ABSTRACT
The food system includes the essential elements that affect our food throughout its journey from farm to our plates - such as: people, institutions, industries, activities, processes and infrastructures. The “food systems” approach encompasses broader issues such as environmentally sustainable livelihoods and planetary health. This approach is critical to attain the sustainable development goals (SDGs) and reducing malnutrition and food insecurity globally. Healthy and sustainable diets (HSDs) can only be achieved if the food system acts to (1) enable everyone to have access to nutritious, healthy and sustainable food (2) promote and encourage sustainable consumption patterns (3) increase efforts to reduce food waste (4) promote food production methods with the least impact on the environment and sustainability, and (5) build resilience against economic instability, shocks, and vulnerabilities.
Individuals can also play a role by avoiding over-consumption, limiting the intake of ultra-processed foods, foods with low nutritional value (i.e., nutrient-poor) and animal-derived foods, and increasing the amount of plant-based foods in their diet. As meat alternatives, insects and microalgae are novel protein sources with great nutritional potential. The scientific advancements about these protein sources and innovative applications to reduce the sugar contents of the foods were discussed to highlight the food industry`s efforts to contribute to the HSDs.
