Digesting the 4 main ingredients of the National Food Strategy

Food system strategy image

The National Food Strategy was led by Henry Dimbleby and prepared for DEFRA. It was delivered last year as a comprehensive plan designed to “transform the nation’s food system”.

Part one focused on seven urgent recommendations to address challenges relating to the COVID-19 pandemic and the EU exit transition period.

Part two examined the entire food system, from ‘field to fork’. For more on this, specifically, do take a look at our recent blog regarding the role of the farmer when it comes to our food supply chain and food security.

Recommendations

Recommendations in the Strategy are designed to be implemented over the next three years. They are in 4 categories.

  1. Escape the junk food cycle and protect the NHS
  1. Reduce diet-related inequality
  1. Make the best use of our land
  2. Create a long-term shift in our food culture

 

These 4 areas are interrelated and needed to meet health, climate and nature commitments.

As part of the recommendations, the Strategy sets out four national food-based dietary targets by 2032:

  • 30% more fruit and vegetables
  • 50% more fibre
  • 25% less HFSS (High Fat, Sugar and Salt) foods
  • 30% less meat

Recommendations in the Strategy are designed to be implemented over the next three years. They are in 4 categories.

  1. Escape the junk food cycle and protect the NHS
  1. Reduce diet-related inequality
  1. Make the best use of our land
  2. Create a long-term shift in our food culture

 

These 4 areas are interrelated and needed to meet health, climate and nature commitments.

Four main Recommendations

Image source: The National Food Strategy. Chapter 16. The Plan. 2021. 

As part of the recommendations, the Strategy sets out four national food-based dietary targets by 2032:

  • 30% more fruit and vegetables
  • 50% more fibre
  • 25% less HFSS (High Fat, Sugar and Salt) foods
  • 30% less meat

Image source: The National Food Strategy. Chapter 16. The Plan. 2021. 

Legislative changes such as HFSS and Calorie Labelling are in keeping with support for these targets. Take a look at another of our blogs here for more details.

Are you considering these targets when developing your next menu cycles and looking at your food offer?

For foodservice consultancy support or advice, please contact the team here at allmanhall.

We have summarised the recommendations and themes in this blog. For full details you may be interested in the resources available here:

https://www.nationalfoodstrategy.org/

Four main Recommendations

Image source: The National Food Strategy. Chapter 16. The Plan. 2021. 

Image source: The National Food Strategy. Chapter 16. The Plan. 2021. 

Legislative changes such as HFSS and Calorie Labelling are in keeping with support for these targets. Take a look at another of our blogs here for more details.

Are you considering these targets when developing your next menu cycles and looking at your food offer?

For foodservice consultancy support or advice, please contact the team here at allmanhall.

We have summarised the recommendations and themes in this blog. For full details you may be interested in the resources available here: https://www.nationalfoodstrategy.org/

The Department of Education has also published a new policy paper on Sustainability and climate change: A strategy for the education and children’s services system. You can read it here. 

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