ABSTRACT
A diet might be considered sustainable if it (1) is produced within the limits of the planetary boundaries without depleting natural capital, (2) does not deplete social capital, (3) is financially viable, (4) is nutritious, and (5) is associated with positive health outcomes. The prospects for developing, delivering, and measuring sustainable diets will be assessed with a view to identifying the technical innovations needed to integrate data on sustainable diets, particularly the weighting of the balance between nutrient requirements and environmental targets and how this differs by sub-groups (e.g., children, athletes, elderly, culture). Innovations to overcome spatial and temporal issues around supply and demand pressures on environment, nutrition, and health outcomes will be evaluated to identify knowledge gaps and relationships with Sustainable Development Goals indicators to integrate sustainable diets in the global sustainability framework.
