Plan’EAT: Towards healthy and sustainable food

The impact of the food system's functioning on climate, biodiversity, and health necessitates its evolution. The food system transition requires a shift in the eating habits of millions of Europeans. Without a significant shift in current trends, noncommunicable diseases (NCDs) will continue to increase while the quality and quantity of available natural resources will decline.

A participatory research project

PLAN’EAT aims to implement a systemic and co-creation approach at the macro (food system), meso (food environment), and micro (individual) levels. The project will co-create data and interventions in a pan-European network of 9 Living Labs in different regions of Europe and one Policy Lab, led by the European Public Health Alliance (EPHA) in Brussels. These Living Labs will focus on a wide range of population groups, varying by age, culture, health, and socioeconomic status. Different sociocultural and geographical contexts will thus be taken into account. In the Living Labs in each region, the dietary habits of specific population groups will be mapped and “monetized” in terms of environmental, socioeconomic, and health impacts. The factors influencing dietary behaviors with the greatest potential for change (i.e., high-impact behaviors) will be analyzed. The scientific knowledge obtained will be shared with the actions carried out by the “stakeholders” of “PLAN’EAT Kids”, with a view to co-designing and testing more than 10 effective solutions adapted to different contexts and end users.

What will happen to the Living Lab « Plan’EAT Kids » in Auvergne ?

Concerning France, and more specifically in our territory, the project is led by Anthony Fardet, Edmond Rock and Claire Planchat-Héry from the UNH for the creation of a Living Lab in partnership with the Territorial Food Project (PAT) of Greater Clermont/PNR Livradois Forez targeting the eating behavior of around 200 children aged 6 to 15 in 7 elementary schools, middle schools and high schools. Thus, "Plan'EAT Kids" will bring together local researchers, politicians, health/education professionals but also actors in the agri-food chain such as the culinary production units (UPC) and the central kitchen of the city of Clermont-Ferrand.

This project is expected to enable many consumers to transition to healthier and more sustainable eating habits by 2050, reducing the risk of premature mortality in the European population by 20% and greenhouse gas emissions from food supply chains in 39 European regions by 23%.

For additional information, watch the INRAE ​​video : What is a healthy and sustainable diet ? 

Project website