Food deskilling refers to the decline in the use of spices and herbs in cooking, leading to blander cuisine.

Food deskilling refers to the increased reliance on processed and pre-packaged foods, leading to a decline in food preparation skills.

Food deskilling is the process of transitioning from meat-based diets to plant-based diets in order to reduce the amount of greenhouse gas emissions associated with food production.

Food deskilling is the shift from traditional agricultural practices to modern, technology-driven farming methods using precision agriculture.

They advocate for higher food prices

They promote organic farming

They focus on exporting food products

They have a conflict of interest

Public health advocacy is crucial to achieve positive changes in the food system

Public health advocacy has no relationship to achieving change in the food system

Public health advocacy must be avoided to achieve positive changes in the food system

Public health advocacy is necessary to improving the food system but only when it is delivered by health professionals

Community-based initiatives have a minimal role, as food sovereignty is primarily achieved through large-scale industrial agriculture.

Community-based initiatives only contribute to food sovereignty by focusing on the export of locally produced foods.

They are used to assist in implementing government policies on food distribution to ensure fairness and equity.

Community based initiatives promote local food production, traditional agricultural practices, and autonomy in food choices.

Environmental sustainability. 

Reduction of non-communicable diseases.

Fiscal taxation of unhealthy foods.

Food safety.

It solely focuses on the export-import balance of food trade

It has limited influence on local food practices

It leads to the homogenisation of eating patterns

It promotes the diversity of local cuisines

Food equality focuses on ensuring everyone has the same amount of food, while food equity aims to provide everyone with the same quality of food.

Food equality is concerned with the utilisation of food and food equity is concerned with the availability of food

Food equality involves giving everyone the same resources or support, while food equity involves providing differential support to ensure fair access to healthy and culturally appropriate food.

Food equality involves tailoring food distribution based on individual needs, whereas food equity means distributing food equally among all people

Mary has issues with availability.

Mary has issues with utilisation.

Mary has issues with stability.

Mary has issues with access.

They have minimal impact on food choice

They are insignificant in modern society

They play a critical role in food choices and preferences

They are only relevant in certain regions

They set the overarching food policy that guides the development of the Food Standards Code.

They perform the technical scientific review to write the Food Standards Code.

They are responsible for the enforcement of the Food Standards Code.

They manage the inspection and safety protocols for all imported food products