Food For Thought

LEAP co-lead Prof. Susan Jebb, Dr Pete Scarborough, Dr Rachel Pechey and Prof. Tim Key discuss the health impacts of reducing our meat consumption. What is the public perception of the healthiness of meat, how willing will people be to make changes to their diet, and how can we encourage them to?

 

Watch live on our YouTube channel.

Speakers

susan jebb

Professor Susan Jebb

Susan Jebb is Professor of Diet and Population Health at the University of Oxford. Her research centres on how what we eat affects our health and how we might change dietary habits to prevent or treat diet-related diseases. She is the joint head of LEAP, a large research programme funded by the Wellcome Trust to consider the interactions between food, health and the environment with a focus on population-level interventions to reduce the consumption of meat.

 

 

 

 

dr pete scarborough

Dr Pete Scarborough

Pete Scarborough is an Associate Professor working on population-level approaches to increase the uptake of healthy and sustainable diets. He leads a work package in the LEAP project aimed at modelling the health and environmental impact of changes in the food system. This includes scenario analyses of increased uptake of plant-based diets in developed countries, as well as modelling policies such as taxes and subsidies in food systems.

 

 

 

Dr Rachel Pechey

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.

 

 

 

 

tim key

Professor Tim Key

Tim Key has worked as a cancer epidemiologist at the University of Oxford since 1985. His main interests are the roles of diet and hormones in the aetiology of cancer, particularly cancers of the breast, prostate and colon, and the health status of vegetarians and vegans.