What does it mean to eat less, but better?

In this episode, hosts Adam Fogarasi and Gretchen Repasky explore a concept that is often misunderstood as restriction, but is better understood as balance. Moving beyond the idea of cutting out entire food groups, the episode examines how smaller amounts of nutrient-dense foods can support both human health and environmental sustainability.

Drawing on perspectives from nutrition science, environmental research and the food industry, the episode highlights the importance of quality, moderation and diversity. It shows how replacing nutrient-rich foods with highly processed alternatives can undermine both health and sustainability goals, and why a more thoughtful approach to food choices matters.

Featuring Lea Brader, Arla Foods and Matilda Nordman Technical University Denmark, the conversation connects everyday eating habits with the broader concept of planetary boundaries. It makes clear that food choices must operate within environmental limits, while still meeting nutritional needs.

At its core, the episode reframes “less but better” as a practical approach to eating. Not about restriction or perfection, but about making more deliberate choices that nourish both people and planet over time.

Episode info

Guests

Lea Brader. MSc, PhD; Senior Scientist, Arla Foods[Linjeskift til tekstombrydning]Matilda Nordman, MSc, PhD; Researcher, Department of Environmental and Resource Engineering, Technical University Denmark

Hosts

Adam Fogarasi, PhD student, University of Copenhagen, Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher: Danish Diabetes and Endocrine Academy

Audio engineering: Periscope

Producer: Adam Fogarasi, Gretchen Repasky