Sustainable food and diets
What we eat directly affects both our health and the planet’s health. Increasing evidence shows that sustainable diets are a powerful means of strengthening biodiversity and limiting climate change. This requires action not only from consumers but also from governments, which are responsible for creating food environments where sustainable choices are obvious and affordable. Local markets, short supply chains and fair access to healthy products are key conditions.
Transforming the food system means production can no longer come at the expense of soil, water or resources. Farming and livestock systems must conserve or even restore biodiversity. Our diets must also change. A shift towards more plant-based and fewer animal-based proteins significantly reduces pressure on nature and climate. Circular principles support this: more efficient use of water, energy and nutrients makes the food system more sustainable and more biodiversity-friendly.
Alongside farmed crops, wild foods also play a role. Worldwide, thousands of wild plants, fish and animals are used. They are often rich in nutrients and contribute to food security, especially in times of scarcity. But overexploitation is putting many of these species under pressure. Sustainable management is therefore necessary to preserve this natural wealth.
The challenge is clear: today’s food systems contribute to biodiversity loss, while simultaneously relying on it. By placing biodiversity at the heart of production, processing and consumption, food systems can shift from being part of the problem to driving recovery. Sustainable diets are the key to a healthy future for both people and nature.
Theme Biodiversity and resilient ecosystems
The interaction between plants, animals and ecosystems keeps our environment healthy, nutritious and resilient. How do we preserve that balance?