ROIG VILA, Diana. Towards sustainable diets: a multidisciplinary approach. []. , 37, spe2, pp.43-46.   28--2020. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.03356.

Our world is facing an unprecedented challenge. By 2050, the global population is predicted to increase to nine billion people, whom we must nourish on a planet with limited resources. A transformation of the global food system is needed, from an unsustainable to a sustainable food production, and from low-fat quality diets or too much food to healthy diets for everybody.

It is very important to define what sustainable diets are, and there is reasonable scientific consensus on what lower environmental impact diets that are consistent with food health should look like. The details though vary according to the context, and to understand the impact of dietary change in a broader and global perspective studies are required in countries/regions with different habits, culture and conditions.

Dietary guidelines are mainly used to promote healthy eating to prevent chronic disease, but only few countries have included environmental aspects in their food-based dietary guidelines so far. These suggest "plant-forward", a style of cooking and eating that emphasizes and celebrates but is not limited to only plant-based foods.

Companies should promote plant-forward eating, since it fits both with sustainable diets and increasing consumer demands. There are several ways to do so, not only with the products they sell, but also with proposed meals and recipes, and all types of communication towards consumers. It is a real and urgent need for the health of the people and the planet.

: Sustainable diets; Plant-forward eating.

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