Focus on sustainable nutrition: Tips for lower CO₂ emissions!

Focus on sustainable nutrition: Tips for lower CO₂ emissions!

On September 9, 2025, the University of Bonn a comprehensive study that examines the connections between dietary habits, health and the environment. This analysis reveals that food systems are among the leading contributors to global greenhouse gas emissions. The influence of online food delivery on consumer decision-making behavior was also highlighted.

The aim of the study was to develop apps to support sustainable food decisions. Two central approaches were tested: “Default+Nudge” and “Information+Boost”. The “Default+ Nudge” approach meant pre-selecting climate-friendly burger menus by default and displaying environmentally friendly products at the top of the list. The “Information+Boost” approach included sustainable eating tips, reminder banners and real-time feedback on CO₂ emissions.

Results of the study

The study included 1,011 participants in the first survey, while 664 people participated in a subsequent survey conducted without interventions. The results were promising: The “Default+ Nudge” approach reduced participants’ carbon footprint to 1,530 grams compared to 2,280 grams in the control group. The “Information+Boost” approach also showed success, with a reduction in the CO₂ footprint to 2,169 grams.

However, there was no lasting change in behavior after one week. Individual interventions do not appear to be sufficient to bring about lasting changes in eating behavior. The study recommends making climate-friendly meals a standard option and encouraging closer collaboration between food companies and research.

The influence of nutrition on the environment

As the Haufe reports, excessive meat consumption is a central problem in today's diet. A plant-based diet is highlighted as sustainable and healthy. The use of “green nudges” has proven to be effective in making vegan and vegetarian dishes more attractive. An example is an experiment in a Munich university cafeteria where CO₂ emissions were shown on menu displays, resulting in an almost 10% reduction in CO₂ emissions.

Additionally, a rebrand and better presentation of food at Liseberg Theme Park showed a 76% increase in sales of vegetarian dishes. The results suggest that educating consumers about the environmental impact of their choices and promoting plant-based alternatives are critical to sustainable diets.

Food waste and sustainable practices

The Federal Environment Agency points out that agriculture is a significant cause of environmental problems such as climate change and soil erosion. On average, a German consumes around 1,000 grams of meat per week, with men consuming almost twice as much meat as women. However, the German Nutrition Society recommends a maximum of 300 grams of meat per week. When it comes to promoting plant-based alternatives to animal products, the options are diverse and healthy.

A key concern is also reducing food waste. Every year, around 88 million tons of food are thrown away because their best-before dates have expired. Innovative approaches, such as intelligent packaging that indicates freshness, could help here. In addition, “foodie bags” in restaurants that allow guests to take leftover food with them could help to significantly increase the use of leftover food.

In summary, current research shows that it is crucial to raise consumer awareness and create incentives to promote sustainable dietary choices. This could not only relieve the burden on the environment, but also improve the health of the population.