The Alignment of Recommendations of Dietary Guidelines with Sustainability Aspects: Lessons Learned from Italy's Example and Proposals for Future Development

Laura Rossi; Marika Ferrari; Andrea Ghiselli

doi:10.3390/nu15030542

The Alignment of Recommendations of Dietary Guidelines with Sustainability Aspects: Lessons Learned from Italy's Example and Proposals for Future Development

Nutrients. 2023 Jan 20;15(3):542. doi: 10.3390/nu15030542.

Authors

Laura Rossi¹, Marika Ferrari¹, Andrea Ghiselli²

Affiliations

¹ Council for Agricultural Research and Economics-Research Centre for Food and Nutrition (CREA-Food and Nutrition), Via Ardeatina 546, 00178 Rome, Italy.
² Italian Society of Food Science and Nutrition, Via Bu Meliana, 00195 Rome, Italy.

Abstract

The main objective of this paper is to describe the process of the inclusion of sustainability in the Italian Dietary Guidelines (IDGs). In the IDGs' sustainability chapter, particular emphasis was put on the selection of foods, recommending a plant-based diet with a large quota of vegetable proteins. Advice was also given on the selection of local seasonal products, with low growth input, such as fertilizers, artificial light and heating. Reduction of animal food was recommended, to be substituted with lower impact foods (poultry, milk, eggs and Mediterranean fish including aquaculture). Food waste was largely addressed. Recommendations were made for food purchase planning, food storage and the reuse of leftovers as strategies to reduce waste and save money. The IDGs sustainability recommendations were related to the 16 guiding principles of a sustainable healthy diet and their contribution to the achievement of the Sustainable Developing Goals was provided. The inclusion of sustainability in dietary guidelines requires a multidisciplinary approach to cover the wide range of aspects of a sustainable diet. In the IDGs, it was possible to show that practical recommendations for improving sustainability behavior can be passed on to consumers. Methodological aspects for developing recommendations are not definitive.

Keywords: Italy; consumers acceptance; dietary recommendations; food policy; sustainability.

Publication types

Review

MeSH terms

Animals
Diet
Diet, Healthy
Food*
Nutrition Policy
Refuse Disposal*

Grants and funding

This paper did not receive any public funding or sponsorship. The development, revision, and updating of the Italian Dietary Guidelines were carried out as the institutional activity of CREA—Research Center for Food and Nutrition. The publication of this research was possible thanks to the funds of the project FAOWASTE: “Food waste in Italy: international policies and measurements” (No. 278-27.12.2019) granted by the Italian Ministry of Environment.