Sustainable diets for the future: Can we contribute to reducing greenhouse gas emissions by eating a healthy diet?

Background: Food systems account for 18-20% of UK annual greenhouse gas emissions (GHGEs). Recommendations for improving food choices to reduce GHGEs must be balanced against dietary requirements for health.

Objective: We assessed whether a reduction in GHGEs can be achieved while meeting dietary requirements for health.

Developing a timeline for evaluating public health nutrition policy interventions. What are the outcomes and when should we expect to see them?

Objective: To develop a timeline for evaluating public health nutrition policy interventions.

Design: Concept mapping, a stakeholder-driven approach for developing an evaluation framework to estimate the 'time to impact' for policy interventions. The Schools (Health Promotion and Nutrition) (Scotland) Act 2007 was used as the model to develop the evaluation timeline as it had typical characteristics of government policy.