The Future of Food Chains

CUSHMAN & WAKEFIELD

DIETARY CHANGE: HEALTH AND SUSTAINABILITY

HEALTH IS WEALTH

Often overlooked however is the impact on health, its transmission into productivity, and the challenges of maximizing nutritional and energy sufficient diets subject to budgeting costs and time pressures. Whilst culinary culture in the United Kingdom has evolved substantially since the 1980s in terms of global cuisines, new condiments, and the emergence of new food groups, the UK has also developed a plethora of unhealthy habits – obesity currently costs the NHS a total of £6 billion, this figure is expected to rise to £9.7 billion by 2050. and as such must evolve in order to meet both sustainability targets and reduce the diet related health burden. Transitioning to a healthier more sustainable diet will likely induce; new demand from businesses expanding within the food sector, changes to occupier preferences relating to specification and ESG, and a need for R&D and incubator space to nourish innovative brands and food start-ups. The UK’s dietary preferences come with significant health and environment implications

The impact of a healthy and balanced diet are well known and understood globally.

The British freedom to consider equally all the choices available has led to it developing perhaps one of the most sophisticated food cultures anywhere.

Ha-Joon Chang Edible Economics