Journal of Food Science and Nutrition

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Perspective - Journal of Food Science and Nutrition (2025) Volume 8, Issue 2

Sustainable Nutrition: Balancing Health and Environmental Impact Through Dietary Choices

Tommaso Casini *

Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy

*Corresponding Author:
Tommaso Casini
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
E-mail: tommaso.fantechi@unifi.it

Received: 01-Apr-2025, Manuscript No. AAJFSN-25-165452; Editor assigned: 03-Apr-2025, PreQC No. AAJFSN-25-165452; Reviewed:12-Apr-2025, QC No. AAJFSN-25-165452; Revised:20-Apr-2025, Manuscript No. AAJFSN-25-165452 (R); Published:28-Apr-2025, DOI:10.35841/ aajfsn-8.2.292

Citation: Casini T. Sustainable nutrition: Balancing health and environmental impact through dietary choices. J Food Sci Nutr. 2025; 8(2):292

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Introduction

In recent years, sustainable nutrition has emerged as a vital concept at the intersection of health, environmental sustainability, and food systems. It emphasizes dietary patterns that are not only nutritionally adequate and healthy but also environmentally sustainable, economically fair, and culturally acceptable. As the global population approaches 10 billion by 2050, the need to adopt dietary habits that sustain both human and planetary health becomes increasingly urgent [1].

Sustainable nutrition promotes the consumption of whole, minimally processed plant-based foods while minimizing foods with high environmental footprints, such as red meat and ultra-processed products. These dietary shifts can improve public health outcomes and significantly reduce greenhouse gas emissions, land use, and water consumption [2].

The EAT-Lancet Commission, a pioneering study on food, planet, and health, proposes a "planetary health diet" that includes a higher intake of fruits, vegetables, legumes, nuts, and whole grains, with reduced intake of animal-source foods and sugar. Adopting such a diet globally could prevent 11 million premature deaths annually and help keep global warming below 2°C [3].

One of the main arguments for plant-based diets is their significantly lower environmental burden. Livestock farming is responsible for approximately 14.5% of global greenhouse gas emissions, making it one of the largest contributors to climate change. Furthermore, meat production requires more land and water compared to plant-based food production. For example, producing 1 kg of beef requires around 15,000 liters of water, whereas the same quantity of legumes requires only a fraction [4].

Beyond environmental factors, sustainable diets are also linked to improved health outcomes. Diets rich in plant foods and low in red and processed meats are associated with a lower risk of cardiovascular disease, type 2 diabetes, and certain cancers. Additionally, a balanced intake of whole grains, healthy fats, and adequate protein helps maintain optimal nutritional status across life stages [5].

Cultural preferences, economic inequalities, and access to healthy food options all influence dietary choices. In many low-income areas, processed and unhealthy foods are more accessible and affordable than fresh produce, creating a paradox of food insecurity and obesity [6].

Policy interventions and public awareness are critical in supporting this transition. Governments can promote sustainable food environments through subsidies for fruits and vegetables, taxation of sugary drinks and processed foods, and investments in sustainable agriculture. Education and awareness campaigns are also essential to inform consumers about the health and environmental implications of their food choices [7].

Moreover, innovations in food technology such as plant-based meat alternatives, lab-grown meat, and climate-resilient crops offer new pathways toward sustainable nutrition. These solutions must be made accessible and acceptable to a wide population to ensure equity and cultural relevance [8].

In conclusion, sustainable nutrition is not just a personal choice it is a collective responsibility. By embracing diets that are good for both people and the planet, we can address critical issues such as climate change, food security, and non-communicable diseases [9].

Despite the benefits, transitioning to sustainable nutrition faces numerous challenges. Collaboration among governments, industries, communities, and individuals is essential to create a food system that nourishes current and future generations without depleting the Earth’s resources [10].

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