Adolescence is a pivotal point in the life course, characterised by transformative physical,
cognitive, and emotional growth, an openness to change, and a drive to reshape the social …

Executive summary Food systems have the potential to nurture human health and support
environmental sustainability; however, they are currently threatening both. Providing a …

Food production is a major driver of greenhouse gas (GHG) emissions, water and land use,
and dietary risk factors are contributors to non-communicable diseases. Shifts in dietary …

The global pandemic of physical inactivity requires a multisectoral, multidisciplinary public-
health response. Scaling up interventions that are capable of increasing levels of physical …

Both supply and demand side changes are necessary to achieve a sustainable food system.
However, the weight accorded to these depends on one's view of what the priority goals are …

Background Non-communicable disease (NCD) prevention strategies now prioritise four
major risk factors: food, tobacco, alcohol and physical activity. Dietary salt intake remains …

Abstract Purpose of Review This article highlights foundational evidence, translation studies,
and current research behind type 2 diabetes prevention efforts worldwide, with focus on high …

The total emission mitigation potential achievable by the year 2030, calculated based on
sectoral assessments, is sufficient to reduce global greenhouse gas emissions to half of the …

Repeated consumption of high-energy nutrient poor foods can lead to undesirable health
outcomes such as obesity. Taste plays an important role in food choice, and a better …

A new food policy coherent with the goal of achieving sustainable food systems implies
changing visions and radically revising the understanding of the system on which …