X.4.PK.2. Sustainable Future Food Systems: Health, Environment, and Behavioral Pathways

Abstract

Abstract   Food systems are increasingly recognized as central determinants of both human and planetary health. A sustainable food system, as defined by the Food and Agriculture Organization (FAO), delivers food security and nutrition for all without compromising economic, social, and environmental bases for future generations. However, current global food systems fall short across these domains, contributing to ill health and environmental degradation. From a public health perspective, dietary risk factors are among the leading contributors to global morbidity and mortality. Diets high in red and processed meats, refined grains, added sugars, and sodium, and low in fruits, vegetables, whole grains, legumes, and nuts, are associated with non-communicable diseases (NCDs), including cardiovascular diseases, type 2 diabetes, cancer, and obesity. Evidence from the Global Burden of Disease study ranks suboptimal diet among the top risk factors for premature mortality worldwide. These trends are not limited to high-income countries; low- and middle-income countries are also experiencing a “nutrition transition” with rising NCD prevalence .At the same time, food systems are a major driver of environmental change, accounting for about one-third of global greenhouse gas emissions, with livestock production contributing a disproportionate share. They also place pressure on land, water, and biodiversity, contributing to deforestation, soil degradation, freshwater depletion, and nutrient runoff. These challenges are interconnected within the “global syndemic” of obesity, malnutrition, and environmental pressure, driven by shared factors such as industrialized food production, urbanization, and globalization of food markets. Current dietary patterns in many regions are misaligned with both health and environmental targets, exceeding recommended limits for red meat and sugars while failing to meet plant-based food targets, and requiring resource use incompatible with climate goals. Frameworks such as the EAT-Lancet Commission’s reference diet propose predominantly plant-based diets to support both health and sustainability, though implementation across diverse contexts remains challenging. This roundtable will explore how sustainable food systems can be advanced by aligning health, environmental, economic, and behavioural perspectives, identifying actionable pathways towards sustainable healthy diets while addressing trade-offs and equity concerns across Europe. Key messages • Sustainable food systems require aligning health, environmental, economic, and behavioural strategies to reduce NCDs and environmental impact together. • Interdisciplinary approaches across EUPHA sections are essential to address trade-offs, improve equity, and enable effective, scalable dietary transitions.