This paper analyses the EU’s European Green Deal and the changes to Food production it seeks to implement in its Farm to Fork Strategy, introduced in 2019. Attempting to establish whether or not it will enable them to succeed in meeting their goal of a 55% reduction of Green House Gas Emissions by 2030. The analysis on the EU’s food production system is done using a theory which looks at the production efficiency, the shift of diets and the reduction of food waste that the strategy seeks to implement. Arguing that specific shifts in these categories must be made if the EU’s climate goals are to be met. This is then compared to the actual policies implemented in the Farm to Fork Strategy. The thesis concludes that, while the EU succeeds in its food waste preventions as well as some aspects of its production efficiency, it is lacking in its strategy regarding shifting diets and that, in order to meet its climate goals, substantial shifts will need to be made in this category.