Sirje Vaask, head of Studies at the School of Natural Sciences and Health of Tallinn University and member of the Estonian working group, added that the updates are necessary to keep up with contemporary research-based views: “As we prepared the base materials, we cooperated with the Nordic countries, as they are the closest to Estonia in terms of climate and society, and we also took account of our own conditions and possibilities”.
A new aspect of the recommendations is consideration of the environmental impact of food production and consumption to reduce the pressure food production has on limited natural resources. The most important thing is to plan menus in a manner that reduces the food waste.
Read more in the press release of the National Institute for Health Development and the ERR news portal (in Estonian).