Will the Farm to Fork strategy be effective in changing food consumption behavior? A health psychology perspective

Food production accounts for one-third of greenhouse gas emissions; the Farm to Fork strategy aims to make food systems more sustainable and healthier to curb the rising global surface temperature. It includes several actions targeting consumer behavior, including increasing the availability of sustainable and healthy products and mandatory nutritional labeling. The actions address relevant psychological mechanisms; however, the outlined actions are vague and based on only a small number of behavioral determinants that may limit effectiveness. The implementation may furthermore benefit from concepts of implementation science to increase acceptability and feasibility to reach its ambitious goals