On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop. Table of ContentsFront Matter1 Introduction2 What Are Sustainable Diets?3 Measurement and Analysis of Sustainable Diets from Production to Consumption4 Sustainability and Healthy Dietary Changes Through Policy and Program Action5 Innovation in Food Production and Distribution to Reduce Environmental Footprint6 Concluding DiscussionReferencesAppendix A: Workshop AgendaAppendix B: Acronyms and AbbreviationsAppendix C: Speaker and Moderator Biographies
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