The foods available, supermarket layout, costs – our food choices can be influenced by sellers in several – more and less obvious – ways. Can we use what we know of how this works to encourage more sustainable shopping? Would ecolabels showing the impact on the environment of each food we buy change our shopping habits? Join Dr Brian Cook and Dr Rachel Pechey to discuss how the latest research can be used to help consumers make more sustainable food choices.
Please note the change of date from 21 September to 16 November.
Dr Brian Cook
Brian Cook is a Senior Researcher at the University of Oxford who studies strategies to help consumers make healthier and more sustainable food choices. He leads the consumer behaviour team of the Wellcome-funded Livestock, Environment & People programme. Brian works with retailers and other business partners to test “’nudge” strategies and other behavioural interventions to build real-world evidence of what works, what’s feasible, and what people find acceptable.
Dr Rachel Pechey
Rachel is a Sir Henry Dale Fellow at the University of Oxford. She is interested in whether evidence from studies of unhealthy diets could help quickly narrow down our choice of interventions to increase diet sustainability, given we urgently need to make food consumption more sustainable. She also wants to identify interventions that do not increase socioeconomic inequalities.