Nutrition, Mental Wellbeing and the Voices That Should Shape Our Response Author: Dr Katharine Martyn Reviewed and edited by: Gerald Cheruiyot Every year on 10 October, World Mental Health Day provides an opportunity to pause and reflect on how we support mental wellbeing. This year's theme, lived experiences heard: real voices, real change, calls for people with lived experience of mental health conditions to help shape the policies, services and decisions that affect their lives.[1] It is a timely reminder that effective mental health support must be built with people, not simply for them, and that food has an important place in this conversation. A Defining Public Health Challenge Mental health is one of the defining public health challenges of the twenty-first century. Globally, nearly 1 in 7 people, or 1.2 billion individuals, are living with a mental disorder, with anxiety and depression among the most common conditions.[2] Mental health challenges can emerge at any stage of life, affecting children, adolescents, working-age adults and older people. Approximately one in seven adolescents aged 10 to 19 years experiences a mental health condition, while depression, anxiety and behavioural disorders are among the leading causes of illness and disability in this age group.[3] In later life, cognitive decline presents an additional concern. An estimated 57 million people worldwide live with dementia, a figure projected to increase substantially as populations age.[4] Rising rates of mental ill health have also been accompanied by increased use of psychotropic medications. While these medicines are often essential, some treatments can contribute to weight gain, altered appetite and metabolic changes, creating additional challenges for physical health. Against this backdrop, World Mental Health Day 2026 provides an opportunity to consider how nutrition can complement wider strategies for supporting mental wellbeing. What the Evidence Says About Food and Mood The relationship between food and mental health is increasingly supported by scientific evidence. Research suggests that dietary patterns, rather than individual nutrients in isolation, may strongly influence mental wellbeing. A systematic review by Firth and colleagues found that diets rich in vegetables, fruits, whole grains, legumes, nuts and healthy fats are associated with a reduced risk of depression and improved psychological wellbeing.[5] In contrast, dietary patterns characterised by high levels of ultra-processed foods, refined carbohydrates and saturated fats have been linked with poorer mental health outcomes. Evidence from the SMILES trial, a randomised controlled trial examining dietary improvement in adults with major depression, adds further weight to this emerging picture.[6] Together, this growing body of evidence has contributed to calls for nutritional medicine to become a more established part of psychiatric care.[7] Beyond the “Gold Standard” Diet The Mediterranean diet is often described as the gold standard for healthy eating. However, its value lies less in a prescribed list of foods and more in its underlying principles: a plant-rich dietary pattern featuring fruits, vegetables, pulses, whole grains, nuts and unsaturated fats. These principles can be adapted to diverse cultural and regional cuisines worldwide. Importantly, dietary patterns that support cardiovascular and metabolic health may also benefit brain health, reflecting the close relationship between physical and mental wellbeing. The Gut-Brain Connection One of the most exciting areas of development in nutritional psychiatry concerns the gut-brain axis, the bidirectional communication network linking the gastrointestinal tract and the central nervous system. Emerging evidence suggests that the gut microbiome may influence mood, cognition and stress responses through neural, endocrine and immune pathways.[8] Dietary components such as prebiotics, probiotics and polyphenol-rich foods, including berries, cocoa, herbs and vegetables, may help support a diverse microbiome associated with better mental health outcomes. Although further research is needed to understand these relationships and their clinical implications, the gut microbiome represents a promising area for future nutritional interventions. Real Voices, Real Barriers: Food, Fairness and Lived Experience Promoting healthy eating cannot be separated from the social realities people live in. Food insecurity, poverty, conflict, climate change and supply-chain disruptions can create significant barriers to accessing nutritious foods. For many individuals and families, affordability and availability shape food choices as much as knowledge. Public health messaging therefore needs to acknowledge these wider determinants while still offering practical and achievable advice. This year's theme is particularly relevant. People with lived experience can highlight barriers that professionals and researchers may overlook, from the cost of fresh food to the effects of medication on appetite and weight.[1] Yet meaningful engagement is not yet standard practice. Only 45% of countries responding to the WHO Mental Health Atlas 2024 survey reported ongoing collaboration with people with lived experience and family or caregiver advocacy groups in planning, delivering or monitoring mental health services.[1] Nutrition advice, food programmes, and mental health services are more likely to be relevant and trusted when developed alongside the people they are intended to serve. Listening to lived experience is therefore not simply about hearing different perspectives; it is about using those perspectives to shape more responsive approaches to health and wellbeing. More Than Nutrients: The Power of Eating Together Food contributes to wellbeing in ways that extend beyond its nutritional value. Eating together has social, cultural and emotional significance, and research shows that shared meals are associated with improved dietary quality, stronger social connections and enhanced wellbeing.[9] Across the lifespan, opportunities to prepare and share food can create connection, reduce loneliness, strengthen community bonds and provide a sense of belonging. In this sense, food can support wellbeing not only through what we eat, but also through how, where and with whom we eat. Eat Well. Eat Together. Be Heard Food is not a cure for mental illness, and nutrition should not be viewed in isolation from the wider range of interventions and services that support mental health. However, growing evidence suggests that a colourful, varied, and minimally processed diet can support the health of both brain and body. At the same time, eating is about more than nutrients. Culture, community, relationships, access, and lived experience shape it. In a world facing multiple, interconnected challenges, supporting people to eat well, eat together, and be heard can be part of a broader approach to better food and better mood. On World Mental Health Day 2026, let us move from listening to action: supporting mental wellbeing through good nutrition, while building the services, programmes and policies that shape people's lives together with them. "Lived experiences heard: real voices, real change." World Mental Health Day, 10 October 2026 References [1] World Health Organization (2026). World Mental Health Day 2026: Lived experiences heard: real voices, real change. https://www.who.int/campaigns/world-mental-health-day/2026 [2] World Health Organization (2026). Mental disorders. https://www.who.int/news-room/fact-sheets/detail/mental-disorders [3] World Health Organization (2025). Mental health of adolescents. https://www.who.int/news-room/fact-sheets/detail/adolescent-mental-health [4] World Health Organization (2026). Dementia. https://www.who.int/news-room/fact-sheets/detail/dementia [5] Firth, J., Gangwisch, J.E., Borsini, A., Wootton, R.E. & Mayer, E.A. (2020). Food and mood: How do diet and nutrition affect mental wellbeing? BMJ, 369, m2382. DOI: 10.1136/bmj.m2382 [6] Jacka, F.N., O'Neil, A., Opie, R., Itsiopoulos, C., Cotton, S., Mohebbi, M. et al. (2017). A randomised controlled trial of dietary improvement for adults with major depression (the SMILES trial). BMC Medicine, 15(1), 23. DOI: 10.1186/s12916-017-0791-y [7] Sarris, J., Logan, A.C., Akbaraly, T.N., Amminger, G.P., Balanzá-Martínez, V., Freeman, M.P. et al. (2015). Nutritional medicine as mainstream in psychiatry. The Lancet Psychiatry, 2(3), 271-274. DOI: 10.1016/S2215-0366(14)00051-0 [8] Noonan, S., Zaveri, M., Macaninch, E. & Martyn, K. (2021). Food & mood: A review of supplementary prebiotic and probiotic interventions in the treatment of anxiety and depression in adults. BMJ Nutrition, Prevention & Health, 4(1), 153-164. DOI: 10.1136/bmjnph-2019-000053 [9] Chen, Y.-C., Lee, C.-S., Chiang, M.-C., Tsui, P.-L., Lan, B.-K. & Chen, Y.-J. (2025). Nourishing Holistic Well-Being: The Role of Family Dynamics and Family Cooking. Healthcare (Basel), 13(4), 414. DOI: 10.3390/healthcare13040414

Author: Gerald Cheruiyot Reviewed by: Sarah Anderson, Professor Sumantra (Shumone) Ray Who’s going to dominate the race in the health field? It may not simply be those who develop the next breakthrough therapy. It may be those willing to invest in the research needed to understand the whole picture. Prof Sumantra Ray, Chief Scientist at the NNEdPro Global Institute for Food, Nutrition and Health, recently joined TRT World's Roundtable, hosted by Enda Brady, for a wide-ranging discussion on the arrival of GLP-1 pills in Europe. The panel brought together Prof Ray in Toronto, nutritionist Kim Pearson in London, and consultant endocrinologist Dr Mary Ryan in Limerick, Ireland. Together, the panellists explored what the arrival of oral GLP-1 treatments could mean for weight management, while considering the wider clinical, nutritional and behavioural factors that need to remain part of the conversation. A rapidly changing treatment landscape With oral GLP-1 treatments entering the European market, the landscape of weight management is evolving rapidly. A daily tablet offers an alternative to injectable treatments and could make these therapies more accessible to people who may be reluctant to use injections. But as treatment options expand, so too does the need to consider how these therapies are used in practice. The discussion explored questions about effectiveness, side effects, stopping treatment and, importantly, the clinical support needed to ensure treatment is appropriate for everyone. Beyond the pill GLP-1 and incretin-based therapies are not one-size-fits-all. Patients need appropriate clinical assessment before treatment, with decisions tailored to their individual clinical needs and a holistic view of safety, nutrition and long-term wellbeing. As Prof Ray put it, “The most important thing for us to remember is that one size does not fit all, and that treatments need to be tailored to the clinical requirements of individuals. This means clinically qualified professionals need to be involved and consulted to provide advice, whether it’s the pill or the jab.” This is particularly important as these treatments can have wider implications for appetite, dietary intake and nutritional status. Where does nutrition fit in? When appetite is significantly reduced during treatment, attention to diet and lifestyle becomes even more important. Supporting adequate food and micronutrient intake, alongside appropriate lifestyle approaches, can play an important role in maintaining nutritional wellbeing during treatment. Yet, as the evidence around these therapies continues to evolve, important questions remain about how medication, nutrition and behaviour can work together to support better and more sustainable outcomes. Keeping Pace with the Evidence The rapid development of GLP-1 and incretin-based therapies makes it increasingly important for research to keep pace with clinical practice. Understanding medication alone is not enough. We also need to consider how these treatments interact with nutrition, behaviour, lifestyle and the wider determinants of health. The opportunity is therefore not simply to develop new treatments, but to understand how to use them effectively and responsibly to translate scientific advances into meaningful and sustainable improvements in health. This broader approach reflects NNEdPro’s commitment to advancing the science of food, nutrition and health, connecting disciplines and translating evidence into real-world impact. As GLP-1 therapies become increasingly accessible across Europe and beyond, the challenge will be ensuring that innovation is matched by evidence, safety, professional expertise and personalised care. That is where wider conversation around food, nutrition and health becomes essential. Want to hear the full discussion? https://youtu.be/uug-QAWb4_A?si=I3rHl7mQXNL64RfG

Author: Rishi Khiroya Reviewed by: Sarah Armes, Sarah Anderson Based on the IANE webinar presented by Jaroslav Guzanic Culinary education is often reduced to recipes and technique, yet a recent IANE webinar presented by research chef and culinary educator, Jaroslav Guzanic, suggested there is far more to the story. The session explored how sensory science, design thinking, and precision cooking can reshape the way culinary skills are taught and understood. Rather than treating cooking as a purely technical skill, the webinar framed it as an interconnected system, drawing on fields ranging from neurogastronomy to nutrition education to explore the deep links among what we eat, how we experience it, and its effect on our health. Exploring the Space Between Taste, Flavour, Experience and Health The webinar's key objective was to examine this space, recognising that these elements are far more interconnected than commonly assumed. It can be approached from several angles, including the neurological (brain chemistry), the philosophical (how we define reality), and the user experience (how designers shape our experiences). A synthesis of existing literature, empirical findings, and educational frameworks was presented, drawing together neurogastronomy, culinary arts and science, nutrition and public health, and nutrition education into a redesigned framework, positioning the teaching kitchen not simply as a place to learn recipes, but as a product and service capable of shaping knowledge, attitudes, behaviours, and engagement. Theoretical and Practical Gaps in Nutrition Education Using an iceberg model, Jaroslav illustrated how nutrition education typically focuses on what is visible above the surface: understanding nutrients, food groups, and basic cooking demonstrations, often delivered through a "predominantly one-size-fits-all" approach. Beneath the surface lie less visible but equally important gaps, including a limited understanding of the space among taste, flavour, experience, and health; a lack of design thinking; low levels of cultural and agroecological education; and minimal focus on the experiential user journey and its barriers. Methodology and Key Findings The research used a mixed-methods design, combining qualitative and quantitative data gathered from structured taste testing and participants' own personal reflections on their food experiences. A total of 24 participants took part in exploratory pilot culinary sessions conducted in Switzerland between May 2024 and June 2025, with 58% participating in more than three sessions. The results highlighted just how personal and inconsistent perceptions of taste and diet can be. 75% of participants expressed a subjective view of what constitutes a traditional diet and of taste, and 61% were not thinking about or aware of nutritional guidelines when preparing meals. 51% reported facing barriers when understanding recipes and recipe design, and 57% made food choices largely based on learned preferences, family habits, and trends rather than nutritional reasoning. Perhaps most strikingly, 82% of participants reported a personalised sense of taste and used specific descriptions that did not correlate with the actual taste, underscoring how subjective and socially shaped taste perception is. From Regular Eating to Conscious Eating The webinar distinguished between different levels of eating experience. "Regular experience" centres on pleasure and socialising in curated dining settings. "Self-awareness," through mindful eating, shifts focus inward to hunger and fullness cues. Beyond this sits "conscious eating," which considers the origin, ethical impact, and nutritional quality of food, aligning habits with personal values such as sustainability. Real participant reflections, such as why lentils turned mushy despite following the recipe exactly, illustrated the gap between reproducing a recipe and truly understanding why food behaves as it does. Biological and Cultural Dimensions of Taste The webinar unpacked the "anatomy of a flavour profile", noting that taste accounts for only a small fraction of flavour perception, with aroma contributing up to 80%, alongside texture and temperature. Beyond biology, taste was also framed by cultural identity and by economic, cultural, symbolic, and social forms of capital. Cooking Techniques, Food Pairing and Practical Outcomes A breakdown compared cooking techniques, including steaming, boiling, and microwaving, against their impact on food bioactives and their best culinary uses, noting that boiling causes severe nutrient loss while steaming does not. A food pairing table further linked ingredients like balsamic vinegar and fish sauce to their flavour contributions and scientific rationales, such as balancing acidity with bitterness. Before-and-after comparisons showed visible improvements in participants' plating and technique following coaching, while kitchen layout comparisons demonstrated how spatial design can reduce wasted steps. Reported gains included plating, food pairing, and design thinking skills, though barriers remain, including low standardisation across programmes and a persistent gap between AI-driven tools and human creativity. Final Reflections Overall, the webinar demonstrated that culinary education is evolving into a more interdisciplinary field, blending sensory science, cultural identity, and design thinking rather than relying solely on recipes. The findings reinforce the idea that meaningful culinary education must account for the full "food architecture", recognising that food is not only perceived but also felt, and that closing the gap between scientific findings and lived experience will be central to its future.

12th international Summit on food, nutrition & health Human Skills, Artificial Intelligence and Global Challenges From Ethics and Implementation to Inequalities 23-25 November 2026 | Malta Event organised by Main Summit event hosted by Lead Partners Programme Registration Speakers Abstracts Supporters FAQs More... JOIN US IN MALTA! The NNEdPro Global Institute for Food, Nutrition and Health, in lead partnership with BMJ Nutrition, Prevention & Health, the International Academy of Nutrition Educators (IANE), the iKANN Nutrition Research Registry , the Global Nutrition, Health & Disease Programme at Ulster University and the Mobile Teaching Kitchen International (MTKi) Initiative , is thrilled to announce the 12th International Summit on Food, Nutrition and Health be held in Malta from 23 to 25 November 2026. Under the theme “Human Skills, Artificial Intelligence and Global Challenges: From Ethics and Implementation to Inequalities ”, the Summit will bring together global experts, practitioners and policymakers to explore how advances in artificial intelligence are reshaping research, education and practice across food, nutrition and health. At a time when AI is accelerating innovation, the 12th Summit will emphasise the importance of ethical and equitable implementation to ensure these technologies support, rather than exacerbate, global inequalities. Aligned with Target 2030, the programme will focus on sustainable and inclusive progress, recognising that addressing interconnected climate, health and nutrition challenges requires meaningful collaboration between human and artificial intelligence. 2026 Stakeholder Information Accommodation Options 2026 Abstracts Attendance at the Summit is eligible for Royal Society of Biology (RSB) CPD points, as we underwent successful RSB accreditation awarding 87 points for the main Summit events, and delegates may record these points as part of their continuing professional development. Delegates of the NNEdPro Summit are entitled to a 20% discount on the cost of publishing an article in BMJ Nutrition, Prevention & Health . Core Thematic Tracks Please note, this programme is still under draft and subject to change. Summit Events Pre-Summit Satellite Event Global North Symposium London | UK Kings College London 20 July 2026 Hybrid Learn more Pre-Summit Satellite Event international policy dialogues NNEdPro Regional Networks Mini Symposia October 2026 Online Learn more Pre-Summit Satellite Event Global south Symposium Tec de Monterrey Mexico City | Mexico 09 November 2026 Hybrid Register Pre-Summit Satellite Event international awards Symposium Bern University of Applied Sciences Bern | Switzerland 10 September 2026 Hybrid Learn more Pre-Summit Satellite Event Scientific advances symposium Ulster University Ulster | Northern Ireland 4 November 2026 Hybrid Register Main Summit 12th international summit University of Malta Valletta | Malta 23-25 November 2026 Hybrid Register Accommodation Gala Dinner Optional Pre-Summit event Optional Post-Summit event Optional Culinary event Post-Summit Satellite Event Climate Change Symposium São Paulo | Brazil December 2026 Hybrid Register Post-Summit Satellite Event global youth symposium St Andrews University | Scotland 17 December 2026 Hybrid Register Ethics & Governance Fair, transparent, responsible AI. Innovation & Implementation Practical AI tools in food, nutrition and health. Research Frontiers Data science and emerging applications. Education & Capacity Building Digital learning and illiteracy. Sustainability & Global Impact Climate resilience and planetary health. Programme Registration Summit Chairs & Key Speakers International Summit Co-Chairs / Key Speakers Prof Karen Mugliett University of Malta Prof Pauline Douglas NNEdPro | Ulster Prof Sumantra Ray Ulster | Cambridge | London | Scotland Prof Suzanne Piscopo Honorary President of NNEdPro & Senior Dean of IANE University of Malta | SNEB Past President BMJ NPH Editors-in-Chief Dr Jimmy Louie BMJ NPH Co-Editor-in-Chief Dr Kathy Martyn BMJ NPH Co-Editor-in-Chief Prof Martin Kohlmeier Emeritus BMJ NPH Co-Editor-in-Chief Speakers Main Summit Key Speakers Prof Ahlam Badreldin El Shikieri Taibah University Dr Alan Flannagan University of Surrey Dr Andrew Crockett Curia Health Dr Claire Copperstone University of Malta Dr Eoin Ryan Irish College of General Practitioners Dr Federica Amati Curia Health Dr Harry Jarrett Heights Helena Triguiero Ulster University Francesco Giurdanella NNEdPro Prof Gaudan Galea University of Malta Dr Elizabeth Helzner SUNY Downstate Health Sciences University Jaroslav Guzanic Swiss Association for Cooperation on Nutrition Education Gavril Flores Chief Strategy, Policy and Governance at the Malta Digital Innovation Authority (MDIA) Jørgen Johnsen Ulster University Dr Jenneffer Braga NNEdPro Dr Jeffrey Bohn Director Energy Economics at the Anthropocene Institute Manelle Ramadan NNEdPro Dr Melina Jampolis NNEdPro Prof Neville Calleja Director at the Directorate for Health Information and Research l Malta Government Dr Rajna Golubić Oxford Centre for Diabetes, Endocrinology and Metabolism Ramya Rajaram NNEdPro Sarah Armes NNEdPro Dr Samyyia Ashraf NNEdPro Sucheta Mitra NNEdPro Dr Stefan Buttigieg University of Malta Prof Dr Tamara Bucher Professor in Nutrition and Dietetics at the Bern University of Applied Sciences (BFH) Prof Vanessa Camilleri University of Malta Dr Ran Crooke Curia Health Saeeda Ahmed NNEdPro l Sustainable Cities Satellite Event Speakers Dr Abril Campos Tecnológico de Monterrey Global South Symposium Dr Alejandra Gonzalez Moreno Tecnológico de Monterrey Global South Symposium Dr Alejandra Maldonado Tecnológico de Monterrey Global South Symposium Dr Daniel Illescas Zarate Tecnológico de Monterrey Global South Symposium Daniela Arciga Tecnológico de Monterrey Student Global South Symposium Fiorella Espiniosa Tecnológico de Monterrey Global South Symposium Dr Fiona Lavelle King's College London Global North Symposium Francesco Giurdanella NNEdPro International Policy Dialogues Dr Harry Jarrett Heights Global North Symposium Dr Jeannine Baumgartner King's College London Global North Symposium Ingrid Fromm BFH International Awards Symposium Jaroslav NNEdPro International Awards Symposium Dr Kathy Martyn University of Brighton Global North Symposium Ramya Rajaram NNEdPro Global South Symposium Dr Ran Crooke WellFounded Health Dr Roberta Re Cambridge Food Science Global North Symposium Sarah Armes NNEdPro Global North Symposium Sophie Ognjenovic King's College London Global North Symposium Sucheta Mitra NNEdPro International Awards Symposium Prof Sumantra Ray NNEdPro All sessions Dr Tamara Bucher BFH International Awards Symposium Veronica Flores Bello Tec de Monterrey Global South Symposium NNEdPro Leadership Directorial Board Honorary Presidential Officers Summit Contributions from NNEdPro & IANE Members and Regional Networks NNEdPro and IANE have close to 1000 members straddling the International Virtual Core and the International Collaborators Group , all of whom are invited to contribute to the Summit. NNEdPro and IANE also work with several Strategic Collaborative Partners , including academic institutions and specialist organisations. Leads from our 10 Regional Networks spanning nearly 80 countries will also contribute directly to the shaping of the 2026 Summit events. Our Summit is also supported by our Youth Ambassadors . Abstracts Abstract Submissions The call for abstracts for the 12th International Summit on Food, Nutrition and Health will take place through two separate submission streams: Student Abstract Competition (Student Track – virtual only) Main Summit Abstract Call (Professional Track) We welcome submissions aligned with the Summit theme, as well as broader scientific topics related to food, nutrition, and health. Abstracts relevant to BMJ Nutrition, Prevention & Health Special Collections are also encouraged. Accepted abstracts will be published in the open-access journal BMJ Nutrition, Prevention & Health . Submission Process You must register for the Main Summit to have your abstract published. Student Track: You can only submit one abstract per registration. Professional Track: Virtual attendees can only submit one abstract per registration; in-person attendees can submit up to 3 abstracts per registration. All abstract submissions must be made via the online Typeforms linked below (no email submissions or document uploads will be accepted). The judges will review the online presentation videos. We encourage early submission, particularly as abstract submission is now open ahead of the standard timeline. View the 2025 Abstracts Student Abstract Competition Virtual Track Eligibility and Submission Requirements Open only to individuals who are currently students or who were students at the time the research was conducted. Accepted abstracts must have an applicable, paid registration for the Main Summit (Virtual or In-Person) in order to be published in BMJ NPH. The primary author must be a student. Important Notes on Attendance This is a fully virtual competition. Submission Limits One abstract per student submission (unless otherwise specified). Review Process Judged separately from the Main Summit abstracts. Reviewed by an expert virtual panel led by the South East and East Asia Regional Network, including: Chaired by: Prof Martin Kohlmeier | BMJ Nutrition, Prevention & Health Prof Dr Geeta Appannah | IMU University Dr Mary Chong | National University of Singapore Prof Dr Norlaila Mustafa | Universiti Kebangsaan Malaysia Medical Centre Presentation and Dissemination Accepted abstracts will be presented virtually. Video presentation is required. Physical posters are not required. E-posters will be displayed on the website and on monitors at the Summit. Further format details will be shared in due course. Please find the ePoster specifications in the “Abstract Guidance 2026” document below. Key Dates Submission deadline : 25 September Acceptance notifications : 5 November Video submission deadline (along with abstract revisions if required): 12 November Winners announced : 25 November Submit an Abstract Abstract Guidance 2026 e-Poster Template Professional Abstract Call (Main Summit) In-Person Track Eligibility and Submission Requirements Open to professionals and researchers who have a paid registration for the Main Summit. Accepted abstracts must have an applicable, paid registration for the Main Summit (Virtual or In-Person) in order to be published in BMJ NPH. Submission Limits Virtual attendees can only submit one abstract per registration. In-person attendees can submit up to 3 abstracts per registration. Posters Accepted abstracts will be presented as e-posters at the in-person Summit in Malta. Authors are required to attend in person to present their poster. The presenting author does not need to be the first author. In-person presenters are expected to discuss their work during designated breaks. Please find the ePoster specifications in the “Abstract Guidance 2026” document below. Video Submission Authors of accepted abstracts will be invited to submit a short video (3 to 4 minutes recommended; maximum 5 minutes) presenting their work; this will be displayed on the website prior to the Summit. Review Process Judged separately from the Student Abstracts. Reviewed by an expert virtual panel including: Chaired by: A/Prof Jimmy Louie and Dr Kathy Martyn, Co-Editors of BMJ Nutrition, Prevention & Health Dr Ahlam El Shikieri | Taibah University Dr Alan Flanagan | University of Surrey Dr Anand Ahankari | Manchester Metropolitan University Prof Clare Wall | University of Auckland Key Dates Submission deadline : 20 October Acceptance notifications : 5 November Video and poster submission deadline : 12 November Winners Announced : 25 November Submit an Abstract Abstract Guidance 2026 e-Poster Template Supporters Partners LEAD PARTNERS Global Nutrition [Health & Disease] SUPPORTING PARTNERS HOST ORGANISATIONS MAIN SUMMIT SUMMIT SATELLITE EVENTS Supporters Looking to showcase your brand alongside the below leading organisations driving real change in the world of food, nutrition and health? Join us as a supporter and make your mark! We offer a variety of dynamic supporter packages and exhibitor opportunities tailored to maximise your impact. Click on the link below to discover how you can be part of this exciting journey. Supporter Packages Platinum Supporters Silver Supporters Affiliate Supporters Summit Organisers The Summit Organising Committee also includes several moderators, speakers and panellists. Debashis Chakraborty Summit Organising Committee Francesco Giurdanella Summit Organising Committee | Global Youth Essay Competition Representative Gerald Cheruiyot Summit Organising Committee | Social Media Coordination Jaroslav Guzanic Summit Organising Committee Jorgen Johnsen BMJ Poster Competition & Abstracts Panel Joyce Haddad International Awards Symposium Representative Karen Mugliett Summit Co-Chair Kathy Martyn Summit Organising Committee | BMJ Poster Competition & Abstracts Panel Matheus Abrantes Summit Organising Committee | Global South Symposium Representative Malaika Sahib Summit Organising Committee Pauline Douglas Summit Organising Committee | Scientific Advances Symposium Representative Ramya Rajaram Academic Lead of Summit Organising Committee Rauf Khalid Global Youth Essay Competition Representative Samyyia Ashraf Global Youth Essay Competition Representative Sarah Anderson Design Lead l Summit Organising Committee Sarah Armes Summit Organising Committee | Global North Symposium Representative Sucheta Mitra Summit Organising Committee | International Awards Symposium Representative Sumantra Ray Summit Co-Chair Suzanne Piscopo Summit Organising Committee | Honorary President of NNEdPro & Senior Dean of IANE Veronica Flores Bello Global South Symposium Representative FAQs Frequently Asked Questions What is included in the fee? Registration to the Main Summit includes In-Person/Virtual Access to the live sessions on the selected date. If you are attending in person, your registration also includes a snack on the selected date. As a delegate of the NNEdPro Summit, you are entitled to a 20% discount on the cost of publishing an article in BMJ Nutrition, Prevention & Health. The fee does not include accommodation, transportation, visa or any travel-related costs. How to avail of students and groups discount? For students discount, please go to the registration page and select the students option. For groups discount, please write to us at info@nnedpro.org.uk and we are happy to discuss your requirements. Privacy Policy Registration and attendance at, or participation in the event constitutes an agreement by the registrant to the organiser's use and distribution (both now and in the future) of the registrant or attendee's image or voice in photographs, videotapes, electronic reproductions and audiotapes. Malta (Main Summit) Travel Requirements Whilst we cannot provide direct advice on visas and other travel requirements, please note that: You may require a visa to enter Malta. Malta is part of the Schengen Area, and many non-EU nationals need a Schengen visa for short stays (up to 90 days in any 180-day period). Please check the official Maltese visa/Schengen guidance and/or the nearest Maltese embassy or consulate in your country. Your passport must meet Schengen entry rules (commonly: issued within the last 10 years and valid for at least 3 months beyond your planned departure from the Schengen area). Some airlines and transit points may apply additional checks. You may need vaccine certificates in specific circumstances (for example, proof of yellow fever vaccination if arriving from, or transiting through, an affected area). Please check the latest health requirements via official travel health advice. Customs regulations apply, and certain items may be restricted or subject to allowances (including alcohol and tobacco). Please check current Maltese customs rules before travelling. Declaring large sums of money: if you enter, leave, or transit through Malta with €10,000 (or equivalent) or more in cash (including certain cash-like instruments), you must declare it to Customs in line with applicable EU rules. Sherpa is a helpful tool when checking visa and entry requirements. For accurate and up-to-date information, please check with the nearest Maltese embassy or consulate in your country. Please note that this information is provided as guidance only. You are responsible for ensuring you meet all Malta entry requirements, and NNEdPro does not take responsibility if you fail to do so. Any more questions? Please contact us at info@nnedpro.org.uk Previous Years 2015 Read More > 2016 Read More > 2017 Read More > 2021 Read More > 2022 Read More > 2023 Read More > 2018 Read More > 2019 Read More > 2020 Read More > 2024 Read More > 2025 Read More > Summit Proceedings 2015 – Launch of the International Summit on Medical and Public Health Nutrition Education and Research 2016 – Nutrition education and research for public health impact 2017 - From education and research through to policy and practice 2018 - Connecting nutrition as hard science and international knowledge networks 2019 - Closing the gap: data-based decisions in food, nutrition and health systems 2020 - An Evaluation of Global Knowledge Networks in the UN Decade of Action on Nutrition (2016-2025) 2021 - Advancing research, policy and practice to promote resilient and sustainable food and health systems in the year of action on nutrition 2022 - Empowering global nutrition with digital technology: Proceedings of the 8th annual International Summit on Nutrition and Health 2023 - Sustainable Resourcing for All in Food & Nutrition Security: Creative solutions for healthy & resilient populations – Proceedings of the 9th annual International Summit on Nutrition and Health 2024 - Democratising and Decolonising Food and Nutrition: From Science to Society Previous Years Programme Registration Speakers Abstracts Supporters FAQs Previous Years Top of Page Programme Registration Speakers Abstracts Supporters FAQs Previous Years International Summit

Discover NNEdPro's award-winning initiatives in food and nutrition, advancing universal health coverage and innovation worldwide. About Us Join us Founded in Cambridge (UK) in 2008 and directed by Professor Sumantra (Shumone) Ray , the NNEdPro Global Institute for Food, Nutrition and Health, along with its partner initiatives seeks to advance and implement food and nutrition knowledge for health and society. Our aim is to improve nutrition-related health outcomes by training professionals, strengthening research, implementing solutions and addressing inequalities, in line with the United Nations' 2030 Sustainable Development Goals . resources Strategic Plan (2026-30) Strategic Plan (2021-25) 2025 Impact Report 15-Year Impact Report Our Work NNEdPro arose from the 2007 Nutrition Action Plan of the UK Health Departments and was originally coined as the Need for Nutrition Education Project (2008-10) with support from the National Institute of Health Research (NIHR). The project subsequently gained further support from the Medical Research Council (MRC), evolving into the Need for Nutrition Education/Innovation Programme (2011-15). Following incorporation in 2015, NNEdPro received additional support from Innovate UK and was restructured through the ‘Innovate to Succeed Programme’ at St John’s Innovation Centre in Cambridge to become the NNEdPro Global Centre for Nutrition and Health (2016-22), a multi-award-winning, interdisciplinary, and international think-tank. Since its inception, NNEdPro has received co-hosting support from the Cambridge Institute of Public Health (2008-10), the MRC Elsie Widdowson Laboratory (2010-18) and the British Dietetic Association (2008-22). Over this period, NNEdPro experienced extensive growth and finally restructured in July 2022 to become the NNEdPro Global Institute for Food, Nutrition and Health , a social enterprise incorporating the functions of an independent research organisation, education and training centre, and providing advisory services, all of which draw from an over 18-year track record of excellence in thought leadership. Read more about our history here . Anchored at St John’s Innovation Centre in Cambridge (UK), which hosts our corporate office, we operate virtually across borders, bringing together over 1000 international collaborators from more than 80 countries and convening ten regional networks across six continents . Our corporate office provides a close working interface with the University of Cambridge, whilst our partner journal office is hosted in the BMJ publishing group in London, England. Additionally, our partner laboratory office is hosted at Ulster University in Northern Ireland and our strategy office is located in Dundee, Scotland. Our Virtual Core team of around 80 highly qualified professionals works seamlessly to undertake social impact projects alongside world-class research, including trials, data science and evidence synthesis, whilst also developing innovative educational models for capacity building. We also offer a wide range of education and training courses, including our flagship Summer School in Applied Human Nutrition as well as continuing professional development opportunities, which include our annual International Summit in Nutrition and Health . Since our inception, we have competed successfully to receive support from several UK Government agencies, including the National Institute of Health Research (NIHR) and the UK Health Departments, the Medical Research Council (MRC), Innovate UK, the Economic and Social Research Council (ESRC), the Biotechnology and Biological Sciences Research Council (BBSRC), the Global Challenges Research Fund (GCRF) and UK Research and Innovation (UKRI). We are a member of multiple UKRI-supported research consortia, including the GCRF Cambridge TIGR2ESS Group , BBSRC Reading Food Biosystems Group , ESRC Cambridge DTP Group , GCRF Surrey India Group and the GCRF Ulster Latin America Safe Water Group . We have also regularly received competitive funding from several Non-Government and Non-Profit agencies both in the UK and internationally. Across our projects and initiatives, we work in close collaborative partnership with a wide range of academic institutions (including the University of Cambridge since 2008 and Ulster University since 2009) and specialist organisations (including the British Dietetic Association since 2008 and the Society for Nutrition Education and Behavior since 2009) bringing together over a hundred international R&D collaborations. Read more about our key strategic collaborations and partnerships here . From the time of our 10th Anniversary, we have successfully founded several subsidiary organisations: Bhavishya Shakti: The Mobile Teaching Kitchen (MTK) International Initiative ; BMJ Nutrition, Prevention and Health (BMJ NPH) ; The International Academy of Nutrition Educators (IANE) and its associated International Knowledge Application Network-hub in Nutrition (iKANN) ; The International Food and Nutrition (TIFN) Trust; the CREATE Global Leadership Academy ; and the CREATE Centre for Population Health, Resilience & Sustainability . NNEdPro is primarily responsible for the strategic management of these partner initiatives which link to our overall mission. Read more about our mission, vision and aims here . Our work has been consistently recognised by numerous awards of national and international significance: 2026 FDF Industry Awards: Mobile Teaching Kitchen 2024 EIT-EU Proof of Concept Award: Mobile Teaching Kitchen 2023 Finalist: The Glenmark Nutrition Awards 2022 SNEB Nutrition Education Program Impact Award 2021 University of Cambridge Vice Chancellor’s Awards 2019 Highly Commended, Emerald Interdisciplinary Research Awards 2018 Joint Recipient Global Challenges Award 2017 ESPEN-MNI International Winner 2017 BMA Charities Award 2016 Finalist & Runner-Up: BMJ Education Team of the Year Awards 2015 Complete Nutrition Outstanding Achievement Award 2013 BMA Josephine Lansdell Award 2025 IMPACT REPORT Target 2030: Food and Nutrition Policy - From Human to Planetary Health Published December 2025 An 'A to Z' of NNEdPro's activities, outputs and expertise from the last 17 years. Archive 2018 Overview 2019 Overview 2020 Overview 2021 Overview 2022 Overview 2023 Overview 2024 Overview GOVERNANCE INFORMATION NNEdPro Global Institute for Food, Nutrition and Health is an independent not-for-profit social enterprise, registered as a company limited by guarantee, entitled: NEED FOR NUTRITION EDUCATION/INNOVATION PROGRAMME (NNEDPRO) & CAMBRIDGE RESEARCH, EDUCATION AND TRAINING ENTERPRISE (CREATE) . 'NNEDPRO-CREATE' is the legal holder of the registered international trademark of NNEdPro and its associated intellectual property. The NNEdPro Global Institute also works under partnership agreements with three other legal entities in the UK, which are registered with the Charity Commission (and their devolved equivalents) for the purposes of jointly administering grants and charitable funding relating to research and education projects. These entities are: - Ulster University - Lord Rana Foundation Charitable Trust - The International Food and Nutrition Trust C.I.C.

NNEdPro Global Institute for Food, Nutrition and Health is an award-winning interdisciplinary think-tank, building upon 10 years of nutrition education, research and innovation. Join us in Malta 12th international Summit on food, nutrition & health Human Skills, Artificial Intelligence and Global Challenges From Ethics and Implementation to Inequalities 23-25 November 2026 | University of Malta & Virtual Founded in Cambridge (UK) in 2008 and directed by Professor Sumantra (Shumone) Ray , the NNEdPro Global Institute for Food, Nutrition and Health, along with its partner initiatives seeks to advance and implement food and nutrition knowledge for health and society. Our aim is to improve nutrition-related health outcomes by training professionals, strengthening research, implementing solutions and addressing inequalities, in line with the United Nations' Sustainable Development Goals . Together, through cutting-edge action-oriented research, training, and interdisciplinary partnerships, we can improve food and health systems – from production through to consumption, and beyond into frontline healthcare – focusing on equitable access to knowhow at all levels, to change behaviours and facilitate sustainable improvements in global nutrition. Check out our latest Impact Report and join us in shaping the future - your support makes a difference! Proudly working with let's end malnutrition by 2030 OUR TOP OFFERINGS The Mobile Teaching Kitchen International Initiative The NNEdPro Mobile Teaching Kitchen International Initiative empowers vulnerable community members by teaching skills such as culinary nutrition education and microenterprise. It aims to enhance the health and wellbeing as well as address the economic challenges of women, children and families, including those at risk of nutritional deficiencies. LEARN MORE DONATE forum for democratising food & nutrition: A Knowledge & Advocacy Initiative Following the resounding success of our 2024 Summit on Democratising and Decolonising Food & Nutrition, attended in person by over 500 delegates and supported by a vast number of global and regional stakeholders, we are pleased to announce the creation of a knowledge and advocacy forum dedicated to progressing the actions arising from this highly impactful Summit. LEARN MORE DONATE Global Nutrition Observatory for Medical Education (GNOME) Initiative The Global Nutrition Observatory for Medical Education (GNOME) initiative aims to act as a global platform to gather evidence, strengthen regional networks and drive policy change so that nutrition education becomes an integral part of medical training worldwide. LEARN MORE DONATE BMJ NUTRITION, PREVENTION & HEALTH A peer-reviewed journal publishing high-quality research on the role of nutrition in disease prevention, health promotion, and policy impact. Read More > ADVISORY SERVICES To provide independent, evidence-informed advisory and consulting support to organisations across health, education, food systems, and policy, translating nutrition science into practical, scalable solutions for real-world impact. Read More > DATA SCIENCE AND EVIDENCE SyNtHESIS HUB A hub for advancing research literacy and analytical skills through tailored training, collaborative projects, and evidence-based insights for informed decision-making in nutrition and health. Read More > foundation certificate in applied human nutrition An intensive programme equipping professionals with evidence-based knowledge and practical skills in nutrition science, research, and policy to drive global health impact. Read More > INTERNATIONAL ACADEMY OF NUTRITION EDUCATORS A global network supporting professionals in advancing nutrition education, leadership, and research to improve health outcomes worldwide. Read More > human nutrition intervention studies To offer expert support, guiding organisations in designing, implementing, and evaluating evidence-based strategies to improve dietary behaviours, health outcomes, and nutrition policies. Read More > NNEdpro in the news our numbers +28,800 Followers across all social media platforms. +24,000 People served annually by our base Mobile Teaching Kitchen. +315 Alumni of our flagship summer school & foundation certificate training. 100 S Professionals receiving specialised training in nutrition and health every year. +500 In person registrants for our 2024 International Summit and many more online. +350 Invitations to deliver academic teaching & scientific presentations. our publications +240 Peer-reviewed journal papers directly led by our projects. +70 Scientific articles for knowledge dissemination. +13 Textbooks and chapter contributions. 2025 IMPACT REPORT Target 2030: Food and Nutrition Policy - From Human to Planetary Health Published December 2025 APPEAL: 18 years of impact. One shared goal: a world where nutrition shapes policy and saves lives. We can't do it without you. Back our crowdfunding campaign today and help NNEdPro reach Target 2030. Donate Now - every pound counts. Establishment of a Scottish hub NNEdPro has an established and growing presence in Scotland, building on longstanding roots in clinical and public health nutrition and strengthened by the opening of our strategy office in Dundee. Since then, we have developed a strong regional network, delivered impactful community programmes through the Mobile Teaching Kitchen, and formed strategic partnerships with leading academic, community, and policy organisations. From large-scale events such as the 11th International Summit on Food, Nutrition and Health to local culinary education initiatives reaching over a thousand community members, our work in Scotland reflects a commitment to collaboration, innovation, and sustainable impact, with plans to further expand our reach and contribution in the years ahead. Learn more about our Scottish hub here . Latest CONTENT Better Food, Better Mood: Supporting Mental Health Through Nutrition Across the Lifespan Nutrition, Mental Wellbeing and the Voices That Should Shape Our Response Author: Dr Katharine Martyn Reviewed and edited by: Gerald Cheruiyot Every year on 10 October, World Mental Health Day provides an opportunity to pause and reflect on how we support mental wellbeing. This year's theme, lived experiences heard: real voices, real change, calls for people with lived experience of mental health conditions to help shape the policies, services and decisions that affect th From Pill to Practice: What Will GLP-1s Mean for the Future of Weight Management? Author: Gerald Cheruiyot Reviewed by: Sarah Anderson, Professor Sumantra (Shumone) Ray Who’s going to dominate the race in the health field? It may not simply be those who develop the next breakthrough therapy. It may be those willing to invest in the research needed to understand the whole picture. Prof Sumantra Ray, Chief Scientist at the NNEdPro Global Institute for Food, Nutrition and Health, recently joined TRT World's Roundtable, hosted by Enda Brady, for a wide-rangi Designing the Dietary Journey: Translating Personalised Nutrition Science and Culinary Engineering into User Experience Author: Rishi Khiroya Reviewed by: Sarah Armes, Sarah Anderson Based on the IANE webinar presented by Jaroslav Guzanic Culinary education is often reduced to recipes and technique, yet a recent IANE webinar presented by research chef and culinary educator, Jaroslav Guzanic, suggested there is far more to the story. The session explored how sensory science, design thinking, and precision cooking can reshape the way culinary skills are taught and understood. Rather than treatin read our blogs read our articles & Newsletters Partner initiatives founded by the NNEdPro Global Institute for Food, Nutrition and Health Global Nutrition [Health & Disease]