Non-communicable diseases disproportionately affect African migrants from sub-Saharan Africa living in high-income countries (HICs). Evidence suggests this is largely driven by forces that include migration, globalisation of unhealthy lifestyles (poor diet, physical inactivity and smoking), unhealthy food environments, socio-economic status and population ageing. Changes in lifestyle behaviours that accompany migration are exemplified primarily by shifts in dietary behaviours from more traditional diets to a diet that incorporates that of the host culture, which promotes the development of obesity, diabetes, hypertension and CVD. The current paper presents a critical analysis of dietary change and how this is influenced by the food environment and the socio-economic context following migration. We used a food systems framework to structure the discussion of the interaction of factors across the food system that shape food environments and subsequent dietary changes among African migrant populations living in HICs.

Changing consumer behaviour has potential benefits for health, the economy and the environment. Change is possible, and behavioural change has been the purpose of much research; nevertheless we can still observe limited success, as in the case of food in public policies or individual diets. One reason is that models driving behavioural change interventions tend to neglect some important contextual factors. The three layers of components that channel behaviour (‘installations’ in the material, embodied and social realms) are described here and how this channelling can be hacked, modified and leveraged to foster behavioural change. Installations scaffold and control individual and collective behaviour at each step of the behavioural path with their three-layered and partly redundant structure. This redundancy makes the channelling resilient enough to train novices and to guide and repair behaviour. The three layers, physical affordances, embodied competences and social regulation are described in detail. To change eating behaviour, installations must be adapted at all steps of behaviour, from procurement to storage, preparation, meal and disposal. This adaptation can be done through the various layers in an opportunistic way, according to the agency of those who endeavour to change behaviour (e.g. budget, time, political power, etc.) Finally the steps necessary to design behavioural change interventions leveraging installations are listed.

For 20 years the UK Government has recognised that food advertising plays a part in food choices and hence diets of the population, particularly for children. In 2007 the UK brought in regulations to stop the advertising of less healthy foods on television (TV) during child-specific programming. Less healthy foods were defined using the 2004/2005 nutrient profiling model (NPM) as products high in saturated fat, salt and sugar (HFSS). Evaluations showed that children were still seeing and being affected by the adverts for less healthy foods. To try to mitigate childhood obesity, in 2018, the UK Government announced its intention to consult on further restrictions on the advertising of HFSS products on TV and online. Two years later, the intention to implement a 9pm advertising ban on TV and a further consultation on restricting online advertising of HFSS products was announced. New legislative controls on the advertising of HFSS foods are expected to be brought into legislation in the UK in January 2024. In the present paper, the history of advertising restrictions in the UK and the evidence informing them is reviewed. There will also be a reflection on where further actions might be needed in due course.

Environmental features such as the ‘foodscape’ defined as the physical, sociocultural and economic space in which people encounter meals and foods, might be associated with dietary intake and health outcomes. This review focuses mainly on the spatial approach of the foodscape, i.e. all the local shops, markets, restaurants and sales outlets that provide food supplies in a given area. This review aims to explore the evidence on relationships of urban foodscape with diet and health outcomes and to highlight the limitations in studying these relationships as well as suggestions for future studies. Many systematic reviews on characteristics of the foodscape in relation to weight status outcomes emerged over the last decade and results are equivocal. There is not a direct association between the foodscape and weight status of the individual, rather any association is a distant one. Therefore, it is more appropriate to focus on associations between foodscape and intermediate, more proximal outcomes, such as dietary behaviours. Research on the role of the foodscape in promoting or hindering healthy dietary behaviours are also numerous, and results are again mixed. The diversity of methodologies might partly explain the heterogeneity of these results. Focusing on overall diet quality rather than fruit and vegetable consumption, taking into account multiple characteristics of the foodscape, as well as socioeconomic and contextual differences, might be part of the solution for more consistent results. Consequently, results of such studies could help shape foodscapes, which present a great opportunity for promoting healthier and eventually more sustainable diets.