Two of the major challenges of our time are our population's health and the health of the planet. It is increasingly clear that our diets can have an important impact on both our physical and mental health. But the food and drink we consume also have a major impact on the environment. At present, 1 in 5 deaths worldwide are linked to consuming a poor quality diet, and globally, food production is responsible for about a third of all greenhouse gas emissions (which drive global warming), over two-thirds of freshwater usage and over a third of available land use.

Our understanding of which food and drink we should or should not include in a healthier and more sustainable diet is still developing, and there is new research coming out all the time. There is unlikely to be any ‘one-size-fits-all’ solution or magic bullet that applies to everyone. But the good news is that there are some positive changes we can all make.

In this informative, but fun and interactive session, Dr. Simon Steenson will:

• Outline some of the fundamentals of healthy diets in relation to our physical and mental health, and some of the exciting emerging areas in nutrition and health;

• Look at what is meant by a healthy and sustainable diet and address common myths, misconceptions and areas of controversy;

• And importantly provide simple, actionable tips on how to shift towards a healthier, more sustainable diet.

As well as giving an overview on healthy eating, Simon will share some of the key features of a diet that is both healthy and sustainable, highlighting the need to consider the nutritional quality of the foods we choose alongside their environmental impact, in order to achieve diets that benefit both human and planetary health. As always, there will be time for a Q&A at the end of the session.

Simon studied for a degree in Nutritional Biochemistry at the University of Nottingham, later earning a PhD in Nutritional Sciences from the University of Surrey, where his research focused on the effects of fructose sugar on cardiovascular disease risk. He joined the British Nutrition Foundation as a Nutrition Scientist in November 2018, where his role involves helping translate evidence-based nutrition science in engaging and actionable ways. Simon recently co-authored a review on the scientific evidence for how we can shift towards a healthier and more sustainable diet.