Report on Consumer Perspectives on Sustainable and Healthy Diets in Kigali, Rwanda

Introduction: Aligning Local Food Systems with Global Sustainable Development Goals

This report summarizes a study on consumer awareness, attitudes, and practices related to healthy and sustainable diets in Kigali, Rwanda, with a specific focus on mushroom consumption. The research addresses a critical gap in understanding food consumption patterns in low-income countries, directly contributing to the framework of the United Nations Sustainable Development Goals (SDGs). The findings are particularly relevant to SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 12 (Responsible Consumption and Production) by examining local barriers and opportunities for enhancing nutritional outcomes and promoting sustainable food systems.

Key Findings in the Context of Sustainable Development

Finding 1: Limited Awareness of Food-Related Sustainability

The study reveals a significant lack of awareness and general indifference among consumers in Kigali regarding the environmental impact of their food choices. This presents a major challenge to achieving SDG 12 (Responsible Consumption and Production), particularly Target 12.8, which aims to ensure that people everywhere have the relevant information and awareness for sustainable development and lifestyles.

• Most respondents reported that environmental concerns do not factor into their food purchasing decisions.
• This knowledge gap hinders the transition towards more sustainable consumption patterns necessary for long-term food system resilience.

Finding 2: Perceptions of Healthy and Unhealthy Diets

Consumer understanding of diet and health aligns with key public health messages, which is fundamental for progressing towards SDG 3 (Good Health and Well-being). However, translating this knowledge into practice remains a challenge.

• Healthy Diets: Perceived as those rich in vegetables and fruits.
• Unhealthy Diets: Defined by excessive consumption of sugar, salt, fats, and meat products.

These perceptions are crucial for designing effective public health interventions aimed at reducing non-communicable diseases (Target 3.4) and improving overall nutrition, a cornerstone of SDG 2 (Zero Hunger).

Finding 3: Barriers to Mushroom Consumption as a Sustainable Food Source

Mushrooms are identified as a healthy and sustainable dietary option, yet their consumption is limited by several factors. Overcoming these barriers is essential for improving food security and nutrition, directly supporting SDG 2.

1. Cultural Misconceptions: Negative cultural beliefs and a lack of familiarity with mushrooms deter potential consumers.
2. Limited Availability and Accessibility: Inconsistent supply chains prevent mushrooms from being a regular part of the diet for many households.
3. Knowledge Gaps in Preparation: Consumers often lack the necessary skills and knowledge to cook mushrooms, limiting their inclusion in meals.

Recommendations for Advancing Sustainable Development Goals in Rwanda

Recommendation 1: Enhance Public Awareness and Education

To address the findings and accelerate progress towards the SDGs, targeted interventions are necessary. Raising awareness is a critical first step.

• Launch educational campaigns linking dietary choices to personal health and environmental sustainability, directly supporting SDG 3 and SDG 12.
• Disseminate information on the nutritional benefits and proper preparation of sustainable food sources like mushrooms to overcome cultural barriers and knowledge gaps, contributing to SDG 2.

Recommendation 2: Strengthen the Local Mushroom Value Chain

Developing a robust value chain for mushrooms can create a positive feedback loop of economic, social, and environmental benefits.

• Improve Production and Distribution: Investment in the mushroom value chain is needed to ensure year-round availability, accessibility, and affordability. This supports SDG 12 (Responsible Consumption and Production) by promoting sustainable local production.
• Foster Economic Opportunity: A strengthened value chain can create jobs and improve livelihoods, contributing to SDG 8 (Decent Work and Economic Growth).
• Enhance Food Security: By making a nutritious food source more widely available, this initiative directly advances the goals of SDG 2 (Zero Hunger).

Analysis of Sustainable Development Goals in the Article

1. Which SDGs are addressed or connected to the issues highlighted in the article?

1. SDG 2: Zero Hunger
   • The article directly addresses nutrition by examining perceptions of “healthy diets” (plenty of vegetables and fruits) versus “unhealthy diets” (excessive sugar, salt, fats, and overconsumption of meat). This focus on dietary quality is central to ending all forms of malnutrition.
2. SDG 3: Good Health and Well-being
   • By investigating “food-related health… aspects” and defining unhealthy diets, the article connects to the prevention of non-communicable diseases, which are often linked to poor nutrition. The promotion of healthy eating is a key component of ensuring healthy lives.
3. SDG 12: Responsible Consumption and Production
   • This is a core theme of the article, which explicitly studies “sustainable eating” and “sustainable consumption.” It highlights a lack of consumer awareness regarding “food related sustainability issues” and indifference to “environmental concerns in their food decision making process,” pointing to a need for more sustainable consumption patterns.
4. SDG 4: Quality Education
   • The article identifies significant knowledge gaps, stating that “awareness on food related sustainability issues is limited” and there are “cooking knowledge gaps” related to mushrooms. It underscores the need for interventions to “enhance awareness on healthy diets and sustainability,” which aligns with education for sustainable development.

2. What specific targets under those SDGs can be identified based on the article’s content?

1. Target 2.2: End all forms of malnutrition
   • The study’s focus on defining and promoting healthy diets, such as those rich in vegetables and fruits like mushrooms, directly contributes to the goal of ending malnutrition by improving dietary quality and addressing unhealthy eating habits like the “overconsumption of meat products.”
2. Target 3.4: Reduce by one third premature mortality from non-communicable diseases through prevention and treatment
   • The article’s emphasis on avoiding unhealthy diets defined by “excessive amounts of sugar, salt and fats” is a direct preventative measure against non-communicable diseases linked to diet.
3. Target 12.8: Ensure that people everywhere have the relevant information and awareness for sustainable development and lifestyles
   • The research explicitly finds that “awareness on food related sustainability issues is limited” and calls for interventions to “enhance awareness on healthy diets and sustainability.” This directly addresses the need to provide people with the information required to adopt sustainable lifestyles.
4. Target 4.7: Ensure that all learners acquire the knowledge and skills needed to promote sustainable development
   • The article identifies “limited availability, and cooking knowledge gaps” as barriers to consuming sustainable food options. The recommendation to “enhance awareness” aligns with providing education for sustainable development and lifestyles.

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

1. Consumer awareness and knowledge levels
   • The article implies this as a key indicator. Progress could be measured by tracking changes in “consumers’ awareness and knowledge towards healthy and sustainable eating.” The study itself serves as a baseline, noting that awareness is currently “limited.”
2. Consumer attitudes and perceptions
   • The study analyzes “attitudes and barriers towards mushroom consumption,” including “cultural misconceptions.” An indicator of progress would be a shift in these attitudes from “mixed” to more positive, reflecting greater acceptance of sustainable food choices.
3. Dietary consumption patterns
   • The article mentions “overconsumption of meat products” and the perception of healthy diets as those with “plenty of vegetables and fruits.” An implied indicator would be the measurement of consumption levels of different food groups to track shifts towards healthier and more sustainable diets.
4. Availability, accessibility, and affordability of sustainable foods
   • The article suggests strengthening the mushroom value chain to “ensure all-season availability, accessibility and affordability.” These three factors can be measured as direct indicators of progress in making sustainable food options a viable choice for consumers.

4. Table of SDGs, Targets, and Indicators

Source: frontiersin.org