According to a new global study, led by ProVeg International and the University of Göttingen, food-based dietary guidelines (FBDG) are failing to fully support health and nutrition professionals in promoting healthy and sustainable diets.

FBDG are countries’ official recommendations for healthy eating, based on nutrition science and helping to shape national policies and programmes across health, nutrition and education. So far, they have been developed by more than 100 countries worldwide, covering around 90% of the global population.

However, the new study, published in the journal Current Developments in Nutrition, explores the barriers health and nutrition professionals face when implementing such guidelines.

It found that 80.5% of surveyed professionals use their FBDGs in practice, yet 57.6% rated them as only ‘somewhat’ or ‘slightly’ helpful for promoting healthy and sustainable food choices.

Shortcomings cited from existing guidelines included underrepresentation of plant-based foods – in particular, pulses (62.7%), milk alternatives (47.5%) and nuts and seeds (42.5%) were most underrepresented according to respondents.

Additionally, the majority (99.1%) identified transparency in guideline development as important for their acceptance. Affordability also emerged as a major concern, with professionals calling for more guidance on eating healthily on a budget.

Professionals emphasised that responsibility extends beyond individuals, to policymakers and the broader food industry, including manufacturers, retailers and foodservice operators. Almost two in three (65.3%) called for measures such as tax relief or subsidies to make healthy, sustainable food more affordable.

The research comes as the UK government updates its standards for schools in England, strengthening the focus on balanced healthy meals. This includes more of a focus on fruit, vegetables and fibre, and reducing foods that are high in fat, salt and sugar.

Sophia Millar, co-executive director at ProVeg UK, said: “Through our work with hospitals via the Plants First Healthcare coalition, we have seen first-hand that bridging the gap between national standards and the realities of busy catering operations can be challenging. That is why we work directly with caterers to help NHS trusts and hospitals build plant-rich options into both patient and staff menus.”

She added that schools can also be a challenging environment for implementation, noting that dietary guidance must be supported by practical measures to help public-sector caterers translate ambition into plant-rich, nutritious, affordable and appealing meals.