Abstract
The world population is expected to be thousand crores by 2050, and it’s now a matter of hot debate that how global food system is going to meet future requirements of food. There is the biggest challenge to make it sure that every person will have access to enough as well as nutritive food produced in a socio-culturally and environmentally sustainable forms. The diets available now (mostly westernized diets) are also a big risk factor for the worldwide burden of disease and death. Diet-related non-communicable disease and rising obesity are increasingly prevalent, affecting most of population. Therefore, sustainable diets are proposed as a multidimensional framework to affect the need for nutritious and adequate food within the context of the varied challenges facing the earth today reducing poverty and hunger, improving environmental health, enhancing human health, and strengthening local food networks, sustainable livelihoods, and cultural heritage. This mini-review is on new advancements towards sustainable diets and their nutritional, cultural and environmental aspects.
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