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Research article2021Peer reviewedOpen access

Food Dishes for Sustainable Development: A Swedish Food Retail Perspective

Torstensson, Linn; Johansson, Rebecca; Mark-Herbert, Cecilia


Current dietary patterns contribute negatively to greenhouse gas emissions and to the increased prevalence of non-communicable diseases. Earlier research on sustainable food consumption mainly focuses on diets, rather than single meals. Diets are difficult to measure, which is usually executed through self-reporting. This paper aims to identify frequently prepared dishes in a home setting through sales statistics, and how they can be altered to reduce climate impact and increase nutritional value. Commonly prepared food dishes in a home setting among customers of a major food retailer in Sweden were identified through sales statistics. The dishes were altered to reach nutritional and climate impact guidelines. Commonly prepared food dishes exceeded goals for climate boundaries by more than threefold and were not in line with nutritional guidelines. The content of fat, including saturated fat, was too high. Vegetables, fruits, wholegrains and fiber need to be increased. To reduce climate impact and increase nutritional value, the amount of animal-based product need to be reduced and/or exchanged to plant-based alternatives. This research contributes empirically to understandings of how portfolio management decisions influence food consumption based on sales statistics and how nutritional and climate impact guidelines can be applied from a single meal perspective.


nutritional sustainability; portfolio management; sustainable diets; sustainable food consumption; sustainable nutrition

Published in

2021, Volume: 10, number: 5, article number: 932
Publisher: MDPI

    Sustainable Development Goals

    SDG2 Zero hunger
    SDG12 Responsible consumption and production

    UKÄ Subject classification

    Food Science

    Publication identifier


    Permanent link to this page (URI)