Uploaded May 2026 | Updated September 2026, 3 weeks ago
This TUKFS Connect webinar will explore how food systems can be designed to support healthier and more environmentally sustainable diets through practical, evidence based interventions that act at the point of choice.
Drawing on findings from two Transforming UK Food Systems (TUKFS) projects, SNEAK and SUS Health, the session focuses on how menu design, information provision and pricing can influence food choices in real world institutional settings, including schools, universities, hospitals and workplaces.
00:00 Welcome from Dr Tracey Duncombe, TUKFS KE Fellow
02:16 Professor Lynn Frewer – Introducing the SusHealth concept (a combined label to inform sustainable AND healthy food decisions
08:49 Understanding preferences for label designs
10:13 Assessing the validity of SusHealth at scale
12:50 How the SusHealth label could work alongside other policy measures
15:29 Dr Leona Lindberg – Development and testing of the SusHealth Index
18:26 Living lab experiment in a Belfast restaurant
21:46 Results
27:01 Professor Jeff Brunstrom – Introducing the SNEAK concept – can changing the competition structure between dishes on a menu be used to optimise diets for health and sustainability?
36:10 Dr Annika Flynn – testing the proof of concept in catered Halls of Residence – Results
39:14 Dr Clark’s summary of SNEAK
41:16 Simulating the potential impact across UK hospital inpatient meals and next steps to develop user friendly tools
44:14 Q&A
We are UK Research and Innovation, the UK's largest public funder of research and innovation. If you're a UK tax payer, your contributions help fund the work we showcase on our channel. And if you liked this video, follow us on these channels:
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This TUKFS Connect webinar will explore how food systems can be designed to support healthier and more environmentally sustainable diets through practical, evidence based interventions that act at the point of choice.
Drawing on findings from two Transforming UK Food Systems (TUKFS) projects, SNEAK and SUS Health, the session focuses on how menu design, information provision and pricing can influence food choices in real world institutional settings, including schools, universities, hospitals and workplaces.
00:00 Welcome from Dr Tracey Duncombe, TUKFS KE Fellow
02:16 Professor Lynn Frewer – Introducing the SusHealth concept (a combined label to inform sustainable AND healthy food decisions
08:49 Understanding preferences for label designs
10:13 Assessing the validity of SusHealth at scale
12:50 How the SusHealth label could work alongside other policy measures
15:29 Dr Leona Lindberg – Development and testing of the SusHealth Index
18:26 Living lab experiment in a Belfast restaurant
21:46 Results
27:01 Professor Jeff Brunstrom – Introducing the SNEAK concept – can changing the competition structure between dishes on a menu be used to optimise diets for health and sustainability?
36:10 Dr Annika Flynn – testing the proof of concept in catered Halls of Residence – Results
39:14 Dr Clark’s summary of SNEAK
41:16 Simulating the potential impact across UK hospital inpatient meals and next steps to develop user friendly tools
44:14 Q&A
We are UK Research and Innovation, the UK's largest public funder of research and innovation. If you're a UK tax payer, your contributions help fund the work we showcase on our channel. And if you liked this video, follow us on these channels:
Medium: medium.com/@UKRI
Instagram: instagram.com/weareukri
Facebook: facebook.com/weareUKRI
YouTube: youtube.com/c/UKResearchandInnovation
Or sign up for our weekly newsletter public.govdelivery.com/accounts/UKRI/subscriber/new?topic_id=UKRI_newsletter
