Good Food First - A Dignified Model for Better Nutrition

Many families in Northern Ireland face daily challenges accessing affordable, nutritious food, especially those with young children. Rising living costs, limited cooking skills, and poor access to fresh ingredients make it difficult to prepare healthy meals at home. These barriers contribute to poor diets, with high levels of processed food consumption and low intake of fruits and vegetables. The result is a growing public health crisis: obesity affects two-thirds of adults and over a quarter of children, while dental disease remains the leading cause of child hospital admissions. Nutrition in the first three years of life is critical, shaping lifelong health, development, and eating habits. Yet nearly half of toddlers’ calories in the UK come from ultra-processed foods. Existing support systems, such as food banks, social supermarkets, and schemes like Healthy Start, offer some relief but are often inconsistent, carry stigma, and struggle to reach all eligible families. Commercial meal kit services cater to busy professionals, not families with young children. There is a clear gap for a dignified, family-focused solution that supports healthy eating in everyday homes, not just during crisis, but as a long-term, sustainable approach. Our project aims to fill this gap by developing a membership-based meal kit service co-designed with families facing barriers to healthy eating. Subsidised memberships will be available for low-income households, while others pay a standard rate. Each kit includes fresh, locally sourced ingredients and easy-to-follow recipes tailored to the nutritional needs of young children. The recipes are developed using biosciences and behavioural research to ensure meals support cognitive and physical development during early childhood. In addition to the kits, families will access a digital platform offering engaging, evidence-based content. This includes short videos, practical cooking tips, budgeting advice, and guidance on pregnancy and early years nutrition. The platform is designed to build confidence, skills, and food literacy in a supportive, non-judgmental way. Our approach is grounded in both nutrition and behavioural science, bridging biosciences and social sciences to create long-term, evidence-based change. By working with local suppliers, we aim to reduce food waste, repurpose surplus produce, and strengthen local food systems. We are also exploring partnerships with public health commissioners, employers (such as the NHS and supermarkets), and community organisations to ensure long-term viability and scalability. The potential benefits are wide-reaching. Families will gain better access to nutritious food, improved health outcomes, and greater confidence in cooking and budgeting. Children will benefit from healthier diets, better development, and improved well-being. Community partners will see reduced pressure on emergency food services, while public services may benefit from long-term cost savings through prevention and improved health. Ultimately, this project offers a scalable, sustainable model for tackling food insecurity and health inequality, one that aligns with UKRI’s priorities for fairer, healthier, and more resilient food systems.