Abstract
Poor diet is a leading contributor to the global burden of disease. Despite initial progress made towards “zero hunger” and “good health and well-being,” as two UN Sustainable Development Goals, it is evident that these goals will not be achieved. Further, the COVID-19 pandemic and its aftermath may increase food insecurity and dietary intake, quality, and overall health. At the same time, there has been recognition of the collective influence of the production and consumption of healthy foods on human health and environmental sustainability. This chapter explores the role of the triple burden of malnutrition, diet-related disease risk, and the food environment in relation to sustainable diets. We also share examples of national dietary guidelines that incorporate dietary intake and environmental sustainability considerations, and discuss the role of nutritional requirements, monitoring, and surveillance measures of population dietary intakes. We conclude with food environment factors that influence food choices and ways to measure and modify diets to support health and environmental benefits.
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