RIVM sees double gains in stricter food policy

Policies that promote healthier eating can also help reduce environmental impact. This is shown by new research from RIVM into existing and planned prevention policies. The potential is there, but according to the institute, less voluntary measures are needed to achieve it.

Effects of existing prevention policy

RIVM examined the impact of measures from the National Prevention Agreement (NPA) and the new Coherent Prevention Strategy (SPS). For the first time, the potential effects on the environment were also assessed. The conclusion is that measures aimed at public health can, in principle, also have a positive effect on environmental impact.

According to RIVM, this double gain is already possible. A key condition is that measures are properly implemented and followed up. Without that assurance, the impact remains limited. The research also shows that environmental effects can be strengthened by tightening or expanding existing measures.

Focus on consumption and composition

RIVM identifies several levers to increase environmental gains. One recommendation is to place stronger emphasis on reducing overconsumption. This applies in particular to foods with a high environmental impact, such as animal-based products, including meat and cheese. Unhealthy products, such as chips and cookies, are also mentioned.

RIVM further advises encouraging the consumption of tap water, coffee, and tea. Replacing sugar-sweetened beverages with sugar-free alternatives is explicitly not given priority. A similar approach applies to alcohol: the focus should be on reducing alcohol consumption overall, rather than promoting alcohol-free alternatives.

Less reliance on voluntary measures needed

According to RIVM, the current measures are promising but insufficient to ensure the intended effects. The institute therefore calls for a stronger package of less voluntary measures. These include pricing measures, such as higher prices for products with an unfavorable Nutri-Score or incorporating environmental damage into product pricing.

RIVM also sees opportunities to steer the food offering in specific food environments, such as schools. In addition, measures are mentioned that focus on product composition, for example through criteria within the National Product Improvement Approach (NAPV). This approach encourages manufacturers to make their products progressively healthier, while also taking sustainability into account.

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