Abstract:

Food labelling provides essential information to consumers particularly in relation to food safety enabling them to make informed dietary choices. The adoption of healthy and sustainable dietary patterns is strongly recommended by the Food and Agriculture Organisation of the United Nations (FAO) and the World Health Organization (WHO). Nowadays, consumers increasingly demand healthier diets and are more aware of the impact their purchasing decisions can have on the environment. In response to this demand, trends such as Clean labelling are emerging aiming to offer consumers healthy foods that stand out for their simple formulations using natural, easily understandable, and even allergen-free ingredients. These products highlight their origin, their traditional or simple production methods and their commitments to sustainability through certifications displayed on packaging.

However, making appropriate purchasing decisions not influenced by marketing strategies or greenwashing is an important issue that must be addressed, as the European Economic and Social Committee (EESC) remarks in their report (2023/C75/14) "Towards a sustainable food labelling framework to enable consumers to choose sustainable food".

The main objective of this work is to promote a better understanding of food labelling through practical activities conducted by students. This initiative helps consumers interpret and distinguish healthier and more sustainable products, thereby providing a valuable service to society. Undergraduate and postgraduate students from various UCM degree programs related to environmental science, food and health were involved through service-learning (ApS) methodology. Workshops were performed in High Schools, a Higher Education Centre, and a Public Cultural Centre in the municipalities of Alcorcón (Madrid) and Madrid, affiliated with the Project Educate today for a more sustainable Madrid promoted by the Madrid City Council. This project is part of Madrid 360's “A Healthier Madrid” initiative, which aims to incorporate responsible consumption practices.

Activities carried out included:
- A presentation on Clean-label products and sustainability certifications using audiovisual materials.
- Use of interactive games to improve participants’ understanding and ability to identify health-related information on labelling.
- Evaluation of knowledge acquisition through a multiple-choice test conducted in the classroom.

The results revealed a significant lack of consumers' knowledge and misunderstanding of the terminology used in food packaging, being the main barriers preventing consumers from making informed choices.

Acknowledgement:
This work is part of the UCM ApS Project: “Understanding Clean label as labelling for healthy and sustainable food consumption-SYS-FOOD” (Ref.:262APS1401/2025).

Keywords:

Learning-by-doing, Clean label, Sustainability, Healthy food.