For Professor Bent Egberg Mikkelsen fra Aalborg Universitet, viser det nye studie, at den type af politisk instrument kan have en indflydelse på befolkningens ernæringsmønstre. Flere andre studier og undersøgelser peger i samme retning, og der mangler bare politisk vilje til at gennemføre 'evidence informed policy'.
Nyt studie: den danske fedtafgift fik danskerne til at ændre indkøbsvaner - Videnskab.dk
Resultater fra studiet fra Oxford University og Københavns Universitet viser, at et panel på cirka 2.000 danske forbrugere købte 4 procent mindre mættet fedt, flere grøntsager men også flere saltholdige varer på grund af fedtafgiften.
Last modified: 04.05.2016
news
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18.02.2020
New Green Food Geographies in the Making.
The city has increasingly become the epicenter for the re-thinking of the food system – a rethinking that has been fueled by the climate debate. Urban areas are responsible for a large part of the climate impact and is where the vast majority of the earth's population lives. But the city and the place is also part of the solution. Learn more on the Foodie Island of Denmark - Bornholm. It runs August 23-27 with arrival on Sunday afternoon and course start Monday morning.
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17.10.2019
Why do we need Research Infrastructures for Food, Nutrition and Health?
Good data and good labs are key to good nutrition research. Accessible data is even as important. And sharing those data has become much easier in the age of digitalisation.
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09.10.2019
Where to go to get the latest updates on Danish expertise?
How to use stereo cameras to determine food waste? How to train a machine to recognize food items on a plate? How to track in realtime food shopping by using card transactions? What was the outcome of the Richfields big food data project?
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24.09.2019
Get a sense of how young people work with food systems challenges of tomorrow
Its all at the C40 side event at Rainbow Square/Regnbuepladsen close to Town Hall Square.
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01.09.2019
Foodwaste mitigation - Need for international cooperation
Food waste is significant problem and its estimated that in the EU 20 percent of the total food produced is lost or wasted.