Achieving a sustainable food system and addressing global nutrition issues are essential for a healthy future. Over three billion people suffer from malnutrition, and many of them consume poor-quality food. The main contributor to the global sickness burden is unhealthy diets, which also account for no communicable illnesses associated with nutrition, childhood stunting, micronutrient deficiencies, overweight, and obesity. The key to tackling these issues is lowering the intake of unhealthy foods and expanding access to healthcare institutions. Sustainable food systems respect and preserve ecosystems and biodiversity, contribute to food and nutrition security and have negative effects on the environment. Promoting the transition of the food system to sustainable, healthful diets goes beyond individual consumer control. It necessitates addressing sociocultural and economic factors, such as establishing internationally agreed-upon objectives for healthy diets and sustainable food production and providing incentives for sustainable production practices.
nutrition, NCDS diseases, strategies & challenges, future health, sustainable agriculture
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