Sus-Health. Sustainable and Healthy diets for all.

需要对粮食系统进行重大改革，重点是生产和消费健康和可持续的粮食。必须通过若干直接和间接手段促进变革。Sus-Health项目将建立和展示一个系统蓝图，直接和间接地激励可持续和健康食品的消费。该项目将向利益相关者展示如何使用共同设计的食品、膳食和配料的环境影响和营养价值（Sus-Health Index）综合衡量标准来影响我们食品系统及其利益相关者的未来方向。苏苏健康将共同制定影响食物选择和消费的系统性战略和创新解决方案，使其更好地符合地球界限和营养准则。由此产生的消费者偏好（通过活体实验室实验和模拟获得）将反馈到整个食物链，推动所使用的工艺和原材料朝着更可持续和更健康的食品和饮食方向发展。由两个学术合作伙伴和一系列利益相关者参与组成的Sus-Health将在北爱尔兰的一系列干预措施中展示一系列以利益相关者为中心的沟通工具，随后在英国其他地区扩大活动。该联盟由学术界和食品行业合作伙伴组成，他们在消费者行为、可持续性、营养、农业经济学、软件设计、农业、食品服务和食品系统方面具有专业知识。该项目的主要产出将是：-制定、验证和示范在实际环境中评估可持续性和营养价值的综合措施的使用和适用性(餐馆、快餐店、（食堂和相关供应链）-旨在影响消费者食品选择变化的一系列沟通工具和方法-侧重于食品可负担性的干预措施，包括对可使健康可持续食品更负担得起的直接政策干预措施进行经济评估。-使用Sus-Health指数和相关沟通工具的利益相关者指南，以及广泛的以利益相关者为重点的沟通和传播活动

major transformation of the food system is required, which is focused on the production and consumption of healthy and sustainable food. Change will need to be facilitated through a number of means, both direct and indirect. The Sus-Health project will establish and demonstrate a blueprint of a system that incentivises both directly and indirectly the consumption of sustainable and healthy food. The project will demonstrate to stakeholders how the use of a codesigned, combined measure of environmental impact and nutritive value (the Sus-Health Index) of foods, meals and ingredients can be used to influence the future direction of our food system and the stakeholders within it. Sus-Health will co-create a systemic strategy and innovative solution for influencing food choices and consumption, so that they better align with planetary boundaries and nutritional guidelines. The resulting consumer preferences (obtained through living lab experiments and through simulation) will feed back down the entire food chain driving the processes and raw materials used, towards more sustainable and health-inducing foods and diets. Comprising two academic partners and a range of stakeholder involvement Sus-Health will demonstrate a range of stakeholder focused communication vehicles, in a range of interventions in Northern Ireland followed by upscaling activities in the rest of the UK. The consortium comprises a mix of academic, and food industry partners with expertise in consumer behaviour, sustainability, nutrition, agri-economics, software design, agriculture, food service, and food systems. Key outputs of the project will be:- The develpment, validation and demonstration of the use and applicability of a combined measure for assessing sustainability and nutritive value in real settings (restaurants, fast food outlets, canteens and related supply chains)- A range of communication tools and approaches aimed at influencing change in consumer food choices- Interventions focused on food affordability including economic assessments of direct policy interventions that would make healthy sustainable food more affordable.- Stakeholder guidelines for using the Sus-Health index and related communication tools together with extensive stakeholder focused communication and dissemination activities