ABSTRACT
The typical diet in the UK is 80% processed foods. Supermarkets and the out-of-home food sector are strongly reliant on the foods manufactured by the food industry. Industry improvements in the nutrient profile of these foods can therefore have tremendous reach and are likely to be more equitable than relying on individual motivation. This chapter reviews examples of successful food reformulation in terms of fats, sugars, and salt, and the potential reformulation has to improve the food environment. Delivery to food outlets is also an important part of the complex chain to ensure that healthy food is available when and where needed. Fresh foods such as fruits and vegetables are particularly vulnerable to changes in the urban food system as they need to be chilled and are easily damaged. With a desire for not only reductions in packaging, but also reductions in food waste, there are many challenges that need to be addressed to produce a sustainable and efficient food environment.
