Do ultra-processed foods fit in a sustainable future?
Description
You've probably heard about 'ultra-processed foods' - but do you really know which foods in your fridge are 'ultra'? I talk with four guests to demystify what really makes a food ultra-processed, how they affect our health and what role they might play in a transition to more sustainable food systems. We link back to the Nordic Nutrition Recommendations (check out episode 1!) and ask - should national authorities be telling us to cut back on our ultra-processed diets?
Joining me on the episode:
-Filippa Juul, PhD (epidemiology), postdoc at New York University and co-author of the ultra-processed foods review for the Nordic Nutrition Recommendations 2023.
-Elling Bere, PhD (public health nutrition), professor at the University of Agder, Norway, researcher at the Norwegian Institute of Public Health and co-author of the ultra-processed foods review for the Nordic Nutrition Recommendations 2023.
-Susanne Bryngelsson, PhD (food science), project manager in sustainable nutrition at the Research Institutes of Sweden (RISE).
-Hanna Eneroth, PhD (international health), NNR 2023 Committee member representing the Swedish National Food Agency (one hat), and recently completed a Master's focused on the climate impact of ultra-processed foods in the Swedish diet (her other hat).
Credits for photos used in the cover art:
Photo of Filippa Juul, source: Filippa Juul
Photo of Elling Bere, source: University of Agder
Photo of Susanne Bryngelsson source: RISE
Photo of Hanna Eneroth, source: Livsmedelsverket
Music in this podcast provided by ChezGroove/Pond 5