The Sustainable Food Purchasing Index (SFP) value for March remained the same as February at 68/100. The score reflects consumer food purchasing that aligns with a set of key recommendations for healthy diets from sustainable food systems. The index includes six components correlating with different strategies for achieving food system transformation: nutrition, environment, social, economic, security and taste.
Higher income consumers tended to rate the sustainability of their diets as higher than did lower income consumers, particularly on dimensions related to taste, security, economics, and nutrition. By contrast, there were very little difference in high vs. low income on sustainability dimensions related to social and environment, Lusk said. He further discusses the report in his blog.