1478. How Can We Achieve Diets That Are Good for Both Health and the Planet? — Insights from a Review Article on the Future of Food

The global food supply is a major driver of environmental pressures such as greenhouse gas emissions, land-use change, and biodiversity loss. At the same time, it has failed to provide sufficient and equitable nutrition for a population exceeding 8 billion people. Furthermore, rising incomes, urbanization, and the spread of processed foods have increased the consumption of meat and ultra-processed foods, exacerbating negative impacts on both health and the environment.

A recent paper published in Science provides a comprehensive overview of the structural challenges facing today’s food systems and outlines actionable pathways for transformation. It examines, from a system-wide perspective, why the transition to “healthy, sustainable, and equitable” diets has been slow, and how it can be achieved.

The paper first emphasizes that current food systems are characterized by significant trade-offs. Importantly, it points out that dietary change is not merely a matter of “individual choice.” Consumer and farmer behaviors are shaped not only by direct factors such as taste, price, convenience, and culture, but also by the “food environment”—including marketing strategies, product design by the food industry, and retail display practices—that often operate below conscious awareness. In particular, “midstream” actors such as food manufacturers, retailers, and the food service industry exert substantial influence on both consumer choices and producer behavior. Therefore, the authors argue that simple awareness campaigns or behavioral nudges alone are insufficient; instead, interventions must target the structural features of the entire food system.

What kinds of interventions, then, are effective? By synthesizing evidence from multiple studies, the paper highlights several promising approaches. For instance, the role of research and development (R&D) is being re-evaluated—not merely to increase production volumes, but to enhance the productivity of nutrient-dense foods such as vegetables, fruits, and nuts, as well as to improve taste and texture through innovation that makes these foods more appealing. The development of alternative proteins and aquaculture is also identified as having the potential to reduce environmental impacts while improving nutrition.

In addition, issues of price and access are critically important. Healthy foods are often expensive, and approximately 3.1 billion people worldwide cannot afford them. As a result, policy tools such as food assistance, subsidies, and pricing strategies—such as taxes on sugar-sweetened beverages—are highlighted as effective means of influencing consumption patterns. The importance of addressing income constraints and demand-side barriers is strongly emphasized.

The paper also introduces the concept of “food as medicine.” By integrating dietary improvement into healthcare policy, there is potential to prevent chronic diseases and reduce healthcare costs. However, this field is still developing, and evaluating its long-term effectiveness remains a key challenge.

From an institutional perspective, the importance of regulation and public procurement is also discussed. Measures such as food labeling, advertising regulations, and standards for meals provided in schools and hospitals can help create environments where healthier and more sustainable choices become the default. Furthermore, incorporating environmental and health externalities into large-scale government food procurement could serve as a powerful lever for broader market transformation.

Finally, education and shifts in social norms are identified as essential components. Dietary preferences and habits are formed early in life, making the promotion of “food literacy” through schools, families, and communities crucial. In addition, disseminating culinary skills and cultural knowledge—such as how to prepare plant-based foods in appealing ways—can support practical behavioral change.

In summary, the paper concludes that transforming food systems requires not a single solution but an “integrated approach” that spans research and development, policy, industry, and education. Above all, it emphasizes that reexamining the roles of businesses and institutions positioned between consumers and producers is indispensable for achieving a sustainable, healthy, and equitable food future.

Reference
Yang, Y., et al. (2026). Strategies for achieving healthy, sustainable, and equitable dietary transitions. Science, 392(6793), 37–43. https://doi.org/10.1126/science.adr7162

Contributor: IIYAMA Miyuki, Strategic Coordination Office