Grand Challenges in Nutrition and Environmental Sustainability by Barbara eBurlingame

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Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students by Carla Vanessa Alves Lopes, Putu Novi Arfirsta Dharmayani, Rimante Ronto, John Hunter, Seema Mihrshahi

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Greenhouse gas emissions of self-selected diets in the UK and their association with diet quality: is energy under-reporting a problem? by Kentaro Murakami, M. Barbara E. Livingstone

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Application of theories of the policy process in research on consumption of sustainable diets: a systematic review by Celia Green, Gemma Carey, Andrew Joyce

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Sustainable Diets: How Ecological Nutrition Can Transform Consumption and the Food System by Pamela Mason and Tim Lang by Jennifer Sumner

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Sustainable and acceptable school meals through optimization analysis: an intervention study by Patricia Eustachio Colombo, Emma Patterson, Anna Karin Lindroos, Alexandr Parlesak, Liselotte Schäfer Elinder

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Pledging after nudging improves uptake of plant-based diets: a field experiment in a German university cafeteria by Philipp Thamer, Sanchayan Banerjee, Peter John

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An exploration of applied plant-based protein formulations to shift farmers towards sustainable diets: A South African Perspective by Xolile Mkhize, Wilna Oldewage-Theron, Carin Napier, Kevin Jan Duffy

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Changes in EU Food Supply and the Activities of the European Platform for Action on Diet, Physical Activity and Health by Ewa Halicka, Joanna Kaczorowska, Krystyna Rejman

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Local sustainable diets as a driver of the transition to agroecological food systems by Boza, Sofía, Kanter, Rebecca

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Development and validation of a tool to assess knowledge, attitudes, and practices toward diet sustainability by Serene Hilary, Serene Hilary, Samir Safi, Rubina Sabir, Asma Bahaaldeen Numan, Souzan Zidan, Carine Platat, Carine Platat

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The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study by Katherine Marie Appleton

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Barriers and facilitators influencing the choice of a vegetarian menu in a university cafeteria by Valeria A. Bertoni Maluf, Sidonie Fabbi, Carolina Cerqueira Azevedo, Isabelle Carrard

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Challenges to Operationalizing Sustainable Diets: Perspectives From Kenya and Vietnam by Lesli Hoey, Colin K. Khoury, Jamleck Osiemo, Anna Shires, Brenda Binge, Thanh Thi Duong, Dorcas Jalango, Huong T. Trinh, Tuyen Thi Thanh Huynh, Alex Judelsohn, Stef de Haan, Stef de Haan, Martin C. Heller, Christine K. Chege, Andrew D. Jones

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True Cost Accounting of a healthy and sustainable diet in Italy by Bianca Minotti, Bianca Minotti, Marta Antonelli, Marta Antonelli, Katarzyna Dembska, Davide Marino, Gabriele Riccardi, Marilena Vitale, Ilaria Calabrese, Francesca Recanati, Annalisa Giosuè

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An Approach for Integrating and Analyzing Sustainability in Food-Based Dietary Guidelines by Rachel Mazac, Rachel Mazac, Kerry Renwick, Barbara Seed, Jennifer L. Black

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“Ditch red meat and dairy, and don’t bother with local food”: The problem with universal dietary advice aiming to save the planet (and your health) by Ryan M Katz-Rosene

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Consumer nutrition environment measurements for nutrient-dense food availability and food sustainability: a scoping review by Katherine Baker, Laura Burd, Roger Figueroa

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Advancing an Integrative Framework to Evaluate Sustainability in National Dietary Guidelines by Selena Ahmed, Shauna Downs, Jessica Fanzo

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Changing sustainable diet behaviours during the COVID-19 Pandemic: inequitable outcomes across a sociodemographically diverse sample of adults by Elizabeth Ludwig-Borycz, Ana Baylin, Andrew D. Jones, Allison Webster, Anne Elise Stratton, Katherine W. Bauer

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