Belgium
Diet and nutrition profile based on FAO Food Balance Sheets (2000–2023).
Food Supply Trend
Daily food supply per capita in Belgium compared to the world average.
Diet Composition (2023)
Where the calories come from — food group breakdown by kcal/capita/day.
Macronutrient Trends
Protein and fat supply over time in Belgium.
Food Supply Treemap
Area-proportional view of Belgium's food supply — larger blocks mean more calories from that food group.
What's Different?
How Belgium's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.
vs. EAT-Lancet Reference Diet
How Belgium's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.
Similar Countries
Countries with a similar calorie supply.
🔗 Belgium in the Mortality Explorer
Explore Belgium's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.
Frequently Asked Questions
How many calories per day does Belgium produce?
Belgium's food supply provides approximately 3,921 kcal per person per day as of 2023, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption — household-level waste typically reduces actual intake by 20–30%.
How has Belgium's diet changed over time?
Between 2000 and 2023, Belgium's total calorie supply changed from 3,709 to 3,921 kcal/capita/day (an increase of 6%). Protein supply went from 96.6g to 120.3g per day. Fat supply changed from 161.5g to 170.1g per day.
Where does Belgium rank globally?
Belgium ranks #2 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.
How does Belgium's diet differ from the world average?
The butterfly chart above shows the difference in food supply composition between Belgium and the global average. Bars extending to the right indicate food groups where Belgium consumes more than the world average, while bars extending left show deficits. These differences reflect agricultural production, cultural food traditions, income levels, and trade patterns.
What are dietary risk factors?
Dietary risk factors are eating patterns linked to chronic disease and premature death, as modeled by the Global Burden of Disease (GBD) study. The five major dietary risks are: high sodium intake, low fruit intake, low vegetable intake, low whole grain intake, and low nut and seed intake. These are population-level statistical estimates — not direct counts of individual deaths.