By most estimates, global food systems account for about one third of the world’s total carbon emissions and the use of 70% of our freshwater resources. About half of the global GDP and more than 1.2 billion jobs are tied to ecosystems. More than 90% of global biodiversity has been lost in less than a century, with land use change and the destruction of natural habitats related to food production as major contributing factors. The major imbalances in our food production and consumption patterns are global challenges that are also reflected in the Nordic region.
The Nordic Nutrition Recommendations 2023 (NNR2023) emphasise a predominantly plant-based diet, rich in vegetables, fruits, berries, whole grains and fish, with a limited intake of red meat and processed foods. However, actual consumption patterns in the Nordic countries do not reflect these recommendations. The intake of fruits and vegetables is significantly lower – in the range of one third to half the recommended amounts – while the intake of meat exceeds recommendations. Furthermore, the adoption of legumes and other plant proteins in everyday meals is moving very slowly. The impact of these patterns in combination with other factors is seen clearly in public health data across the Nordic countries, where rates of overweight and obesity among both children and adults are high. This, in turn, contributes to a high prevalence of non-communicable diseases.Finally, these dietary patterns do not sufficiently support the move towards lowering the carbon footprint of our meals.
Because the food system contributes substantially to the complex problems we face, reshaping it stands out as a powerful lever for building sustainable, competitive and resilient societies. To achieve this, action must be taken across several fronts.