Interest in plant-based diets is growing, but navigating nutrition, health, and sustainability can still feel confusing, especially for those just starting out.
So how can we make plant-based eating both accessible and balanced? What guidance is out there? And how can we help people feel confident about what’s on their plate?
According to Anna-Lena Klapp, Head of Research at ProVeg International, “a well-planned plant-based diet isn’t just healthy – it’s colourful, diverse, and really delicious.”
In this debut episode of the Health and Nutrition series on the ProVeg Talks podcast, host and ProVeg nutritionist Valentina Gallani sits down with Anna-Lena to explore the brand-new ProVeg Food Plate – a practical, visual guide to balanced plant-based eating. They break down the key food groups, discuss the importance of fortified foods, and explore how individual dietary choices can support both human and planetary health. Plus, Anna-Lena shares insights from her PhD research on national dietary guidelines and what countries are doing (or not doing) to promote more sustainable food systems.
What’s the easiest plant-based swap for newbies? Why does your plant-based milk really need calcium? And which countries are taking bold steps towards healthier, more sustainable dietary advice? Tune in to find out.
What you’ll learn:
- What the ProVeg Food Plate is and how to use it
- Why fortified foods matter for a balanced plant-based diet
- How national dietary guidelines can support a shift towards sustainable eating
Tune in now on Spotify or Amazon Music, and watch on YouTube. Don’t forget to subscribe and catch our other podcast series – ProVeg Talks: Food Industry.
For more about Anna-Lena’s work, check out her LinkedIn and visit the ProVeg Data website.
Get in touch with ProVeg’s experts for more support on plant-based nutrition topics at [email protected] and sign up to our newsletter.
