New Nordic Nutrition guidelines follow the Danish lead and add climate to the menu
A new edition of the Nordic Nutrition Recommendations (NNR) has been launched, combining five years of research, to provide nutrient guidelines and recommendations in the Nordic and Baltic countries, for healthier and sustainable lifestyles. For the first time, the recommendations also consider the environmental impacts of food production.
Dietary choices play a significant role in contributing to the emission of greenhouse gases. Approximately 57% of food production emissions can be attributed to animal products, which have a carbon footprint roughly twice as high as that of plant-based foods.
The new Nordic guidelines are advocating for a predominantly plant-based approach, emphasizing an increased intake of vegetables, fruits, legumes, and whole grains. Animal product consumption should be limited, with a recommended maximum intake of 350 grams of meat per week. Likewise, the consumption of milk products, alcohol, and highly processed foods should be moderated.
In Denmark, food, sustainability and health merged in 2021
In 2021, for the first time, the official Danish dietary guidelines, did not only guide Danish consumers on how to eat healthier, but also on how to eat more climate-friendly. Today, the guidelines are an important part of the Danish government’s ambition to reduce the climate footprint by 70% by 2030.
Health and sustainability have long been linked together and the Danish food industry continues to deliver new solutions and products in response to global food trends. Consumers are increasingly interested in new products such as alternative protein sources, foods without trans-fat or with a lower sugar or salt content. At the same time, more consumers are looking for foods that are enriched with nutrients and can improve health and well-being throughout life. To meet such demands requires constant industry innovation.
Collaboration is the foundation for nutrition-related innovation
In Denmark, collaboration is at the heart of the cross-sectoral partnerships, that build the evidence-based knowledge, that is the foundation of all nutrition-related innovation. Academic institutes, health NGOs, industry and government all play a role in shaping the solutions that are improving consumer access to healthier foods.
Read more about how Danish food companies are leading the innovation towards healthier food in our white paper on health and how collaboration plays a vital role in this quest, in our white paper on collaboration.