likely that legislation will devote greater attention to nutrient values.