FEAST - Food Environment and System Transformation
Exploring the intersections of health, food systems, and sustainability, FEAST aims to inform and promote food environment transformation through stakeholder engagement and multidisciplinary research.
Factsheet
- Lead school School of Health Professions
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Additional schools
School of Agricultural, Forest and Food Sciences
Business School - Institute Institute of Health Economics and Health Policy
- Funding organisation BFH
- Duration (planned) 01.07.2024 - 31.12.2025
- Project management Dr. Ana Cecilia Quiroga Gutierrez
- Head of project Dr. Ana Cecilia Quiroga Gutierrez
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Project staff
Ashley Young
Prof. Dr. Rika Koch
Situation
Unhealthy food environments are a major public health challenge worldwide, and Switzerland is no exception. Non-communicable diseases (NCDs) linked to dietary choices, such as diabetes, cancer, and cardiovascular diseases, are on the rise and are the most common causes of death in the country. Moreover, dietary habits not only impact individual health but also the environment, making sustainable food production and consumption practices crucial. Discussions on improving food environments in Switzerland revolve around consumer behavior, regulatory frameworks, industry practices, and innovation. However, implementing changes can be difficult. The FEAST project, which stands for Food Environment And System Transformation, is committed to engaging with the ongoing discourse on improving food environments in Switzerland. Its focus is on engaging stakeholders promoting dialogue, generating evidence, and informing evidence-based policies and practices.
Course of action
The FEAST project will start with a series of activities aimed at developing and testing interventions to encourage healthier diets among vulnerable populations using financial incentives and other tools like front-of-package labeling (FoPL). These activities will include (1) a scientific workshop to identify potential interventions and implementation partners, (2) a stakeholder dialogue to assess the acceptability and feasibility of identified interventions, and (3) Data collection to test the effectiveness of the identified intervention. The FEAST project is designed to be iterative and adaptable. It will continuously engage with stakeholders and adjust strategies based on new research findings, ongoing discourse, and changing conditions and needs in the food environment. Its focus will change yearly or biannually to address the most pressing issues.
