SALIENT (food System triALs for Impact on Environment, Nutrition and healTh)

英国的食品体系既不够健康，也不够可持续。在英国，不良饮食是导致死亡和健康不佳的第二大原因。该国的食品库数量正在增加，但更便宜的食物往往能量密度更高，营养更差，可持续性更差。较富裕家庭和较贫穷家庭中与饮食有关的疾病之间的差距正在扩大。英国的食品消费约占温室气体排放量的五分之一，工业化的农业实践正在减少生物多样性。英国政府委托制定了一项国家食品战略，旨在制定一条健康、可持续的食品供应和消费路线。2021年的报告描述了英国是如何陷入垃圾食品循环的，这确保了不太健康、更难持续的食品的生产和消费成本更低。要打破这种循环，我们需要采取行动，推动人们采取更健康、更可持续的食品购买行为。这些行动将需要改变我们做出食品购买决定的空间，使健康、可持续食品成为所有人更容易的选择。重要的项目将与公众、政策制定者和食品系统合作伙伴合作，设计工具和行动，以增加对健康、可持续食品的购买。然后我们将测试这在现实生活中的食品购买环境中会产生什么影响。这不仅会让我们了解什么是有效的，而且也会让我们了解它是如何起作用的，以及为什么会起作用。对于突出项目，我们将在涉及英国大部分食品购买决策的三个环境中工作：零售、餐饮和社区支持(例如，食品银行和地方当局的帮助)。在突出项目的共同设计阶段，我们将确定我们将在项目交付阶段研究的干预措施。我们将对证据进行审查，以发现在不同环境下的哪些类型的干预可能在改变购买行为方面最有效。我们将利用这一证据审查，根据三个标准制定一份可能的干预措施清单：它们在改变行为方面可能有多有效；它们可能在多大程度上影响人口；它们可能对健康、可持续性和不平等产生什么影响。我们将与两个公共小组举行研讨会，听取对我们优先处理的干预措施清单的反馈。我们将探讨哪些干预措施得到公众的支持及其原因，并吸取有关如何提供干预措施以增加其可能影响的经验教训。我们还将与相关政府部门的政策制定者小组合作，了解他们对我们优先干预措施的看法。我们现有的食品系统合作伙伴网络将在共同设计阶段与我们合作。这些机构包括在零售、饮食和社区支援部门工作的大小机构。我们将通过与政策制定者小组联系，增加这一合作伙伴网络。然后，我们将与我们的每个食品系统合作伙伴轮流举办两次研讨会。第一个讲习班将侧重于干预措施的设计，第二个讲习班将侧重于在现实生活食品环境中评估干预措施的计划。我们的评估将针对每一种情况使用最严格的设计。研讨会结束后，重要的项目团队将举行为期两天的会议，为交付阶段准备我们的学习计划。本次会议的目标将是确定一套连贯的干预措施，以便在项目交付阶段进行研究，并为这些评价研究规划方案。

The UK food system is neither sufficiently healthy nor sustainable. Poor diet is the second-leading cause of death and ill health in the UK. The number of food banks in the country is increasing, yet cheaper food is often more energy dense, less nutritious and less sustainable. The gap between diet-related diseases in richer and poorer households is widening. UK food consumption is responsible for about one fifth of greenhouse gas emissions, and industrialised farming practices are reducing biodiversity. The UK government commissioned a National Food Strategy to plot a course towards healthy, sustainable food provision and consumption. The 2021 report described how the UK is caught in a Junk Food Cycle, which ensures that less healthy, less sustainable foods are cheaper to produce and consume. To break this cycle we need action to push people towards healthier, more sustainable food purchasing behaviour. These actions will need to change the spaces where we make food-purchasing decisions, so that healthy, sustainable foods become the easier option for all.The SALIENT project will work with the public, policymakers and food system partners to design tools and actions that can increase purchasing of healthy, sustainable foods. We will then test what impact this has in real-life food purchasing settings. This will give us an understanding not only of what works but how and why it works. For the SALIENT project, we will work in three settings that involve the majority of food purchasing decisions in the UK: retail, catering and community support (e.g. food banks and local authority help).In the co-design phase of SALIENT, we will identify the interventions that we will study during the delivery phase of the project. We will conduct a review of evidence to discover what types of intervention in different settings are likely to be most effective at changing purchasing behaviour. We will use this evidence review to develop a list of possible interventions that have been prioritised on the basis of three criteria: how effective might they be at changing behaviour; how much reach might they have in the population; and what impacts might they have on health, sustainability and inequalities.We will hold workshops with two public panels to get feedback on our prioritised list of interventions. We will explore which interventions are supported by the public and why, and learn lessons about how to deliver interventions to increase their likely impact. We will also work with a panel of policymakers from relevant government departments to get their insight into our prioritised interventions.We have an existing network of food system partners who we will work with during the co-design phase. These include both large and small organisations working in the retail, catering and community support sectors. We will add to this network of partners by liaising with the panel of policymakers. We will then hold two workshops with each of our food system partners in turn. The first workshop will be focussed on the design of interventions, and the second will focus on plans for evaluating the interventions in real-life food settings. Our evaluations will use the most rigorous design for each context.After the workshops, the SALIENT project team will hold a two-day meeting to prepare our study plans for the delivery phase. The objective of this meeting will be to identify a coherent set of interventions for study in the delivery phase of the project, and to plan protocols for these evaluation studies.