Experts from the UK gathered to figure out how to make our food system better for the planet while making sure everyone stays healthy and well-fed. Right now, what we eat harms the environment and causes diseases like diabetes and heart problems. The challenge is switching to more plant-based foods to help the climate, but doing it fairly so that vulnerable people—like kids, pregnant women, and older adults—don’t miss out on important nutrients. The experts say we need help from government, food companies, and farmers working together to make healthy, sustainable food affordable and available for everyone.

The Quick Take

  • What they studied: How can the UK change its food system to fight climate change while making sure all people, especially vulnerable groups, get the nutrition they need?
  • Who participated: A roundtable discussion with experts from nutrition, agriculture, policy, and industry, led by Professor Jessica Fanzo, organized by the British Nutrition Foundation and Quadram Institute.
  • Key finding: Moving toward more plant-based diets is necessary for the environment, but we must carefully plan this change to protect people who are most at risk of not getting enough nutrients—including children, pregnant women, teenagers, and older adults.
  • What it means for you: Changes to our food system are coming, but experts say they should be designed to help everyone stay healthy, not just some people. This means affordable, nutritious plant-based options need to be available to all, and special attention is needed for nutrients like vitamin B12, iron, and iodine that are harder to get without animal products.

The Research Details

This wasn’t a traditional experiment where scientists test one thing. Instead, it was a roundtable discussion—like a smart group meeting—where experts from different fields (nutrition, farming, business, government) came together to talk about a big problem. They shared what they know and discussed solutions for making the UK’s food system healthier and better for the environment at the same time.

The group looked at two main issues: First, what we eat now is making people sick with diseases like diabetes and heart disease, and it’s also damaging the environment. Second, farming contributes to climate change but is also hurt by it. They discussed how to fix these problems without making things worse for people who are already struggling to get good nutrition.

This type of discussion brings together real-world knowledge from people who work in food, health, farming, and policy. It helps identify practical solutions that might not come from just one type of study.

This approach matters because food system change is complicated—it involves health, environment, business, and fairness all at once. No single study can answer all these questions. By bringing experts together, they could think about how changes in one area (like farming) affect other areas (like people’s health and wallets). This helps create better plans that work for everyone.

This is an expert discussion rather than a controlled experiment, so it’s based on knowledge and experience rather than testing one specific thing. The strength is that it includes many different perspectives from people who actually work in these fields. The limitation is that it’s not testing a specific claim with data, so the recommendations are based on expert opinion rather than hard numbers. However, expert consensus on complex issues like this is valuable for guiding policy and practice.

What the Results Show

The experts agreed that the UK needs to shift toward more plant-based diets to help the environment and reduce chronic diseases. However, this shift must be done carefully and fairly. They emphasized that vulnerable groups—children, teenagers, pregnant women, and older adults—need special protection because they’re more likely to not get enough important nutrients.

A major concern is that certain nutrients are harder to get from plants than from animal products. These include vitamin B12 (important for nerve health), iron (for energy and blood), and iodine (for brain development and metabolism). The group stressed that we need affordable, easy-to-find alternatives that actually provide these nutrients in forms our bodies can use well.

The experts also highlighted that food companies, supermarkets, and restaurants have huge power in shaping what people eat. They called for stronger rules and incentives to make sure these businesses help promote healthier, more sustainable food choices rather than just selling whatever makes the most profit.

Finally, they warned that we shouldn’t get distracted by labeling foods as ‘bad’ (high in fat, sugar, or salt) or ‘ultra-processed.’ Instead, these labels should be tools to help transform the whole food system toward better options for health and the environment.

The group discussed how current eating patterns in the UK don’t match what nutrition experts recommend, especially among people with less money or resources. This shows that the food environment—what’s available, affordable, and advertised—isn’t set up to help people eat well. The experts noted that the private sector (food manufacturers, stores, restaurants) plays a huge role in this and needs to be held more accountable. They also emphasized that solutions need to be tailored to different groups’ needs and situations, not one-size-fits-all.

This discussion builds on growing scientific evidence that our current food system harms both human health and the environment. Previous research has shown that Western diets high in processed foods and animal products contribute to obesity, diabetes, and heart disease, while also being a major driver of climate change. This roundtable adds an important focus on fairness—making sure that efforts to fix these problems don’t accidentally hurt the people who are already most vulnerable.

This is an expert discussion, not a research study with data, so it doesn’t provide specific numbers or proof that particular solutions will work. The recommendations are based on expert knowledge and experience rather than testing specific interventions. Additionally, the discussion was UK-focused, so some recommendations may not apply to other countries with different food systems, economies, or populations. Finally, while the group identified important problems and principles, they didn’t provide detailed step-by-step plans for how to implement all the changes they discussed.

The Bottom Line

Based on expert consensus (moderate confidence): (1) Governments should create policies that make healthy, sustainable foods affordable and accessible to everyone, with special attention to vulnerable groups. (2) Food companies should be required to help promote healthier, more sustainable options rather than just profit-driven choices. (3) Plant-based alternatives need to be developed and made affordable, especially those that provide hard-to-find nutrients like B12, iron, and iodine. (4) Changes to the food system should be planned carefully to protect people’s nutrition, not just the environment.

Everyone should care about this because it affects what food is available and affordable for all of us. It’s especially important for: parents and caregivers of children and teenagers, pregnant women, older adults, people with limited budgets, policymakers, food industry leaders, and farmers. If you’re concerned about climate change, your health, or fairness in access to good nutrition, this matters to you.

Food system changes happen slowly because they involve many different parts of society. You might start seeing changes in food availability and pricing within 2-5 years if policies are implemented. Bigger changes in what people eat and how the environment improves could take 10-20 years. Individual health benefits from eating more sustainable diets could appear within weeks to months, but population-wide health improvements would take years.

Want to Apply This Research?

  • Track your weekly intake of plant-based proteins (beans, lentils, nuts, seeds, tofu) and note which ones you eat. Also track your intake of fortified plant-based foods that provide B12, iron, and iodine. Aim to gradually increase plant-based meals while ensuring you’re getting these key nutrients.
  • Start by replacing one animal-based meal per week with a plant-based alternative that includes a complete protein source and is fortified with B12 if possible. Use the app to find affordable, nutrient-dense plant-based options in your area and track which ones you enjoy and can afford long-term.
  • Over 3-6 months, gradually increase plant-based meals while monitoring your energy levels, digestion, and overall wellbeing. If you’re in a vulnerable group (pregnant, older adult, or caring for children), work with a healthcare provider or registered dietitian to ensure you’re meeting all nutritional needs, especially for B12, iron, and iodine. Use the app to log any symptoms or concerns and share with your healthcare provider.

This article summarizes expert discussion on food system transformation and is not medical advice. Individual nutritional needs vary based on age, health status, and life stage. Pregnant women, children, teenagers, older adults, and people with certain health conditions should consult with a registered dietitian or healthcare provider before making significant dietary changes to ensure they meet all nutritional requirements, particularly for vitamin B12, iron, and iodine. This discussion represents expert consensus but is not a substitute for personalized medical or nutritional guidance.