Diet perspective

Today, 86% of diets do not align with the WHO healthy diet recommendations largely due to the heavily processed foods in diets. Non-sustainable diets, are among the top risk factors globally for deaths and disability-adjusted life years lost. Poor quality diets, malnutrition in all its forms, and non-communicable chronic diseases are closely linked.

One of the central goals of the 21st century worldwide is the promotion of sustainable production and consumption of food. This is firmly anchored in the United Nations' Agenda 2030, in the EU's concept for sustainable development and also in national strategies. Thus, there is an urgent need to develop strategies to make food and nutrition systems more sustainable worldwide. Transformation of current food systems to improve availability, affordability, and uptake of nutritious, safe, affordable, and sustainable diets is key to tackling malnutrition in all its forms and diet related non-communicable diseases.

To have a better understanding regarding the diet perspective, SysOrg will look into answering the following questions:

• What are the drivers and barriers for shifting people and institutions towards sustainable and healthy diets?
• How can a territorial context support this shift?
• What is the role of organic food?