Official name

Eat and drink well – recommendations of the German Nutrition Society (DGE). (German: Gut essen und trinken – Die DGE-Empfehlungen).

Publication year

The first German dietary guidelines of the German Nutrition Society were published in 1955 and have undergone regular updates since 1955, with a total of 18 revisions. The most recent version was published in 2024, while the timeline for the next revision has not yet been determined.

Stakeholder involvement

The German Nutrition Society (DGE) typically develops food-based dietary guidelines (FBDG) and provides recommendations for Germany on its own initiative. The Federal Ministry of Food and Agriculture (BMEL) acknowledges the recommendations and guidelines of the DGE. The DGE develops FBDGs without political influence.

Products, resources and target audiences

Objectives of the DGs

The objectives of the German FBDG were to establish health-promoting and sustainable dietary guidelines specifically for healthy adults in Germany, taking into account an omnivorous diet. In addition, a transparent and evidence-based methodology for the development of food-based dietary guidelines was to be developed as well as the integration of different sustainability dimensions.

Development process

Timeline

The development of Germany’s FBDG was a structured, multi-phase process led by the German Nutrition Society (DGE).

• 2016-2022: The DGE scientific advisory group "Food-Based Dietary Guidelines" was established, conducting extensive international research and evaluations to identify suitable approaches for the integration of sustainability aspects into FBDGs. Valuable insights were gained in workshops, organized jointly by the Federation of European Nutrition Societies (FENS) and DGE, with international scientists working on mathematical methods. A methodology for a mathematical optimization model to derive the new generation of FBDG was developed, incorporating environmental considerations for the first time.
• 2022–2023: The developed methodology was evaluated through consultations, including a scientific workshop with experts in nutrition, climate, and environmental sciences, followed by a public commentary phase.
• 2023–2024: After completing the consultation phase, the optimization model was updated and the final derivation of the FBDG was carried out, ensuring a well-founded and transparent development process.

Planning

The scientific advisory group was appointed by the board of the German Nutrition Society. The group consisted of scientists with experience in developing dietary reference values and food-based dietary guidelines for Germany. In addition, scientists with competence in the field of sustainability were consulted. The members were scientists from the scientific committee of the German Nutrition Society as well as scientists of its head office. Each member had to declare any conflicts of interest based on the criteria as defined by the German Nutrition Society.

Forming of the scientific advisory group

The scientific advisory group was appointed by the board of the German Nutrition Society. The group consisted of scientists with experience in developing dietary reference values and FBDG for Germany. The members were scientists from the scientific committee of the German Nutrition Society as well as scientists of its head office. Each member had to declare any conflicts of interest based on the criteria as defined by the German Nutrition Society. In addition, scientists with competence in the field of sustainability were consulted.

Public consultation

• A scientific workshop gathered input from experts across disciplines, including nutrition, climate, and environmental sciences.
• A public consultation phase followed, allowing stakeholders, including governmental and non-governmental organizations and the food industry, to provide feedback on the scientific methodology.

The received public comments can be viewed online (in German) at the following link: DGE Public Consultation Comments.

Development of technical recommendations

The revision of Germany’s food-based dietary guidelines (FBDG) was led by the DGE scientific advisory group. Their expertise in nutritional science was enhanced by including experts for environmental sciences.  The scientific basis for the FBDG was derived using a mathematical optimization model that considers nutritional, health and environmental aspects.

The algorithm calculates quantities of food intake for specified food groups that, while adhering to constraints, lead to the optimal solution of an objective function. The constraints consider acceptable consumption amounts, the fulfillment of nutrient goals and "agronomic dependencies" (co-production of foods).

 The objective function minimizes the deviation from the observed dietary intake in Germany while reducing disease burden and environmental impact. By taking the consumption pattern into account, a higher acceptance of the optimized solution should be ensured. Particular attention was paid to reducing the consumption of food groups associated with diet-related diseases while minimizing harmful environmental and climate impacts, such as greenhouse gas emissions and land use.

The optimization results were the scientific basis of the DGE-recommendations "Eat and drink well". The proportions of the food group segments of the DGE Nutrition Circle are based directly on the optimization results.

Sustainability

Sustainability was formally addressed in Germany’s food-based dietary guidelines (FBDG) and was considered throughout the development process. The guidelines were based on the definition of sustainable nutrition according to the Scientific Advisory Board of the Federal Ministry (WBAE), which integrates four key objectives: health, social aspects, animal welfare, and the environment. To integrate sustainability, aspects of environmental impact were incorporated into the method used to derive the dietary pattern for the FBDG (diet optimization), while qualitative aspects of sustainability, such as sustainable fishing practices, were integrated into the recommendations after the development process. Within the consultation process, experts of additional expertise were consulted. In December 2022, a workshop was held with invited experts in ecology, agricultural economics, and sustainability. 

Implementation

Germany has no official implementation strategy for its FBDG. In 2024, the Federal Government of Germany passed the Food and Nutrition Strategy for Germany, which includes fields of action in the area of dietary recommendations and community catering, forming the basis for the implementation of the German FBDG.

The strategy focuses on the following goals: Balanced diets and sufficient exercise – promoting adequate nutrient and energy intakes and exercise; more vegetables, fruit and legumes – promoting plant-based diets; Growing up healthy and growing old healthy – ensuring socially equitable access to healthy and sustainable nutrition; well-balanced diets in daycare, school and canteen meals – improving mass catering; good food for us and our planet – increasing the supply of sustainably and organically produced food and valuing food – reducing food waste.

Evaluation

Germany does not yet have an official monitoring and evaluation plan for its FBDG. However, as part of the Food and Nutrition Strategy, a separate set of indicators is to be gradually developed by 2027, initially based on existing data. In addition, a German national nutrition monitoring system is currently being developed to monitor and evaluate the implementation of the German FBDG. The English version of the Food and Nutrition Strategy can be found at the following link: Food and Nutrition Strategy.

Food guide

The food guide for Germany is the DGE Nutrition Circle. The DGE Nutrition Circle is a graphical model for the visualization of the dietary guidelines' relative quantities and is intended for healthy adults. Food selection according to the DGE Nutrition Circle is a reliable basis for the implementation of a healthy and sustainable diet.

The circle represents a balanced diet, with beverages as the largest food group, recommending a daily intake of around 1.5 liters at the center of the circle. Plant-based foods such as fruit and vegetables, legumes and nuts, and cereals, cereal products, and potatoes provide carbohydrates, protein, vitamins, minerals, fiber, and phytochemicals. They form the basis of a healthy food selection and make up more than three-quarters of the circle.

In the oils and fats group, quality is particularly important. Vegetable oils provide valuable unsaturated fatty acids and vitamin E. Animal-source foods such as milk and dairy products, as well as meat, fish, and eggs, supplement the diet in small portions and make up around one-quarter of the circle.

The DGE Nutrition Circle consists of seven segments:

1. Fruit and vegetables including juices
2. Legumes and nuts
3. Cereals, cereal products and potatoes
4. Oils and fats
5. Milk and dairy products
6. Meat, sausages, fish, and eggs
7. Beverages

Recommendations 

The FBDG for the healthy population aged between 18 and 65 in Germany are outlined in "Eat and drink well", the recommendations of the German Nutrition Society (DGE). 

• Eat and drink well: Eat healthy and colourful food and protect the environment at the same time, as recommended by the DGE. If you primarily eat fruit and vegetables, whole-grain cereals and legumes, as well as nuts and vegetable oils, you protect not only your health, but also the resources of the Earth. This also includes preventing food waste. The DGE recommendations "Eat and drink well" show a way to increase the intake of plant-based foods and lower the intake of animal-based foods to protect health and the environment.
• Make water your beverage of choice: Make sure your daily fluid intake is approximately 1.5 litres. It is best to drink water or other calorie-free beverages, like unsweetened tea. Potable tap water is a fresh, safe and readily available nutrient. Sugar-sweetened and alcoholic beverages are not to be recommended.
• Eat plenty of colourful fruit and vegetables: Fruit and vegetables provide ample vitamins, minerals, dietary fibre and phytochemicals. They are good for your health and contribute to satiation. Enjoy at least five portions of fruit and vegetables daily, preferably during their harvest season.
• Consume legumes and nuts regularly: Legumes, such as peas, beans and lentils, are rich in proteins, vitamins, minerals, dietary fibre and phytochemicals. Nuts additionally provide essential fatty acids and promote your heart health. Eat legumes at least once a week and a small handful of nuts daily.
• Favour whole-grain foods: The whole-grain varieties of cereal products like bread, pasta, rice and flour are the best choice for your health. Whole-grain foods will keep you satiated longer, and they contain more vitamins and minerals than white flour products. Whole-grain dietary fibre in particular lowers the risk of many diseases.
• Choose vegetable oils: Vegetable oils are rich in essential fatty acids and vitamin E. Favour oils like canola (rapeseed) oil and margarines produced from them. Walnut, linseed (flaxseed), soybean and olive oil are also to be recommended.
• Have some milk and dairy products daily: Milk and dairy products mainly supply protein, calcium, vitamin B2 and iodine, and they support bone health. If you use plant-based milk alternatives, ensure sufficient supply of calcium, vitamin B2 and iodine.
• Aim for one or two portions of fish every week: Fatty fish, like salmon, mackerel and herring, provide valuable omega-3 fatty acids. Saltwater fish, like cod or pollock, also contain iodine. Eat fish once to twice a week.
• Limit meat and sausage intake: less is more: Meat contains readily available iron, as well as selenium and zinc. However, too much beef, pork, lamb and goat, and especially sausage, increase the risk of cardiovascular diseases and colon cancer. The production of meat and sausages has a significantly higher environmental impact than the production of plant-based foods. If you eat meat and sausage, do not consume more than 300 g a week.
• Avoid sweet, salty and fatty foods: Sugar, salt and fat are often "invisibly" present in processed foods like sausage, pastries, sweets, fast food and convenience products. High intake of these increases the risk of overweight, hypertension, cardiovascular diseases and type 2 diabetes.
• Enjoy your meals: Take your time when eating and take a break. In addition, eating slowly and consciously promotes the feeling of satiation. Eating in company is beneficial.
• Stay active and watch your weight: Nutrition and physical activity belong together. Daily physical activity and an active daily life promote your bone health and lower the risk of overweight and many other diseases.