THE “COMMON-SENSITARIAN” DIET is not a diet that restricts me in what I can and cannot eat. It is both a personal moral commitment and an appeal for social, economic and political change. It respects planetary boundaries and is necessary for restoring sustainable food systems with a lower negative impact on the climate and the environment.

THE “COMMON-SENSITARIAN” DIET is a mindset that helps me to develop a positive attitude towards food and makes me aware of the moral implications of my food choices. It is a guide for informed food choices for individuals, food providers, chefs, businesses, NGOs and policy makers that will benefit the climate, the natural environment and human health.

THE “COMMON-SENSITARIAN” DIET is respectful, responsible and inclusive. It is satisfying because it is good for my body, my soul and our planet, and it is respectful to all stakeholders in the food and beverage supply chains. It is based on a diverse foundation of natural, social and human sciences.

I eat a diet with a smaller environmental footprint, so foods originating from plants make up the majority of my diet. I eat less foods of animal origin, especially less processed meat and red meat.

I include organically produced foods in my meals as much as possible.

I actively contribute to reducing food waste.

I buy food from local producers.

I avoid unnecessary and environmentally unfriendly food and beverage packaging.

I respect people in food and beverage supply chains (food growers, food industry employees, caterers and retail industry employees).

I am committed to making quality food more accessible to all members of society.

I respect the dietary choices of people who think differently, the dietary habits of different cultures and culinary heritage.

I advocate for solutions that encourage local organic produce and small producers.

I have a responsible attitude toward drinking alcohol.

I look forward to and enjoy eating, and take the time to do so. I eat regularly, not too much and not too little, but I choose food of better quality.

I see meals as an opportunity for genuine socializing, while creating a kinder and more accepting relationship with myself.

My “common-sensitarian” eating habits allow for occasional dietary indulgences.

I ENJOY MORE:

varied and wholesome seasonal food, with a predominance of plant-based foods;

vegetables (including herbs, spices, microgreens), legumes, wholegrains, mushrooms, nuts and fruit;

water, mineral water and teas (fruit, herbal and green).

I EAT LESS:

excessively salty and sweet foods, fried foods and drinks with added sugar;

ultra-processed foods containing unnatural preservatives, flavor enhancers, saturated fat and cholesterol;

processed meat products and red meat.

Creators:

Co-creators

Urška Battelino, PhD
Assist. Prof. Evgen Benedik, PhD, University Medical Centre Ljubljana, Division of Pediatrics, and Biotechnical Faculty, University of Ljubljana
Hon. Prof. Janez Bogataj, PhD
Zdenka Čebašek-Travnik, PhD
Prof. Nataša Fidler Mis, PhD, University Medical Centre Ljubljana, Division of Pediatrics
Prof. Lučka Kajfež Bogataj, PhD, Biotechnical Faculty, University of Ljubljana
Prof. Tanja Kamin, PhD, Faculty of Social Sciences, University of Ljubljana
Prof. Barbara Koroušić Seljak, PhD, Jozef Stefan Institute
Prof. Samo Kreft, PhD, Faculty of Pharmacy, University of Ljubljana
Marjana Peterman, Slovene Consumers’ Association
Prof. Adriana Rejc Buhovac, PhD, School of Economics and Business, University of Ljubljana
Prof. Karin Sernec, PhD, University Psychiatric Clinic Ljubljana
Assist. Prof. Tadej Strehovec, PhD, Faculty of Theology, University of Ljubljana
Nika Tavčar, Umanotera, The Slovenian Foundation for Sustainable Development
Assoc. Prof. Andreja Vezovnik, PhD, Faculty of Social Sciences, University of Ljubljana

Ambassadors

Msc. Maja Pak, Slovenian Tourist Board

Marko Pokorn, MD, PhD, University Children’s Hospital, University Medical Centre Ljubljana

Full Prof. Ana Vovk, PhD PhD, Faculty of Arts, University of Maribor

Luka Jezeršek, Jezeršek gostinstvo
Karim Merdjadi, Atelier Karim
Bine Volčič, Monstera Estate

Tomaž and Patrizia Bevčič, Rizibizi, JRE-Slovenia member
Tomaž and Nina Bratovž, JB restavracija, JRE-Slovenia member
Družina Breznik, Hiša Raduha, JRE-Slovenia member
Nina Čarman, Danilo – restaurant and wine shop, JRE-Slovenia member
Miha Dolinar and Žan Donoša, Restavracija Mama Marija, JRE-Slovenia member
Uroš Fakuč, Dam, JRE-Slovenia member
Tadej Gašparin, Pikol, JRE-Slovenia member
Tomaž Kavčič, Gostilna pri Lojzetu, JRE-Slovenia member
Marcela Klofutar and Uroš Štefelin, Hiša Linhart, member of JRE-Slovenia
Luka Košir, Grič, JRE-Slovenia member
Ksenija and Martin Mahorčič, Gostilna Mahorčič, JRE-Slovenia member
Jurij Osole and Jakob Pintar, TaBar, JRE-Slovenia member
Marko Pavčnik, Restavracija Pavus, JRE-Slovenia member
Tanja and Leon Pintarič, Gostilna Rajh, JRE-Slovenia member
Gašper Puhan, Galerija okusov, JRE-Slovenia member
Boštjan Rakar, Gostilna Rakar, JRE-Slovenia member
Grega Repovž, Gostilna Repovž, JRE-Slovenia member
Ago Špacapan, Špacapanova hiša, JRE-Slovenia member
Jure Tomič, Ošterija Debeluh JRE-Slovenia member
David Vračko, Restavracija Mak, JRE-Slovenia member
Jorg Zupan and Matjaž Ivanc, Atelje, JRE-Slovenia member

Supporters: