Synergy of sustainable and healthy food

The Health Guidelines and the actual diet of humans differ. The Guidelines prescribe a diet with less animal nutrition and more plant nutrition and the reduction of unhealthy snacks.

The goal of this project is to link a database containing information about environmental impacts of different nutrition to a database containing information about the nutritional value. Food consumption and the price of food are also linked.

Aim of the project is to strengthen the ‘competitiveness’ of sustainable and healthy foods to reduce the above mentioned discrepancy. Cost savings in the production process are of special concern.