Linking sustainable food production with domestic consumption by describing the food cultures of Aotearoa
Project Details Ngā taipitopito
Collaborators Ngā haumi
Healthier Lives National Science Challenge | Massey University | Ministry of Health | University Of Otago
People eat differently, but advice on healthy diets – what people should eat, how much and when – mostly ignores the diversity of food cultures in Aotearoa.
Dietary advice tends to focus on universal messages and a relatively simple approach to the biochemistry of food. As a result, any attempt to link agriculture production to dietary advice will be too simple for the range of food cultures in New Zealand.
This working group is beginning the job of realistically linking sustainable food production with domestic consumption by describing the food cultures of Aotearoa and how people interact with official dietary advice.
Research will be undertaken in actual food-choice environments, where dietary recommendations meet individuals, whānau and groups. In these environments, people are making food decisions that express their cultures, but are also coping with prices, access to transportation, availability, and other constraints.
The project aims to describe what is happening in these environments and then flesh out a description of food cultures that puts people, places, and a mosaic of diets at the heart of the discussion.