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Wholesome Nutrition: an example for a sustainable diet

Published in 2016 by
  • Karl von Koerber, Nadine Bader, Claus Leitzmann (Scientific and Technical)

Type of document: Scientific, technical, research

‘Wholesome Nutrition’ is a concept of sustainable nutrition that was developed at the
University of Giessen in the 1980s. In this concept, health and the ecologic, economic, social and cultural dimensions of nutrition are equally important. The present concept of ‘Sustainable Nutrition’ analyses the food supply chain at all stages from input-production and primary production to processing, distribution, preparation, consumption and waste disposal. It includes seven action-oriented principles.

Further information

The seven principles are the following: preference of plant-based foods, organic foods, regional and seasonal products, preference of minimally processed foods, Fair Trade products, resource-saving housekeeping and enjoyable eating culture. This concept is based on holistic thinking and has the potential to reduce the global challenges in the field of nutrition. Scientists, stakeholders, multipliers and consumers are asked to consider environmental, economic, social and cultural aspects in addition to the biological (health) aspects.