Food Professor Warns of Unhealthy Food Environment: ‘We’ve Lost Touch With What’s in Our Food’

The food environment is making us sick, and a leading Dutch nutrition scientist is sounding the alarm. Food professor Jaap Seidell, 68, is urgently calling for systemic changes to address what he describes as a “disease-promoting food environment.” His decades of research reveal a rapidly shifting food landscape coupled with a deeply ingrained human tendency toward overconsumption – a combination he believes demands intervention from both society and government.

Seidell, an emeritus professor of Nutrition and Health, regularly advises organizations like the World Health Organization (WHO) and the Dutch Health Council. He’s witnessed a dramatic increase in health problems linked to diet over the years. When he began researching obesity, childhood cases were rare. Now, with roughly half the population considered overweight, attributing the issue to individual failings of willpower feels increasingly inadequate.

A Shift in Perspective: It’s Not About Willpower

This isn’t simply a matter of personal responsibility, Seidell emphasizes. The current environment actively encourages overeating. He points to the drastic transformation of supermarkets over the past 50 years, filled with readily available, highly processed foods. This is compounded by social inequalities, where those with limited time, money, knowledge, and skills are disproportionately likely to choose less healthy, convenient options. As diëtist and eating therapist Jonathan Klaassen explained to Metro, losing weight isn’t just about what’s on your plate, but what’s happening in your brain. And, as nutritional scientist Marijke Berkenpas notes, we often overcomplicate nutrition unnecessarily.

Seidell’s concerns echo those of general practitioner Staf Hendrickx, who previously warned Metro about the detrimental effects of the food industry, particularly ultra-processed foods.

The Role of Industry and Government

Changing the food environment isn’t straightforward. Seidell identifies four key obstacles. First, the food industry benefits from the status quo and actively resists change. They’ve historically promised self-regulation, but, according to Seidell, haven’t delivered. Second, governments are hesitant to implement regulations, citing concerns about complexity and perceived overreach when considering measures like taxes on sugary drinks or subsidies for fruits and vegetables.

Beyond these political hurdles, Seidell argues there’s a lack of broader societal awareness and urgency. There’s insufficient public outrage over the prevalence of unhealthy food options, particularly those marketed to children. This lack of public pressure contributes to political inaction. Finally, he notes a disconnect between different government departments – agriculture and health – hindering a cohesive approach to food policy.

The Illusion of Choice: Social Inequality and Food Access

Seidell challenges the notion of “lifestyle diseases,” arguing that the term implies personal failings rather than systemic issues. He points out that rising rates of obesity and related illnesses are more pronounced among those with fewer resources. These individuals are more likely to rely on inexpensive, convenient, but nutritionally poor foods. This isn’t about a lack of knowledge, but a consequence of limited time, money, and access to healthier alternatives. This disparity is visible even within cities; neighborhoods facing socioeconomic challenges often experience higher rates of obesity compared to more affluent areas.

A Call for a Dedicated Food Ministry

To address these complex challenges, Seidell advocates for the creation of a dedicated “Ministry of Food.” This would foster collaboration between departments currently focused on agriculture and health, ensuring a more holistic approach to food policy. He likewise champions the implementation of healthy school lunches as a cost-effective way to establish healthy eating habits early in life, potentially reducing health disparities. A universal, nutritious school lunch program, he believes, could improve health outcomes, boost academic performance, and create a more equitable food system.

Our Innate “Gulzigheid” (Greediness) and the Modern Food System

Seidell’s recent book, Grenzen aan de Gulzigheid (Limits to Greediness), explores the biological roots of our tendency to overconsume. While other species eat only what they need, humans have a historical predisposition to stockpile resources, a trait that was once adaptive during times of scarcity. Though, in an era of abundance, this innate “gulzigheid” drives overproduction and overconsumption. This extends beyond food, manifesting in a broader culture of accumulation.

This overconsumption is fueled by a globalized food system dominated by a handful of multinational corporations – Nestlé, Krafts, and Danone, among others – who control approximately 80% of all food brands. These companies have expanded aggressively into emerging markets, often prioritizing profit over public health. The shift from local food production to the mass production of ingredients like palm oil, soy, and sugar further exacerbates the problem.

What Comes Next: Systemic Change and Reconnecting with Food

Seidell believes the current system is unsustainable, impacting both public health and the environment. He urges a shift in perspective, recognizing that the health of individuals and the planet are interconnected. He emphasizes the need to address the underlying factors that contribute to unhealthy eating patterns, particularly among vulnerable populations.

On an individual level, Seidell suggests increasing awareness through education, as outlined in his book Zelf Aan Zet (Take Charge), co-authored with brain expert Erik Scherder and Lili Genee. However, he stresses that lasting change requires systemic interventions, such as promoting school gardens to reconnect children with the origins of their food.

Seidell’s message is a call for a fundamental re-evaluation of our relationship with food – one that prioritizes health, sustainability, and equity over profit and convenience. The conversation needs to move beyond individual choices and focus on creating a food environment that supports, rather than undermines, well-being.