The need for sustainable food consumption in Arab countries has emerged from the regional concern for food and nutrition security that requires special consideration on multiple levels and disciplines. In response to population growth and demand, the current Arab food system – characterized by intensive agricultural production as well as environmentally damaging, inefficient practices – is facing climate change and depleted land, energy, and water resources, making it no longer sustainable. In parallel, Arab countries are experiencing a nutrition transition marked by adoption of an unhealthy, ‘westernized’ diet, and facing the triple burden of disease illustrated by escalating obesity and diet-related non-communicable diseases, under nutrition, and micronutrient deficiencies. These challenges are negatively impacting the population’s well-being and can be addressed by enhancing the sustainability of the food system. To date, Arab countries have fallen short of achieving food security, possibly due to efforts that have solely focused on increasing the food supply while overlooking its quality and sustainability. This situation is impacted by a high burden of diet-related non-communicable diseases and micronutrient deficiencies, even in resource-rich countries, which brings about the need to promote sustainable food consumption patterns to alleviate these challenges.