Overview

Germany's food-based dietary guidelines (FBDG) were out of step with current scientific evidence, particularly regarding environmental sustainability and the prominence of plant-based proteins. The previous guidelines presented animal products as primary protein sources and miscategorized legumes as mere vegetables, leading to their critical underrepresentation in official dietary advice. This outdated framework failed to address the urgent need for dietary shifts that benefit both public health and planetary well-being.

Recognizing this critical gap, ProVeg Germany, in collaboration with health professionals from Charité Berlin and PAN Germany, actively engaged in the 2023 public expert consultation for the FBDG update. Our collective ambition was to drive a fundamental change in Germany's dietary recommendations: advocating for greater alignment with the Planetary Health Diet and a significantly increased emphasis on plant-based proteins, especially legumes. We aimed to empower consumers with guidelines that are not only health-promoting but also environmentally responsible, enabling more sustainable food choices for the entire population. The updated FBDG, published in 2024, now precisely reflects these calls, marking a major step forward for healthier and more sustainable diets in Germany.

Alignment with the EAT-Lancet Commission

Our story directly aligns with the EAT-Lancet Commission's core dimensions by addressing the critical need for dietary shifts that improve human health while simultaneously ensuring environmental sustainability. By advocating for a plant-forward diet, we directly tackled the Commission's call to rebalance protein sources away from excessive animal-based products.

We know progress has been made through tangible changes in the updated 2024 FBDG. Key results include:

• The new guidelines are explicitly inspired by the Planetary Health Diet.

• A clear reduction in recommended maximum meat intake to 300g per week.

• A maximum of two portions of dairy per day.

• Legumes were elevated to their own distinct food group, significantly improving their representation and emphasizing their importance.

Next steps

To strengthen and scale this success, our next crucial step is to ensure the effective implementation of the new FBDGs across communal catering. ProVeg Germany is actively involved in an official expert group with the German Nutrition Society, developing standards for nurseries, schools, hospitals, care homes, universities, and businesses. Our focus is making this framework practical and easy to adopt. To achieve this, we're collaborating closely with:

• Caterers and chefs: For practical adaptation and training.

• Political decision-makers: To broaden the mandatory implementation of these standards.

• Scientists: To continually refine and evidence-base the guidelines.

For more information please contact:  Anna-Lena Klapp Annalena.klapp@proveg.org