Sustainable food is a concept that aims to promote food systems that are beneficial to human health, environmentally friendly, socially equitable and economically viable. In 2019, a multidisciplinary commission of over 30 researchers, known as the EAT Lancet commission, defined the planetary health plate that would feed 10 billion people by 2050, in a healthy and resilient ecosystem. It is made up of 50% fruit and vegetables, with very few animal products. A number of simple tips can be implemented on a daily basis to move towards more sustainable practices, such as reducing meat consumption, buying local, eating organic, cooking at home...

Today, around 30% of our greenhouse gas emissions come from our current food systems, and these systems also play a clear role in the emergence of non-communicable diseases. This is why the transition to more sustainable production and consumption patterns is essential.
 

For further information, we recommend that you consult :

- The MangerBouger.fr website 
- The Santé Publique France website, and its nutrition and physical activity section
- The website of ANSES, the French Agency for Food, Environmental and Occupational Health and Safety, and its food and human nutrition section.
- French Nutrition Society website
- The report of the PNNS, Programme Nationale de Nutrition et Santé (2018-2023), which defines all nutritional recommendations