Progress and challenges towards achieving sustainable diets

The current food system is estimated to account for between 25-30% of global greenhouse gas emissions and is contributing significantly to climate change. The majority of emissions come from agriculture, especially livestock production, hence recommendations in higher income countries is to reduce meat and dairy consumption. However, any proposed changes to the diet must ensure that dietary requirements are achieved; hence, a shift to more sustainable diets must be nutritionally adequate and have low environmental impacts, as well as being accessible, affordable and culturally acceptable. Importantly, they must also be desirable and tasty if people are realistically going to change their diets.

This webinar explores the key components of sustainable diets, including nutrition, health, environmental sustainability, and the social and cultural factors that influence food choices. It examines the challenges of balancing these priorities and highlights the opportunities and actions needed to create healthier, more sustainable food systems.

You will gain an overview of current evidence, understand important knowledge gaps, and explore how policymakers, industry professionals, researchers, and consumers can help support a transition towards sustainable diets and improved public health.

What will I gain from this webinar?

• You will understand the different aspects of sustainable diets, including health, nutrition, environmental impacts and social and cultural aspects of eating, and how they need to be combined.
• You will realise the complexity of sustainable diets but gain insights into what needs to be considered to achieve them.
• You will be able to appreciate some of the gaps that exist in our knowledge around food systems and sustainable diets, as well as what action can be taken immediately.