The food systems and dietary patterns in Greenland and the Faroe Islands are shaped by their unique geographical, climatic, and cultural contexts, setting them apart from other Nordic countries. Greenland stands out with its vast size, diverse climatic conditions, and the isolation of many smaller communities, while the Faroe Islands, characterised by their network of interconnected islands and North Atlantic climate, also face distinct challenges and opportunities. Both these countries navigate unique pathways toward fostering sustainable food systems and dietary practices.

Historically, Greenland and the Faroe Islands have relied predominantly on hunting and fishing, resulting in diets rich in protein and fats derived from marine sources while being low in carbohydrates, sugars, and processed foods (Jeppesen & Bjerregaard, 2012; Svanberg, 2021). Over the past century, however, these traditional diets have undergone considerable shifts, with increasing reliance on imported foods, including fast food and Western-style diets characterised by processed products, refined sugars, and saturated fats (AMAP, 2021; Lyberth Hauptmann, 2024).

Addressing these dietary transitions requires a multifaceted approach that spans the entire food supply chain. This includes promoting sustainable imports, ensuring equitable access to cultural practices tied to local food harvesting, and fostering participation across all population groups. These efforts must be supported by policies designed to enhance the affordability and accessibility of foods that are nutritious, environmentally sustainable, culturally significant, and climate-conscious (Jungsberg et al., 2024).

The Nordic Nutritional Recommendations 2023 (NNR2023) provide a robust scientific foundation for dietary guidance in the Nordic region, placing health and sustainability at the core of its framework. Tailoring the NNR to meet the distinct needs and characteristics of different Nordic countries is essential for developing national guidelines that consider unique local conditions.

This policy brief explores the characteristics of the Greenlandic and Faroese food systems and dietary patterns, examining both the challenges and opportunities, as well as the ongoing policy initiatives aimed at promoting healthy and sustainable food consumption practices. It is based on a review of academic and grey literature, food surveys, and qualitative expert interviews.

The food systems and dietary patterns in Greenland and the Faroe Islands are shaped by their unique geographical, climatic, and cultural contexts, setting them apart from other Nordic countries. Greenland stands out with its vast size, diverse climatic conditions, and the isolation of many smaller communities, while the Faroe Islands, characterised by their network of interconnected islands and North Atlantic climate, also face distinct challenges and opportunities. Both these autonomous territories navigate unique pathways toward fostering sustainable food systems and dietary practices.

Historically, Greenland and the Faroe Islands have relied predominantly on hunting and fishing, resulting in diets rich in protein and fats derived from marine sources while being low in carbohydrates, sugars, and processed foods (Jeppesen & Bjerregaard, 2012; Svanberg, 2021). Over the past century, however, these traditional diets have undergone considerable shifts, with increasing reliance on imported foods, including fast food and Western-style diets characterised by processed products, refined sugars, and saturated fats (AMAP, 2021; Lyberth Hauptmann, 2024).

Addressing these dietary transitions requires a multifaceted approach that spans the entire food supply chain. This includes promoting sustainable imports, ensuring equitable access to cultural practices tied to local food harvesting, and fostering participation across all population groups. These efforts must be supported by policies designed to enhance the affordability and accessibility of foods that are nutritious, environmentally sustainable, culturally significant, and climate-conscious (Jungsberg et al., 2024).

The Nordic Nutritional Recommendations 2023 (NNR2023) provide a robust scientific foundation for dietary guidance in the Nordic region, placing health and sustainability at the core of its framework. Tailoring the NNR to meet the distinct needs and characteristics of different Nordic countries and territories is essential for developing national guidelines that consider unique local conditions.

This policy brief explores the characteristics of the Greenlandic and Faroese food systems and dietary patterns, examining both the challenges and opportunities, as well as the ongoing policy initiatives aimed at promoting healthy and sustainable food consumption practices. It is based on a review of academic and grey literature, food surveys, and qualitative expert interviews.