Displaying 541 - 550 of 2664
This project aims to identify the most effective food swaps, based on an individual’s diet, that makes their shopping basket more healthy and environmentally sustainable; and monitor in real-time whether physiological, psychological and environmental factors, at an individual level, affect the adoption of such food swaps and make individual diets healthier and more environmentally sustainable, in young adults.
This project reviews existing community interventions designed to support healthy eating, identifying effective elements that people from low-income households value and engage with. These elements combine with strategies shown to effectively helping people to change behaviour, and used to create a new holistic healthy eating intervention for delivery to clients from low income families through the social prescribing service.
We explore dietary choices people make when they switch to a more plant-based diet. Plant-based diets are viewed as healthier and sustainable, but little is known about the plant-based foods people choose in place of meat and why. We conduct a series of studies to explore personal and social barriers, both perceived and real, to eating less meat and the health and environmental impacts when meat consumption and purchasing patterns vary.
This project aims to generate insights on the economics of higher-value status food and drink products. The research quantifies the extent to which such products hold a price premium and face higher production costs than standard products, examines the key factors are in achieving a higher/lower gross margin, understands the impact of EU exit and other developments in international trade; and identifies opportunities to develop and promote them.
The Scottish diet remains poor quality and a main factor in driving unhealthy weight. To reduce the burden of diet related disease, this project explores public attitudes towards nutritional factors, namely food additives (specifically artificial sweeteners) and dietary fibre. The purpose of the study is to understand how dietary fibre influences appetite and food intake and then, how sweeteners may disrupt this response. We are implementing two human diet trials to investigate these key dietary components on physiological mechanisms associated with appetite control for a healthy weight. We
This year SEFARI and SEFARI Gateway are delighted to be working on a number of activities around the Presidency theme of Scotland’s food journey and food stories, and more details will appear here shortly. In addition, the James Hutton Institute, Moredun Research Institute, Rowett Institute and Scotland's Rural College will again all have they familiar pavilion presences and a full series of engagements and activities.
There are major challenges for society going forward in finding workable and sustainable solutions to provide safe, nutritious and equitable food sources for a growing population while optimising the sustainable use of our finite natural resources. Compounding factors are emerging from a global pandemic, dealing with a changing climate, loss of biodiversity, geopolitics, energy source, increasing costs and inequalities in opportunities and access to resources. The Royal Society of Arts, who are key partners in the event, have been at the forefront of significant civil debate and social impact
Fibre is an important part of a healthy diet, as it is fermented by gut microbes to health-promoting compounds. We investigate whether agricultural and food-processing waste materials can be modified to increase their fermentability by gut microbes,. The aim is to explore whether food production waste materials can be developed into a novel source of fibre, thus improving the sustainability of agricultural practice. This not only contributes to reducing the environmental impact of Scotland’s food and drink sector, but will also identifies opportunities for innovation in the Scottish food and
This project evaluates whether whole grain phytochemical-rich barley accessions developed from ancient grain (for improved climate credentials) can produce a significant change in blood sugar levels to complement the established lipid lowering health claims related to barley β-glucan. This project supports new food and drink market opportunities and promotes barley as a healthy and sustainable crop.
This project considers the effect of the COVID-19 pandemic on dietary behaviours and impacts on health and well-being in Scotland using information from a large household survey. We focus on whether people changed how much fruit and vegetables they ate, how much alcohol they drank, and whether they worried more about buying healthy food. We also assess whether mental health and overall life satisfaction changed, and whether that affected diet.