The world’s food system faces a great balancing act. By 2050 it must feed around 10 billion people more sustainably without increasing the agricultural land area, using fewer natural resources, and emitting fewer greenhouse gases. In addition, diets should be healthier and meet human nutritional needs. Diets should prevent malnutrition and non-communicable diseases like obesity and cardiovascular disease.
The research area of sustainable nutrition attempts to provide answers on how to meet these challenges.