Experts Explore Factors Shaping Bangladesh’s Food Choices

Food and nutrition experts have explored the cultural, social, economic and behavioural factors shaping food choices in Bangladesh at an expert workshop organised by the International Rice Research Institute (IRRI) in Dhaka.

The Expert Elicitation Workshop, held at a city hotel, brought together 39 specialists from government agencies, universities, research organisations, civil society, the food industry, youth organisations and the CGIAR global research partnership under the Gastronomic Systems Research (GSR) framework.

Participants included representatives from the Bangladesh Agricultural Research Council, Bangladesh Agricultural University, BRAC James P Grant School of Public Health, the University of Dhaka, Daffodil International University, Noakhali Science and Technology University, GAIN Bangladesh, SAJIDA Foundation, Bangladesh Diabetic Network Ltd., BRAC Health Programme, Alive & Thrive, the International Food Policy Research Institute (IFPRI), restaurant businesses and youth organisations.

Food historians and food vloggers also joined the discussions, sharing insights into Bangladesh’s traditional cuisine, changing food culture and evolving dietary habits.

Using a structured expert elicitation process, participants examined factors influencing food choices, including commonly consumed foods, eating occasions, affordability, seasonal availability, purchasing behaviour, cultural practices and barriers to adopting healthier diets.

The workshop also explored practical opportunities for nutrition interventions that reflect people's daily eating habits and local realities.

Opening the event, IRRI Project Leader Dr Arindam Samaddar said improving nutrition requires more than increasing food production.

“Improving diets is not just about producing more food. It is about understanding why people choose the foods they eat,” he said, adding that food choices are shaped by culture, affordability, availability, convenience and personal preferences.

IRRI Representative for Bangladesh Dr Humnath Bhandari said health and nutrition have become central components of the institute’s strategy, reflecting its commitment to promoting rice-based food systems that support both food security and healthier diets.

Associate Professor Dr Hafizur Rahman Bhuiyan of Bangladesh Agricultural University said the Gastronomic Systems Research framework provides a practical and sustainable approach to addressing complex nutrition challenges through interventions based on people’s everyday food choices.

Chief Dietitian at Bangladesh Diabetic Network Ltd. Israt Jahan Dorin said understanding the cultural influences on dietary habits is essential for designing effective nutrition and diabetes prevention programmes.

Experts observed that rapid urbanisation, changing lifestyles, rising incomes and the growing availability of processed foods are reshaping dietary patterns in Bangladesh. They said evidence-based policies that consider cultural preferences and local food environments will be vital to improving nutrition and reducing the burden of malnutrition and non-communicable diseases.

Organisers said the workshop findings will support future research and help policymakers develop culturally relevant and scalable nutrition programmes aligned with Bangladesh’s evolving food systems.