Posts Tagged ‘Health’

News 2022

Mirjana Gurinovic (RS), member of the European Commission (EC) high level expert group (HLEG)

Strengthening food systems science policy interfaces

The European Commission (EC) has established a high-level expert group (HLEG) to assess needs and options for strengthening the science policy interface (SPI) for improved food systems governance.

Consisting of 19 international experts from different disciplines and continents, the HLEG mandate was to assess needs, options, impacts, and possible approaches for an international platform for food systems science (IPFSS) that can work in close cooperation with DG Research & Innovation and other Directorates.

The final report Everyone at the Table: Transforming food systems by connecting science, policy and society | European Commission was published in June 2022.

HLEG concluded that food system transformation must be better supported through more ambitious interlinked science-policy-society interfaces, and recommended the following: multilateral institutions i) must strengthen and adapt existing SPIs with additional resources and broader mandates to engage across sectors and scales; ii) cooperate with EU MS to fund a series of dedicated taskforces to fill knowledge and data gaps; and iii) collectively invest in a global coordination hub to build capacity and convene regional assessments as well as forecast and model trends.

Final report direct link:

Policy brief (EN) direct link:


Processed food

EUFIC Processed Foods Symposium

How to communicate about what we (don’t) know?

What makes a food product a healthy or unhealthy product? Are processed foods less healthy than non-processed foods? And, what’s the difference between processed and ultra-processed foods? The European Food Information Council (EUFIC) explored these and more at their processed foods symposium on 24.11.2020.The symposium also considered the role of processed foods within a healthy and sustainable diet.

This symposium included presentations about front-of-pack labelling schemes (e.g. Nutri-Score and NOVA), and effects of food on our physical and mental wellbeing as well as the science behind food processing. Two of the take-home messages were that ultra-processed food stuffs are usually more calorie-dense and, in general, food portions are significantly larger now than 50 years ago.

Read more about the symposium here

EUFIC is a non-profit organisation, established in 1995, which aims to provide engaging science-based information to inspire and empower healthier and more sustainable food and lifestyle choices.

EuroFIR is a Member of EUFIC and Paul Finglas (Managing Director) joined their Executive Board in November 2020.