Title : Sustainable nutrition: Future foods for planetary and human health
Abstract:
The phenomenon of sustainable nutrition, which suggests the connection of human nutritional demands with environmental protection, has become significant when the global food system encounters such obstacles as environmental destruction, overpopulation, and chronic illnesses. Since 2019, the focus of research on future foods as the solution to aligning the objectives of health and environmental sustainability is based on plant-based diets, largely processed foods, and bioactive compounds. They present the ways in which sustainable diets can address the losses of climate change and biodiversity. In more detail, Marak & Parashar (2024) suggest shifting diet toward more nutritious and less resource-intensive foods. Their policies and recommendation are to take practical action to reduce food waste and local food systems to drive both health and ecological balance. Avesani et al. (2023) are alerting the world to the spread of Ultra-Processed Foods (UPFs) that not only cause chronic disease but put stress on the environment. They demand a shift to whole foods and regenerative agriculture. Kussmann et al. (2023), discuss how bioactive compounds or, in other words, natural nutrients in food such as legumes and seaweed are important to both human health and sustainable farming methods. Food innovation is not left behind as well. McClements (2020) raises the question of making the processed foods more sustainability and health-minded by replacing the contents of the products and becoming less environmentally harmful, creating the compromise between convenience and sustainability. At the higher systems level, Hofman-Bergholm (2022) and Dekker et al. (2020) focus on the need to consider the area of sustainable development goals and interdisciplinary research in order to reconstruct food systems that will guarantee the planetary and human health.
