Bread winner

Martindale, United Kingdom and Swainson, Mark and Hollands, Tom Æ and Marshall, Richard (2018) Bread winner. Food Science and Technology, 32 (3). ISSN 0144-1493

Full content URL: https://www.fstjournal.org/features/32-3/sandwich-...

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Abstract

Balancing a national diet has provided public health agencies with many difficult choices and despite dramatic improvements in what we eat, consumers routinely demand more effective action to improve diets. So what is going wrong? The impact of dietary improvement is clearly not going far enough. This article identifies where more incisive actions can deliver positive health and sustainability outcomes. Popular convenience foods are typically targeted by media stories and consumer outcry; solutions will only be found through innovative development of healthier choices. The IFST’s recent ‘Food System Framework – a focus on food sustainability’ provides impetus for this to happen; it recognises that achieving health and sustainability while delivering accessibility, affordability and assurance is always going to be a tough call[1]. However, the food industry now has over 30 years of sustainability legacy to apply and such a platform provides an opportunity to rank sustainability requirements so that they keep step with those of consumers for positive health outcomes. This will result in actions becoming embedded into not just global but regional and national food supply chains. Our most popular and convenient food products deserve greater attention and the sandwich food category, a £3.5bn gross value-added industry, which crosses the meal, lunch and snack boundaries, is the focus of this article.

Keywords:Sustainability, consumers, food manufacture, carbon footprint
Subjects:D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D640 Food and Beverages for the Consumer
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
Divisions:College of Science > National Centre for Food Manufacturing
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ID Code:36463
Deposited On:11 Sep 2019 08:13

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