WHO and FAO define sustainable healthy diets as nutritionally adequate, environmentally sound, culturally acceptable, and economically accessible. WHO guidance highlights that biodiversity underpins food security and nutrition, while current food production is a major driver of greenhouse gas emissions, water use, deforestation, and biodiversity loss. Diets rich in vegetables, fruits, whole grains, pulses, and minimally processed foods—alongside responsible sourcing—support both human health and ecosystems. This cause supports public policies that reduce ultra-processed food reliance, protect dietary diversity, and align agricultural incentives with health and environmental goals.