A panel discussion to assess the potential and limits of the concept of ultraprocessed food to inform food policy and advocacy.
Recent research suggests that ultraprocessed food – industrially prepared food high in fats, sugar, salt, additives and preservatives – makes a major contribution to the global and local rise in premature deaths and preventable illnesses caused by unhealthy diets. In this forum, researchers and activists discuss the utility of the ultraprocessed food frame for guiding more effective food policies to improve nutritional health and health equity.
Panelists:
- Jenn Lacy-Nichols, Research Fellow, Centre for Health Policy, Melbourne School of Population and Global Health, The University of Melbourne, Australia
- Alejandro Calvillo, Executive Director, El Poder del Consumidor, Mexico
- Paula Johns, Executive Director, ACT Promoção da Saúde, Brazil
- Kelly Brownell, Director Emeritus of the World Food Policy Center and Robert L. Flowers Professor of Public Policy, Duke University, Durham, North Carolina
Moderator:
- Nicholas Freudenberg, Distinguished Professor of Public Health, CUNY Graduate School of Public Health and Health Policy; Co-founder and Senior Faculty Fellow, CUNY Urban Food Policy Institute, New York, New York
