#FoodSystem

Are sustainable and healthy diets always compatible? Needs for an emic-oriented cultural research on sustainable consumption

By Fumiko Kano Glückstad

◦ 6 min read ◦

It is widely acknowledged that a plant-based diet is healthier than an animal-based diet (Willett, et al. 2019). However, a group of Japanese researchers recently published a thought-provoking article demonstrating that a lower diet-related Greenhouse gas emission (GHGE) has generally resulted in an inadequate nutrient intake among Japanese adults (Sugimoto et al. 2020).

Their results seem to support the fact that the Japanese Government has excluded any dietary-related initiatives from its long-term national strategies concerning the targeted 80% reduction of greenhouse gas emissions by 2050. In other words, Japanese opinion leaders seem to challenge the generally accepted viewpoint of a direct positive correlation between a sustainable diet and a healthy diet, contradicting widely accepted European studies and initiatives (e.g. Sjörs et al. 2017). This apparent controversial observation motivated me to look into the historical development of meat consumption on a global scale. Most importantly, the recently published guiding principles by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) in 2019 state that “Sustainable Healthy Diets” are a trade-off between the two dimensions: sustainability and healthiness of diets. Thus, countries should decide on such trade-offs in consideration with their situation and goals (FAO & WHO, 2019).

The following figure indicates such a trade-off situation for various geographical regions and it clearly shows that the meat consumption in Western countries is obviously higher than the rest of the world such as compared to e.g., Africa or Asia, although a substantial increase of meat consumption is observed in both China and Japan.

In particular, the main increases observed in China and Japan seem to be well-synchronized with the periods of their respective economic developments that simultaneously triggered their modernization (Westernization) process in their markets. However, the curves of Japanese and Chinese meat consumption also show a noticeable difference. Whereas the meat consumption in China has steeply increased since the 1980es, Japan seems to moderate its increase from the early 1990es and ahead, which is most likely explained by their respective economic developments. However, in this blog, I want to supplement these observations with some personal insights on what has happened in Japan during this period through my work experiences in the related industry.

Meat consumption in this blog refers to the average supply of meat across the population shown in this figure. Food supply is defined as food accessible for human consumption meaning the food remaining for human use after deduction of all non-food utilizations. *Source: Our World in Data https://ourworldindata.org/grapher/meat-supply-per-person*

During the Japanese bubble economy in the 1980es to the early 1990es, the Japanese middle class had increasingly wider opportunities to be exposed to the Western food culture due to their Westernization. This somewhat alarmed key Japanese health professionals, nutritionists, food experts and industries who considered a ”Western lifestyle and food culture” as a source of lifestyle-related chronic diseases e.g., diabetes 2 and cardiovascular issues, which would gradually impact Japanese consumers.

This subsequently triggered a countless number of initiatives aimed to nudge a wide range of the population towards a healthier diet. The initiatives were eventually formalized as a Health Promotion Act in 2002 and the Basic Law on “Shokuiku (food and nutrition education)” in 2005 by the Japanese government (MAFF, 2019).

*Source: Ministry of Agriculture Forestry and Fisheries. 2019. “A Guide to Shokuiku.” https://www.maff.go.jp/j/syokuiku/guide/pdf/00_en_guide.pdf*

The Shokuiku act has since become a comprehensive program targeting everyone from school children to the elderly, and its initiatives have involved a broad range of Japanese stakeholders, not only the central and local governments, health professionals and nutritionists but also food and restaurant businesses and their consumers.

The Shokuiku program has promoted the nutritional education from a holistic viewpoint and emphasized the importance of enjoying healthy meals from societal and cultural perspectives through various sensory food experiences. As a consumer researcher in the 1990es in one of Japan’s largest high-tech companies producing various kitchen appliances, I also personally participated in a variety of initiatives involving consumer organizations, health professionals, nutritionists and food and restaurant businesses to nudge consumers towards a healthy diet at that time.

In a European context, nudging consumers towards a sustainable and healthy diet usually implies the replacement of an animal-based diet with a plant-based diet with emphasis on ingredients. One major difference to the Japanese nudging initiatives is that the Shokuiku promotion has encouraged consumers to learn how to select “nutritionally balanced meals” in their daily life while enjoying variations in sensory food experiences. Consumers have many ways to achieve this by following the “Japanese food guide spinning top” that can be easily followed by a wide range of population groups, i.e. from school children to the elderly (see the below picture). The maintenance of a moderate meat consumption level observed from the Japanese curve in the above figure might be partially attributed to such ‘enjoyable’ Shokuiku initiatives (see Yoneda, 2019).

Japan has been able to moderate its overall meat consumption without specific promotions of plant-based diets also thanks to the traditional Japanese food culture that is originally rooted in a plant-rich diet. Thus, in a Japanese context, it is perceived possible to achieve a well-balanced diet while simultaneously enjoying variations in sensory food experiences, in other words, nudging a healthy diet can be perceived as an enjoyable experience. Interestingly, Kanemoto et al. (2019) recently reported that meat consumption only weakly explains the difference between high- and low food carbon footprints (FCF) among 60,000 Japanese households. This study ponders that Japanese should (also) consider restricting their consumption in other areas than meat consumption with a higher estimated FCF such as restaurant foods, confectionary and alcohol.

These observed trends indicate the importance of fully understanding social, cultural and dietary contexts in various countries and regions when researching on sustainable food consumption because food is inherently deeply rooted in the specific cultures. In other words, sustainable consumption studies should ideally shed more light on an emic approach addressing a specific sample of that region and discuss adaptability of such studies to countries outside of the specific region with due respect of the embedded cultural contexts.

About the Author:

Fumiko Kano Glückstad is Associate Professor of Cross-Cultural Cognition at the Copenhagen Business School. She works in the area of cross-cultural psychology and her recent project “iBeauty” funded by the third largest Japanese cosmetic company investigates associations between personal values, beauty and well-being in cross-cultural contexts. She previously worked as a consumer researcher and product concept designer of kitchen appliances at Panasonic Corporation, one of the largest Japanese electronics industry enterprises.

Has COVID-19 changed our relationship with food?

CBS is involved in two large-scale international studies about people’s changes in food-related habits during the pandemic

By Meike Janssen

It might sound familiar: Since the beginning of the Covid-19 pandemic, photos of homemade bread, fancy meals and desserts are circulating on social media while empty pizza cartons are piling up in the neighbours’ garbage bin. It seems that many people have changed their food-related habits during the pandemic, partly in opposite directions.

That is why consumer researchers from the Consumer and Behavioural Insights Group (CBIG) at CBS Sustainability launched two large-scale consumer studies [1] in collaboration with international colleagues. The studies analyse the shifts in terms of buying, cooking and eating habits that have been brought on by the pandemic and the related restrictions and lockdown measures.

Food-related behaviour is to a large degree subject to habits and routines. Changes in eating patterns are normally occurring rather slowly over longer periods of time.

Besides, we know that food consumption is largely influenced not only by personal preferences but also by context, i.e. where we eat and with whom we eat.

Since the beginning of the pandemic, we have been experiencing the unprecedented case that many people have spent much more time at home. That also means many people have eaten more meals at home than before the pandemic. Now, we are beginning to understand what consequences these changes in the context of food consumption have had, e.g. in terms of how (un)balanced the diets have been or whether people’s cooking skills have improved.

Findings

Our data was collected at the end of April / beginning of May 2020 among more than 1.000 consumers in Denmark. The food frequency questionnaire revealed a number of interesting trends. Depending on the type of food, 10-45% of consumers changed their consumption frequency during the pandemic compared to before. In all food categories, we observed diverging trends with some people having decreased and others increased consumption. We observed the highest rates of change in the categories frozen food, canned food, and cake and biscuits, while the lowest rates of change occurred in the categories bread, dairy products, and alcoholic drinks.

For all types of fresh food analysed, the proportion of people who had decreased their consumption was higher than the proportion of people who had increased consumption, i.e. the overall average consumption of fresh food significantly decreased during the pandemic. The consumption of sweet snacks, by contrast, significantly increased.

Partly, the observed changes in food consumption can be explained by decreases in food shopping frequencies. As expected, a decrease in shopping frequency was significantly related to a decrease of fresh food consumption and an increase in the consumption of frozen food and canned food but also of sweet snacks.

We further found significant effects of restriction and lockdown measures on changes in food consumption, i.e. the effect of the closure of:

physical workplaces
work canteens
cafés and restaurants
schools and kindergartens.

While it is not surprising that these restrictions impacted upon people’s food consumption, we were surprised to see that those people affected by the same restrictions were likely to change their consumption of certain types of food in similar ways.

For instance, people affected by a closure of their physical workplace were likely to decrease the consumption of bread, cake and biscuits. Families with children tended to increase the consumption of fruit and veggies, presumably in a pursuit to eat more healthily. At the same time, they also increased the consumption of bread, sweets and chocolate, and alcoholic drinks, perhaps as a means to cope with stress.

Single-person households, by contrast, tended to decrease their consumption of fruit and vegetables and fresh meat, probably because they ate less cooked meals. They also tended to decrease the consumption of bread, and sweets and chocolate.

The results demonstrate that the relatively strict restrictions and lockdown measures in spring 2020 affected different people and households in very different ways. While some people spent more time with meal preparation and cooking, others did the opposite.

The results provide insights, e.g. for the areas of healthy eating, food system resilience, and behavioural change. We are currently compiling recommendations for decision-makers in the food sector on how to prevent detrimental effects of the pandemic on people’s food-related habits. Key insights of the two studies will soon be published in scientific journals.

References

[1] Our relationship with food (www.food-covid-19.org), and Corona Cooking Survey (https://coronacookingsurvey.com)

About the Author

Meike Janssen is Associate Professor for Sustainable Consumption and Behavioural Studies, CBS Sustainability, Copenhagen Business School. Her research focuses on consumer behaviour in the field of sustainable consumption, in particular on consumers’ decision-making processes related to sustainable products and the drivers of and barriers to sustainable product choices.

Photo by nrd on Unsplash

How to make food systems more resilient: Try Behavioural Food Policies

By Lucia A. Reisch

The vision of healthy and sustainable food systems that facilitate appropriate food choices by individuals is gaining momentum in practice and in the marketplace. As the single strongest lever to optimize both human health and environmental sustainability, the food choices we make matter in multiple ways – for our bodies, the environment, and the economic and social fabric of societies. Acknowledging and actively harnessing co-benefits of “win-win diets” is a major focus of current food, farm, environmental, and health policy that aims to positively influence consumer behaviour. A behavioural turn in food policy that puts individuals and their choices at center stage holds promise for manifesting the vision of healthy and sustainable food systems.

As we collectively ponder lessons learned from the coronavirus pandemic, a key aspect will be to consider how to increase resilience of societies and economies in general and food systems in particular, to better endure a crisis in the future.

The Food and Agricultural Organization (FAO) defines resilience as ‘the ability to prevent disasters and crises as well as to anticipate, absorb, accommodate or recover from them in a timely, efficient and sustainable manner. This includes protecting, restoring and improving livelihood systems in the face of threats that impact agriculture, nutrition, food security and food safety.’ [1]

Food chains today are long and globalized, and retail systems are streamlined for efficiency with just-in-time inventories, all adding to the vulnerability of systems. While the basic food provision in Europe continued during the pandemic (not least due to the availability of local food chains), cracks appeared at the retail level with shortages of staples. Admittedly, many shortages were due to stockpiling by frightened people – a behavioural factor rather than a reflection of true supply shortages. One can speculate now that if the crisis were to continue, other dependencies (for instance, on mostly Eastern European farm workers for harvesting) will become obvious.

In a healthy and sustainable food system, the products that are grown, processed, and distributed are health-supporting, safe, environmentally and climate friendly; farmers and laborers work for fair wages under decent conditions; and on the demand side, equal and easy access to affordable, healthy, and sustainable diets as well as nutrition security are provided for today’s and future generations. This sounds like a utopia but it is our future.

The EAT Lancet Commission on Healthy Diets for Sustainable Food Systems recently defined a concrete healthy reference diet that, if applied, can be provided “for an anticipated world population of nearly 10 billion people by 2050 and still stay within a safe operating space on Earth” (Willett et al. 2019).

Balanced and sustainable food systems that stay within the planetary boundaries and provide a minimum level of safety, access, and equity are doubtlessly more resilient – i.e., more robust in times of shocks and crisis – than lean, efficiency-maximizing, far-flung global supply systems. The advantages and necessity of system resilience are likely to constitute one big learning from the pandemic.

Another big learning is that consumer-citizen behaviour is much more malleable and adaptive than many policymakers (and researchers) had thought. People are able and ready to quickly change deeply ingrained habits, adopt new practices (social distancing, home cooking), and adhere to new social norms (wearing masks, hand washing) if – important qualifier – the reasons seem (scientifically) sound, are limited to a bearable time span, and are well explained by a trustworthy government.

Some governments (Sweden, e.g.) rely on voluntary action and “nudging” alone; others (Germany, e.g.) combine harsh bans, intense risk communication, and behaviourally informed policies such as warnings, framing, priming, reminders, defaults, and boosts. We don’t know yet which strategies will work best, but it has already become clear that much can be achieved by using behavioural insights, calling on the responsibility of people, giving positive feedback and reminders, and harnessing the power of (dynamic) social norms and peer pressure.

In the words of the great Danny Kahneman: good policy needs to activate both types of people’s decision-making: the quick, intuitive, emotional “System 1” and the slow, cognitive, deliberate “System 2”.

It is not a new idea that insights into the biases and heuristics, the habits and motivations of consumers can be useful to design effective policies. This is the essence of the new field of Behavioural Public Policy that constitutes these days an International Association of Behavioural Public Policy. The evidence is increasing that a behavioural approach can indeed help design better food policies. What we call Behavioural Food Policy puts people’s needs, biases, and decisions at center stage, offering a specific behavioural lens to existing (hard and soft) policies that can make them more effective. It relies on governance processes that are based on empirical, often experimental testing, learning, and adapting. Public deliberation and participation in these processes help consumer-citizens understand and eventually approve of the policies. This potential of behavioural policies to shift habits and food demand is under-utilized but growing.

This approach is echoed by the global climate change community in the Intergovernmental Panel for Climate Change (IPCC) upcoming 6^th Assessment Report. [2] The report identifies two major behavioural changes that substantially mitigate greenhouse gas emissions: avoiding food waste and dietary shifts to plant-based nutrition. As to the former, simple behaviour such as meal planning and creative use of leftovers can help reduce food waste on the individual level; retail can adjust its marketing, and regulators can improve the handling of expiration labels and best-before dates. Regarding the latter, reducing (mainly ruminant) meat consumption and substituting animal protein with field-grown protein are seen as major steps. A diet light in meat is better for one’s health, leads to greater animal welfare, helps reduce food-borne diseases and food crisis, and produces less greenhouse gas emissions. Because individual choices are the basis of any healthy and sustainable food system, understanding and influencing consumer behaviour is a promising route to achieving sustainability, resilience, and healthfulness of our food systems and society generally.

References

[1] http://www.fao.org/emergencies/how-we-work/resilience/en/.

[2] The author is a contributing author to this IPCC AR6 chapter.

About the author

Lucia A. Reisch is Professor of consumer behaviour and consumer policy at the Department of Management, Society and Communication (MSC) within the CBS Sustainability. Her research focuses on behavioural economics, behavioural public policy, sustainable consumption (in particular, energy, food and health, active mobility and fashion), intercultural consumer behaviour, consumers and digitization, as well as consumer policy.

More about coronavirus pandemic on Business of Society blog:

The Coronavirus Pandemic – and the Consequentiality of Metaphors

Sustainable Development, Interrupted?

The Political Economy of the Olympics – Misconceptions about Sustainability

Supply Chain Responsibilities in a Global Pandemic

A Green and Fair COVID-19 Recovery Plan

In Movement from Tanzania to Northern Italy to Denmark

Photo by Chad Stembridge on Unsplash

How two CBS Alumni are Selling Ugly Fruits and Veggies for a Change

By Carolin Schiemer.

Never seen a 3-legged carrot in real life? You might not be alone, because you can’t find crooked fruit and veggies in Danish supermarkets, where all produce has exactly the same size, shape and colour. Give this a thought or two more and you might ask yourself: what happens to all those cucumbers, potatoes and apples that are aren’t big, small, red, green, square, round or straight enough to “pass” the strict retail beauty test?

The Issue with Standardisation
Right now, what you get in supermarkets is according to UNECE standards categorized as “first class produce”, which has to be uniform in colour, shape and size. What is being withheld from you is the perfectly edible produce of the second class or even below, which might be visually defective but retains its “essential characteristics as regards the quality, the keeping quality and presentation” – yummy stuff just with marks of life experience, so to speak!

If not sold cheaply to the food processing industry, all too often “ugly” produce never reaches end consumers. Farmers, who are well aware of their demanding buyers, have different options when it comes to dealing with the unwanted produce. It can be left on the fields as natural fertiliser, used to feed animals or to produce biogas, and often it is simply thrown away in a landfill.

In Need for New Understandings of Quality
Food waste is a huge problem globally, as about 1/6 of all veggies and fruits grown are lost on farms, where in some cases every second piece is tossed due to cosmetic flaws. EVERY SECOND. In Denmark alone, that amounts to about 100.000 tons of food waste a year during primary production only. Food waste happens in every step of our food supply chain, so globally we use about 21% of the world’s fresh water and 28% of arable land to grow food we never eat.

At the same time we are worried that we don’t have enough food for a growing world population – a narrative I have found particularly prevalent in marketing food items as the “solution” to global health and climate challenges caused by unsustainable food systems, such as quinoa and edible insects. But what this narrative often fails to address is the difficult configuration of ‘how’ to achieve a positive impact in practice. How can we say we are worried about food security while throwing away or misusing food that has been grown with the purpose of feeding people? The narrative about doomsday being just around the corner is not telling the whole story. Something’s rotten here… and it’s not an apple!

It’s Time to Feed “Ugly” Produce back into our Food Systems
The whole story describes a reality where each actor in our food systems continues to market and accept flawlessness as an indicator for quality, with the consequence that produce earns its edibility through its looks and not through its nutritional qualities. And while there are several solutions in Denmark tackling food waste at the end of the food supply chain, such as WeFood, YourLocal or TooGooToGo, there are almost none at the beginning of it. Danish farmers are lacking time, resources and channels to connect with consumers while being constantly under price pressure from cheaper producers located down south and the short contractual agreements with buyers.

As a response to this craze, my partner and good friend Petra Kaukua and I founded GRIM, a new Copenhagen food waste business. Our mission is to fight food waste and traditional food industry beauty standards by delivering boxes of ugly, organic & seasonal fruits and veggies of all shapes, colours and sizes right to Your door, which we source directly from awesome farmers located in Denmark.

Petra and I met in the first week of our Master studies in Organizational Innovation & Entrepreneurship at CBS. We are both internationals in Copenhagen and share a love for food and music, so there was no party and no school project we didn’t do together. In that sense, GRIM was really a brainchild of our teamwork in a course in Social Entrepreneurship, where we investigated with a problem-centered approach how food waste is rooted within the Danish society.

Are you the next GRIM Ambassador?
Fast forward: Since February 2018, GRIM has been part of the one year start-up incubator InnoFounder run by Innovation Fund Denmark, where we receive funding, mentoring and a desk in one of Scandinavia’s best co-working spaces, Founders House (A little side note: the application round for the next InnoFounder batch just opened, so if you are a recent graduate or about to graduate soon, go apply now!) Last month, we completed our first test run. Soon, we are hoping to come back with a second round of ugly delivery, where we for the first time want to test out pick up locations. But we need YOUR help!

We are looking for GRIM ambassadors who help us make the world an uglier place. So if you are excited about what you’ve just read and you want to be with us in our mission to put a hold on food waste, you can get involved or help us find the next GRIM pick up point location – maybe at your school, your workplace or kollegium? Drop us an email to hejsa@eatgrim.dk to learn more about what we are looking for and get yourself and your friends some great GRIM rewards.

We believe it’s time for an ugly food revolution – one where we are questioning the current concept of quality and edibility. The future of eating is ugly!

Carolin is the co-founder of the start-up GRIM and former student assistant at the CBS Centre for Corporate Social Responsibility (cbsCSR). She graduated from her Master in Organizational Innovation and Entrepreneurship at CBS in June 2017 and is the co-author of the book chapter “Marketing insects: Superfood or Solution-Food?” in: Edible insects in Sustainable Food Systems (out soon on Springer International Publishing).

Check out GRIM’s website & follow on Facebook, Instagram and Twitter.

Pic by Supermercat Studio.