Food and health inequalities: the challenge for sustaining just consumption†

Abstract

Recent evidence on the relationship between socio-economic status, diet and health is examined in relation to inequalities and sustainable consumption, focusing on UK experiences and some elements of state response. Work on food and nutritional inequality has traditionally been located within public health, though policy usually focuses on individual agency. Contemporary demand for more sustainable patterns of (food) consumption pose potential challenges, particularly if sourcing “local” and/or organically produced food be the main response, since this strategy, itself problematic, may be more expensive and/or inaccessible. Nevertheless, emerging evidence that low-income consumers desire and aspire to sustainable, better food, healthier for the environment, local communities and themselves, is discussed, along with policy and research challenges.