Abstract
Food systems are responsible for a third of global greenhouse gas emissions, and are the main drivers of deforestation, biodiversity loss and unsustainable water use. At the same time, our growing global population suffers from both new and emerging health problems arising from the way we produce, distribute and consume food.
Recent years have seen intense research focus on understanding the connections between dietary health and environmental sustainability, and in assessing whether a healthy diet is compatible with efforts to meet our climate and other environmental targets. This presention argues that the 'answer' to this question depends, in part on how health is defined and which aspects of the food system are seen to be capable of change.
