What priorities for healthy and sustainable eating?

We are experiencing the ecological transition in our daily lives: how to get around? what to eat? Alongside the environmental imperative, there is also the question of the impact on health of what we put on our plate: in this case, fatty, sweet or salty products, often associated with processed foods, and alcohol.
There are many measures to move towards a healthy and sustainable diet: nutritional and environmental information on products, consumer education, control of advertising, accessibility of the supply of healthy products including food aid, nutritional taxation. However, some of these measures may increase nutritional inequality, by excluding the poorest from healthy and sustainable food. The session will address the choices facing consumers, producers, agribusinesses and public authorities.