Sustainable Diets are those diets with low environmental impacts that contribute to food and nutrition security and to healthy life for present and future generations. This interconnectedness can be observed in the FAO’s definition of sustainable diets: Indeed, sustainability encompasses the environment, economics, health, nutrition, and other related dimensions. Yet for a species that depends on the beneficence of nature, or on what the scientists call ‘environmental services,’ we are doing a poor job of protecting the physical basis of our very survival!” Sachs, an expert on sustainable development and director of the Earth Institute at Columbia University, wrote: “Like all living species, humanity depends on nature for food and water, materials for survival, and safety from dire environmental threats, such as epidemics and natural catastrophes. The most frequently quoted definition was put forth by the U.N.’s Brundtland Commission on sustainable development in 1987: “Sustainable development the needs of the present without compromising the ability of future generations to meet their own needs.” However, the concept is much more than a trending buzzword. “Sustainability” can be hard to define as it can mean different things based on the context in which it’s discussed. What is sustainability, and what does it have to do with food? Achieving a healthy and sustainable food future is an urgent matter that depends on global collaborative efforts. Sustainability is a multifaceted issue, in which the food production system and our diets play a crucial role.
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