5 pathways towards healthy lives within planetary boundaries

Navigating the path to healthy lives within planetary boundaries is a global challenge. Rising rates of noncommunicable diseases (NCDs), growing mental health concerns, and accelerating climate and ecological pressures demand that our food systems deliver more than just calories – they must support both human and planetary well-being.

Denmark has long been recognised for its high food standards, strong public health initiatives, and commitment to sustainability. Denmark’s Green Agreement further underlines this commitment, uniting government, industry, organisations and NGO’s on climate action in food production Today, we are working to align health and climate goals by integrating nutrition, environmental responsibility, and innovation across our food system – from farm to fork.

In this online catalogue, we present five Danish pathways to advance human and planetary health through food. These strategies reflect our commitment to a more resilient, inclusive, and sustainable future – one that is built on collaboration, scientific evidence, and shared responsibility. We hope to inspire international partners and decision-makers to act decisively, building on Denmark’s experiences to shape food systems that nourish people and protect the planet.

Whether you are involved in policy, business, or farming, we hope these five insights will inspire you as you navigate your own path to a more sustainable production.

CEO Lise Walbom, Food Nation

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								INTRODUCTION
							
The combined pressures of climate change and health represent one of the greatest challenges of the 21st century. Lifestyle-related diseases are on the rise globally, while more than 2.4 billion people still lack regular access to safe, nutritious and sufficient food. With the global population projected to reach 9.7 billion by 2050, the need for innovative solutions that address both human and planetary health is becoming increasingly urgent.
In this catalogue, we invite you to explore the innovative and collaborative approaches that have contributed to Denmark’s role in advancing safe and healthy food systems. The aim is to inspire similar transformations globally, showing that change is possible and actionable today.

%
increase in food production needed by 2050 to meet the demands of a growing global population.
% 
of adults were malnourished in 2022, according to numbers from WHO.
million people 
fall ill from unsafe food each year according to WHO.

INSIGHT 1

Climate-friendly dietary guidelines

The Official Dietary Guidelines

In the 1970s, Denmark was among the first European countries to publish evidence-based national dietary guidelines. Already in the 1960s, Denmark began to collaborate with our Nordic neighbours on the Nordic Nutrition Recommendations (NNR), which were officially released in the 1980s.

Modern eating supports people and planet

The Official Dietary Guidelines are continuously updated to reflect the latest scientific evidence. Presently, they recommend a plant-rich and varied diet – lower in red and processed meats, and higher in legumes, vegetables, and whole grains – supporting both human and planetary health.

Overall, the guidelines:

• Promotes prevention of heart disease, type 2 diabetes, and obesity.

• Supports reduced GHG emissions from food production.

• And are grounded in scientific collaboration with research institutes and cross-sectoral dialogue.

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								Key initiatives: Empowering consumers through clear dietary guidance
							
1. The Official Dietary Guidelines
In 2021, the Official National Dietary Guidelines, were updated, to address both health and climate concerns. For the first time, the guidelines not only recommend reducing red and processed meat, but also encourage higher intake of legumes, vegetables, whole grains and other plant-based foods. The shift is grounded in scientific evidence and aimed at lowering the average climate footprint of Danish diets, aligning with broader sustainability goals and public health. The recommendations continue to guide institutional food procurement and nutrition education across the country.
2. The Keyhole label 
The Keyhole label, introduced in Denmark in 2009 as part of a Nordic collaboration, helps consumers make healthier food choices at a quick glance. Products carrying the label adheres to strict criteria for salt, sugar, fat, fibre and whole grain content. The label is voluntary for producers but widely adopted, appearing on thousands of products across different food categories. By highlighting healthier options within each food group – such as bread, dairy, or ready meals – the Keyhole translates nutritional policy into everyday behaviour, making it easier for consumers to align their choices with national dietary goals.

A model for global adoption

The Danish approach to climate-friendly diet, illustrates one possible pathway to align human and planetary health. By integrating nutritional science with climate considerations in national dietary guidelines – and supporting consumer choices through clear visual cues such as the Keyhole label – Denmark demonstrates how evidence-based policies and cross-sector collaboration can drive meaningful change.

While each country must tailor its own solutions, experiences like these suggest a positive overlap: when people eat in ways that support their health, the planet often benefits too.

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For more on Denmark’s dietary solutions, explore these case studies:

																											
Cracking the code to plant-based cheeseBy using potato starch as a key ingredient, plant-based cheese can now achieve the desired flavour, texture and mouthfeel of traditional dairy products, enabling applications such as pizza toppings, cheese spreads and hard cheeses. This innovation further supports the New Nordic Nutrient Recommendations, which encourage more plant-based diets for both health and climate benefits.

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Plant-based food that MATRWith just five organic ingredients - oats, split peas, lupins, beetroots and potatoes - combined with ancient fungal fermentation, plant-based meat alternatives are created with a meat-like texture, juiciness and umami flavour without additives or high energy input. This biosolution not only delivers tasty and nutritious products but also has the potential to free up to 15 % of global agricultural land for nature and biodiversity.

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Making whole grain the easy healthy choice for consumersThe launch of Levebrød by Lantmännen Schulstad has made the healthier choice easy for consumers; the bread looks and tastes like traditional white bread but is rich in whole grains, high in fibre, and low in salt, fat and sugar. Today, more than half of Schulstad’s products carry the Danish Whole Grain Logo, making it easier to choose healthy options, and the company has been part of the Whole Grain Partnership since 2009.

																									Read the case

INSIGHT 2

Uniting public and private for sustainable health

Collaboration as a driver of substantial change

In Denmark, public-private partnerships are a cornerstone of how food system transformation is achieved – not only for climate and sustainability goals, but also for public health. Through long-term, trust-based collaboration between government, industry, and civil society, Denmark has implemented a range of initiatives that have measurably improved healthier diets while supporting innovation and competitiveness in the food sector. The Green Agreement stands as a landmarks example, bringing government, industry, organisations and NGOs to align climate goals with agriculture and food.

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								Key initiatives: Building trust and change through shared responsibility
							
1. Collaboration as a driver of meaningful change
One of the most well-known examples is the Whole Grain Partnership, established in 2008. This collaboration between health authorities, NGOs and food companies has nearly doubled whole grain intake in Denmark and resulted in over 1,100 certified products. The introduction of the Whole Grain Logo has helped consumers make healthier choices, while rising demand has led industry partners to expand their offerings in response.
In 2022 and again in 2025, the initiative was recognised as best practice, first by the Organisation for Economic Co-operation and Development (OECD) and more recently at the second United Nations Food Systems Summit Stocktake (UNFSS+4) in Addis Ababa.The model has also inspired international efforts, including the EU-funded WholEUGrain project, which promotes similar strategies across Europe based on the Danish model.
2. The Salt Partnership
The Salt Partnership ran from 2015 to 2018 with the goal of reducing Danish consumers’ high salt intake – a recognised risk factor for NCDs. The partnership – a collaboration between the Danish Veterinary and Food Administration, municipalities, food producers and retailers – drove product reformulation across categories, launched awareness campaigns, and improved front-of-pack labelling.
The number of participating organisations grew from 53 at the launch to 91 by the end of the project – a clear sign of its momentum and relevance. One flagship campaign, “Are you getting too much?”, implemented with half of Denmark’s municipalities and major retailers, contributed to a measurable reduction in salt intake. Partnerships of this kind also stimulate innovation, as producers are encouraged to optimise recipes and develop new products with lower salt content. Nationwide adherence to the recommended levels was estimated to save the healthcare system up to 268 million EUR annually, making the Salt Partnership a widely cited example of effective collaboration with lasting benefits.
3. The Danish Salmonella Action Plan
Since the 1990s, Denmark has reduced salmonella-related illnesses from 20–30% to just around 1% through a coordinated public–private approach involving farmers, food producers, retailers, and regulators. The plan includes strict control measures, transparent reporting, and economic incentives for preventive action. As a result, salmonella has been eliminated from Danish-produced poultry and table eggs, earning Denmark an EU-recognised special status in these product categories in 2015. For other food sectors, prevalence remains among the lowest in Europe, further contributing to Denmark’s strong food safety reputation.

A model for global adoption

These initiatives illustrate how Denmark uses partnerships to tackle multiple food-related health challenges – from NCD prevention to foodborne illness – while reinforcing consumer trust, product quality and market innovation.

By aligning nutrition goals with policy, industry practices and behavioural insights, Denmark offers a transferable model that other countries can adapt to local contexts. The result is a food system approach that balances health impact with practical implementation.

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For more on Denmark’s succesfull partnerships, explore these cases:

																											
Maths is a key ingredient in reduced-salt seafoodThrough innovative mathematical modelling, Royal Greenland and the National Food Institute have developed ready-to-eat seafood products (such as brined prawns, smoked fish and lumpfish roe) with up to 50 % less salt - without compromising food safety. The reformulated range includes over 35 products that carry the Nordic Keyhole label, offering healthier choices for consumers while maintaining quality and shelf life.

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International partners accelerate detection of poultry diseaseDTU and European partners have developed Vetpod, a portable device that can detect poultry pathogens such as salmonella, campylobacter and bird flu in under an hour. By enabling rapid on-site testing instead of laboratory analyses that can take up to two days, Vetpod helps farmers and food producers act quickly to prevent disease outbreaks and protect both animal and public health.

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 Tackling malnutrition with affordable fortified yoghurt in TanzaniaKilimanjaro Fresh Fortified is a nutrient-rich yoghurt developed by the GAIN Nordic Partnership, Arla Foods Ingredients, Novonesis and Galaxy Foods. Launched in 2021 as the first in Tanzania enriched with vitamin A, B12 and zinc, it addresses child malnutrition while supporting sustainable dairy production and the local sector.

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INSIGHT 3

Sustainable production for people and planet

At the forefront of sustainable protein production and biosolutions

Denmark is leading the way in developing sustainable production – from plant-based proteins and innovative biosolutions to more climate conscious production throughout the value chain. With a combined focus on technological innovation and cross-sector collaboration, these efforts directly support the shift towards healthier diets with lower environmental impacts, aligning with global initiatives to remain within planetary boundaries for greenhouse gas emissions, land use, and biodiversity loss. These efforts are further anchored in Denmark’s Green Agreement, which sets the direction for a sustainable transition of agriculture and food production.

A strong culture of research and development has made Denmark a recognised hub for innovation in the agrifood sector. Backed by a tradition of collaboration across the value chain, Danish innovators are developing next-generation solutions that meet the growing demand for healthy, sustainable food. Denmark’s position as an EU innovation leader – ranking highly in areas such as digitalisation, sustainability and investment in R&D – reflects the ongoing commitment to shaping the future of food.

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								Key Initiatives: Reshaping production for a sustainable future 
							
1. National Action Plan for Plant-Based Foods
To meet growing global demand and support a transition to more plant-based diets, Denmark has introduced the world’s first national strategy for plant-based foods, spanning the entire value chain – from research and primary production to retail and export.
The plan aims to double the area used for plant-based crop production by 2030, increase exports of plant-based products and boost domestic consumption by 4-11% annually. By investing in plant-based foods, Denmark is reducing pressure on climate, land, and water systems – while also improving population health through diets lower in red and processed meats.
2. Biosolutions: Nature-based technologies for protein and efficiency
Danish companies are using enzymes, fermentation, and microbial technologies to develop protein-rich biomasses with significantly lower carbon footprints than conventional protein sources.
These biosolutions have the potential to reduce global CO₂ emissions by up to 4,300 million tonnes by 2030 – equivalent to 8% of global emissions. In addition, they help conserve natural resources such as land and freshwater, and enable cleaner, more circular production methods with co-benefits for food security and system resilience.
With applications across food, feed, and agriculture, biosolutions help decouple protein production from high-impact industrial farming – directly supporting multiple planetary boundary targets.
3. Diversified, organic, regenerative production systems
Across Denmark’s food value chain, farmers and companies are innovating to diversify protein sources, optimise feed efficiency, and scale climate-smart practices. This includes integrating renewable energy, restoring soil health and biodiversity through organic and regenerative agriculture, and reducing the footprint of livestock production. 
By combining plant-based innovation, novel proteins, and more sustainable animal production, these efforts support a balanced, resilient, and climate-aligned food system. 

																																	
												
													
									

A model for global adoption

Denmark’s holistic approach – combining plant-based food innovation, climate-efficient animal production, regenerative agriculture practices, and advanced biosolutions – offers inspiration for countries seeking to balance human nutrition with environmental responsibility. Drawing on examples from growing export markets and innovative business models, Denmark demonstrates that sustainable protein transitions can be both achievable and commercially viable, with solutions that can be adapted to diverse regional and market contexts.

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For more on Denmark’s innovative biosolutions, explore these case studies:

																											
Barley collaboration cuts the footprint of beerThrough collaboration with farmers across Denmark, Finland, France and the UK, Carlsberg has adopted new barley-cultivation practices that enhance soil health, biodiversity and natural carbon capture. Selective breeding at its research laboratory has produced a novel malting barley that reduces energy and synthetic input – achieving energy savings of up to 25 percent during wort boiling - and is now being rolled out across European markets.

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Farm data enables emission reduction targetsDanish Crown’s Climate Track programme collects farm-level data on emissions, animal welfare, social responsibility and biodiversity. Farmers receive tailored feedback and reduction guidance based on national benchmarks. The data supports Danish Crown in setting group-level climate targets and documenting product-level carbon footprints - providing transparency for both customers and consumers.

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Leading the way in sustainable protein production through precision fermentationNovonesis, a Danish biotech company, is pioneering sustainable protein production through precision fermentation. Using microorganisms such as yeast or fungi in fermentation tanks, they create proteins with nutritional quality equivalent to meat or milk — but with up to 90 % lower carbon emissions, water use, and land use.

																									Read the case

INSIGHT 4

Public meals for future food

Public meals as a lever for healthy people and a healthy planet

Public meal programmes – from school feeding to hospital kitchens – are powerful drivers of healthier diets and more sustainable food systems. When guided by science-based dietary guidelines and planetary boundaries, they can nourish people, protect natural resources, and support local economies at the same time.

School meals are a prime example. Beyond providing nutrition, they improve educational outcomes, foster lifelong healthy eating habits, and can strengthen local, climate-smart agriculture. By sourcing more sustainably and reducing reliance on resource-intensive foods, public institutions can help reduce greenhouse gas emissions, protect biodiversity, and safeguard water and soil health.

From Denmark’s experience in integrating health and climate goals into public kitchens to international initiatives in Africa, Asia, and Latin America, the lesson is clear: public procurement and meal services are not just about feeding people today – they are about securing a sustainable future for all.

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								Key initiatives: A culture of food education and institutional leadership
							
1. Healthy, climate-aligned school and daycare meals
Menus are based on the Official Dietary Guidelines for health and climate, promoting foods with lower environmental footprints. Meals are designed to support long-term dietary shifts that contribute to reduced GHG emissions, sustainable land use, and lower nitrogen pollution.
Copenhagen, the capital of Denmark, is a leading example: more than 70% of its public food is organic, and all menus are developed to meet both nutritional needs and climate goals. The city invests in training kitchen staff, adapting recipes, and engaging children in food education — turning public meals into an innovation driver that inspires municipalities in other countries.
Public procurement at this scale also stimulates innovation in food companies, creating demand for healthier, climate-friendly products and encouraging suppliers to develop new solutions that meet nutritional, environmental, and quality standards. This dynamic between public kitchens and the food industry helps accelerate the transition to more sustainable food systems.
2. The organic cuisine label – advancing sustainable procurement
The Organic Cuisine Label supports the transition toward more sustainable sourcing by incentivising kitchens to adopt organic ingredients, contributing to soil health, reduced pesticide use, and biodiversity protection. The model has inspired procurement strategies in other countries, where public institutions aim to improve both nutrition and environmental performance in meal services.
3. Nutritional standards in elderly care and hospitals
Even in settings with specific dietary needs, such as elderly care and hospitals, Denmark is demonstrating how to balance nutrition with environmental considerations. Danish expertise in menu planning, sourcing, and food safety is also used in international collaborations, for example in school feeding programmes and capacity building for institutional kitchens abroad.

																																	
												
													
									

A model for global adoption

Denmark’s public meal experience shows that healthier diets and sustainable resource use are not competing goals – they are mutually reinforcing. Public procurement and meal services can play a key role in reducing food’s pressure on planetary boundaries while ensuring nutrition and equity for all. By integrating climate goals, biodiversity protection, and nutritional standards into meal provision, countries can build resilient food systems that benefit both people and the planet.

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For more on Denmark’s approach to public meals, explore these case studies:

																											
Nutrition for life – all in a whey proteinArla Foods Ingredients has transformed whey - a by-product of cheese production - into high-quality protein ingredients that address dietary requirements for the elderly and support an active lifestyle. The company was a pioneer in identifying whey’s value, turning what was once considered low-value waste into nutrient-rich solutions used across early-life nutrition, sports nutrition, and staple foods.

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Organic ice cream gives the elderly much needed proteinSkee Is, a small Danish organic ice cream producer, has developed a high protein vanilla ice cream tailored to elderly or ill people who struggle with appetite, and it is unique in Denmark as the first ice cream available on prescription. Launched domestically, it began exporting to Norway and Sweden in 2017, and is now distributed across Scandinavia 

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New tool to measure the climate impact of larger kitchensMeyers and Ramboll have developed a climate footprint calculation tool for canteens and industrial kitchens. Combining life cycle data from EXIOBASE with operational data, the tool accurately measures the climate impact of ingredients and daily operations. Introduced in 2021 across 90 Meyers kitchens, it has enabled sites to set ambitious goals – achieving up to a 25% reduction in CO₂ emissions in Ramboll’s canteen examples.

																									Read the case

INSIGHT 5

Food safety and quality as the driver of trust and health

Secure food systems for a changing world

The global food supply is facing vast challenges: uneven distribution to consumers, climate change, geopolitical impact, undernutrition and overnutrition. And as the global population continues to grow, ensuring a reliable supply of safe, high-quality food for all becomes an increasingly critical challenge.

The goal is to provide consumers with healthy meals where safety, quality and profitability coexist with sustainable production.

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								Key initiatives: Reliable practices for safer food
							
1. Safeguarding health by monitoring antimicrobial resistance
Since 1995, Denmark has monitored antimicrobial resistance (AMR) through DANMAP – the Danish Integrated Antimicrobial Resistance Monitoring and Research Programme. As a core part of Denmark’s One Health approach, DANMAP systematically tracks the use of antibiotics and the occurrence of resistance in humans, animals and food.
The programme is a collaboration between the Danish Veterinary and Food Administration, Statens Serum Institut (SSI) and the National Food Institute at Technical University of Denmark (DTU). It provides evidence-based data that supports national policies to reduce antibiotic use, especially in livestock, and contributes to the development of international health strategies.
DANMAP has contributed to major results: Denmark has one of the lowest levels of antimicrobial resistance in food-producing animals in Europe. The programme is widely recognised as a global model for integrated AMR surveillance.
2. Own-check programmes and risk-based control
Danish food companies are required to implement HACCP-based self-monitoring systems – so-called “own-checks” – to ensure traceability, hygiene and compliance with legal standards. These systems enable fast, targeted interventions and are a key reason why Danish food products are accepted in over 200 global markets.

A model for global adoption

Denmark demonstrates how targeted food safety policies – rooted in self-monitoring, antimicrobial surveillance and public transparency – can build trust while protecting health. Through proactive industry controls, cross-sector data systems, and clear consumer communication, Denmark offers a scalable model that strengthens both market access and public confidence.

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