Next Generation Nordic Diet: insights from two generations
Abstract
Background: The United Nations calls for a food-system transformation to achieve the Sustainable Development Goals, including improved health for both people and the planet. Younger generations - who will inherit long-term consequences - should play a central role in this transformation. Norwegian diets were more sustainable before, relying on local foods and less meat. This study examines factors influencing youth willingness and capacity to adopt sustainable diets and documents practices from earlier generations, intended to contribute to evidence and principles to support the development of a new sustainable Nordic diet.
Methods: We applied Youth Participatory Action Research principles and employed seven 17-year-old local youth as co-researchers. They learned interview techniques and participated in developing semi-structured interview guides. The youth recruited and interviewed (with one senior researcher present) 29 young people (age 16–20; 14 male) and 14 older adults (age 65–90; 6 male). Data was transcribed and analyzed by a senior researcher using Thematic Analysis.
Results: Preliminary findings indicate that “sustainable diet” is an unclear concept for both young and older participants. The young people reported that family is the primary influence on their food choices. Social media has both positive and negative influences. Older adults advised young people to avoid energy- and sugary drinks, use nature’s resources, and favor shared, home‑cooked meals. Both groups called for more theoretical and practical education and for cheaper, available, and accessible sustainable options in shops and school canteens. Few additional suggestions at the policy level were offered.
Conclusions: Young participants emphasized individual and family-level influences on diet and gave limited attention to policy determinants. The youth and the older adults’ suggestions could help shape a sustainable Nordic diet beneficial to both the planet and future generations.
Key messages: • The study examines youth willingness and capacity for sustainable diets through youth-led interviews.
• It explores older generations’ practices as a basis for a new sustainable Nordic diet.
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BibTeX
@article{roed2026next,
title = {{Next Generation Nordic Diet: insights from two generations}},
author = {M Røed and NC Øverby and V Guttormsen and L Teragni and FN Vik and AC Medin},
journal = {The European Journal of Public Health},
year = {2026},
month = oct,
doi = {10.1093/eurpub/ckag169.1182},
url = {https://doi.org/10.1093/eurpub/ckag169.1182},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Next Generation Nordic Diet: insights from two generations
AU - M Røed
AU - NC Øverby
AU - V Guttormsen
AU - L Teragni
AU - FN Vik
AU - AC Medin
PY - 2026
DA - 2026/10/01
JO - The European Journal of Public Health
DO - 10.1093/eurpub/ckag169.1182
UR - https://doi.org/10.1093/eurpub/ckag169.1182
AB - Background: The United Nations calls for a food-system transformation to achieve the Sustainable Development Goals, including improved health for both people and the planet. Younger generations - who will inherit long-term consequences - should play a central role in this transformation. Norwegian diets were more sustainable before, relying on local foods and less meat. This study examines factors influencing youth willingness and capacity to adopt sustainable diets and documents practices from earlier generations, intended to contribute to evidence and principles to support the development of a new sustainable Nordic diet. Methods: We applied Youth Participatory Action Research principles and employed seven 17-year-old local youth as co-researchers. They learned interview techniques and participated in developing semi-structured interview guides. The youth recruited and interviewed (with one senior researcher present) 29 young people (age 16–20; 14 male) and 14 older adults (age 65–90; 6 male). Data was transcribed and analyzed by a senior researcher using Thematic Analysis. Results: Preliminary findings indicate that “sustainable diet” is an unclear concept for both young and older participants. The young people reported that family is the primary influence on their food choices. Social media has both positive and negative influences. Older adults advised young people to avoid energy- and sugary drinks, use nature’s resources, and favor shared, home‑cooked meals. Both groups called for more theoretical and practical education and for cheaper, available, and accessible sustainable options in shops and school canteens. Few additional suggestions at the policy level were offered. Conclusions: Young participants emphasized individual and family-level influences on diet and gave limited attention to policy determinants. The youth and the older adults’ suggestions could help shape a sustainable Nordic diet beneficial to both the planet and future generations. Key messages: • The study examines youth willingness and capacity for sustainable diets through youth-led interviews. • It explores older generations’ practices as a basis for a new sustainable Nordic diet.
SN - 1101-1262
SN - 1464-360X
ER -