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.

A key driver of such solutions is public–private collaboration. The UN has explicitly mandated that governments, industry and civil society must work together to transform food systems. Excluding businesses from the dialogue risks slowing down progress, while partnerships have already demonstrated their ability to deliver measurable results. Denmark’s experience shows how shared responsibility can create legitimacy, accelerate change and ensure that solutions are both practical and scalable. 

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.

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.

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.

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 products with a lower climate impact, 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.

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.