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New WWF-backed report argues there is a compelling case for food service sector to drive adoption of sustainable diets.

Billed as a planetary health diet for both the Earth and its people, the set of guidelines put forward by the EAT-Lancet Commission gun for nothing short of a "Great Food Transformation," something they say would feed 10 billion people, save lives and avoid large-scale environmental destruction.

Ending food waste is a key concern across the Western world, with new initiatives cropping up almost every day. Now, a group of British companies and universities have won access to a £340 million EU innovation program aimed at changing the way we eat, grow and distribute food. The new project, called EIT Food, has ambitious aims to halve food waste in Europe within a decade and reduce diet-related illness diet by 2030. It has received €400 million (£340m) of EU research funding, matched by €1.2 billion (£1 billion) of funding from industry and other sources over seven years.

Canada is one of the world's largest beef producers, with its 60,000 ranches and feedlots contributing CAD $33 billion (US$26.2 billion) to the country's economy. But that is not stopping the federal government in Ottawa from issuing new dietary guidelines in an effort to promote healthy eating. Gone are the recommendations to eat a certain amount from various "food groups." Also eliminated, period, is any suggestion to consume dairy products. "Regular intake of water," is what a summary of the eating guidelines advise Canadians.

Over the last 50 years, human diets around the world have grown ever more similar and the trend shows no signs of slowing, with major consequences for human nutrition and global food security, according to research carried out at International Center for Tropical Agriculture.

What if everyone could have access to food that meets their dietary needs without preventing future generations from meeting theirs? That's the idea at the heart of sustainable nutrition. Increased attention to the environmental impacts of food types drives interest in sustainable nutrition, helping spur innovation and interest in those foods that can deliver nutritional value with a reduced environmental footprint.

It's good we're on our way to accepting bugs as a real option for protein, because our current diet is astonishingly resource-hungry. Livestock production takes more than 30% of the ice-free land of this planet, consumes 8% of our potable water, and is responsible for nearly 15% of the total man-made greenhouse gases put into the atmosphere every year. And demand for meat is projected to grow 60% by 2050. insects offer much more than protein. He thinks they can become bio-processing units working in fully automated, remotely controlled smart factories producing high-quality proteins, fats for the pharmaceutical industry, and biofuels-all using different kinds of waste as raw materials.

Now Google, the longtime business leader, is taking lessons from behavioral economics and becoming a sustainability leader. For almost a year, the company has been nudging its employees to eat less meat, and it's working. Google has teamed up with the Better Buying Lab, a division of the World Resources Institute, which uses the nudge theory to "enable consumers to buy and consume more sustainable foods."