The food system, from production to consumption and waste treatment, makes a big contribution (20–30%) to global greenhouse gas emissions and a big claim on scarce natural resources. By 2050 we will have to provide 9 to 10 billion people with healthy and sustainably produced food. At the same time this is one of the biggest global challenges today: How to make food production and consumption both healthier and more sustainable? The associated issues are diverse and concern growing world population, malnutrition, climate change and a claim on natural resources. We see that companies, governments and civil society organisations are looking for ways to define the contours of a healthy and sustainable society. The research area of sustainable diets attempts to provide answers on how to meet these challenges. However, this is rather complex. In this article we’d like to take a moment to give you more insights in how to find sound solutions to make the shift to a more sustainable and healthy food system
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