Speaker: Dr Lindsey Smith Taillie, University of North Carolina, Chapel Hill, US
In this Food Thinkers webinar, Dr Lindsey Smith Taillie will provide an overview of the recent Healthy Eating Research expert panel which reviewed the literature on definitions for ultraprocessed foods (UPFs) and modeled the different definition of UPFs on the food supply. Dr Smith Taillie will describe the panel's recommendations on an operational definition for policymakers to use that is science-based, transparent, and reproducible. The webinar will also cover key recommendations for policy priorities, including front-of-package labeling, school foods procurement, targeted taxes, marketing restrictions, and mass media campaigns. Dr Smith Taillie's presentation will be followed by a Q&A discussion with questions invited from the audience.
Dr. Lindsey Smith Taillie is a professor of nutrition at the University of North Carolina, Chapel Hill whose research focuses on designing and evaluating policies for healthier, more sustainable diets. Her work uses a combination of randomized controlled trials and natural experimental studies using large datasets on food purchases and intake, including a focus on sugary drinks and ultraprocessed foods. Dr. Taillie is the co-director of the UNC Global Food Research Program, a long-running multi-country project to monitor, inform, and evaluate healthy food policy across the globe.
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