Strengthening Community Participation to Accelerate the Transition to Sustainable Diets in Iran: Challenges and Policy Options; [تیوقتتکراشمهعماجیاربعیرستراذگهبهمیژرایییاذغرادیاپرد:ناریااهشلاچوههنیزگیایسیتسا] Publisher



Shams L ; Hojaji E ; Dorosty Motlagh A ; Jamshidi E ; Ezzeddin N
Source: Iranian Journal of Nutrition Sciences and Food Technology Published:2026

Abstract

Background and Objective: A sustainable diet is an approach that promotes health and food security while minimizing environmental impacts and remaining economically affordable and culturally acceptable. Despite the importance of this concept, community participation in sustainable diet policies in Iran remains limited. This policy brief was developed to present key challenges and policy recommendations for promoting sustainable diets through community participation. Materials and Methods: This policy brief was derived from a qualitative policy analysis study. Data were collected through in-depth semi-structured interviews with experts in relevant fields and a scoping review of published studies and policy documents. The data were analyzed using directed content analysis. Results: The main challenges identified included insufficient public awareness, limited participation in decision-making and implementation processes, unequal access to healthy food, weak intersectoral coordination, inadequate monitoring and accountability systems, and environmental challenges. In response to these challenges, six policy domains were identified: nutrition literacy and education, strengthening social participation, improving access to healthy food, reducing food waste, enhancing public monitoring and accountability, and empowering local communities. Conclusion: Promoting sustainable diets in Iran requires strengthening community participation throughout policy development, implementation, and monitoring processes. Adopting people-centered approaches can enhance policy effectiveness and contribute to achieving health, food security, and environmental sustainability goals. © 2026, National Nutrition and Food Technology Research Institute. All rights reserved.