Drivers of Food Choice
The purpose of the Drivers of Food Choice program is to facilitate, synthesize and disseminate research to provide a deep understanding of the drivers of food choice among the poor in developing countries. DFC projects also aim to strengthen country-level leadership in nutrition and foster a global community of food choice researchers.
Food Choice Defined
Food choice involves the processes by which people consider, select, prepare, distribute, and consume foods and beverages. The overarching question addressed in studies of food choice is, “why do individuals eat the foods they do?” Food choice behaviors are integral to social and economic expression of identities, preferences, and cultural meanings and ultimately influence nutrient intake and health. Drivers of food choice include interconnected biological, psychological, economic, social, cultural, environmental, and political factors. Influencing food choice involves efforts to promote and facilitate the purchase, provision, and consumption of healthier foods of individuals, families and communities and includes emphasis on food environments.
DFC Competitive Grants Program Research Portfolio
The ANH Academy with co-hosts Lilongwe University of Agriculture and Natural Resources (LUANAR) invites the submission of abstracts for the Research Conference on the nexus of agriculture and food systems, nutrition and health. They welcome abstracts from all relevant disciplines, including but not limited to economics, nutrition, public health, epidemiology, environmental and climate sciences, agronomy, social and political sciences, and anthropology. The deadline for submissions is midnight on 9th December 2022. View more information below.
Drivers of Food Choice Webinar Series
In collaboration with the Drivers of Food Choice program, the ANH Academy hosted a webinar series starting in January to showcase important findings that have emerged from the DFC portfolio regarding drivers of individual and household food choice in changing food environments and foster discussion around next steps for scale-up and application of insights and innovations from the portfolio. The series included one session per month for four months, from January to April 2021.
The first webinar was held January 14, 2021 and focused on illustrating key findings on drivers of food choice at the individual and household levels with an emphasis on the dynamic and reciprocal relationship with the food environment. You can find more information here and view the recording below:
The second webinar was held February 8, 2021 and explored the ways in which community perspectives about food safety can influence food choices and the ability to achieve healthy sustainable diets. You can find more information here and view the recording below:
The third webinar was held March 11, 2021 and explore how cultural and personal values drive food choice decision making and play a central role in the changing food choice behaviors of those experiencing the nutrition transition. You can find more information here and view the recording below:
The fourth webinar was held April 13, 2021 and provided evidence for how livelihood change in LMIC that is representative of broad global and regional trends influences food choice behaviors that have implications for promotion of sustainable healthy diets. You can find more information here and view the recording below:
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