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Journal articles on the topic 'Sustainable diets'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Meybeck, Alexandre, and Vincent Gitz. "Sustainable diets within sustainable food systems." Proceedings of the Nutrition Society 76, no. 1 (2017): 1–11. http://dx.doi.org/10.1017/s0029665116000653.

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Sustainable diets and sustainable food systems are increasingly explored by diverse scientific disciplines. They are also recognised by the international community and called upon to orient action towards the eradication of hunger and malnutrition and the fulfilment of sustainable development goals. The aim of the present paper is to briefly consider some of the links between these two notions in order to facilitate the operationalisation of the concept of sustainable diet. The concept of sustainable diet was defined in 2010 combining two totally different perspectives: a nutrition perspective

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2

Lalitha A. "Nutrition and sustainable diets." IP Journal of Nutrition, Metabolism and Health Science 7, no. 4 (2024): 130–31. https://doi.org/10.18231/j.ijnmhs.2024.023.

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Rowe, Sylvia B., and Nick Alexander. "Communicating About Sustainable Diets." Nutrition Today 53, no. 6 (2018): 284–87. http://dx.doi.org/10.1097/nt.0000000000000306.

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Meyer, Nanna L., Alba Reguant-Closa, and Thomas Nemecek. "Sustainable Diets for Athletes." Current Nutrition Reports 9, no. 3 (2020): 147–62. http://dx.doi.org/10.1007/s13668-020-00318-0.

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Scott, Caitlin. "Sustainably Sourced Junk Food? Big Food and the Challenge of Sustainable Diets." Global Environmental Politics 18, no. 2 (2018): 93–113. http://dx.doi.org/10.1162/glep_a_00458.

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Sustainable diets are an increasingly debated policy concept to address many of the environmental, social, and economic issues in the food system. The role of ultraprocessed foods in sustainable diets has received less attention than meat, dairy, and eggs but is deserving of examination given the high environmental impacts and negative health outcomes resulting from consumption of these foods. Big Food companies that make ultraprocessed foods have focused their attention on sustainable sourcing as a significant sustainability strategy. This article argues that sustainable sourcing as a central

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Tuomisto, Hanna L. "The complexity of sustainable diets." Nature Ecology & Evolution 3, no. 5 (2019): 720–21. http://dx.doi.org/10.1038/s41559-019-0875-5.

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7

Hachem, Fatima, Davy Vanham, and Luis A. Moreno. "Territorial and Sustainable Healthy Diets." Food and Nutrition Bulletin 41, no. 2_suppl (2020): 87S—103S. http://dx.doi.org/10.1177/0379572120976253.

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The rapid changes that societies have gone through in the last few decades have led to the increase in the prevalence of malnutrition in all its forms and to the degradation of natural resources and the environment. The change in the dietary habits and production systems are responsible for much of this change. Some territorial diets have been shown as potentially capable of reversing these trends by positively contributing to the health of people and the environment such as the Mediterranean Diet and the New Nordic Diet. In this paper, we review the contribution of these 2 diets to health and

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Storper, Barbara. "Moving Toward Healthful Sustainable Diets." Nutrition Today 38, no. 2 (2003): 57–59. http://dx.doi.org/10.1097/00017285-200303000-00007.

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9

Fanzo, Jessica. "Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?" Food Ethics 4, no. 2 (2019): 159–74. http://dx.doi.org/10.1007/s41055-019-00052-6.

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Abstract The Sustainable Development Goals (SDGs) are considered a unifying global goal setting agenda that every country is meant to achieve. One of those goals, SDG2, promises to ensure food security and nutrition within sustainable food systems. However, achieving that goal is riddled with uncertainty because of the way in which the world currently produces and consumes foods. The global trends of diets and the food systems that produce those diets suggest that they are neither healthy nor sustainable, which has implications for achieving SDG2. This paper characterizes the current state of

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Lehikoinen, Elina, and Arto Salonen. "Food Preferences in Finland: Sustainable Diets and their Differences between Groups." Sustainability 11, no. 5 (2019): 1259. http://dx.doi.org/10.3390/su11051259.

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The world is facing the great challenge of how to feed the increasing and wealthier population sustainably in the future, with already limited natural resources. The existing literature reveals the negative impacts of animal-based diets, and thus global diet changes are required to ensure future food availability. Nevertheless, it is important to acknowledge that food consumption is more than caloric intake—it is based on personal preferences. We assessed how sustainable food choices vary among Finnish citizens. The respondents (n = 2052) answered nine statements about their consumption behavi

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Kim, Jeong-Weon. "College Students’ Perception on Sustainable Diets." Korean Association of Practical Arts Education 35, no. 3 (2022): 1–20. http://dx.doi.org/10.24062/kpae.2022.35.3.1.

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With with rapid change of climate, sustainable diets considering environmental, economic and social aspects of food system emerged as an important concept worldwide. In this study, the college students’ perceptions on sustainable diets were examined to diagnose their level of understanding and to be used for their future education. The basic data were collected from 115 college students taking an on-line class on food and diets in 2020 and 2021 located in Seoul. The word files of each report were analyzed by using Taguette program, an open-source software for qualitative research and Microsoft

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Eckert, Katherine F., Kate Parizeau, and Jess Haines. "Sustainable diet perceptions among Canadian young adults: a qualitative study." British Food Journal 127, no. 13 (2025): 190–207. https://doi.org/10.1108/bfj-08-2024-0791.

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PurposeCanadian diets are unsustainable, and perceptions of sustainable diets among Canadians are not well-understood. The purpose of this study was therefore to explore perceptions of sustainable diets among Canadians.Design/methodology/approachThe study sample comprised 30 Canadians aged 18–35 years (33% male; 3% gender diverse, 27% rural and 27% who did not attend university) who were recruited using online advertisements, posters, snowball sampling and word-of-mouth. Semi-structured online interview transcripts were analysed using thematic analysis.FindingsThe study themes included: unders

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13

Chigumete, Tinatsei Gabriella, Seema Rath, Sean James Bosman, and Sunitha Chandrasekhar Srinivas. "Healthy Diets and Sustainable Development Goals." Indian Journal of Pharmacy Practice 9, no. 2 (2016): 102–5. http://dx.doi.org/10.5530/ijopp.9.2.7.

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McCarthy, William J., and Zhaoping Li. "Healthy diets and sustainable food systems." Lancet 394, no. 10194 (2019): 214. http://dx.doi.org/10.1016/s0140-6736(19)31109-2.

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Einarsson, Rasmus, Gavin McCrory, and U. Martin Persson. "Healthy diets and sustainable food systems." Lancet 394, no. 10194 (2019): 215. http://dx.doi.org/10.1016/s0140-6736(19)31116-x.

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Archer, Edward, and Carl J. Lavie. "Healthy diets and sustainable food systems." Lancet 394, no. 10194 (2019): 214–15. http://dx.doi.org/10.1016/s0140-6736(19)31130-4.

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17

Buttriss, Judith, and Helen Riley. "Sustainable diets: Harnessing the nutrition agenda." Food Chemistry 140, no. 3 (2013): 402–7. http://dx.doi.org/10.1016/j.foodchem.2013.01.083.

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Jarmul, Stephanie, Zara Liew, Andrew Haines, and Pauline Scheelbeek. "Climate change mitigation in food systems: the environmental and health impacts of shifting towards sustainable diets, a systematic review protocol." Wellcome Open Research 4 (December 17, 2019): 205. http://dx.doi.org/10.12688/wellcomeopenres.15618.1.

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Food systems contribute greatly to global climate change due to their substantial contributions to greenhouse gas emissions, water use, and resource allocation. In addition, current food systems fail to deliver healthy and sustainable foods for all, with obesity as well as undernourishment remaining a pertinent global issue. Mounting pressures such as population growth and urbanisation urge rapid and transformational adaptations in food systems to sustainably feed a growing population. Sustainable diets have been promoted as a potential climate change mitigation strategy, and are characterized

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Nicholls, Jill, and Adam Drewnowski. "Toward Sociocultural Indicators of Sustainable Healthy Diets." Sustainability 13, no. 13 (2021): 7226. http://dx.doi.org/10.3390/su13137226.

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Balancing the social, economic and environmental priorities for public health is at the core of the United Nations (UN) approaches to sustainable development, including the Sustainable Development Goals (SDGs). The four dimensions of sustainable diets are often presented as health, society, economics, and the environment. Although sustainable diet research has focused on health and the environment, the social and economic dimensions of sustainable diets and food systems should not be forgotten. Some research priorities and sociocultural indicators for sustainable healthy diets and food systems

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Lang, Tim, and Pamela Mason. "Sustainable diet policy development: implications of multi-criteria and other approaches, 2008–2017." Proceedings of the Nutrition Society 77, no. 3 (2017): 331–46. http://dx.doi.org/10.1017/s0029665117004074.

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The objective of the present paper is to draw lessons from policy development on sustainable diets. It considers the emergence of sustainable diets as a policy issue and reviews the environmental challenge to nutrition science as to what a ‘good’ diet is for contemporary policy. It explores the variations in how sustainable diets have been approached by policy-makers. The paper considers how international United Nations and European Union (EU) policy engagement now centres on the 2015 Sustainable Development Goals and Paris Climate Change Accord, which require changes across food systems. The

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Kraak, Vivica I., and Jessica Aschemann-Witzel. "The Future of Plant-Based Diets: Aligning Healthy Marketplace Choices with Equitable, Resilient, and Sustainable Food Systems." Annual Review of Public Health 45, no. 1 (2024): 253–75. http://dx.doi.org/10.1146/annurev-publhealth-060722-032021.

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The future of plant-based diets is a complex public health issue inextricably linked to planetary health. Shifting the world's population to consume nutrient-rich, plant-based diets is among the most impactful strategies to transition to sustainable food systems to feed 10 billion people by 2050. This review summarizes how international expert bodies define sustainable diets and food systems and describes types of sustainable dietary patterns. It also explores how the type and proportion of plant- versus animal-source foods and alternative proteins relate to sustainable diets to reduce diet-re

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Davidove, Marian E., and Joseph W. Dorsey. "Breastfeeding: A Cornerstone of Healthy Sustainable Diets." Sustainability 11, no. 18 (2019): 4958. http://dx.doi.org/10.3390/su11184958.

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On a global scale, the world faces impending food scarcity due to rapid population growth and the deleterious impact of climate breakdown on food production. In the absence of radical change, the most vulnerable and detrimentally affected could be the 2 billion additional inhabitants expected in the developing nations between now and 2050. A root cause of this future scenario is decreasing breastfeeding rates. As the Sustainable Development Goal of Zero Poverty brings the poor in these regions into the middle-classes, there will be an assimilation of Western dietary patterns such as formula fe

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Koehn, J. Zachary, Edward H. Allison, Christopher D. Golden, and Ray Hilborn. "The role of seafood in sustainable diets." Environmental Research Letters 17, no. 3 (2022): 035003. http://dx.doi.org/10.1088/1748-9326/ac3954.

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Abstract Recent discussions of healthy and sustainable diets encourage increased consumption of plants and decreased consumption of animal-source foods (ASFs) for both human and environmental health. Seafood is often peripheral in these discussions. This paper examines the relative environmental costs of sourcing key nutrients from different kinds of seafood, other ASFs, and a range of plant-based foods. We linked a nutrient richness index for different foods to life cycle assessments of greenhouse gas (GHG) emissions in the production of these foods to evaluate nutritional benefits relative t

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Chaudhary, Abhishek, and Vaibhav Krishna. "Country-Specific Sustainable Diets Using Optimization Algorithm." Environmental Science & Technology 53, no. 13 (2019): 7694–703. http://dx.doi.org/10.1021/acs.est.8b06923.

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Fanzo, Jessica, and Claire Davis. "Can Diets Be Healthy, Sustainable, and Equitable?" Current Obesity Reports 8, no. 4 (2019): 495–503. http://dx.doi.org/10.1007/s13679-019-00362-0.

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Green, Hilary, Pierre Broun, Douglas Cook, et al. "Healthy and sustainable diets for future generations." Journal of the Science of Food and Agriculture 98, no. 9 (2018): 3219–24. http://dx.doi.org/10.1002/jsfa.8953.

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Xia, Jiayu, Shenggen Fan, Xinyue Ding, et al. "Development of Sustainable Healthy Diets in China." Chinese Journal of Engineering Science 25, no. 4 (2023): 120. http://dx.doi.org/10.15302/j-sscae-2023.04.011.

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28

Neta, Rosa Sá de Oliveira, Severina Carla Vieira Cunha Lima, Lorena Lima do Nascimento, et al. "Indices for measurement of sustainable diets: A scoping review." PLOS ONE 18, no. 12 (2023): e0296026. http://dx.doi.org/10.1371/journal.pone.0296026.

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Introduction The current food system is associated with negative impacts on health, food insecurity and environmental harm. Sustainable diets have attracted increasing interest and novel proposals with a global scope have emerged. This scoping review aims to give an overview of the analysis of all the available evidence related to the sustainable diet indices that have been developed based on the EAT-Lancet Commission. Methods Searches were conducted in the PubMed, Embase, Web of Science, Scopus and Science Direct databases. This review was conducted following the PRISMA-ScR guidelines. The ta

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Mazac, Rachel, and Hanna L. Tuomisto. "The Post-Anthropocene Diet: Navigating Future Diets for Sustainable Food Systems." Sustainability 12, no. 6 (2020): 2355. http://dx.doi.org/10.3390/su12062355.

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This article examines how future diets could reduce the environmental impacts of food systems, and thus, enable movement into the post-Anthropocene. Such non-anthropocentric diets are proposed to address global food systems challenges inherent in the current geological epoch known as the Anthropocene—a period when human activity is the dominant cause of environmental change. Using non-anthropocentric indigenous worldviews and object-oriented ecosophy, the article discusses changes in ontologies around diets to consider choices made in the present for sustainable future food systems. This artic

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Moreno, Luis A., Rosan Meyer, Sharon M. Donovan, et al. "Perspective: Striking a Balance between Planetary and Human Health—Is There a Path Forward?" Advances in Nutrition 13, no. 2 (2021): 355–75. http://dx.doi.org/10.1093/advances/nmab139.

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ABSTRACT The global adoption of predominantly plant-based, sustainable, healthy diets will help reduce the risk of obesity- and malnutrition-related noncommunicable diseases while protecting the future health of our planet. This review examines the benefits and limitations of different types of plant-based diets in terms of health and nutrition, affordability and accessibility, cultural (ethical and religious) acceptability, and the environment (i.e., the 4 pillars underlying sustainable healthy diets). Results suggest that, without professional supervision, traditional plant-based diets (vega

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Nordgård Vik, Frøydis, Margrethe Røed, and Camilla Bjornes. "Sustainable Diets - A submodule in the SustainComp Curriculum." Futures of Education, Culture and Nature - Learning to Become 2, no. 3 (2024): 11–27. https://doi.org/10.7146/fecun.v2i3.152507.

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The SustainComp project was initiated in response to the pressing challenges faced by the EU in terms of health, environment, and climate change. With a focus on cross-border collaboration, the project aimed to develop a future-oriented curriculum on sustainable development for Higher Education Institutions. One of the submodules, Sustainable Diets, focuses on diets with low environmental impacts which also promote food security and adequate nutrition, leading to healthy lives for current and future generations. Promoting these diets are essential for achieving the UNs sustainable development

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Ferraboschi, Chiara, Jimena Monroy-Gomez, Breda Gavin-Smith, et al. "Principles for Evidence-Based and Sustainable Food System Innovations for Healthier Diets." Nutrients 14, no. 10 (2022): 2003. http://dx.doi.org/10.3390/nu14102003.

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Climate change, rapid urbanization, war, and economic recession are key drivers of the current food systems’ disruption, which has been exacerbated by the COVID pandemic. Local, regional, and global food systems are unable to provide consumers with nutritious and affordable diets. Suboptimal diets exacerbate the triple burden of malnutrition, with micronutrient deficiencies affecting more than two billion people, two billion people suffering from overweight, and more than 140 million children who are stunted. The unaffordability of nutritious diets represents an obstacle for many, especially i

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Baliwati, Yayuk Farida, and Akifa Laila Rusyda. "Beyond the plate: How socio-culture and economics drive sustainable diets globally." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 13, no. 1 (2024): 63–78. https://doi.org/10.14710/jgi.13.1.63-78.

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Background: Sustainable diets play a powerful catalyst in unlocking and scaling health and climate solutions. Many studies on the diets focus only on health and environmental concerns, but barely consider related socio-cultural and economic determinants.Objective: The present systematic review provides an overview of socio-cultural and economic determinants on sustainable diets across income countries.Methods: Electronic databases, including MDPI, PubMed, Science Direct, and The Lancet Planetary, were performed. The systematic review was conducted following the PRISMA principles. Human studies

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Ivashura, Andrii, Oksana Borysenko, and Maryna Tolmachova. "Sustainable eating behavior." Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, no. 4 (10) (December 30, 2021): 88–93. http://dx.doi.org/10.20998/2413-4295.2021.04.12.

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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 affordabil

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Gazan, Rozenn, Florent Vieux, Anne Lluch, Stephanie de Vriese, Beatrice Trotin, and Nicole Darmon. "Individual Diet Optimization in French Adults Shows That Plant-Based “Dairy-like” Products May Complement Dairy in Sustainable Diets." Sustainability 14, no. 5 (2022): 2817. http://dx.doi.org/10.3390/su14052817.

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This study aimed to explore the potential role of plant-based “dairy-like” products (PBDL) in sustainable diets. For each individual from a representative sample of French adults (INCA2 survey 2006–2007; n = 1816), a diet optimized to be more sustainable (nutritionally adequate while having a 30% reduced carbon impact with minimal change from the actual diet and isocaloric content) was modelled. The food content of the optimized diets was compared to actual diets, with a focus on PBDL and dairy products. The presented quantitative results focused on women. Optimized diets contained more plant-

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Lewis, Meron, Sarah A. McNaughton, Lucie Rychetnik, and Amanda J. Lee. "Cost and Affordability of Healthy, Equitable and Sustainable Diets in Low Socioeconomic Groups in Australia." Nutrients 13, no. 8 (2021): 2900. http://dx.doi.org/10.3390/nu13082900.

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Few Australians consume a healthy, equitable and more sustainable diet consistent with the Australian Dietary Guidelines (ADGs). Low socioeconomic groups (SEGs) suffer particularly poor diet-related health problems. However, granular information on dietary intakes and affordability of recommended diets was lacking for low SEGs. The Healthy Diets Australian Standardised Affordability and Pricing protocol was modified for low SEGs to align with relevant dietary intakes reported in the National Nutrition Survey 2011–2012(which included less healthy and more discretionary options than the broader

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Samsudin, Anjas Asmara, Mamat Hamidi Kamalludin, and Abdul Razak Alimon. "Sustainable feed resources for optimizing broiler performance in tropical countries." E3S Web of Conferences 335 (2022): 00002. http://dx.doi.org/10.1051/e3sconf/202233500002.

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Soybean meal and grain corn are feedstuffs that normally used as the main ingredients in poultry feeds as a source of protein and energy in tropical countries. The availability of these feedstuffs for broiler nutrition nowadays is becoming more competitive. Thus, food security, especially in the developing countries, would be susceptible. Currently, efforts are being made to use alternative feedstuffs as a sustainable feed resources to substitute portion of soybean meal and grain corn in poultry diets due to their high price since both of the raw material were imported. In Malaysia, usage of P

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Aldaya, Maite M., Francisco C. Ibañez, Paula Domínguez-Lacueva, et al. "Indicators and Recommendations for Assessing Sustainable Healthy Diets." Foods 10, no. 5 (2021): 999. http://dx.doi.org/10.3390/foods10050999.

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Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments’ policies. This critical and comprehensive review analyzes indicators and approaches to “sustainable healthy diets” published in the literature since this discipline’s emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The pres

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Willett, Walter C., Frank B. Hu, Eric B. Rimm, and Meir J. Stampfer. "Building better guidelines for healthy and sustainable diets." American Journal of Clinical Nutrition 114, no. 2 (2021): 401–4. http://dx.doi.org/10.1093/ajcn/nqab079.

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Mullen, Anne. "Costs of healthy, sustainable diets around the world." Nature Food 2, no. 12 (2021): 911. http://dx.doi.org/10.1038/s43016-021-00445-z.

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Kennedy, Eileen T., Judith L. Buttriss, Isabelle Bureau‐Franz, Petra Klassen Wigger, and Adam Drewnowski. "Future of food: Innovating towards sustainable healthy diets." Nutrition Bulletin 46, no. 3 (2021): 260–63. http://dx.doi.org/10.1111/nbu.12523.

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Lang, T. I. M. "Sustainable Diets: Hairshirts or a better food future?" Development 57, no. 2 (2014): 240–56. http://dx.doi.org/10.1057/dev.2014.73.

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Burlingame, Barbara, and Sandro Dernini. "Sustainable diets: the Mediterranean diet as an example." Public Health Nutrition 14, no. 12A (2011): 2285–87. http://dx.doi.org/10.1017/s1368980011002527.

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AbstractObjectiveTo present the Mediterranean diet as an example of a sustainable diet, in which nutrition, biodiversity, local food production, culture and sustainability are strongly interconnected.DesignReview of notions and activities contributing towards the acknowledgement of the Mediterranean diet as a sustainable diet.SettingThe Mediterranean region and its populations.SubjectsMediterranean populations.Results and conclusionsThe acknowledgement of the Mediterranean diet as a sustainable diet needs the development of new cross-cutting intersectoral case studies to demonstrate further th

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Willett, Walter, Johan Rockström, and Brent Loken. "Healthy diets and sustainable food systems – Authors' reply." Lancet 394, no. 10194 (2019): 215–16. http://dx.doi.org/10.1016/s0140-6736(19)31101-8.

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Allen, Thomas, Paolo Prosperi, Bruce Cogill, and Guillermo Flichman. "Agricultural biodiversity, social–ecological systems and sustainable diets." Proceedings of the Nutrition Society 73, no. 4 (2014): 498–508. http://dx.doi.org/10.1017/s002966511400069x.

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The stark observation of the co-existence of undernourishment, nutrient deficiencies and overweight and obesity, the triple burden of malnutrition, is inviting us to reconsider health and nutrition as the primary goal and final endpoint of food systems. Agriculture and the food industry have made remarkable advances in the past decades. However, their development has not entirely fulfilled health and nutritional needs, and moreover, they have generated substantial collateral losses in agricultural biodiversity. Simultaneously, several regions are experiencing unprecedented weather events cause

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Leonard, Ursula. "Sustainable healthy diets: Missing pieces of the puzzle." Boolean 2022 VI, no. 1 (2022): 209–14. http://dx.doi.org/10.33178/boolean.2022.1.34.

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Climate change has become a prominent topic in the media. There is clear evidence that an increase in greenhouse gases is causing global warming, above what is typical, which is resulting in more extreme weather events. It is estimated that the food system accounts for up to one-third of the total emissions produced globally, therefore, urgent changes are required. In addition, the food system is providing unhealthy diets for many. A sustainable diet must address environmental, social, economic, and health-related challenges. Dietary change is one solution to making diets more sustainable, inc

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Makkar, Harinder P. S., and Philippe Ankers. "Towards sustainable animal diets: A survey-based study." Animal Feed Science and Technology 198 (December 2014): 309–22. http://dx.doi.org/10.1016/j.anifeedsci.2014.09.018.

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48

Zainal, Anizawati, Hidayah Mohd Fadzil, Edy Hafizan Mohd Shahali, Chenghao Zhu, and George M. Jacobs. "Exploring Sustainable Diets as a Climate Mitigation Strategy：." International Review for Spatial Planning and Sustainable Development 12, no. 2 (2024): 1–27. http://dx.doi.org/10.14246/irspsd.12.2_1.

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Ronto, Rimante, Carla Vanessa Alves Lopes, Diana Bogueva, et al. "Exploring Australian News Media Portrayals of Sustainable and Plant-Based Diets." Nutrients 16, no. 7 (2024): 996. http://dx.doi.org/10.3390/nu16070996.

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(1) Background: Dietary behaviour transformation is imperative for the attainment of more sustainable food systems, including an increased intake of plant-based foods and lower consumption of red meat and highly processed foods. The influence of news media coverage on public opinion regarding dietary behaviours is significant. Therefore, this study aimed to explore how sustainable/plant-based diets have been portrayed in Australian news media. (2) Methods: The Factiva global news database was used to search news articles published in Australia between 2018 and 2020. Relevant news articles were

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Clark, Michael, Jennie Macdiarmid, Andrew D. Jones, Janet Ranganathan, Mario Herrero, and Jessica Fanzo. "The Role of Healthy Diets in Environmentally Sustainable Food Systems." Food and Nutrition Bulletin 41, no. 2_suppl (2020): 31S—58S. http://dx.doi.org/10.1177/0379572120953734.

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Background: The global food system is directly linked to international health and sustainability targets, such as the United Nation’s Sustainable Development Goals, Paris Agreement climate change targets, and the Aichi Biodiversity Targets. These targets are already threatened by current dietary patterns and will be further threatened by 2050 because of a growing population and transitions toward diets with more calories, animal-source foods, and ultra-processed foods. While dietary changes to healthier and predominantly plant-based diets will be integral to meeting environmental targets, econ

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