English Translation by Christine McCullum-Gomez, PhD, RDN, Bogota, Colombia
In 2025, the Colombian Institute of Family Welfare (ICBF) and the University of Antioquia presented the Dietary Guide for the Colombian Population based on Biodiversity and Real Food. This document is not a single recipe or just another technical manual: it is the result of a participatory process with communities from the country’s 13 food-related territories—from the Amazon to the Caribbean, including the Pacific, the Llanos, and the Andean region.
The guide was developed through knowledge-sharing dialogues with farmers, Indigenous communities, Afro-Colombian communities, Raizal communities, Palenquera communities, and urban families. This approach allowed for the collection of ancestral knowledge, culinary practices, and diverse nutritional realities, recognizing that Colombia is not only a megadiverse country in terms of ecosystems, but also in cuisines, flavors, and ways of relating to food.
Traditionally, dietary guidelines have been based on universal parameters that prioritize nutrients and calories, but overlook the cultural, social, and environmental context. The new Colombian proposal innovates by incorporating the NOVA classification, which differentiates foods according to their level of processing, highlighting the importance of preferring fresh and real products over ultra-processed ones.
Furthermore, it introduces crucial topics such as:
– Food sovereignty: the right of peoples to decide what to eat and how to produce it.
– Agroecology and sustainability: the relationship between biodiversity, water, and responsible production systems.
– Public health: recommendations for addressing growing problems such as obesity, malnutrition, and chronic diseases associated with the excessive consumption of ultra-processed foods.
– Food governance: strategies that go beyond the kitchen and involve public policies, equitable access to food, and the protection of native seeds.
The value of this guide lies in its practical utility and local relevance. For families, it offers clear guidance on which foods to prioritize in their daily diet, how to revive traditional recipes, and how to identify ultra-processed products that should be reduced. For communities, it represents recognition of their knowledge and the importance of keeping their culinary traditions alive.
In the Amazon, the consumption of native fruits, roots, and local fish is promoted.
In the Andean region, dishes based on potatoes, corn, and quinoa are being revived.
On the Caribbean Coast, fish, seafood, and coconut-based combinations are valued.
On the Pacific Coast, traditional Afro-Colombian dishes are being strengthened with an emphasis on fresh, locally sourced products.
For decision-makers, this guide also offers data on the population’s energy and nutritional needs by region, environmental indicators such as carbon and water footprints, and proposals for integrating food considerations into public policies.
In a country with high levels of food inequality, this guide aims to become an instrument for social transformation. Its importance transcends individual nutrition: it strengthens cultural identity, boosts the local economy, protects biodiversity, and proposes solutions to the challenges of climate change. Ultimately, the Colombian Population’s Food Guide based on Biodiversity and Real Food invites all Colombians to rediscover the richness of their land and to make conscious choices that benefit their health and the planet.
2025 November
