On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.

Contents

• THE NATIONAL ACADEMIES PRESS 500 Fifth Street, NW Washington, DC 20001
• The National Academies of SCIENCES • ENGINEERING • MEDICINE
• The National Academies of SCIENCES • ENGINEERING • MEDICINE
• In memory of
• PLANNING COMMITTEE FOR A WORKSHOP ON SUSTAINABLE DIETS, FOOD, AND NUTRITION
• FOOD FORUM (AS OF AUGUST 2018)
• Reviewers
• 1. Introduction
• 2. What Are Sustainable Diets?
  • THE DIMENSIONS OF SUSTAINABILITY
  • IMPLICATIONS AND RELEVANCE OF SUSTAINABLE DIETS INTERNATIONALLY: IT'S ALL ABOUT THE CONTEXT
  • DECISION MAKING UNDER UNCERTAINTY: SUSTAINABLE DIETS FOR CONDITIONS OF SCARCITY OR ABUNDANCE
  • DISCUSSION
• 3. Measurement and Analysis of Sustainable Diets from Production to Consumption
  • MAPPING FOOD SUPPLY AND DEMAND: DATA INPUTS, METRICS, AND MEASURES
  • DIETARY PATTERNS LINK HUMAN HEALTH AND THE ENVIRONMENT
  • WHAT MAKES FOR FOOD SYSTEMS THAT ARE SUSTAINABLE AND RESILIENT?
  • DISCUSSION
• 4. Sustainability and Healthy Dietary Changes Through Policy and Program Action
  • THE HEALTH AND ENVIRONMENTAL ASPECTS OF DIETARY CHANGES TOWARD SUSTAINABLE DIETS
  • REDUCING THE CARBON FOOTPRINT WITHOUT SACRIFICING AFFORDABILITY, NUTRIENT DENSITY, AND TASTE
  • A MENU OF SOLUTIONS FOR A SUSTAINABLE FOOD FUTURE
  • THE CASE FOR NUTRITION-SENSITIVE VALUE CHAIN INTERVENTIONS: WHAT GETS MEASURED GETS IMPROVED
  • OPPORTUNITIES FOR INTEGRATING SUSTAINABILITY AND DIETARY GUIDANCE
  • DISCUSSION
• 5. Innovation in Food Production and Distribution to Reduce Environmental Footprint
  • REDUCING THE FOOTPRINT OF ANIMAL AGRICULTURE
  • REDUCING THE FOOTPRINT THROUGH ALTERNATIVE DIETS
  • LOCAL AND REGIONAL FOOD SYSTEMS IN SUSTAINABLE DIETS
  • SUSTAINABLE FOOD SYSTEMS: INNOVATIONS AT THE INTERSECTION OF SUPPLY CHAINS AND CONSUMERS
  • DISCUSSION
• 6. Concluding Discussion
  • OVERALL IMPRESSIONS AND TAKEAWAYS
  • A HYPOTHETICAL SCENARIO: WHAT WOULD YOU SAY?
  • QUESTIONS FROM THE AUDIENCE
• References
• A. Workshop Agenda
• B. Acronyms and Abbreviations
• C. Speaker and Moderator Biographies