Your Plate Has a History. It Might Also Be Your Health Fix.

Author: Gerald Cheruiyot

Reviewed by: Sarah Armes and Jaroslav Guzanič

Based on the IANE webinar presented by Jaroslav Guzanič, Dr Eliška Selinger and Dagmar Štruncová

Think hearty dumplings, rich goulash and tangy sauerkraut. Central European cuisine carries centuries of history, but how does it measure up against today’s health and sustainability priorities? From traditional eating habits and diet-related disease to school meal reforms and sustainable food policy, these were the central themes of our recent International Academy of Nutrition Educators (IANE)  webinar.

Can tradition and healthy eating go hand in hand?

Central European cuisine reflects centuries of migration, trade, and cultural exchange, drawing on Transalpine and Danube migration and trade routes (from the Pyrenees up to Transylvania), as well as Germanic, Habsburg, Ottoman, Mediterranean, and Slavic influences. Pork, potatoes, rye bread, dumplings, cabbage, root vegetables and dairy remain familiar staples across the region. Moreover, characterized by rich, savory flavors, sweet and sour flavors, it relies on techniques like stewing, roasting, and fermenting rather than heavy use of fresh herbs or hot spices.

However, as Jaroslav Guzanič explained, understanding this heritage also means comparing traditional diets with modern nutritional evidence. Today’s Central European eating patterns can be high in red and processed meat, saturated fat and added sugar, while providing too few whole grains, legumes and nuts.

Yet this does not mean traditional cuisine must be abandoned. Evidence discussed during the webinar suggests that a balanced, fibre-rich Central European diet can support health. In a clinical study of postmenopausal women with obesity and metabolic risk, both an energy-restricted Central European diet and a Mediterranean diet reduced a key marker of inflammation. A marker of vascular dysfunction, known as ADMA, fell significantly only in the Central European group.

The opportunity is to preserve regional food identity while making greater use of vegetables, whole grains, legumes, and other fibre-rich ingredients. This is a space where culinary engineering and a human-centric approach may play a vital role in achieving not only a conscious, improved dining experience, but also personalised, precision nutrition goals aligned with one's cultural identity and traditions.

Czechia’s dietary challenge starts early

Turning to present-day Czechia, Dr Eliška Selinger highlighted several signs of diet-related ill health. In 2019, dietary risks were linked to 23% of deaths, compared with 17% across the EU. Life expectancy in 2024 was 80.3 years, below the EU average of 81.7.

National food data also showed a sharp imbalance between animal and plant foods. Apparent meat consumption reached 85 kg per person in 2024, while legumes accounted for just 3.4 kg, around 9 g a day. These figures reflect national consumption rather than individual intake, but they point to an important pattern.

The challenge is clear among children, too. Around 21% of seven-year-olds were living with overweight or obesity, and 44% of children drank soft drinks on more than three days a week. Because school meals reach roughly nine in ten primary pupils, improving them is a real chance to build healthier habits early.

School meals offer a practical route to change

Czechia’s school catering system serves around 1.6 million enrolled diners, making it a major part of the country’s food environment. Yet its nutritional standards stayed largely unchanged from 1993 until a substantial update in 2025.

The revised standards encourage fruit or vegetables at every meal, more whole grains, fish at least once every two weeks, limits on red and processed meat, no sugary non-milk drinks, and more meat-free options. Sweet main courses are limited to once every two weeks.

To support the transition, the Máme to na talíři (“We have it on the plate”) initiative provides recipes, webinars, practical guidance and regional support for canteens. Examples shared during the webinar included scratch-cooked meals, locally sourced ingredients, salad bars, and dishes featuring lentils, beans and chickpeas. Some schools let children choose their portions and weigh leftovers to reduce food waste.

The benefits could reach well beyond the dining hall. An independent think tank model estimated that the new standards could prevent around 6,500 cases of chronic disease over ten years and generate healthcare savings. These are modelled estimates, not official government projections, but they show the potential long-term value of investing in children’s food environments.

From healthcare education to sustainable food policy

Dagmar Štruncová of the Physicians Association for Nutrition (PAN) Czech Republic showed how healthcare professionals can drive change. PAN offers nutrition courses for doctors, funds medical students, and hosts an online community of more than 2,900 professionals from 71 countries. It also contributed to an EU policy brief calling for sustainable public food procurement in settings such as schools and hospitals.

Its Healthy Hospital Food project helps hospitals serve whole food, plant-based meals that support recovery. Pilots took place in four hospitals in Switzerland and Germany, and a related project involves Motol University Hospital in Prague. Success, she stressed, depends on taste, appealing dish names, practical kitchen operations and good data. Sustainability also goes beyond the plate, covering transport, cooking, and food waste.

Key takeaways

Preserve food heritage while improving nutritional quality. Traditional dishes can remain part of healthier diets when meals include more fibre-rich plant foods and a better balance of ingredients.

Start early. School meals offer a practical way to improve children’s access to nutritious food and establish healthier habits.

Turn evidence into action. Updated standards need practical resources, training and sustained support to work effectively.

Make healthcare part of the solution. Nutrition education and healthier hospital meals can connect disease prevention, patient care and sustainability.

Use public procurement strategically. Schools and hospitals can help increase access to nutritious, sustainable food while considering cost, food safety and operational needs.

Conclusion

The webinar showed that healthier, more sustainable diets do not require Central Europe to abandon its culinary heritage. Progress depends on understanding food traditions, applying nutritional evidence, and creating environments and transformational tools, such as precision culinary engineering, where healthier choices are accessible and appealing. From school canteens to hospital kitchens, coordinated action across education, healthcare and policy can turn everyday meals into an investment in long-term health and sustainability.

Join the conversation: Continue exploring food, nutrition and health at the 12th International Summit on Food, Nutrition & Health, taking place in Malta and online from 23 to 25 November 2026. This year’s theme is Human Skills, Artificial Intelligence, and Global Challenges. Find out more and register at https://www.nnedpro.org.uk/summit