How can we make plant-based eating both accessible and balanced?

ProVeg Talks

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

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.