Understanding Risk and Protective Factors of Intimate Partner Violence: A Public Health and Social Advocacy Approach.

Food production, processing and transportation account for one-third of the global greenhouse gas emissions, as well as contributing to significant water and energy consumption, land degradation, environmental waste and biodiversity loss. In response, there are global calls for people to change food and eating habits to lessen the environmental impact, such as reducing meat consumption, reducing food waste and limiting ultra-processed foods. These changes benefit both planetary and human health while improving food security. However, environmental sustainability represents only one dimension of sustainable diets. The FAO and WHO define sustainable healthy diets as those with low environmental footprints that are accessible, affordable, safe, equitable and culturally relevant. Consequently, interventions aiming to encourage individuals to make food choices that promote sustainable diets must also address culture, society, community and economic factors. Personal and cultural values are one of the four main factors which influence food purchasing decisions alongside wants and needs of other household members, available time and food budget. Consumer behaviour strongly influences the adoption of sustainable diets, and improving individuals’ food choice skills has been shown to enhance their ability to engage in more sustainable eating practices. Although structural and food system interventions are crucial, dietary transitions require individuals to make everyday choices that align with sustainability goals. However, there are insufficient strategies which focus on helping individuals to make more sustainable food choices. Strengthening individual knowledge and skills through food literacy interventions offers a promising approach to enhancing sustainable diets, especially as a lack of knowledge currently deters individuals from adopting sustainable diet practices.