EFAD Newsflash: JRC FORESIGHT STUDY Joint Research Centre Tomorrow; Healthy Society Research Priorities for Foods and Diets

12.1.2015

EFAD LOFODear Delegates,

This week’s EFAD newsflash: JRC FORESIGHT STUDY Joint Research Centre Tomorrow; Healthy Society Research Priorities for Foods and Diets

The link below is to the European Foresight study about food and diet which has taken 2 years to develop. Section 4 is scenario forecasting (4 are given) which is fascinating as it paints pictures of what life will be like in another 30-35 years and the impact on diet and food (I wonder if you agree?). Research funding in the area of food and nutrition will be strongly influenced by this report and not only at European level.

Enjoy!

“European Commission’s Joint Research Centre on the future research priorities for food and diets reports that Healthy diets play a role in health promotion and disease prevention, and this is increasingly recognised as crucial, both socially and economically, in the face of strained healthcare systems, an ageing population, and the high individual and economic costs of diseases.

 

The Foresight study ‘Tomorrow’s healthy society — research priorities for foods and diets’ was initiated to inform the selection of research challenges that will receive funding under the Horizon 2020 programme. The exploratory scenario-building approach focused on the European consumer — with the year 2050 as a long-term time horizon. Four different future scenarios were developed using the extremes of two main drivers — agricultural commodity prices (low or high) and societal values (community spirit or individualistic society). These provided the basis for the identification and prioritisation of research needs to address the challenges and opportunities arising from the different scenarios. The resulting ten research priorities fall into four thematic areas:

1. Towards healthier eating: integrated policymaking;

2. Food, nutrients and health: cross-interactions and emerging risks;

3. Making individualised diets a reality; and

4. Shaping and coping with the 2050 food system.”

 

 

Anne E de Looy

Professor of Dietetics

School of Health Professions

Faculty of Health, Education and Society

Peninsula Allied Health Centre