Yi Yang, David Tilman, Marc F. Bellemare, Jessica Fanzo, Carola Grebitus, Kelly L. Haws, Mario Herrero, Susan A. Jebb, David R. Just, Allen S. Levine, D McClements, Ole G. Mouritsen, Rachel Pechey, Christopher B. Barrett
The industrialization of global food systems has led to dietary changes that harm both health and the environment. If global food systems are to meet the needs of a growing population for healthy, environmentally sustainable, and affordable diets, substantial changes will be required. In this Review, we synthesize growing empirical evidence on the complexity of factors that influence consumer dietary and farmer production choices, especially the roles of public and private entities that shape food environments. We outline promising interventions to help facilitate beneficial global dietary transitions, including research and development for product innovation, regulation of food environments, and food assistance and food-as-medicine programs. Understanding and aligning the motives and incentives of various food system actors is essential to achieve improved health, environment, and equity outcomes.