Eating healthier means living longer. The Belgian Superior Health Council, therefore, drew up an evidence-based advisory report with new dietary recommendations. The environmental portion of the Food-Based Dietary Guidelines emphasizes that healthy eating also means adopting environmentally responsible dietary patterns that consider sustainability throughout the food system, promote more plant-based diets, reduce food loss and waste, and support inclusive, socially just food initiatives. It recognizes the importance of collective efforts and cultural diversity in fostering sustainable and equitable food systems.
This advice consists of three parts:
- Part 1 – dietary recommendations
- Part 2 – other aspects of the relationship between diet and health
- Part 3 – energy and nutrients needed to avoid deficiencies or toxicity (in development)
Below are some insights extracted from Part 2:
5.1 Healthy and environmentally responsible dietary patterns
The following key points are further detailed in the document:
- To recommend a “healthy and environmentally responsible dietary pattern” at the population level, sustainability and environmental and climate impacts also need to be considered, which means that production, marketing, distribution, and preparation, as well as economic factors, also have to be taken into account.
- Think of collectives that promote inclusive initiatives linked to organic agriculture, short food supply, sustainability, and social justice, where food restores more symmetrical relationships (e.g. intercultural food encounters as a space for empowerment and better mutual understanding
- Switching to a “healthy, environmentally-responsible dietary pattern” that is more plant-based has a positive environmental effect.
- Reduce/avoid/eliminate food loss (e.g. food production, transport) & waste (e.g. processing, consumption)
5.2 Social aspects of dietary guidelines
Three broad areas are recommended and detailed in the document:
- Acknowledge Culinary Capital as the foundation for dietary change
- Celebrate Commensality: a diverse, lifelong and inclusive dietary practice
- The right to food variety is a universal human right
2025 November
Transparency | Diversity | Dynamism | Evidence-based |