Government leadership and substantial investment in research are needed to shift global consumption habits towards eating patterns that are both healthy and sustainable, say academics, industry and NGOs representatives in this report.

A summary of a discussion on sustainable diets, hosted by the Guardian, is now available on their website. It sought to take a holistic approach to the interlinked issues of food, farming, environment and health, focusing on the issues of how a sustainable diet should be defined and achieved.  Discussants included Jo Confino (Chair) Executive editor, the Guardian, Tim Lang Professor of Food Policy, City of London and David Nussbaum Chief executive, WWF, Tim Smith Group quality director, Tesco. You can read the summary here. See also FCRN discussion papers focusing on what a sustainable healthy diet is and how it can be achieved.

This blog by Daniel Tan, Senior Lecturer in Agriculture at University of Sydney, discusses how one might eat both healthy and sustainably.

This research from Wageningen University focuses on biotechnology and cultured meat. The same technology that is starting to be used to create new organs from stem cells, could in principle be used to produce meat. 

This presentation by Thomas Allen, Paolo Prosperi, Iuri Peri, Bruce Cogill and Martine Padilla is from the conference Resilience 2014 - Resilience and Development: Mobilizing for Transformation 4-8 May, Montpellier France.

Recognizing the limitations of dietary guidelines in including sustainability issues this paper tests six different diets for their nutritional and sustainability performance.