Search

For many decades, food-based dietary guidelines (FBDGs) were only health-oriented. This changed post-2009 when gradually, an increasing number of countries began to include environmental sustainability considerations in their guidelines. International organisations such as the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have stated that governments should include environmental sustainability in future FBDGs. However, methodologies on how this should be done are lacking. Therefore, through workshops and discussions with experts, we analysed a selection of methodologies and classified them into six groups: (1) health first; (2) additional advice; (3) demonstrating synergies; (4) modelling impact; (5) combining strategies; (6) systems first. We then assessed how innovative each approach was and their potential for transformative impact. Of the 6 approaches investigated, only approaches 5 and 6 could be considered as disruptive innovations and leading to major changes. Adding environmental sustainability into FBDGs is a policy innovation and has become a debate between old and new multi-criteria guidelines for eating. With the addition of environmental sustainability in FBDGS, a new or emerging set of multi-criteria guidelines for judging food are being proposed that challenges past norms and governance. Today, there is growing scientific consensus that diets that are good for human health are also good for the environment. There is also a growing recognition that food system change is inevitable and desirable. We see this as a positive opportunity to collaborate on FBDGs that are more appropriate for the 21st century and ambitious enough to meet the environmental challenges at hand.

The overall aim of this paper was to provide background knowledge to the Nordic Nutrition Recommendations 2023 Committee for integrating environmental sustainability in a framework for national Food-Based Dietary Guidelines (FBDG) within the Nordics and Baltics. Additionally, this paper aims to give an overview of recent Nordic scientific literature on environmental impact of foods and dietary patterns and of the FBDG of the Nordics. Finally, we suggest methods for developing national sustainable FBDG. Nordic and Baltic studies on sustainability of diets were searched in August 2022 and complemented with additional relevant literature. The studies show that current diets are far from environmentally sustainable, exceeding planetary boundaries for most impact categories; meat and dairy products being the largest contributors to dietary greenhouse gas emissions (GHGEs) and land use. Scenario, modelling, optimisation and intervention studies confirm the potential of shifting towards more plant-based diets to improve overall diet quality in terms of both health and environmental sustainability. Such diets comprised of vegetables, fruits, legumes, potatoes, whole grain and refined cereal products, nuts, seeds and vegetable oils, with animal foods in moderate or limited amounts. The FBDG in the Nordics promotes more plant-based diets than the current average diet but could improve from further integration of environmental sustainability. To form basis for sustainable FBDG dietary modelling at the national level, prioritising health outcomes and nutritional adequacy is essential. Second, integrating environmental sustainability involves estimating the impact of food choices and amounts on GHGE, land and water use, eutrophication and biodiversity loss. Exploring positive and negative implications of fortified foods and supplementation in relation to nutrient intake, health and environmental sustainability may be needed. Implementing dietary transition requires solutions bey

Mathematical optimization is a useful tool for modeling diets that fulfill requirements for health and environmental sustainability, however, population-based optimization approaches fail to account for underlying dietary diversity in populations. This study proposes a methodological approach to consider diverse dietary intake patterns in mathematical optimization of nutritionally adequate low-carbon diets and investigates the differences between different population groups, along with trade-offs between greenhouse gas emission (GHGE) reduction and the inconvenience of dietary changes required to achieve optimized diets. A k-means clustering analysis was applied to individual dietary intake data from Denmark, which resulted in four clusters with different dietary patterns. This was followed by quadratic programming, wherein the total dietary changes required from the observed diet within each cluster were used as a proxy for consumer inconvenience (i.e., “inconvenience index”) and were minimized while fulfilling nutrient constraints and incrementally tightened GHGE constraints. Across clusters, a steep increase of the inconvenience index was observed at GHGE levels below approximately 3 kg CO2e/10 MJ, corresponding to GHGE reductions of 24–36 % in different clusters. In all clusters, the optimized diets with nutritional and GHGE constraints showed common traits of increased content of cereals and starches, eggs, and fish and decreased amounts of beef and lamb, cheese, animal-based fats, and alcoholic beverages, but differences across clusters were also observed, maintaining characteristics of the clusters' baselines. When additional health-based targets for food amounts were applied as constraints, the optimized diets converged towards the same type of diet. The total inconvenience of dietary changes required to fulfill constraints differed between clusters, indicating that specific sub-populations may be more effective targets for dietary transition.

For many decades, food-based dietary guidelines (FBDGs) were only health-oriented. This changed post-2009 when gradually, an increasing number of countries began to include environmental sustainability considerations in their guidelines. International organisations such as the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have stated that governments should include environmental sustainability in future FBDGs. However, methodologies on how this should be done are lacking. Therefore, through workshops and discussions with experts, we analysed a selection of methodologies and classified them into six groups: (1) health first; (2) additional advice; (3) demonstrating synergies; (4) modelling impact; (5) combining strategies; (6) systems first. We then assessed how innovative each approach was and their potential for transformative impact. Of the 6 approaches investigated, only approaches 5 and 6 could be considered as disruptive innovations and leading to major changes. Adding environmental sustainability into FBDGs is a policy innovation and has become a debate between old and new multi-criteria guidelines for eating. With the addition of environmental sustainability in FBDGS, a new or emerging set of multi-criteria guidelines for judging food are being proposed that challenges past norms and governance. Today, there is growing scientific consensus that diets that are good for human health are also good for the environment. There is also a growing recognition that food system change is inevitable and desirable. We see this as a positive opportunity to collaborate on FBDGs that are more appropriate for the 21st century and ambitious enough to meet the environmental challenges at hand.

This scoping review examines environmental impacts related to food production and consumption in Nordic and Baltic countries. The overarching advice to all Nordic and Baltic countries, in line with the current body of scientific literature, is to shift to a more plant based dietary pattern and avoid food waste. Taking into account current consumption patterns, there is a high potential and necessity to shift food consumption across the countries to minimize its environmental impact. More specifically, a substantial reduction in meat and dairy consumption and increased consumption of legumes/pulses, whole grains, vegetables, fruits, nuts and seeds is suggested as a priority intervention. Reducing the environmental impacts of seafoods is also key and suggestions include a shift to seafoods with lower environmental impacts such as seaweed and bivalves. As part of the suggested transition to a more plant-based diet, the scope for increasing the provision of plant-based foods through increasing the cultivation of legumes/pulses, vegetables and grains and through feed-to-food shifts within the region should be explored.

Assessing the environmental impacts of food, food systems and diets is highly complex due to the multitude of processes involved, the uncertainty in assessment models, the variability in production systems and the large range of products available. No single assessment method alone can provide a complete evidence base. The increasing number of Life Cycle Assessment and food system analyses, and more recently the integration of planetary boundaries offer insights from which we can draw some robust high-level conclusions, whilst recognising there is a need for more detailed analysis to capture the inherent nuances of more location and context-specific situations. Despite the complexity of assessing the environmental sustainability of food, diets and food systems, there are a number of key considerations that could be used to guide this process, and in doing so, they help to increase utility of the outcomes and limit unintended adverse consequences. We identified five key considerations that can be applied (consider the thresholds, consider the system, consider the variables, consider the context and consider the spillover) to ensure assessments are comprehensive.

The terms ‘Nordic countries’ or ‘The Nordics’ include the five countries Denmark, Finland, Island, Norway, and Sweden. This review includes evaluation of the Nordic countries against Food and Agricultural Organisation (FAO)/World Health Organizations’ (WHO) guiding principles for healthy, sustainable diets with respect to environmental impact (principles #9 – #13) and sociocultural aspects (principles #14 – #16). A food systems perspective is taken to summarize and discuss the most important challenges and opportunities for achieving sustainable diets. Food system, food security, self-sufficiency, and resilience perspectives are applied. The information can underpin decisions when developing and implementing Food Based Dietary Guidelines (FBDG) in the Nordics. None of the Nordic countries are on track to reach the 2030 UN climate and biodiversity goals. We describe how food production, processing, and consumption contribute to these and other environmental challenges, and what kinds of dietary changes/transitions consistent with these goals are required. A major challenge is the high production and consumption of meat and too low consumption of fish, vegetables, and fruits. Meat production is a major source of emissions and, together with farmed fish, heavily dependent on imported feed ingredients, leaving a large land-use and water footprint in exporting countries while domestic land resources are not used optimally. Dietary patterns have changed drastically over the past 50 years, and in large parts of the population, meat consumption has doubled since the 1970s, rendering historic food culture less useful as a basis for present-day recommendations. The Nordics have Europe’s lowest use of antibiotics in animal and fish production and have made some progress in reducing food waste along the food chain. A major opportunity is better alignment of food consumption and production based on local or regional production potentials, in conjunction with better and

Background: Public food procurement and catering are recognized as important leverage points in promoting sustainable and healthy dietary habits. This study aimed to analyze changes in nutritional quality and carbon footprint (CF) of food service in childcare centers in the City of Copenhagen from 2018 to 2022, following a new climate-friendly food strategy in 2019. The strategy has a target of decreasing the CF of municipal food service by 25% before 2025 compared to a 2018 baseline. Methods: Key initiatives in the municipality's strategy included creating guidelines for food-service providers to reduce their CF while ensuring meal nutritional quality and providing food professionals an advisory process to develop necessary competencies. In this quasi-experimental study, food procurement data from Copenhagen's childcare centers (n = 356 [2022]) from 2018 and 2022 were combined with CF and nutrient composition data. Dietary CF and food and nutrient content were calculated per 10 MJ of energy and compared to guideline targets. Furthermore, data for 2022 were analyzed separately for institutions that had received an advisory process (n = 87) and those that had not yet (n = 269). Results: On average, the CF of the food procurement decreased by 15%, mainly driven by a decrease in ruminant meat purchases (-37%). While the procurement of plant-based protein sources (pulses, nuts, seeds) increased by 25%, it was still considerably below targets. Nutrient content did not substantially change, and recommendations for calcium, iron, vitamin D, sodium, and total and saturated fat were not met in either measurement year. Institutions that had received an advisory process had a 14% lower CF in 2022 than institutions that had not. Conclusions: With the observed 15% CF reduction, Copenhagen's childcare centers are on track to reach the 25% reduction goal outlined in the municipality's food strategy

Objective: Evaluate the effectiveness of the multicomponent intervention trial "Are You Too Sweet?" in reducing discretionary foods and drinks intake among young schoolchildren. Design: The study was a 3.5-month two-arm cluster randomised controlled trial among primary school children and their families. School health nurses provided guidance to families regarding discretionary foods and drinks for the children. Moreover, families were given a variety of knowledge- and capability-building materials to utilize at home. Dietary intake was assessed using a web-based seven-day dietary record. Linear mixed regression models were used to estimate intervention effects as changes in child intake of discretionary foods and drinks and sugar between groups. Setting: Six schools from a Danish municipality were randomised to the intervention group (n 4) or the control group (n 2). Participants: A total of 153 children aged 5-7 years. Results: No significant reduction in the children's intake of total discretionary foods and drinks or discretionary foods alone was observed between the intervention and control group, while a decreased intake of discretionary drinks of 40.9% (p = 0.045) was observed compared to control. Secondary subgroup analysis showed that children of parents with shorter educational level significantly reduced their intake of added sugar by 2.9 E% (p = 0.002). Conclusion: The results of this study indicate that multicomponent interventions involving school health nurses may have some effects in reducing, especially, discretionary drinks.

Nye nordiske næringsstofanbefalinger (NNR2023) blev offentliggjort i 2023. Som følge heraf er der blevet udarbejdet en rapport med opdatering af det faglige grundlag for De officielle Kostråd 2021, der tager højde for de nye anbefalinger for næringsstoffer og fødevarer i NNR2023 (Trolle m.fl. 2024). Rapporten tog afsæt i det tidligere faglige grundlag for De officielle Kostråd 2021 (Lassen m.fl. 2020a). I det opdaterede faglige grundlag er der i forhold til den tidligere beregnede dansk tilpassede planterige kost (Lassen m.fl. 2020b) beregnet to nye versioner justeret til 2-70-åriges næringsstofbehov (version 1 og 2 af en dansk tilpasset planterig kost (2024)), der kan bruges som grundlag for justering af De officielle Kostråd 2021. De officielle Kostråd 2021 omfatter også voksne over 65 år dog med supplerende råd (Fødevarestyrelsen 2021). Rådene blev baseret på den gældende evidens i 2021 og på modellering af en dansk tilpasset planterig kost til denne aldersgruppe (Christensen m.fl. 2020). Med nye næringsstofanbefalinger er det relevant at vurdere den dansk tilpassede planterige kost 2-70 år (2024) (Trolle m.fl. 2024) i forhold til næringsstofbehov for raske voksne over 70 år for at vurdere, om det giver anledning til justering af kosten og de supplerende råd.

De officielle Kostråd 2021 er baseret på videnskabelig evidens og modellering af en dansk tilpasset planterig kost. Baggrunden for rapporten er, at nye nordiske næringsstofanbefalinger (NNR2023) blev offentliggjort i 2023 med opdaterede referenceværdier for energiindtag, makro- og mikronæringsstoffer samt aldersgrupper og råd om fødevareindtag (afsnit 1). Formålet med rapporten er at opdatere det faglige grundlag for De officielle Kostråd i forhold til NNR2023 herunder at vurdere, om ændringer i næringsanbefalinger og råd om fødevarer giver anledning til justering af den dansk tilpassede planterige kost, om den kan dække populationen fra 2 til 70 år, og om det giver anledning til justering af pointer i De officielle Kostråd 2021 (afsnit 2). Metoden er beskrevet i afsnit 3. Afsnit 4 sammenholder referenceværdierne for energi og næringsstoffer i NNR2023 med NNR2012. NNR2023 har harmoniseret aldersgrupperne med EFSA, hvilket afviger fra aldersgrupperne anvendt i NNR2012. Referenceværdierne for energiindtag i NNR2023 er baseret på opdaterede nordiske og baltiske data om højde og vægt, og de ligger f.eks. lidt højere for børn i skolealderen og unge end i NNR2012. Anbefalingen vedrørende tilsat sukker fra NNR2012 er ændret i NNR2023 til at gælde frie sukkerarter (inkl. tilsat sukker). Referenceværdierne for vitaminer og mineraler er blevet opdateret, dels hvor der er nye data, dels fordi referenceværdier for energiindtag er ændret på baggrund af opdaterede referenceværdier for vægt. For de fleste vitaminer og mineraler er der sket ændringer, der udgør mere end 20% af værdierne i NNR2012 for en eller flere aldersgrupper. Endelig er der syv næringsstoffer, der har fået fastsat referenceværdier for første gang. Afsnit 5 viser genberegning af den dansk tilpassede planterige kost per 10 MJ. Ved genberegningen blev der taget højde for opdaterede definitioner af specifikke fødevaregrupper, ny vurdering af fuldkornsanbefaling o

I forbindelse med lanceringen af kostråd til vegetariske måltider i børnehaver har Fødevarestyrelsen fremsendt følgende spørgsmål: 1) Ifølge Principper for vegetariske måltider i daginstitutioner fremgår det, at fuldkornsprodukter skal tilbydes 3-4 ud af 5 gange. Nu når aldersgruppen er ændret fra 1-6 år til 2-6 år bør fuldkornsprodukter så tilbydes 4 ud af 5 gange (da fuldkornsanbefalingen gælder fra 2 år)? 2) I notatet ’Råd om bæredygtig og sund kost 2020 – Målrettet forskellige grupper af befolkningen-Fagligt grundlag for at rådgive vegetarer om et sundere fødevareindtag’ skriver I: ’Tilberedningsmetoder som surdejshævning af brød og iblødsætning af korn og bælgfrugter kan sandsynligvis også fremme tilgængeligheden af jern, zink og calcium.’ Hvordan definerer I surdejshævning?

The European Food Safety Authority has suggested that EU countries implement the 2x24-hour diet recall (2x24hDR) method and physical activity (PA) measurements for national dietary surveys. Since 2000, Denmark has used 7-day Food Diaries (7dFD) with PA questionnaires and measurements. The accuracy of the two diet and PA methods was evaluated by comparing reported energy intakes (EI), and pedometer-determined step counts, and self-reported time spent in moderate-to-vigorous PA (MVPA) during leisure with total energy expenditure measured by the Doubly Labelled Water technique (TEEDLW), and with PA energy expenditure (PAEE), respectively. 52 male and 68 female volunteers aged 18-60 years were dosed with DLW on the first day of a 4-week study period. They were randomly assigned to start with either the 24hDR or the web-based 7dFD, wore a pedometer for the first 7 days, and filled in a step diary. The mean TEEDLW (11.5MJ/d) was greater than the mean reported EI for the 7dFD (9.5 MJ/d (P<0.01) but the same as the 2x24hDR (11.5MJ/d). The mean under-reported EI was -16% (7dFD) and 0% (2x24hDR) and the proportion of under-reporters was either 34% (7dFD) or 4% (2x24hDR). Most participants evaluated the 7dDR as more flexible and comprehensive, despite altering participants eating habits. Pearson’s correlation between steps corrected for cycling and PAEE was r=0.44 P<0.01. Spearman’s correlation for self-reported hours spent in MVPA and PAEE was r=0.58 P<0.01. The 2x24hDR perform better than the existing 7dFD method. Pedometer-determined steps and self-reported MVPA can be considered good predictors of PAEE in adult Danes.

Formålet med projektet var at producere indholdsdata for makro- og mikronæringsstoffer i friske frugter på det danske marked. Prøverne er indsamlet over et år i 2013-2014 og i to sæsoner i 2019-2020. Projektet, der blev gennemført i 2013-2014, omfattede 8 frugter: appelsin, banan, jordbær, klementin, nektarin, pære, vindrue og æble. I alt 88 prøver blev indsamlet i perioden februar 2013 til januar 2014. Alle prøver blev analyseret for nitrogen, kostfibre, tørstof, aske, sukkerarter (fruktose, glukose, sakkarose, galaktose, laktose og maltose), vitaminer (thiamin, riboflavin, pyridoxin, niacin, pantotensyre og askorbinsyre), mineraler og spormetaller(natrium, kalium, calcium, magnesium, fosfor, jern, kobber, zink og mangan, jod, selen, krom, cadmium, kviksølv, bly, arsen og nikkel). Derudover blev fedt, stivelse, biotin og alfa-tokoferol analyseret i mindst en prøve af hver frugt. Prøveudtagningen i projektet 2019-2020 blev i begge år foretaget om sommeren og omfattede 13 frugter: abrikoser, ananas, blomme, blåbær, brombær, fersken, grapefrugt, hindbær, kirsebær, kiwi, mango og melon (galia og honning). I alt 100 prøver blev indsamlet. Alle prøver blev analyseret for nitrogen, fedt, kostfibre, aske, tørstof, sukkerarter (fruktose, glukose, sakkarose, galaktose, laktose og maltose) og aminosyrer (alanin, arginin, asparagin, cystein, glutaminsyre, glycin, histidin, isoleucin, leucin, lysin, methionin, phenylalanin, prolin, serin, threonin, tryptofan, tyrosin, valin), vitaminer (beta-karoten, alfa-tokoferol, fylloquinon, thiamin, riboflavin, pyridoxin, niacin, pantotensyre, biotin, folat og askorbinsyre), mineraler og spormetaller (natrium, kalium, calcium, magnesium, fosfor, jern, kobber, zink, mangan, jod, selen, krom og molybdæn). Alle analyser i projekterne blev udført som akkrediteret testning i henhold til ISO17025 eller for kostfibre med tilsvarende kvalitetskontrolprocedure. Resultaterne fra 2013-2014 projektet blev første gang udgivet

The present study aimed to evaluate the effect of the school-based educational intervention “FOODcamp” on dietary habits among 6th–7th graders (aged 11–13 years), focusing on the food groups: fruits and vegetables, fish, meat, discretionary food, and sugar-sweetened beverages. In this cluster-based quasi-experimental controlled intervention study, 16 intervention classes (322 children) and 16 control classes (267 children) from nine schools were recruited during the school year 2019–2020. The children were asked to record their food intake for four consecutive days (Wednesday to Saturday) before (baseline) and after (follow-up) attending FOODcamp, using a validated self-administered web-based dietary record. Eligible dietary intake registrations from 124 and 118 children from the control and interventions classes, respectively, were included in the final statistical analysis. Hierarchical mixed model analysis was used to evaluate the effect of the intervention. No statistically significant effects of participating in FOODcamp were found on the average food intake of the food groups eaten regularly (vegetables, fruit, vegetables/fruit/juice combined, or meat) (p > 0.05). Among the food groups not eaten regularly (fish, discretionary foods, and sugar-sweetened beverages), a non-significant tendency to lower odds of consuming sugar-sweetened beverages from baseline to follow-up (OR = 0.512; 95% CI: 0.261–1.003; p = 0.0510) was seen among FOODcamp participants compared to control participants. In conclusion, this study found no effect of the educational intervention FOODcamp on the dietary intake of vegetables, fruit, vegetable/fruit/juice combined, meat, fish, or sugar-sweetened beverages. The intake frequency of sugar-sweetened beverages tended to decrease among FOODcamp participants.

Background: A transition to healthy and sustainable diets has the potential to improve human and planetary health but diets need to meet requirements for nutritional adequacy, health, environmental targets, and be acceptable to consumers. Objective: The objective of this study was to derive a nutritionally adequate and healthy diet that has the least deviation possible from the average observed diet of Danish adults while aiming for a greenhouse gas emission (GHGE) reduction of 31%, corresponding to the GHGE level of the Danish plant-rich diet, which lays the foundation for the current healthy and sustainable food-based dietary guidelines (FBDGs) in Denmark. Methods: With an objective function minimizing the departure from the average observed diet of Danish adults, four diet optimizations were run using quadratic programming, with different combinations of diet constraints: (1) nutrients only (Nutri), (2) nutrients and health-based targets for food amounts (NutriHealth), (3) GHGE only (GHGE), and finally, (4) combined nutrient, health and GHGE constraints (NutriHealthGHGE). Results: The GHGE of the four optimized diets were 3.93 kg CO2-eq (Nutri), 3.77 kg CO2-eq (NutriHealth) and 3.01 kg CO2-eq (GHGE and NutriHealthGHGE), compared to 4.37 kg CO2-eq in the observed diet. The proportion of energy from animal-based foods was 21%–25% in the optimized diets compared to 34% in the observed diet and 18% in the Danish plant-rich diet. Moreover, compared to the average Danish diet, the NutriHealthGHGE diet contained more grains and starches (44 E% vs. 28 E%), nuts (+230%), fatty fish (+89%), eggs (+47%); less cheese (−73%), animal-based fats (−76%), total meat (−42%); and very limited amounts of ruminant meat, soft drinks, and alcoholic beverages (all-90%), while the amounts of legumes and seeds were unchanged. On average, the mathemati

Public food procurement has been emphasized as a powerful tool to promote a healthier and more sustainable food system, but there is still a long way to go to reach full potential. This study aimed to investigate practices and opportunities for sustainable and healthy public food procurement. A qualitative cross-sectional study was performed among Danish municipalities and regions stratified and randomly selected to cover standard practice (n = 17). In addition, interviews were performed among selected best-practice municipalities (n = 5) providing examples of ambitious goals and well-defined processes for obtaining sustainable food procurement. Large differences were observed in the cross-sectional analysis in relation to policy support and goals for sustainable food procurement, including organic purchase. Generally, there was a great attentiveness to reduce food waste and many valued the use of local food, especially among rural municipalities, whereas experience with climate impact reduction and shifts towards more plant-based menus was still in an early implementation stage. Results suggest a possible synergy effect between the use of organic food and efforts to reduce food waste and climate impact and emphasize the importance of local government policies to promote healthy and sustainable food procurement. Enabling factors to move sustainable food procurement forward are discussed.

Baggrund Mange danske offentlige og private køkkener har omlagt en stor del af deres fødevareforbrug til økologiske fødevarer gennem de senere år. Der mangler viden om, hvordan denne omlægning kan have været med til at påvirke fødevaresammensætningen og klimabelastningen af maden. Formål Det overordnede formål har været at undersøge klimaeffekter ved implementering af Det Økologiske Spisemærke i udvalgte professionelle køkkener ud fra sammensætningen af fødevareindkøbet. Derudover er effekter i relation til den ernæringsmæssige sammensætning af fødevareindkøbet samt andel af mellem/højt forarbejdede fødevarer blevet vurderet. Metode Undersøgelsen består af en række casestudier, hvor data for indkøb af fødevarer er indsamlet for perioden før eller undervejs i økologiomlægningen (startmålinger) og igen for 2022 (2022-målinger). I alt 4 cases (hvoraf én case inkluderede to enheder) blev udvalgt på baggrund af deres mulighed for at fremskaffe brugbare data, og på baggrund af at de havde en øgning af økologiprocenten på mindst 20-25 procentpoint mellem målingerne. Opgørelser over den indkøbte mængde af fødevarer for alle leverandører blev indhentet, overført til brugbare formater og samlet. Varierende tidsperioder blev anvendt afhængig af, hvad der var muligt at skaffe samt omfanget af dataindhentning. Alle varelinjer i indkøbsdata fik tildelt en fødevaregruppe, og rensesvindet for den pågældende vare blev estimeret. Fødevaren blev koblet til en kode for klimabelastning og næringsstofindhold. Ud fra dette blev klimaaftrykket beregnet både som aftryk per kg indkøbt fødevare (gennemsnit af det totale aftryk) og i forhold til fødevareindkøbets energiindhold (per 10 MJ renset mængde). Fedt- og protein-indholdet blev udregnet og udtrykt som energiprocent (E%). Fødevaresammensætningen blev bereg-net som den andel, hver fødevaregruppe udgør af det totale indkøb. Endelig blev produkter med mel-lem til høj forarbejd

Med lancering af De officielle Kostråd – godt for sundhed og klima (Fødevarestyrelsen, 2021) er opstået flere spørgsmål om fødevarernes gruppering, og derfor har Fødevarestyrelsen bedt DTU Fødevareinstituttet udarbejde et fagligt grundlag med definition og gruppering af grøntsager og bælgfrugter.

Det globale fødevaresystem, herunder produktion, forarbejdning, distribution, forbrug af og spild af mad, er ansvarlig for 21–37% af de samlede menneskeskabte drivhusgasemissioner (IPCC, 2019) samt for andre kritiske miljøfaktorer såsom tab af biodiversitet (FAO, 2019). For at komme i mål med et bæredygtigt fødevaresystem er det nødvendigt, at alle aktører i fødevarekæden bidrager til at mindske belastningen. Professionelle køkkener er blevet fremhævet som vigtige aktører i forhold til at drive udviklingen af fødevareforbruget i en mere bæredygtig retning (Neto, 2020; Klimarådet, 2021). Det offentlige indkøb af fødevarer beløb sig i 2019 til ca. 5 mia. kr. ifølge regeringens rapport ”Grønne indkøb for en grøn fremtid” opgjort på baggrund af fakturadata (Finansministeriet, 2020). Det offentlig spiller derved en central rolle i udviklingen af et samlet bæredygtigt fødevaresystem, som frembringer sunde kostvaner (ICLEI og IFOAM, 2021). Dette på baggrund af både den store mængde fødevarer, som det offentlige indkøber, men også ved at påvirke og inspirere til et sundere og mere bæredygtigt fødevareudbud og ved at inspirere børn, unge og voksne med sunde, velsmagende og klimavenlige måltidsoplevelser. Fødevarestyrelsens nuværende anbefalinger til sundere mad i daginstitutioner, skoler, uddannelsesinstitutioner og arbejdspladser består af en række principper for de forskellige madtilbud (Fødevarestyrelsen, 2018b, 2018a, 2018c). Principperne, tager udgangspunkt i en kost baseret på kostrådene fra 2013 (Tetens m.fl., 2013; Fødevarestyrelsen, 2015). I ”Guide til sundere mad - i daginstitutionen” er der endvidere angivet principper for at tilbyde en kost med mindre kød og evt. fisk i form af råd om, hvordan kosten bør sammensættes, herunder hvor ofte bælgfrugter og æg bør tilbydes (Fødevarestyrelsen, 2018a; Trolle, Christensen og Lassen, 2018). Tilsvarende anbefalinger i forhold til servering af mindre kød er ikke angivet i guides til sundere mad i sko