Food production is a major driver of greenhouse gas (GHG) emissions, water and land use,
and dietary risk factors are contributors to non-communicable diseases. Shifts in dietary …

Life cycle thinking is increasingly seen as a key concept for ensuring a transition towards
more sustainable production and consumption patterns. As food production systems and …

Understanding and communicating the environmental impacts of food products is key to
enabling transitions to environmentally sustainable food systems [El Bilali and Allahyari, Inf …

Food systems are at the heart of at least 12 of the 17 Sustainable Development Goals
(SDGs). The wide scope of the SDGs call for holistic approaches that integrate previously …

Plant-based diets provide well-established physical and environmental health benefits.
These benefits stem in part from the degree of restriction of animal-derived foods …

Apart from industrial activities, our eating habits also have a significant environmental cost
associated with crop cultivation, manufacturing processes, packaging, refrigeration …

Sustainability has become an integral consideration of the dietary guidelines of many
countries in recent decades. However, a lack of clear metrics and a shared approach to …

Comprehensive but interpretable assessment of the environmental performance of diets
involves choosing a set of appropriate indicators. Current knowledge and data gaps on the …

Debate persists around the food production and dietary changes needed to improve
sustainability of our global food system. We reviewed 29 studies in high‐income countries …

The Western diet is characterized by high meat consumption, which negatively affects the
environment and human health. Transitioning toward eating more plant-based products in …