Inclusive diets within planetary boundaries

<scp>IFST</scp> vision for a <scp>UK</scp>‐wide national food strategy

Dietitians as change agents for promoting healthy and sustainable food systems

An optimal diet for planet and people

Q&A with Gunhild Stordalen: Feeding the world and protecting the planet with healthy and sustainable diets

Ensuring sustainable food systems requires vastly reducing their environmental and health costs while making healthy and sustainable food affordable to all. One of the central problems of current food systems is that many of the costs of harmful foods are externalized, i.e., are not reflected in market prices. At the same time, the benefits of healthful foods are not appreciated. Due to externalities, sustainable and healthy food is often less affordable to consumers and less profitable for businesses than unsustainable and unhealthy food. Externalities and other market failures lead to unintended consequences for present and future generations, destroying nature and perpetuating social injustices such as underpay for workers, food insecurity, illness, premature death and other harms. We urgently need to address the fundamental causes of these problems. This chapter sets out the results of an analysis to determine the current cost of externalities in food systems and the potential impact of a shift in diets to more healthy and sustainable production and consumption patterns. The current externalities were estimated to be almost double (19.8 trillion USD) the current total global food consumption (9 trillion USD). These externalities accrue from 7 trillion USD (range 4–11) in environmental costs, 11 trillion USD (range 3–39) in costs to human life and 1 trillion USD (range 0.2–1.7) in economic costs. This means that food is roughly a third cheaper than it would be if these externalities were included. More studies are needed to quantify the costs and benefits of food systems that would support a global shift to more sustainable and healthy diets. However, the evidence presented in this chapter points to the urgent need for a system reset to account for these ‘hidden costs’ in food systems and calls for bold actions to redefine the incentives for producing and consuming healthier and more sustainable diets. The first step to correct for these ‘hidden costs’ is to redefine the value of food through true-cost accounting (TCA) so as to address externalities and other market failures. TCA reveals the true value of food by making the benefits of affordable and healthy food visible and revealing the costs of damage to the environment and human health 3.

Gaining Acceptance of Novel Plant Breeding Technologies.

Region-specific nutritious, environmentally friendly, and affordable diets in India

Sustainable and healthy diets: trade-offs and synergies : final scientific report

Designing sustainable healthy diets: Analysis of two modelling approaches

Future Trends and the Pace of Change: Are We Ready?: The COVID-19 pandemic has presented an undeniable case for change. Life, work and organizations will never be “back to normal.” This opens up massive opportunities to raise our awareness of future trends and to elevate our profession, build resilience, increase our influence and visibility, and infuse futuristic competencies into our

A healthy diet is essential for human wellbeing and environmental sustainability. Africa possesses diverse traditional food systems that are nutritionally rich and environmentally sustainable. However, modern dietary transitions and increasing reliance on imported and processed foods threaten the continent's food sovereignty and public health. This review explores Africa's contributions to healthy diets and sustainable food systems. To examine the role of Africa's traditional diets in promoting global health, and to assess the impact of dietary transitions on nutrition and food security. A scoping review was conducted using PubMed, Scopus, Web of Science, Google Scholar and some information from FAO repositories. Studies published between 2015 and 2024 were included, with some earlier studies providing historical context. Thematic analysis was used to synthesize findings on African diets, dietary transitions, and global contributions. Traditional African diets are rich in whole grains, legumes, vegetables, and fermented foods, offering high nutritional value and health benefits. Dietary transitions toward Westernized diets have led to increased consumption of processed foods thus contributing to rising rates of obesity and non-communicable diseases. Africa's indigenous foods, such as sorghum, millet, teff, amaranth, and baobab, are gaining global recognition for their health benefits. Sustainable food systems in Africa present solutions for addressing global food security challenges. Africa's traditional food systems provide valuable insights into healthy and sustainable diets. Promoting indigenous African foods and preserving traditional dietary practices can enhance global food security and nutrition. Policies and investments should focus on revitalizing traditional African diets to address nutrition and food security challenges.

With the growing impact of agriculture and modern food processing on the natural environment and growing concerns about all aspects of their sustainability, urgent solutions are required to promote healthy, low-impact diets. Sustainable diets are those with low environmental impact and high availability that ensure food and nutritional security. A comprehensive overview of different approaches to the analysis of sustainable eating behavior is provided. It is argued that preserving the environment is critical, including in designing programs to improve health, address inequalities in affordability, food access and availability in food system models. However, dietary advice and food policy should not be based solely on the environmental aspect of sustainability and should be carefully formulated. Economy, culture and other sociological factors should be taken into account in appropriate policies when planning ways to provide adequate nutrition to the population. It is emphasized that building sustainable food systems that support healthy communities requires a multidimensional, interdisciplinary approach. A sustainable healthy diet is based on improving the energy balance and changing the diet towards a predominantly plant-based diet, which is in line with the data on healthy eating. Updating national guidelines to reflect the latest data on healthy diets may in itself be important for improving health and reducing environmental impact, and may not only clearly define but expand the criteria for sustainability. Key principles of environmental sustainability and well-being are applied in shaping a national sustainable food strategy and are directly related to food production and consumption. To implement an integrated health and environment modeling framework, it is necessary to take different approaches to sustainable nutrition, motivating environmental, food security and public health goals. To develop a methodology for assessing indicators of sustainable nutrition, it is important to simultaneously take into account all aspects: nutritional value of products, indicators of environmental impact, availability of products, climatic, geographic and national characteristics. This methodology will allow to make competent decisions in the field of food production and consumption, will help to minimize the negative impact on the natural environment through sustainable eating behavior.

PROTOCOL: Impact of the food environment on diet-related health outcomes in school-age children and adolescents in low- and middle-income countries: a systematic review.

The future of environmental sustainability labelling on food products

Are all ultra‐processed foods created equal?