LAUSR

Abstract Objectives Food-related issues, which directly concern all societies and are closely related to the management of limited resources, are always high up on the world agenda. In this context, we addressed healthy nutrition and sustainable food matters using different methods within the scope of Towards Inclusive Research Programming for Sustainable Food Innovations, one of the projects of the 7th Framework Programme. This study presents the opinions of representatives from different sectors towards innovative approaches to healthy nutrition and sustainable food in Turkey. Methods Three European Awareness Scenario Workshops were organised to apply the qualitative research method to group activities like brainstorming and the study of scenarios. This study considers and descriptively analyses the subjects that came into focus among the results of the workshops. Results Considering the topics discussed in the workshops, it is clear that food policies, food and nutrition themed research, healthy nutrition, rational distribution and use of resources, and food safety practices were the most prominent approaches to creating food sustainability. Conclusions As a result of the activities organised during this project, participants found that most food sustainability problems are widespread and commonly encountered. Thus, the relevant sectors must work together to eliminate visible and invisible obstacles between the consumer and healthy food and to ensure the performance of duties and responsibilities by relevant parties in food manufacturing, transportation, etc.