Survey reveals only half of Danes consume vegetables daily, prompting calls for increased awareness and education

The presence of vegetables in everyday meals can take many forms, such as cucumber sticks in lunchboxes, lettuce in burgers, shredded carrots in meat sauce, or bell pepper on pizza. However, only about half of Danes consume vegetables daily, according to a new survey by Voxmeter, which revealed that 55% of the population includes vegetables in their diet every day—an unacceptably low figure, according to Susanne Tøttenborg, chief consultant at the Danish Cancer Society.

The official dietary guidelines from the Danish Food Authority recommend consuming 600 grams of vegetables each day, which can significantly benefit health by reducing the risk of cancer, cardiovascular diseases, type 2 diabetes, and obesity. More vegetables provide essential fiber, vitamins, and minerals, all while being low in calories.

One of the primary reasons cited by respondents for not eating more vegetables is a lack of ideas for incorporating them into meals. Tøttenborg noted that many families may not be adept at cooking or familiar with various vegetables, and the prevalence of takeaway and fast food—which typically contains fewer vegetables—exacerbates the issue.

To increase enthusiasm for vegetables, education should begin with families, especially children. Susanne Meyer, an educator at Kold College, advocates for introducing vegetables in more appealing ways than simply mashing or cutting them into sticks.

In an initiative to teach children about healthy cooking, Brobyskolerne in Odense engages students in preparing vegetable dishes, like cauliflower soup, providing them with hands-on experience. Veronica Maria Iacobut, a student, mentions that while vegetables are a daily part of her diet, they matter more to her parents.

To improve vegetable consumption, the Danish Cancer Society proposes reducing prices on fruits and vegetables, increasing taxes on unhealthy foods, limiting marketing of junk food targeted at children, and implementing healthy school meals. In an effort to promote fruit and vegetable consumption, the organization is collaborating with others for a “National Green Week.”