Experts Urge Reassessment of Food Environment to Curb Processed Food Intake

As ultra-processed food consumption increases alongside rising obesity rates in Canada, experts emphasize the need to rethink the surrounding food environment. In their new book, Food Intelligence, science writer Julia Belluz and nutritionist Kevin Hall argue that the ease of access and appeal of processed foods is not merely a matter of willpower, but rather a reflection of the complex factors shaping an individual’s food choices.

The concept of the food environment encompasses various influences, including the design and layout of grocery stores, restaurants, and home settings. Hall emphasizes that the broader food landscape significantly affects dietary habits. “The dramatic changes that we’ve seen in both the calories available in the overall food supply and the quality of those calories… are the primary attributes that we believe are generating the rise in obesity rates,” Hall stated during an interview with Dr. Brian Goldman on the podcast The Dose.

Understanding the Grocery Store Influence

Grocery stores play a pivotal role in shaping consumer behavior. According to food economist Mike von Massow from the University of Guelph, substantial resources are invested in creating an appealing shopping environment. Stores strategically position fresh produce at the entrance to convey a sense of quality, while common staples are placed along the perimeter. Shoppers are then guided through aisles where impulse purchases, including both healthy options and ultra-processed foods, are encouraged.

Research indicates that while some consumers are motivated to make healthier choices, influencing broader shopping habits proves challenging. Von Massow notes that nutrition labels may only appeal to those already inclined towards healthy eating. “It’s hard to influence customers to buy healthier if they’re not interested in buying healthier,” he explained.

Despite this, studies show a significant portion of the Canadian population, approximately 70 percent according to a study by Blue Cross, strive to eat healthily. Providing easy-to-read nutrition labels could help engage those consumers, according to public health professor David Hammond at the University of Waterloo.

Implementation of Clear Food Labels

Efforts to improve food literacy are crucial in reducing the consumption of ultra-processed foods. Belluz advocates for the adoption of clearer labeling systems, such as the French Nutri-Score, which assigns color and letter grades to food products based on nutritional quality. This system has reportedly influenced consumer behavior in France, with a 2021 assessment showing that 57 percent of consumers modified at least one purchasing habit due to the labeling system.

While ultra-processed foods are often more affordable and convenient, their health impacts are concerning. A recent study published in JAMA Oncology linked higher consumption of these foods to the development of early colorectal polyps, raising alarms about increasing colorectal cancer rates among younger adults.

In Canada, the introduction of front-of-package labels aims to help consumers make informed choices while encouraging manufacturers to reformulate products for better health outcomes. Liesel Carlsson, a professor of nutrition at Acadia University, highlights the importance of these labels, noting that some have already appeared on products, with a wider rollout expected by January 2026.

Encouraging Healthier Choices

Local grocery chains are also taking steps to support healthier consumer choices. A spokesperson for Metro mentioned their My Health My Choices program, designed to assist customers in navigating their food options. They emphasize offering a range of choices, from fresh produce to ready-to-eat meals that align with consumers’ values and lifestyles.

While the challenge of reducing ultra-processed food intake remains significant, experts agree that improving the food environment and enhancing food literacy can lead to healthier eating habits. By addressing how food is marketed and presented, there is hope for a shift in dietary patterns that could benefit public health.