Empowering citizens to accelerate climate action and behavioral change in EU food systems
Food shapes our health, our environment, and our communities. Yet the way we produce and consume it takes a toll on the planet โ responsible for over a quarter of global greenhouse gas emissions, a big part of the worldโs freshwater use, and growing pressure on land and ecosystems. At the same time, rising overconsumption, diets high in animal-based foods, and large-scale food waste undermine both climate goals and public health.
Across Europe, people increasingly want to eat in a way that benefits both their well-being and the planet. What often stands in their way is not intention but practical guidance: knowing what to change, how to do it, and where to start.
FoodChoices4LIFE bridges that gap by launching Europe-wide campaigns that empower people to eat healthier, live sustainably, and waste less at home. From concrete tips to hands-on events, you will find practical, science-backed ideas for everyday use.
Alongside the campaigns, FoodChoices4LIFE will train over 500 chefs, 60 journalists, and 40 local policymakers, strengthening skills and empowering communities to lead the shift towards healthy and sustainable diets. Citizens will also be able to try a new AI-powered app that helps them choose climate-smart meals and cut food waste, supporting healthier lives and a healthier planet โ without compromising taste or tradition.
Built on strong foundations
FoodChoices4LIFe continues the legacy of successful EU LIFE initiatives – Su-Eatable Life and Climate Smart Chefs โ aligning with the EU Green Deal, Farm to Fork Strategy, Food 2030 Policy Framework, and European Climate Pact. By connecting evidence from nutrition, behavioural science, and environmental research, the project accelerates Europeโs shift toward diets that are both healthy and climate-smart.
Guided by expertise
Our advisory group is formed by leading experts in food systems and sustainability to ensure the projectโs actions are relevant, evidence-based, and impactful.
- Claudia Giordano (Natural Resources Institute Finland)
- Frank Fol (Weโre Smartยฎ World)
- Klaus Grunert (Aarhus University)
What we aim to achieve
- Organise 100+ in-person events across Europe.
- Reach more than 500,000 people through social campaigns.
- Engage 500+ chefs to champion climate-friendly meals.
- Train over 60 journalists and 40 local administrators to shape awareness and policy.
- Help citizens cut dietary COโ emissions by 25โ30%.
- Save households 5โ10% on weekly food expenditure.
To learn more about the FoodChoices4LIFE Infoweeks, taking place in October 2026 and 2027, click here.
Resources
Get in touch
For more information or collaboration opportunities, click here.
Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor the granting authority can be held responsible for them.
PROGRAM: LIFE
CALL: LIFE-2024-SAP-CLIMA-GOV
TYPE OF ACTION: LIFE Project Grants
FUNDING: 1,905,968.78 โฌ
EC Co-funding: 60%
START DATE: 01/10/2025
END DATE: 30/09/2028
LENGTH: 36 months
About
Worldchefs:
Worldchefs is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines.
We accomplish these goals through education, training, and professional development of our membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.
EUFIC (Coordinator):
The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public.
Our mission is to produce science-based content to empower and facilitate healthier and more sustainable diets and lifestyles among European citizens.
University of Tuscia:
University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.
