Netherlands updates National Dietary Guidelines to cut meat and boost plant-based intake

The Netherlands has updated its national dietary guidelines, the Schijf van Vijf, introducing new recommendations that reduce meat consumption and increase the role of plant-based foods as part of a broader push toward healthier and more sustainable diets.

• The updated Schijf van Vijf reduced recommended meat intake from 500g to 300g per week, with red meat capped at 100g.
• Weekly legume recommendations increased significantly, rising from 120-180g to 250g per week.
• The guidelines were recalculated to balance health, environmental impact and food safety considerations.

The revised guidance, published by the Dutch Nutrition Centre, reflects updated scientific insights on nutrition, sustainability and food safety. While the familiar five-segment structure of the Schijf van Vijf remains unchanged, the latest version introduces notable shifts in recommended quantities across key food groups.

Central to the update is a rebalancing of animal and plant-based protein sources. For adults aged 18 to 50 who consume both meat and fish, the guidelines now recommend limiting total meat intake to 300g per week, down from a previous maximum of 500g. Within that, red meat consumption should not exceed 100 grams per week.

At the same time, legumes have been given a more prominent role. Recommended intake has increased to 250g per week, up from a previous range of 120g to 180g, reflecting growing evidence of their nutritional value and lower environmental impact.

Other adjustments include a reduction in daily cheese consumption, from 40g to 20g, and guidance encouraging consumers to alternate between dairy products and fortified dairy alternatives.

The Nutrition Centre developed the updated guidelines in collaboration with the National Institute for Public Health and the Environment, carrying out detailed modeling to assess different dietary patterns. These calculations were designed to ensure that recommendations support optimal health outcomes while also minimizing environmental impact and maintaining food safety.

“Health, sustainability and food safety are inseparably linked. With the updated Schijf van Vijf, we demonstrate that,” said Petra Verhoef, Director at the Dutch Nutrition Centre. “All calculated dietary patterns are as healthy as possible, have a low environmental impact and take safe limits into account. In this way, we not only take care of ourselves, but also of the world around us and future generations.”

The modeling incorporated multiple constraints, including nutrient requirements, energy intake, greenhouse gas emissions, water use and exposure to harmful substances such as PFAS and heavy metals. This integrated approach reflects a growing emphasis on aligning dietary advice with environmental and safety considerations.

Despite the updated recommendations, the Nutrition Centre acknowledged a persistent gap between scientific guidance and real-world eating habits. Cultural preferences, convenience and the broader food environment continue to shape consumer behavior in ways that do not always align with dietary advice.

“Everyone eats differently. What we like, our habits, culture, and also the unhealthy environment all play a major role,” said Liesbeth Velema, behavioral expert at the Nutrition Centre. “We know there is a gap between theory and practice. Our task is to reduce that gap without losing sight of what the science shows.”

To address this, the organization continues to promote incremental dietary changes rather than wholesale shifts. Tools such as the “Schijf van Vijf voor jou” allow individuals to tailor recommendations based on personal preferences, including options for diets with or without meat, fish or entirely plant-based.

The updated guidance also emphasizes the role of industry and policymakers in shaping consumer choices. The Nutrition Centre highlighted that governments, manufacturers and foodservice providers have significant influence over the accessibility and affordability of healthier and more sustainable options.

As part of this broader effort, the guidelines aim to provide practical, evidence-based direction without responding to short-term trends. The Nutrition Centre noted that while new research is continuously evaluated, only well-substantiated findings are incorporated into the Schijf van Vijf.

The result is a set of recommendations intended to reflect long-term scientific consensus while adapting to emerging challenges in health and sustainability.

The updated Schijf van Vijf reinforces a gradual but clear shift toward more plant-based eating patterns, with legumes, whole grains, fruits and vegetables forming the foundation of daily diets, and animal-based products playing a more limited role.