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  • Page | Last updated: 07 Nov 2025
Food-Based Dietary Guidelines - Guidance on sustainability
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Summary of FBDG guidance on sustainability for the the EU, Iceland, Norway, Switzerland and the United Kingdom

Due care was taken to ensure factually correct information. Food groupings and food group names differ across individual FBDGs; the ones used here are a compromise to present the information in a structured way. Differences such as those in number of portions and portion sizes were kept unaltered. The original country FBDGs and the responsible national public health authorities remain the only qualified points of reference.

Country

FBDG guidance on sustainability

BelgiumChoose fruit and vegetables according to seasonal availability. Replace meat at least once a week with legumes, which have a low impact on environment. Eat oily fish once a week but in moderate consumption also for the sake of environmental protection.
BulgariaChoose fresh vegetables and fruits according to the season
Czechia-

Country

FBDG guidance on sustainability

DenmarkTo protect the environment: Eat plant-rich, choose seasonal fresh produce and minimise food waste. F&V, legumes, cereal products are among the food groups with the lowest climate footprint. Rice may have a larger climate footprint than other cereals. Introduce meat-free days and cut down on meat in your meals. Meat, especially beef and lamb, has a high climate footprint. Poultry, pork and eggs have a significantly lower impact on the climate than beef and lamb. Eat different vegetables and fruits, different cereal products, different types of fish etc. Different types of fish have very different climate footprints. When buying fish, it is important that you go for the environmentally friendly choices. Find out more about environmentally friendly choices of fish at https://altomkost.dk/. Different types of beverages have different climate footprints. Water from the tap is the most climate friendly choice. Food waste contributes to the climate impact. Reduce waste by planning your shopping, storing the food at the right temperature and paying attention to the ‘use-by’ and ‘best before’ dates. Avoid food waste by using leftovers for packed lunches or in other dishes.
GermanyEat healthy and colourful food and protect the environment at the same time. If you primarily eat fruit and vegetables, whole-grain cereals and legumes, as well as nuts and vegetable oils, you protect not only your health, but also the resources of the Earth. This also includes preventing food waste. The DGE recommendations "Eat and drink well" show a way to increase the intake of plant-based foods and lower the intake of animal-based foods to protect health and the environment.
Eat mostly plant-based foods. A healthy and environmentally friendly diet is more than ¾ plant-based and almost ¼ animal-based. The production of meat and sausage products has a significantly greater impact on the environment than that of plant-based foods. If you eat meat and sausage, then no more than 300 g per week.
EstoniaWishing to eat in a sustainable manner, follow the following principles: choose a food that is biodiverse or perhaps species-rich; choose foods that come as close as possible to local and seasonal, if available; in the consumption of meat, based on the quantities provided for in food recommendations; plan, prepare, store and consume food reasonably; avoid waste of food and reduce food waste.

Country

FBDG guidance on sustainability

IrelandPrepare your meals using mostly fresh ingredients.
Greece-
SpainOverall, the recommendations report that their aim is to prevent chronic disease but also improve the health of the planet. For each food group, there is a specific sub-section addressing sustainability (environmental impact, crop diversity, food waste, fishing and farming techniques, animal welfare). Practical advice relevant to sustainability is also provided to follow during food purchasing or when cooking.
In more detail:  
• The environmental impact of vegetables and fruits is low. It is better to buy fresh fruit and vegetables that are in season, local and minimally processed (for example, frozen) and products in bulk or in recyclable containers. Also buy those with aesthetic defects; their properties are the same. To take advantage and not waste, vegetables and fruits can be used as part of other culinary preparations, also consuming those with aesthetic defects as they retain all their nutritional properties.
• Potatoes are one of the foods with the least environmental impact.
• The environmental impact of cereals is low. The use of less common cereals improves crop diversity. It is a good adaptation measure for climate change. Choose cereals such as sorghum, millet, wheat, spelt or buckwheat.
• Legumes have little environmental impact and are affordable. To avoid waste, try to cook large quantities and freeze them and also mash leftover cooked legumes and use them to prepare other dishes such as hamburgers, meatballs, purees, etc.
• The environmental impact of nuts is variable, since some cultivation methods are not very respectful of the environment, such as almonds.
• The environmental impact of fish is variable depending on the fishing and farming techniques used and the characteristics of each species. Also consume unusual varieties to avoid discarding them when they are accidentally caught.
o Less environmental impact: wild fishing  (squid, tuna, salmon, cod or hake), that of small fish that form large schools (sardines, herring or mackerel) or some aquaculture species (salmon, trout, bivalve molluscs such as mussel, clam, oyster or razor).
o High environmental impact: non-schooling flatfish caught using trawling techniques, such as sole, and crustaceans, such as lobster and shrimp.
• Eggs are an affordable food with a relatively low environmental impact. For animal welfare reasons, if you can, use eggs from free-range hens.
• Due to the high environmental impact of dairy products, it is suggested to reduce the number of daily servings if you consume other foods of animal origin (meat, fish, eggs, milk). It is preferable to consume full-fat dairy to avoid wasting the rendered fat or turning it into butter, cream, or saturated fat that is incorporated into other products.
• The environmental impact of meat is greater than that of other types of food. Within meats, the production of beef and lamb is the one with the greatest environmental impact. If you can, choose products from farms where animal husbandry meets the highest animal welfare standards and consume all parts of the animal (including fatty cuts and offal), to avoid waste.
• With proper management, olive cultivation can contribute to the conservation of natural resources and the landscape value of the Mediterranean area, as well as to promote biodiversity.
• Always drink tap or running water. The environmental impact of bottled water is much higher than that of tap water.
• Practical advice relevant to sustainability to follow during food purchasing: use reusable shopping bags; buy in bulk, or if not possible, aim for recyclable packaging; buy fish species with less environmental impact and from sustainable fishing practices; prefer local and seasonal food; choose products of better nutritional quality, i.e. an A or a B in Nutri-score), understand the difference between expiration date vs. best before date.
• Practical advice relevant to sustainability to follow when cooking: prefer home cooking, try meal planning, freeze and store food to reduce waste.

Country

FBDG guidance on sustainability

FranceTo move towards a sustainable diet consistent with consumption benchmarks: favor the use of raw products, seasonal foods, short circuits and environmentally friendly production methods, that is to say with a limitation of inputs.
BIO is a production mode that limits inputs and is a way of limiting pesticide exposure. However, it does not completely eliminate certain contaminants present in the environment (heavy metals, dioxins, mycotoxins, persistent organic pollutants, etc.).
CroatiaPrefer fresh, seasonal and local fruit and vegetables
ItalyModerate meat consumption and replace with legumes and cereals. Include in your diet many plant- derived products (fruit, vegetables, greens, legumes, cereals). Consume milk and yoghurt that have lower environmental impact compared with other animal-derived foods. Choose fruits and vegetables of different colours, favouring seasonal ones. Implement all possible strategies to combat food waste (planning your shopping, storing food carefully, using leftovers). Choose tap water.

Country

FBDG guidance on sustainability

Cyprus-
LatviaChoose local and seasonal fruit and vegetables
LithuaniaAim to make your diet not only healthy, but also sustainable. Choose food products and their processing methods that do not require high production costs. Choose plant-based foods more often compared to animal-based ones. Choose local and seasonal foods. Reduce your food waste. Use your own bags or containers when shopping and buy weighted products instead of pre-packaged ones.
LuxembourgOpt for local, seasonal fruit and vegetables, wherever possible.

Country

FBDG guidance on sustainability

Hungary-
Malta-
NetherlandsEat less meat and more plant-based foods, and vary with fish, pulses, nuts, eggs, and vegetarian products.
Do not eat more than you need. Maintain energy balance.
Waste as little as possible.
Choose regional products and foods of the season.
Choose sustainable fish species.
Limit consumption of sugar containing- and alcoholic beverages.
Austria

- Buy local and seasonal fruit and vegetables. The fish should come from sustainable fishing or from sustainably operated aquaculture. Local fish are more regional and the transport routes are shorter. 

- Don't go shopping when you're hungry. Take a shopping list with you. Then you can shop more consciously.

- Cook mindfully: Make a meal plan. Keep the kitchen and your refrigerator clean.

- Store the products correctly: Pack the food well. Store the food in suitable places. Label the food. For example, with the date you froze it.

- When you stock up: Keep the place where you store your supplies tidy. Check the best-before date. Check whether the food is still edible before cooking or eating.

- If you have leftover food, use it sensibly. Or freeze it.

Country

FBDG guidance on sustainability

PolandFor health and the environment, replace meat with plant-based protein products, i.e. legumes (beans, chickpeas, soybeans, peas, lentils, broad beans) and nuts as well as fish and eggs.
PortugalReference to buying seasonal produce, although no explicit mention of environmental aspect
Romania-
SloveniaChoose a varied diet that should contain more plant-based foods than animal-based foods. Choose locally grown and fresh vegetables and fruits. Introduce a meat-free day once or twice a week.

Country

FBDG guidance on sustainability

Slovakia-
FinlandThe environmental impact of the diet can be reduced by switching to a plant-based diet.
Most grains have relatively small environmental disadvantages. It is good to use grains in a variety of ways, because the cultivation of several species supports sustainable agriculture and biodiversity. The environmental harm caused by whole grains is smaller than with more processed grains. The climate impact of hydroponic rice is much greater than that of most other grains. The water footprint of rice is particularly large if it comes from areas with water scarcity.
Vegetables, berries and fruits are a key product group in environmentally friendly diets. Most of them have relatively small climate effects, especially root vegetables, cabbages and onions, as well as forest berries produced in the open field.
Potatoes are well suited to a diet that has as little climate impact as possible.
Legumes are well suited to an environmentally friendly food selection. Soy used for human consumption is generally an environmentally friendly choice, as it does not involve the environmental problems of increasing largescale production, such as the cutting down of tropical forests associated with the cultivation of forage soy.
Nuts and seeds are well suited to a diet with low climate impacts. Peanuts generally have a smaller water footprint than tree nuts and almonds.
Consuming a lot of fish can be part of a sustainable diet if the fish species have been chosen responsibly. The methods of catching fish, the vitality of the fish stock and the production methods of farmed fish affect the environmental effects of fish. Farmed fish have a greater climate impact compared to fished wild fish due to the feed used in farming.
An ecologically sustainable diet can contain a moderate amount of red meat. However, in terms of reducing the climate impact of the Finnish diet, it is important that the average consumption of beef decreases significantly. In terms of the environment, the way the meat is produced is also important. The climate impacts of beef in combined production with milk production are clearly smaller than in production specializing in steak, even though they are large when produced in this way compared to other foodstuffs. The climate impact of pork is significantly smaller than that of beef. On the other hand, pig meat production does not have positive effects on local biodiversity due to grazing, as beef production can have. There is little information about the environmental effects of game. An ecologically sustainable diet can contain a moderate amount of poultry meat. One third of the climate impact of Finnish broiler meat is caused by soy feed.
A moderate amount of dairy products is suitable for an environmentally sustainable diet. Due to the high consumption of dairy products, they are an important product group from both an environmental and nutritional point of view. The climate impact of cheeses is clearly greater than liquid milk products. Milk production is linked to beef production, because they partly have common production stages. Therefore, the environmental effects of these products must also be considered together and at the level of the entire cattle production system. It has both harmful features, such as methane emissions typical of ruminants, and beneficial features. Cattle farming, for example, uses grasses that have positive environmental effects compared to the cultivation of annual plants.
A moderate amount of eggs can be part of an ecologically sustainable diet. The consumption of eggs is not a significant issue in terms of the environmental effects of the diet.
Vegetable oils and dietary fats are not a significant food group in terms of the environmental effects of the diet. However, there are differences in the product level environmental effects of different fats and oils. Butter has the highest climate impact. Of the most commonly used dietary fats, canola, olive and sunflower oils have the smallest climate effects. Palm oil production is a significant cause of deforestation in the producing countries, and palm oil's climate impact and impact on global biodiversity is the greatest among vegetable oils, because it involves changes in land use, i.e. the introduction of new production sectors.
Although the climate effect of sugar is relatively small, the abundant use of sugar and sweets increases the environmental effects of the diet without any nutritional benefit and thus causes an unnecessary burden on the environment. Chocolate and sweets contain fats and cocoa, the production of which adversely affects global biodiversity.
Abundant consumption of sugar-sweetened beverages increases the environmental effects of the diet without significant nutritional benefit and thus causes unnecessary environmental burden. Coffee is one of the most globally recognized biodiversity-depleting foods in the Finnish diet. From an environmental point of view, tap water is the most recommended drink.
The consumption of alcoholic beverages increases the environmental impact of the diet without any nutritional benefit and thus causes an unnecessary burden on the environment. However, a reasonable amount of alcoholic beverages is not a key issue in terms of the environmental effects of the diet.
Sweden

Environmental labels, such as organic, contribute to lower environmental impact.

High-fibre vegetables, such as root vegetables, broccoli, cabbage and onions, are extra environmentally smart choices – they have a lower climate impact than salad greens and can be stored longer. Take the opportunity to eat vegetables, fruits and berries that do not store well when they are in season.

Environmental labels, such as organic, make it easier to find vegetables and fruits that have been grown with environmental considerations. Climate-certified fruits and vegetables contribute to a lower climate impact.

Different types of grains affect the environment in different ways, depending on where and how they are grown. Grains have a relatively small climate impact. Rice has the biggest impact on the climate, as waterlogged rice fields release a lot of greenhouse gases. From that perspective, other grains are better choices for the environment.

Meat is the food that has the biggest impact on the climate. Meat production accounts for almost 15 percent of the world's total greenhouse gas emissions. That is why it is good to eat only a little meat and to choose meat that has been produced with environmental considerations in mind.

Eggs and chicken have a smaller impact on the climate than other meats. But unlike cows and lambs, chickens and laying hens do not contribute to biodiversity, as grazing animals in Sweden do.

What should you think about when buying chicken and eggs? Swedish chicken has a smaller impact on the climate than chicken from many other countries.

Fish and shellfish are largely a wild resource and some species are threatened by overfishing. There are also fishing methods and farms that can harm the environment. It is therefore good for the environment not to eat too much fish. By choosing sustainably, we make it possible to eat fish in the future. Look for eco-labels such as MSC, ASC and Krav or use the WWF's fish guide.

Dairy products come from cows that emit greenhouse gases. This is negative for the climate and therefore it is good not to eat too much cheese and other dairy products. At the same time, grazing animals can be positive for the environment. In countries like Sweden, for example, grazing animals contribute to a rich agricultural landscape and to keeping natural pastures open. This benefits biodiversity. Ecolabels, such as organic, guide you to food that has been produced with environmental considerations.

Palm oil and coconut oil have a very large impact on the environment. Oil palms are often grown on land that previously grew rainforest. When the forest is cut down, large amounts of greenhouse gases are released that affect the climate, and biodiversity decreases. Butter has a greater impact on the climate than oils, but cows in Sweden can also contribute to a rich agricultural landscape and biodiversity. Swedish rapeseed oil generally has a lower environmental impact than oils from many other countries. Flowering oilseeds such as rapeseed and sunflowers are good for bees and other pollinators and for variation in the landscape. Swedish cooking fats are therefore a good environmental choice, as are organic or other eco-labelled products.

It is also good for the environment to limit sugary drinks, sweets and snacks.

Country

FBDG guidance on sustainability

United KingdomSustainably sourced fish
SwitzerlandRecommendations are marked with a globe if they address environmental issues.
Fill a reusable drinking bottle with tap water. Tap water is preferable from an ecological point of view. Unlike coffee or other beverages, no resources are required for agricultural production, packaging and transport by truck or car.
Seasonal, locally grown and sustainably grown fruits and vegetables are the best choice. Find out when fruits and vegetables from your region are in season. Avoid products imported by plane. Buy fresh fruit and vegetables as often as possible and store them for a short time. This preserves the nutrients and reduces food waste. If fruits and vegetables have become "older", you can creatively process them into compote, soup, baked vegetables or a casserole.
Animal foods have a greater impact on the environment than plant-based foods. Meat, fish and other animal foods should therefore be consumed in moderation. Enjoy more dishes with plant-based protein sources, e.g. bolognese with red lentils or soy granules, lentil dal, chickpea salad, hummus, fried tofu cubes. 
When choosing meat, consider the principle of variety by alternating between different types of meat (poultry, beef, pork) and different cuts of meat (“nose-to-tail” principle).
From a sustainability perspective, high consumption of fatty fish is problematic. Avoid highly endangered fish species. Among the fatty saltwater fish, smaller species such as herring, anchovy, sardine or mackerel are preferable to larger (predatory) fish such as salmon or tuna, which are heavily overfished. Give preference to fish with a label or fish from local waters.
Nuts generally do not have a good ecological balance. However, small amounts – as recommended by the food pyramid – are acceptable from an ecological point of view and bring health benefits.
Plan your shopping and use leftover food. Avoid food waste.
IcelandNutrition recommendations aim at a healthy diet that is at the same time sustainable. Healthy choices such as vegetable-based diet and reducing consumption of red meat are also environmentally preferable. By organizing food shopping and cooking, food waste can be reduced and that helps protect the environment.
Norway-