Sustainable Diets and Dietary Pattern: Plant-Based Nutrition

Abstract

The concept of sustainable diets, although not new, is gaining increased attention across the globe, especially in relation to projected population growth and growing concerns about climate change. As defined by the FAO “Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations”. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy, while optimizing natural and human resources. Food production and consumption are among the main drivers of environmental degradation. Globally, a third of the food produced is lost or wasted. Optimal (healthy) nutrition is possible with a sustainable dietary pattern. It is reported that it could only be sustained by plant-based diets. In the professional educational curricula of the dietitian, sustainable nutrition, sustainable health and sustainable environment approaches should include and dietitians need to amplify their visibility, consolidate their skills and become more sustainability literate and advocates.