The relevance of the “planetary health diet” for fine dining
On October 2025, the EAT Lancet 2025 Commission report findings were presented in Stockholm. We read the report to understand the implications for chefs and gastronomy, so you don’t have to. Food for thought at the beginning of a brand-new year.
More grains, legumes and vegetables. Less meat and fish
The so-called Planetary Health Diet is a plant-rich diet, with optional, moderate amounts of animal-source foods and limited added sugars, saturated fats and salt. It suggests approximately 3-4 portions of wholegrain foods a day, one portion a day of nuts and of legumes and limiting meat such as beef, pork mutton and lamb (“red meat”) to one modest portion a week. We used Comet to create this visual representation of the diet compared to the actual food habits in Europe (based on an adult eating 2400 kcal/day):
For healthier people and planet
The report lists clear benefits; if the planet would adopt this diet 11–15 million deaths prevented annually by reducing the risk of chronic diseases like cardiovascular disease, type 2 diabetes, and some cancers. We can also expect lower general mortality and better overall health by eating more fruits and vegs and less animal products. The planet would be healthier too, the greenhouse gas emissions from food production reduce by 15–20% compared to 2020. The increase in fruit, vegetable and nut production and reduction in livestock meat production worldwide puts less pressure on land, water resources and biodiversity.
Creating a just food system for people and animals
Food is at the heart of both human well-being and planetary health and too many people who grow and process our food are underpaid and excluded from basic protections, while the environmental and health costs fall hardest on the most vulnerable. The Commission’s findings stress that just food systems will be essential to achieving improved health and social development outcomes. According to the report, almost a third of food systems workers earn below a living wage. Meanwhile, the wealthiest thirty percent of people drive more than seventy percent of food-related environmental impacts. Despite global calorie sufficiency more than 1 billion people remain undernourished.
Implications for sustainable fine dining
The Planetary Health diet is about daily intake. At home, at work and on the go. What does that mean for a fine dining restaurant? Chefs and the food services industry have an important role to play in this crucial transition. First, they influence what people will eat and prepare at home, they inspire food innovation. Secondly, they are an economic factor. Their demand dramatically influences the way agriculture produces. The report is very clear, only changing the way we eat is not enough. It comes hand in hand with changing the way we work, produce and procure. It is crucial to protect and promote traditional healthy diets, halt agricultural conversion of intact ecosystems, reduce food loss and waste and secure decent working conditions across the food system. Yes, your menu influences other people’s working and living conditions!
Small steps you can adopt tomorrow
This may seem overwhelming for any owner of a restaurant. Where to start? In a recent article for Food Inspiration untouchable Emile van der Staak of the Nieuwe Winkel in Nijmegen (Nl) explains that his mission is a moral ambition. "For as long as I can remember, I wanted to move forward and innovate. For me, that also means constantly searching for ways to do things better. The biggest difference you can make as a chef is to serve less meat. And especially less beef. That's why I've always said: fewer animals, more plants." His advice to other entrepreneurs: "You don't have to be completely Pure Plant tomorrow. Take small steps, see what fits within your business. It took us eight years - to become the only Pure Plant restaurant with five radishes and two Michelin stars, red.-. Sometimes guests dropped out, sometimes new ones joined. Entrepreneurship is about strategy, timing and patience. Every step, no matter how small, has meaning… Inflation and purchasing power problems are temporary. The climate crisis is structural. We have to find answers to that.” Inspired by Emile van der Staak we identified five ideas to incorporate in your next menu and R&D effort:
- Create irresistible dishes with grains and legumes to seduce guests to use them at home too.
- Celebrate Pure Plants as worthy and exciting centre-plate stars, with smaller amounts of responsibly produced meat and dairy as a side-kick. Have a 100% pure plant menu as your signature menu.
- Promote freshly prepared local dishes with local ingredients by giving them a culinary spin.
- Tell producers what you want and how you want it to be grown, made, caught or reared. Use your purchase power to signal your wishes. Create and demand openness about your supply chain. Ensure everyone is paid well and treated fairly.
- Have zero-tolerance towards food waste. In the kitchen, on the plates, but also at your suppliers. (Chantelle Nicholson -lady chef 2025- gives some good examples in this interview)
Wishing you fun and creativity. Next month we will share ideas and suggestions from our 2026 discovery chefs to keep you inspired.
Abour EAT – Lancet 2025
The EAT Lancet organisation is a global scientific commission that brings together experts in nutrition, climate, agriculture, economics and public health. Its goal is to describe a diet that is both healthy for people and sustainable for the planet, and to show how food systems must change to make that possible. It publishes reports that set numerical targets such as how much meat, grains, vegetables and sugar people should eat, and how food can be produced within planetary boundaries. These reports are meant as guidance for governments, businesses and civil society to redesign food systems so that everyone can have enough healthy food without destroying ecosystems or worsening climate change.
