Integrating the SDGs into Dietetics Education: A Video-Based Teaching Initiative on the Planetary Health Diet

Background

Access to healthy and sustainable nutrition is a central concern of both the Sustainable Development Goals and the Austrian Health Targets (Gesundheitsziele Österreich). These frameworks emphasize the importance of food systems that promote health, protect biodiversity, and minimize environmental and climate impacts. A critical component of such systems is accessibility—particularly financial affordability. Despite this, Austria lacks systematic and regularly conducted studies on the social dimensions of its food system. This research addresses that gap by conducting a comprehensive study to define the concept of food poverty, assess its prevalence through a representative national survey, and explore potential measures for its reduction.

Methods

Using a mixed methods approach, the study combined expert workshops, a representative questionnaire survey across Austria, and focus groups with individuals affected by food poverty. This triangulated design allowed for a nuanced understanding of both structural and experiential dimensions of food poverty.

Results

The findings reveal that food poverty is a multi-layered phenomenon. It encompasses not only the physiological need for sufficient, safe, and nutritionally adequate food, but also the social, cultural, and psychological dimensions of eating—such as participating in communal meals, fulfilling social roles, and maintaining relationships. Approximately 12% of the Austrian population experiences moderate or severe food insecurity, meaning they are unable to purchase adequate quantities or quality of food due to financial constraints. Over 4% face severe food insecurity, with some individuals reporting skipped meals or entire days without food.

The study also explored measures to address food poverty. Affected individuals expressed a desire to prioritize healthy eating but cited financial limitations, time constraints, and a lack of affordable, climate-friendly options as major barriers. Experts emphasized the need for structural interventions, such as free school meals, reduced VAT on fruits, vegetables, and legumes, and the promotion of democratic supermarkets. Behavioral measures, including improved food literacy, were also considered important. Innovative approaches from the literature—such as social cafés and restaurants—were highlighted as promising strategies to enhance both food access and social participation.

Conclusion

The study concludes that food poverty in Austria is a pressing yet under-recognized issue with significant implications for health, climate, and social policy. Public discourse often attributes poor nutrition to individual deficits in knowledge or priorities, overlooking the powerful influence of structural conditions. The design of the food environment plays a crucial role in shaping dietary behavior and opportunities for healthy living. To effectively address food poverty, it must be recognized as a multidimensional policy issue—spanning health, climate, agriculture, and social welfare. In line with the Health in All Policies approach, sustainable solutions demand coordinated, intersectoral efforts and the establishment of robust monitoring systems that integrate both social and environmental dimensions of nutrition.