Europe and Food - Ensuring environmental, health and social benefits for the global transition

Europe and Food

Europe and Food

Ensuring environmental, health and social benefits for the global transition

The report assesses food systems of EU Member States and the United Kingdom, in terms of nutritional challenges, agriculture, food loss and food waste, and based on the Food Sustainability Index.

All countries present high levels of overweight and obesity and insufficient levels of physical activity, while diets are transitioning towards a common westernisation. While dietary guidelines are published and updated, only in a few cases they integrate environmental concerns.

Agriculture is responsible for 10% of GHG emissions, and livestock rearing contributes to 61% of total GHG emissions from agriculture. However, the EU is at the forefront of global climate actions with the European Green Deal, intended to enable the region to be the world’s first climate-neutral continent by 2050. The degradation of soils is also a crucial issue, especially in southern EU countries, but the area taken up by organic farming has increased by 70% in the last ten years and is still increasing.

Europe and Food

Every citizen generates around 58 kg of food waste per year. Important steps to counter the phenomenon include guidelines on food donations and feed use, and a new common methodology for measuring food loss and waste.

Bringing Europe’s food system on a sustainable path requires a holistic and multi-stakeholder approach to adopt healthy and sustainable diets, address social, economic, health and environmental issues related to food systems through integrated policy, and build a new generation of responsible global citizens.

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Europe and Food

Country scorecards

Download for an overview of national scores and data

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