Towards sustainable food consumption

For Europe to achieve its health and sustainability goals, the way we produce and consume food has to change. Our current food system has a major impact on the environment, and poor quality diets are also linked to risk of disease, obesity and overweight — which affects around 60% of adults and 30% of children in European countries.

To address these issues, our diets need to shift towards more plant-based ingredients, rich in vegetables, fruits, wholegrains and pulses. Our diets should be limited in red meat, processed meat, salt, added sugar, and high-fat animal products, while fish and seafood should be sourced from sustainably managed stocks.

Until now, the main policy focus in the EU has been on providing consumers with more information. But this is not enough. People choose food not just through rational reflection, but also based on many other factors: food availability, habits and routines, emotional and impulsive reactions, and their financial and social situation.

So we should consider ways to unburden the consumer and make sustainable, healthy food an easy and affordable choice. That will require a mix of incentives, information and binding policies governing all aspects of food production and distribution. Policies should address the whole food environment, anywhere where food is obtained, eaten, and discussed. The EU’s food environment is diverse, including shops, restaurants, homes, schools and workplaces, as well as informal settings such as home-grown food. Increasingly, it also includes digital media.