Saving the Environment – One Food-Based Dietary Guideline at a Time

Abstract
Background: Food systems are major contributors to climate change, accounting for one-third of global greenhouse gas emissions. Transitioning to plant-based diets, reducing food waste, and emphasizing local, seasonal foods are key steps towards sustainability. How well are these concepts reflected in food-based dietary guidelines (FBDG) of European Union (EU) Member States?
Results: This policy brief uncovers significant disparities: While Estonia, Finland, Sweden, Denmark, and Germany incorporate sustainability extensively into their FBDG, others – Cyprus, Greece, Hungary, and the Czech Republic – fail to address it at all. Most Member States only partially include sustainability elements, limiting the potential for coherent action across the EU.
Conclusion: To bridge this gap, EU Member States must harmonize their approach to sustainability in FBDG. Key recommendations include prioritizing plant-based diets, tackling food waste, and emphasizing culturally relevant organic, local, and seasonal food options. Leveraging public interest groups and EU frameworks can ensure broader stakeholder engagement and drive meaningful change. Sustainability must become the core of dietary guidance across Europe – aligning public health with planetary health.

Keywords: Food-based Dietary Guidelines, Sustainability, European Union, Member States