Some dietary and food recommendations are considered more sustainable and protective of human health and the environment.
The challenge lies in putting the recommendations into practice.
Discover ways and means of incorporating more sustainable and nutritious diets. For instance, reorienting school meal programmes and other institutional food services (from hospitals to elderly homes) to provide nutritious and safe food that contribute to healthy diets; developing regulatory and voluntary instruments to promote sustainable diets and address associated with poor diets and obesity involving private and public companies, using marketing, health promotion and communication programmes; developing and labelling policies/schemes; using economic incentives or disincentives.