NATIONAL FOOD STRATEGIES IN FOCUS
The strategy forms part of the broader France Nation Verte framework and stems from the 2021 Climate and Resilience Law, itself influenced by proposals from the Citizens’ Convention for the Climate. It was a citizens’ assembly composed of 150 randomly selected citizens, designed to reflect the diversity of French society (age, gender, region, education level, profession). The participants were not politicians or experts by default, but ordinary citizens. For the first time, France brings together nutrition, food policy and climate action within a single, coordinated national framework.
A systemic approach to food policy
Food accounts for approximately 24% of France’s total consumption-based carbon footprint, while poor dietary habits are associated with a significant share of cardiovascular disease mortality. At the same time, food insecurity affects around 16% of the population. The SNANC acknowledges these intertwined pressures and positions food as a lever for public health, environmental transition and national sovereignty.
By 2030, the aim is to ensure that healthier, more sustainable and locally sourced food becomes accessible to everyone, while strengthening France’s agricultural and food sovereignty. Rather than creating an entirely new framework, the strategy builds on existing programmes such as the National Food Programme (PNA) and the National Nutrition and Health Programme (PNNS), while improving coordination between ministries.
The strategy introduces stronger transparency obligations for retailers and tightens nutritional standards in early childhood settings and elderly care facilities. It also confirms the objective of reaching 50% sustainable procurement in public catering, including 20% organic produce. The French Government has also reaffirmed its commitment to prioritising short supply chains and excluding non-European food products in public sector catering.
The strategy also seeks to limit children’s exposure to advertising for products high in fat, sugar and salt. At the same time, it aims to enhance both the nutritional and environmental quality of food aid, reinforce enforcement against food waste, and further develop voluntary environmental labelling schemes.
France in a global policy landscape
France is not alone in embedding food policy within climate and health strategies. Several countries have adopted comprehensive approaches linking diet, sustainability and public welfare.
In Denmark, the government introduced its national Action Plan for Plant-Based Foods in 2023, allocating funding to support farmers transitioning towards plant-based production and to stimulate consumer demand through innovation and public procurement reform. Denmark has also updated its dietary guidelines to incorporate environmental considerations, encouraging reduced meat consumption alongside health objectives.
Germany’s Federal Ministry of Food and Agriculture launched its “Nutrition Strategy of the Federal Government” in 2023, with a focus on improving food environments, reformulating products to reduce sugar, salt and fat, and promoting plant-forward diets. The strategy links nutrition policy with agricultural transformation and climate targets.
Meanwhile, Canada’s 2019 Food Policy for Canada integrates food security, sustainable agriculture and economic development, supported by investments in local food infrastructure and waste reduction initiatives.
In Asia, Singapore’s “30 by 30” strategy aims to produce 30% of the country’s nutritional needs locally by 2030, combining food security with innovation in urban farming, alternative proteins and agri-tech. The approach highlights resilience in response to global supply chain disruptions.
China’s “Healthy China 2030” blueprint also integrates nutrition targets with broader public health reforms, including salt and oil reduction campaigns, school-based nutrition programmes and reformulation efforts.
The United Kingdom, following the National Food Strategy independent review (2021), has introduced measures on obesity reduction, reformulation and environmental land management schemes, although some recommendations remain under debate.
Brazil’s updated Dietary Guidelines emphasise minimally processed foods and caution against ultra-processed products, framing dietary choices as both a health and cultural issue.
From consumer behaviour to systemic transformation
What distinguishes these strategies is their recognition that food systems require structural transformation rather than solely behavioural change. Reformulating products, reshaping procurement policies, investing in innovation and embedding sustainability criteria in labelling systems represent systemic levers.
France’s experimentation with extending Nutri-Score labelling to non-prepacked foods and out-of-home catering reflects a broader European discussion on harmonised front-of-pack information. At EU level, the Farm to Fork Strategy aims to reduce nutrient losses, halve pesticide use and increase organic farming to 25% of agricultural land by 2030.
Environmental labelling for food products is also gaining traction. France’s voluntary environmental display framework aligns with discussions under the proposed EU Green Claims Directive, which seeks to regulate sustainability claims and prevent greenwashing.
The role of industry and trade platforms
As governments set ambitious food strategies, the private sector plays a decisive role in implementation. Reformulation agreements, product innovation, alternative protein development and sustainable sourcing commitments increasingly shape market offerings.
Food manufacturers are also responding to consumer demand for transparency and traceability. Digital labelling tools, carbon footprint disclosures and regenerative sourcing claims illustrate how policy and market incentives converge.
A shared direction towards 2030
Across continents, national strategies point towards a common direction: healthier populations, lower environmental impact and greater resilience in food systems. The French SNANC is part of a wider movement embedding food at the heart of climate, health and economic policy.
As 2030 approaches, the success of these frameworks will depend on coordination between governments, industry, farmers and consumers. The transition requires not only regulatory alignment but sustained investment, innovation and public engagement.
Food innovation shows such as SIAL Paris provide a space where these policy directions intersect with innovation. From reformulated products meeting salt or sugar thresholds to plant-based proteins aligned with climate objectives, the exhibition landscape reflects how public policy signals influence commercial strategies.
Images credits: Vitaly Gariev, Land O Lakes, David Todd Mccarty, Cuong Duyen ceramics from Unsplash