The aim of this project was to optimize the assortment of Picadeli’s salad bar regarding research on health and climate, mainly according to the EAT Lancet reference diet and the Nordic Nutrition Recommendations (NNR) 2012. With special emphasis on chemical properties of compounds in wheat pasta, whether Picadeli should switch from refined wheat pasta to whole grain pasta for health reasons were evaluated. A theoretical representative salad bowl (RSB) were made, in proportions to sales of products in Europe, and compared to food group and nutrient quantitative ranges set by the EAT Lancet Commission and NNR. Analysis of the RSB showed that most food groups matched within EAT Lancet and NNR ranges. The poultry and pork content were too high in order to agree with EAT Lancet. The salt and fat content were too high, and the carbohydrate content was too low, in order to agree with NNR. The discrepancies between RSB and EAT Lancet respectively NNR were used to make final recommendations on how Picadeli could change the assortment in order to provide customers with a more sustainable choice of food regarding health and climate. Since total fiber content was sufficient in the RSB and the pasta in the Picadeli salad bar most likely contains retrograded starch, promoting decreased blood sugar response and other health benefits, the refined wheat pasta does not necessarily need to be replaced with whole grain in order to agree as a part of a healthy diet. Main recommendations included replacing substantial amounts of pork and poultry with plant based alternatives, decreasing salt content (regarding sodium chloride) and switching cheese to low fat or plant based cheese.