Spain's unbalanced diet demands a radical shift toward plant-based foods

Spain’s current diet is far from balanced, with energy intake running 30% above recommended levels. A heavy reliance on animal products and processed foods has led to widespread nutritional imbalances and health concerns. Experts now warn that a major overhaul of the country’s food system is urgently needed to shift toward sustainability and better health. The typical Spanish diet leans too heavily on meat, dairy, and refined oils. Meat consumption sits at 360% above healthy guidelines, while dairy and fish intake also far exceed recommendations by 100% and 70%, respectively. Meanwhile, plant-based foods—especially legumes—are severely lacking. Legume consumption is 70% below advised levels, with vegetables and fruit also falling short by 40% and 10%.

Spain currently imports 67% of its legumes, mostly from the Americas, despite having the land and climate to grow far more. These crops are nutrient-dense, offering high-quality plant protein, fibre, vitamins (B and C), and minerals like iron and potassium. They also require minimal water, improve soil fertility, and can be grown year-round without seasonal restrictions.

To address these issues, a proposed Sustainable Food Model (MAS) calls for a major shift in food production and consumption. Key actions include tripling legume intake by 2050—raising daily consumption of chickpeas to 22.2g, beans to 14.7g, and lentils to 15.4g. The plan also emphasises redesigning agricultural policies, promoting the 'planetary health diet,' and increasing sustainable legume production to reduce reliance on imports. The proposed changes aim to rebalance Spain’s diet, cutting excessive meat and dairy while boosting plant-based foods. If successful, the shift could improve public health, reduce environmental strain, and strengthen domestic legume production. The model sets clear targets for 2050, with legume consumption expected to play a central role in the transition.