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The UN Decade of Action on Nutrition (3) has specified that sustainable food systems (SFSs) are 1 of 6 critical action areas for promoting healthy diets and contributing to the realization of the SDGs by
2030. A food system gathers all the elements (environment, people, inputs, processes, infrastructure, institutions, and activities) that relate
to the production, processing, distribution, preparation, and consumption of food (5); an SFS takes this definition further to include a food
system that ensures food security and nutrition for all, without compromising the economic, social, and environmental bases to generate
food security and nutrition for future generations (5). Figure 1 depicts the UN Committee on World Food Security High Level Panel of
Experts food systems framework emphasizing the links between production and consumption with a major impact on diets and nutrition
outcomes (5).
The EAT–Lancet Commission Report (6) stresses a food systems approach as a key means of meeting the SDGs; the report concludes that,
“Without a transformation of the global food system the world risks
failing to meet the SDGs and the data are both sufficient and strong
enough to warrant attention.” This seminal document also concludes,
“widespread multisector, multilevel action is needed including: a substantial global shift towards healthy dietary patterns; large reductions
in food loss and waste; and major improvements in food production
practices.”

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