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The NOR-Eden project

Our diets and food production systems negatively influence both the global environment and public health. How can we compile a diet that is both healthy and environmental sustainable, and at the same time take into consideration local food production and food culture? This is what we are trying to find answers to in the NOR-Eden project.

Illustration: Colourbox

About the project

In the NOR-Eden project, we will compile a database on environmental indicators like CO2-ekvivalents, acidification, eutrophication, water use and land use, and integrate it into an existing infrastructure including data on food and nutrients. Based on knowledge about dietary habits in Norway, the infrastructure we build, and statistical modelling, we will establish food based dietary guidelines for different age groups that consider health, nutritional adequacy and sustainability. Knowledge about Norwegian food culture, agriculture, fisheries and natural resources will also inform the analysis approaches. We will investigate how the dietary guidelines developed in the NOR-Eden project can be implemented in Norwegian municipalities. Through dialogue with municipalities we will explore how the guidelines can tailor and empower solutions for and transformation of the local food procurement and food served in public institutions towards a system supporting a healthy and sustainable diet.

A sub study of the NOR-Eden project is based on food consumption data among children aged 6, 12 and 24 months living in Norway, collected in 2018/2019, through the Spedkost 3 study and the Småbarnskost 3 study. We will assess the health and environmental impact of the reported diet among these age groups.

Objectives

The NOR-Eden project aims to add knowledge needed for transformations towards environmental sustainable food systems that produce healthy foods for everyone. The project will inform policy and public health actions and thereby facilitate the Norwegian Government’s effort to comply with their commitments to the United Nation’s Sustainable Development Goals.

Background

Our diets and food production systems are negatively influencing both the global environment and public health. Obesity, undernutrition and climate change are the three largest health and societal challenges of the 21st century. A number of actions are needed to combat these extreme global threats, and changing eating habits and food systems are among them. Diet is the natural link between environmental sustainable food systems and human health

In the present situation with soil degradation, water scarcity, climate change, biodiversity decline and population growth, the critical question is how to achieve environmental sustainable food systems that produce healthy foods for everyone.

Financing

This project is funded by the Research Council of Norway, Institute of Basic Medical Sciences at the University of Oslo and the Throne Holst Foundation.

Cooperation

The project is a collaboration project between the Department of Nutrition at the University of Oslo, Center for international Climate Research (CICERO), Norwegian Institute of Bioeconomy Research (NIBIO), SINTEF Ocean, Stockholm Resilience Centre, the Technical University of Denmark (DTU) and the Norwegian Institute of Public Health.

Published Oct. 25, 2020 7:34 AM - Last modified Oct. 25, 2020 10:51 AM