Food sustainability and ensuring the future of our global food systems drives organizations across the research community to highlight the latest knowledge about food in the context of the environment.
The congruence of several key industry factors and consumer behaviors has resulted in the launch of several platforms, providing information and education on food and its relationship with the environment.
Science-Based Accuracy
“Nutrition research is complex to conduct and interpret, but there is a growing trend to seek quick and easy answers to improve our health and well-being. » Marie-Christine Thurm, senior communications manager at the European Food Information Council (EUFIC), told FoodNavigator.
Today’s digital information environment allows anyone to share and access information online. Consumers eat food every day, so it’s a topic that affects us all, often with emotional connections, she continues. Together, these factors make food information and education “an area very prone to sharing misinformation and fake news,” Thurm adds.
Yet consumers are increasingly making choices based on sustainability and ethical considerations. With a preference for food products that correspond to their values, “This shift in consumer preferences is pushing food companies to adopt more sustainable practices to meet market demand,” Katy Askew, managing director of IFIS Publishing, told FoodNavigator.
Issues such as climate change, resource scarcity and pollution have highlighted the need for sustainable practices in the food sector. “Ethical concerns play an important role in shaping the industry’s sustainability agenda. » Askew adds. Issues such as fair labor practices, humane treatment of animals and fair supply chains are at the forefront of discussions.
The regulatory landscape is also evolving to incorporate sustainability considerations. “Governments and international organizations are putting in place measures to encourage more responsible production and consumption. » adds Askew. Regulations related to food safety, labeling, waste reduction and sustainable sourcing are widespread. “Food industry players must adapt to these changing legal requirements. »Crooked details.
The rise of information platforms
In 2022, Eurobarometer survey results indicate that almost half of respondents (49%) believe that public television and radio channels are the main sources of reliable information in the European Union (EU), followed by the written press (39%), then by private channels. Television and radio stations (27%).
However, the challenge of scientific illiteracy remains, EUFIC reported, describing “the potential distortion of scientific facts by the media and frequent overly simplistic or sensationalist reporting” as leading to uncertainty and reduced confidence.
In October 2023 alone, two research platforms were launched, seeking to provide information and education on key areas of food research and communicate this knowledge to the food industry.
IFIS Publishing has announced the arrival of its environmentally focused database, IFIS Sustainability, which aims to accelerate the transformation of global food systems through knowledge sharing and collaboration. After analyzing keywords from more than 10,000 records indexed in the database, the food research editor identified seven key trends in food sustainability in scientific research.
The results reveal that sustainability economics linked to the food market, technological advancements, policy-driven sustainability, ecological concerns, consumer-centric approaches, agricultural innovations and plant-based solutions are the trends in terms of sustainability that guide food research.
Designed to improve the quality of food reporting and combat food misinformation, EUFIC launched its Food Facts hub during Global Media and Information Literacy Week. It is part of the Sustainable Food System Network (SFSN), which was launched in 2020 to connect those who want to transform European food systems and currently has over 2,000 members.
“The Food Facts network is necessary because it helps increase the quality of public debate on topics related to food and health. » Thurm said. The hub aims to achieve this by creating a place where actors from both sides of the media, journalists and experts, can access trusted scientific communication.
In the case of the Food Facts hub, community managers help maintain the flow of information through newsletters or webinars that include networking sessions. “Collaboration across sectors is the best way to build consensus, provide clarity and take action on misrepresentations and disinformation. »» said Thurm.
Touch all areas of scientific communication
Commenting on how the new launch will break down silos in sustainability education in the food industry, Thurm says the presence of the SFSN indicates that there is a diverse group of stakeholders active in all parts of the food system. Several subgroups allow for more specific discussions, such as Food Facts.
“On the one hand, journalists can easily find experts interested in science communication and therefore willing to provide quotes and background information for articles or publications. » Thurm said. “On the other hand, it allows experts to better understand media and increase their experience with science communication in general, an indispensable skill in today’s academic world.” Thurm adds.
Food Facts seeks to provide these journalists and media experts with a space for mutual understanding and discussions on all related topics, including detection of fake news, scientific literacy and collaboration to promote scientific information. It aims to provide a platform for the exchange of information between the media and experts in the field of healthy and sustainable eating, including on topics that often come up in the news, such as sugar, fats, food additives including sweeteners, processed foods, obesity. or diabetes.
“When misinformation appears in the news, the timing to respond and fuel the debate with science-based information is crucial and, if not immediately countered, is likely to linger in people’s minds. people. » Thurm continues.
Food Facts works with a group of ambassadors, who agree to respond at short notice to questions about misrepresentations in scientific communication and to help EUFIC write articles that help consumers better understand the science behind the news. Subsequent Food Facts articles are then distributed to media professionals across Europe.
“In addition to ensuring good quality information, it is also crucial to help consumers improve their science skills,” Thurm adds, a topic addressed in EUFIC’s recent food and health science education campaign.
