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Advancing Nutrition: Food System Policies and Actions for Healthy Diets – Unhealthy diets underpin many critical public health challenges, including undernutrition, micronutrient deficiencies, overweight, obesity, and diet-related noncommunicable diseases. Amid these complex, interconnected challenges, the global focus on how to leverage food systems for nutrition has shifted toward sustainable healthy diets that promote well-being for both people and the planet, write Purnima Menon and Deanna Olney. (Chapter 1)
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Diets and Nutrition: The Potential of a Food Systems Approach – As priorities in nutrition research and practice have evolved over time, food systems have increasingly become the organizing principle for work on nutrition and diets. Marie T. Ruel and Inge D. Brouwer discuss how anchoring sustainable healthy diets as one of the key outcomes of food systems transformation helps prioritize diets as a critical entry point to tackle all forms of malnutrition. (Chapter 2)
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Demand-Side Approaches: Supporting Healthier Food Choices – Understanding the drivers of individual food choices, consumer behavior, and food demand is essential to reshaping food systems. Sunny S. Kim, Nadia Koyratty, Christine E. Blake, and Neha Kumar present an overview of food choice and consumer food demand in complex food systems, and identify key areas where demand-side approaches can foster healthier food choices to achieve optimal health and nutrition. (Chapter 3)
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Diet Affordability: Understanding the High Cost of Healthy Diets – As new metrics of healthy diet affordability have been developed in the past five years, it is estimated that between 2 and 3 billion people worldwide cannot afford a healthy diet. Derek Headey, Kalle Hirvonen, Harold Alderman, Saskia De Pee, and Kalyani Raghunathan pose several questions to initiate strategic thinking on possible responses to this challenge and recommend actions to support shifts toward sustainable healthy diets in low- and middle-income countries. (Chapter 4)
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Food Environments: Improving Their Healthfulness – Food environments—the contexts in which people choose what, where, when, and how to eat—warrant attention to better understand how they affect diets and to develop policy actions that promote sustainable healthy diets. Gabriela Fretes, Quinn Marshall, and Jef L. Leroy examine some of the key challenges and opportunities for food environments amid the rapid transitions occurring in low- and middle-income countries. (Chapter 5)
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Plant-Source Foods: Leveraging Crops for Nutrition and Healthy Diets – Plant-source foods deliver energy and important nutrients, but policies and investments are needed to improve production and consumption of these foods, especially among vulnerable populations. Erick Boy, Inge D. Brouwer, Jen Foley, Natalia Palacios, Samuel Scott, and Victor Taleon explore food crops, technologies, and policies that could be leveraged to improve health outcomes. (Chapter 6)
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Animal-Source Foods: Their Role in Sustainable Healthy Diets – As part of the rapid evolution of diets in low- and middle-income countries, consumption of animal-source foods (ASFs) has increased sharply in recent decades, but they remain out of reach for many of the populations who would most benefit from consuming them. Jef L. Leroy and Silvia Alonso, examine ASFs as part of a sustainable healthy diet, especially during stages of the life course when nutritional needs are high. (Chapter 7)
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Improved Governance: Creating Supportive Environments for Diet and Nutrition Policies – Sound governance is essential for policy interventions that help improve diet quality and nutrition. Danielle Resnick and Maria-Teresa Nogales look at how multilevel and multistakeholder governance can be strengthened to improve diets, with a focus on enhancing state capacities, navigating corporate influence, and fostering citizen agency. (Chapter 8)
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In this video, Purnima Menon, Senior Director, Food and Nutrition Policy, CGIAR and IFPRI, highlights major findings and recommendations of the report.
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