Introduction
The diversity of projects in the group all contribute to solving the overarching problem: vegetables and fruit are not consumed in sufficient quantities by consumers to support a healthy diet. This may be for a variety of reasons connected to consumer preference, availability or affordability. In addition, fresh produce that is consumed is often provided through supply chains which have poor sustainability credentials. Only by taking a holistic approach to these problems can we really support consumers from diverse socio-economic backgrounds to be able to choose to eat a sustainable, healthy diet.
