Recommendations for a sustainable food guide for the Brazilian population: consensus among experts

Authors

  • Mariana da Silva Buôgo Master's Degree in Nutrition (UFSC), Researcher, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC, Brazil
  • Suellen Secchi Martinelli Doctor in Nutrition (UFSC), Professor, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC, Brazil
  • Suzi Barletto Cavalli Doctor in Food and Nutrition (Unicamp), Professor, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC, Brazil

DOI:

https://doi.org/10.18472/SustDeb.v16n2.2025.57918

Keywords:

Sustainable Dietary Guidelines, Public Food Policies, Sustainable Eating, Delphi Consensus Technique, Food Systems

Abstract

This study aimed to develop recommendations for a sustainable dietary guide for the Brazilian population. Using a qualitative methodology and the Delphi technique, the research was conducted in two phases: a literature review and expert evaluation. Initially, 23 recommendations were proposed, addressing food production, origin, processing, consumption habits, and resource conservation. In the second phase, 17 experts rated each recommendation's importance and feasibility. All recommendations were accepted (mean score > 3.5), with the highest ratings for proper waste disposal, recyclable packaging, and food waste reduction. Recommendations like consuming foods from sustainable systems and self-cultivation were deemed less feasible. The findings support the development of public policies and dietary guidelines that align with the Sustainable Development Goals. Current guidelines rarely integrate economic, social, and environmental sustainability. This study helps fill that gap by offering a structured framework for promoting healthy and sustainable eating habits in Brazil.

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Author Biographies

Mariana da Silva Buôgo, Master's Degree in Nutrition (UFSC), Researcher, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC, Brazil

Master’s degree in Nutrition from the Graduate Program in Nutrition (PPGN) at the Federal University of Santa Catarina (UFSC), within Research Line III – Nutrition in Food Production and Eating Behavior. Member of the Nutrition Research Center in Food Production (NUPPRE) and the Observatory of Healthy and Sustainable Eating (OBASS) at UFSC. Holds a Bachelor's degree in Nutrition from Estácio de Sá College (2018), with a specialization in Functional Sports Nutrition from VP and Cruzeiro do Sul, and in Clinical Phytotherapy from FAES College. Also holds a Bachelor's degree in Graphic Design from the Federal University of Santa Catarina (2005) and a Bachelor's degree in Fine Arts from the State University of Santa Catarina (2007). Specialist in UX Design from the Pontifical Catholic University of Rio Grande do Sul, in Strategic Marketing from the University of Southern Santa Catarina (2013), and in Environmental Education from SENAC (2008). Has professional experience in Communication, User Experience, and Clinical Nutrition.

Suellen Secchi Martinelli, Doctor in Nutrition (UFSC), Professor, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC, Brazil

Adjunct Professor in the Department of Nutrition and permanent faculty member of the Graduate Program in Nutrition at the Federal University of Santa Catarina (UFSC). She holds degrees in Nutrition and Mathematics Education from the State University of Central-West (UNICENTRO), and a Master’s and PhD in Nutrition from UFSC. She is a researcher at NUPPRE, the Agroecology and Food Marketing Circuits research group, the Observatory of Studies on Healthy and Sustainable Food (ObASS), and the Family Farming Marketing Laboratory (LACAF). Her research focuses on meal production quality, sustainable food systems, food and nutrition security, and menu planning.

Suzi Barletto Cavalli, Doctor in Food and Nutrition (Unicamp), Professor, Department of Nutrition, Federal University of Santa Catarina, Florianópolis, SC, Brazil

Nutritionist, MSc in Rural Extension (UFSM)) and PhD in Food and Nutrition (UNICAMP) with a Postdoctoral Fellowship in Nutrition from the University of Buenos Aires (UBA). Permanent faculty member of the Graduate Program in Nutrition at UFSC and a volunteer professor in the Department of Nutrition at the same institution. Her areas of expertise include food and nutrition security, school feeding, foodservice management, street food, family farming, pesticides, organic foods, and sustainable food systems. She is a member of NUPPRE, coordinates the Observatory of Studies on Healthy and Sustainable Eating (ObASS), serves as a council member of ASBRAN, is part of the Group of Experts on Agrobiodiversity (GEA/MDA), and is a director of Apufsc-Sindical (2022–2024). She was also a member of CTNBio (2011–2015).

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Published

2025-08-30

How to Cite

Buôgo, M. da S., Martinelli, S. S., & Cavalli, S. B. (2025). Recommendations for a sustainable food guide for the Brazilian population: consensus among experts. Sustainability in Debate, 16(2), 255–274. https://doi.org/10.18472/SustDeb.v16n2.2025.57918

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Vol. 16 No. 2 (2025): Sustainability in Debate

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Articles - Varia

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