Food-based dietary guidelines (FBDGs) may be failing to properly support health and nutrition professionals in promoting healthy, sustainable diets, according to a new global study led by ProVeg International and the University of Göttingen.

While 80.5% of surveyed professionals said they use their country’s FBDGs in practice, only 57.6% rated them as more than “somewhat” or “slightly” helpful for promoting healthy, sustainable food choices. A key concern raised by respondents was the underrepresentation of plant-based foods – particularly pulses (62.7%), milk alternatives (47.5%), and nuts and seeds (42.5%).

The study, published in the journal Current Developments in Nutrition, set out to explore the barriers professionals face in putting the guidelines into practice.

It comes as the UK government updates school food standards in England, sharpening the focus on balanced, healthy meals – including a greater emphasis on fruit, vegetables and fibre, and reduced reliance on foods high in fat, salt and sugar.

Sophia Millar, co-executive director at ProVeg UK, said schools can be a particularly challenging environment for implementation. She noted that dietary guidance needs to be backed by practical measures to help public-sector caterers turn ambition into meals that are plant-rich, nutritious, affordable and appealing.