To address also food and nutrition needs of a growing world population, while preserving natural and productive resources, food systems have to undergo radical transformations towards more efficiency in the use of resources, and more efficiency and equity in the consumption of food and towards sustainable diets.

Sustainable diets can address the consumption of foods with lower water and carbon footprints, promote the use of food biodiversity, including traditional and local foods, with their many nutritionally rich species and varieties.

The sustainable diets’ approach will contribute in the capturing efficiencies through the ecosystem approach throughout the food chain. Sustainable diets can also contribute to the transition to nutrition-sensitive and climate-smart agriculture and nutrition-driven food systems, which could reduce also food loss and waste.