In 2019, the EAT- Lancet Commission developed the world’s first scientific targets for healthy and sustainable food systems, including a “planetary health diet” with defined daily consumption ranges for each food group. However, research by an international working group of scientists shows this “Great Food Transformation” could be achievable through a combination of dramatic reductions in food losses and waste, major improvements in food production practices, and substantial dietary shifts toward mostly plant-based dietary patterns. Transitioning towards healthy diets from sustainable food systems-especially with our global population slated to reach 10 billion by 2050-poses an unprecedented challenge. Current food production is already driving climate change, biodiversity loss, pollution, and drastic changes in land and water use. Along with the negative human health impacts associated with this nutrition transition, this dietary pattern is also unsustainable. Globally, as nations have urbanized and citizen incomes have increased, traditional diets (typically higher in quality plant-based foods), have transitioned to a “Western-style dietary pattern,” characterized by high consumption of calories, highly processed foods (refined carbohydrates, added sugars, sodium, and unhealthy fats), and high amounts of animal products. However, such benefits are now being offset by shifts towards unhealthy diets. Increased food production over the past 50 years has helped improve life expectancy and reduce hunger, infant and child mortality rates, and global poverty. Human diets inextricably link health and environmental sustainability, and have the potential to nurture both.

Shifting towards a “planetary health diet” can nurture both people and planet.

Just as different foods can have differing impacts on human health, they also have differing impacts on the environment.

Maplestory plant seed tiny planet