Austria has introduced new dietary guidelines that encourage a shift towards plant-based proteins and recommend reducing the intake of meat and dairy products. This update aligns Austria with a global trend towards healthier and more sustainable eating habits.
For the first time, the guidelines feature a dedicated section for pulses, legumes, and their derivatives, including tofu, tempeh, and soy milk. The new recommendations use a ‘plate model’ that outlines an optimal diet: 50% fruits and vegetables, 25% whole grains and potatoes, and 25% proteins, predominantly from plant sources. The guidelines suggest lowering consumption of meat, fish, milk, and dairy products.
Social Affairs Minister Johannes Rauch emphasized the dual benefits of the guidelines: “They demonstrate how people can make their diets healthier and more environmentally conscious. A diet focused on vegetables, fruits, grains, and legumes not only benefits the planet but also supports longer and healthier lives.”
The updated guidelines, developed by the Health Ministry in collaboration with the Austrian Agency for Health and Food Safety and the Austrian Society for Nutrition, integrate considerations for both health and climate impact. The previous guidelines, presented in a food pyramid format, were revised to address the significant role of food systems in climate change.
A new cookbook accompanying the guidelines notes that meat and dairy production contributes approximately half of the food-related greenhouse gas emissions in Western countries. The ‘plate model’ aims to optimize meal composition and will be complemented by two new food pyramids for omnivores and vegetarians, set to be published in the fall.
The recommendations suggest that half of one’s diet should consist of a variety of fruits and vegetables, which are low in emissions when locally sourced and in season. A quarter of the diet should include whole grains such as bread, pasta, rice, and potatoes, which are rich in complex carbohydrates and fiber. The remaining quarter should focus on protein sources, with a preference for plant-based options like legumes, nuts, and seeds. Meat should be consumed sparingly due to its high cholesterol, saturated fat, and environmental impact.
The guidelines also recommend minimizing the use of animal fats like butter, opting instead for plant-based oils such as rapeseed, olive, and walnut oils.
Austria’s recommendations are in line with the Eat-Lancet Planetary Health Diet, which advises limiting weekly meat intake to 226 grams and fish to 200 grams. Vegetarians are advised to consume five servings of fruits and vegetables, grains, and dairy products daily, along with four servings of plant proteins and eggs weekly.
A cookbook accompanying the guidelines provides strategies for creating healthy, climate-friendly meals by focusing on seasonal, local ingredients, reducing processed foods, and using herbs and spices to enhance flavor naturally.
Rauch highlighted the importance of conscious consumption: “By choosing regional products and reducing animal product consumption, everyone can contribute to fighting climate change. Healthy, climate-friendly, and delicious nutrition can coexist.”
Austria’s updated guidelines mirror recent recommendations in Germany, where at least 75% of diets are now suggested to be plant-based. Similar shifts are observed in Nordic countries, Taiwan, and Canada, with France also being encouraged to adopt comparable dietary adjustments.