The Green Food Project (GFP) reported in July 2012 and one of the recommendations suggested follow-on work to investigate the roles that diet and consumption play in the sustainability of the whole food system. It was agreed that this work should continue with the same approach taken in the Green Food Project, to work collaboratively with a range of stakeholders.
Three key areas of sustainable consumption were identified:
- Principles of a healthy and sustainable diet
- Consumer behaviour
- Sustainable consumption and growth