The food we eat every day is shaped by more than just personal choices—it’s influenced by government policies, industry practices, and the availability of healthy and sustainable options. But what if the UK food system was restructured to make healthy, eco-friendly food the easy and affordable choice for everyone?

A new regulatory policy document, Regulatory Tools for a Healthy and Sustainable Diet, explores how smart policies and regulations could shift the UK’s food landscape toward better health, less waste, and a lower environmental impact. Commissioned to examine how regulations can support a shift toward healthier and more sustainable diets, the document outlines key policy tools that could reshape food production, marketing, and accessibility.

Here’s what it means for you—and how your grocery store shelves could change in the coming years.

Why Does the Food System Need to Change?

Right now, the way food is produced, marketed, and sold is contributing to major public health and environmental issues:

• Rising rates of diet-related diseases – Obesity, heart disease, and diabetes are linked to processed, high-sugar, high-fat diets, but these products are often the cheapest and most widely available.
• Environmental damage – Agriculture is a leading cause of greenhouse gas emissions, biodiversity loss, and plastic waste.
• Economic inequality – Healthy food is often too expensive or hard to access, especially for lower-income households.

Many people want to eat better but struggle to do so because the system isn’t designed to make healthy, sustainable choices the norm.

The good news? Change is possible, and governments have the tools to make nutritious, eco-friendly food easier to access and afford.

How Policy Can Make Healthy and Sustainable Eating the Default Choice

The policy document highlights five key strategies that could transform the UK’s food system.

1. Setting National Targets for Healthier and Greener Food

Just like the UK has emissions targets for cars and factories, food production could have clear goals for reducing sugar, salt, and greenhouse gas emissions.

Some of the proposed changes include:

• A commitment to halve food waste by 2030
• A 30% reduction in red meat consumption to align with climate goals
• Limits on sugar and salt in processed foods like cereals, yoghurts, and snacks

With mandatory targets, food companies would be required to reformulate products and improve their environmental impact.

2. Stricter Regulations for Food Companies

Many policies in the food industry are currently voluntary, meaning companies can choose whether or not to follow them. The document suggests moving to stricter, legally binding rules, such as:

• Expanding environmental controls to include large beef and dairy farms, reducing water and air pollution.
• Banning misleading packaging and excessive plastic waste in food products.
• Stronger rules on ultra-processed foods, ensuring that reformulation efforts go beyond just sugar taxes.

3. Taxes and Subsidies That Encourage Better Food Choices

Financial incentives have already proven effective. When the UK introduced the Soft Drinks Industry Levy, manufacturers reduced sugar by 44% in many beverages. The same approach could be used for other food categories.

• Expanding the sugar tax to processed foods (like biscuits and ready meals) could encourage companies to make healthier versions.
• Redirecting farming subsidies to support plant-based protein production and sustainable agriculture.
• A carbon tax on meat and dairy, similar to the one Denmark is considering, could encourage more climate-friendly farming practices.

The goal? Making the most nutritious and sustainable foods the most affordable.

4. Better Labeling and Consumer Information

Even for those who want to eat healthier, confusing labels and hidden ingredients make it difficult to know what’s really in food products. The report calls for:

• Clearer front-of-pack nutrition labels that show a food’s health rating at a glance.
• Eco-labeling on all food products, indicating environmental impact (such as carbon footprint and biodiversity effects).
• Healthier meals in schools and hospitals, ensuring public institutions lead by example.

With better transparency, consumers can make informed choices without needing a degree in nutrition.

5. Encouraging Supermarkets and Food Brands to Shift Their Focus

Retailers and manufacturers hold immense power in shaping what’s available to consumers. The report suggests:

• Supermarkets should set targets for plant-based protein sales, similar to the Netherlands.
• Large food companies should be required to report the percentage of their sales that come from healthy vs. unhealthy products.
• Stronger restrictions on unhealthy food advertising, especially to children.

The aim? Make it easier to walk into any shop and find healthy, sustainable options front and center.

How Will This Impact You as a Consumer?

If these policies are put into place, your weekly shopping trip could look very different in the future:

• Healthier processed foods – Your favorite brands of snacks, cereals, and sauces would have less sugar and salt, without you even noticing the change.
• More sustainable choices – Clear labels would help you pick foods with a lower environmental impact.
• Affordable healthy options – Government subsidies could make fruits, vegetables, and plant-based proteins cheaper, while carbon pricing could discourage the overconsumption of ultra-processed and high-emission foods.
• Supermarkets stocked with better options – Retailers would prioritize healthier and greener foods, rather than just what’s most profitable.

While this transformation won’t happen overnight, government action could reshape the food landscape—and make healthier, more sustainable diets the new normal.

The Bottom Line: A Food System That Works for Everyone

For too long, the burden of eating well has fallen on individual consumers, when the real issue lies in how the food system is designed.

The UK has an opportunity to reshape its food policies to create a healthier, more sustainable, and fairer food environment for everyone.

Source: https://centaur.reading.ac.uk/121707/