Contemporary food production and consumption cannot be regarded as sustainable and raises problems with its wide scope involving diverse actors. Moreover, in the face of demographic change and a growing global population, sustainability problems arising from food systems will likely become more serious in the future. For example, agricultural production must deal with the impacts of climate change, increasingly challenging land-use conflicts, and rising health and social costs on both individual and societal levels. The unsustainability of current arrangements arises from the industrialization and globalization of agriculture and food processing, the shift of consumption patterns toward more dietary animal protein, the emergence of modern food styles that entail heavily processed products, the growing gap on a global scale between rich and poor, and the paradoxical lack of food security amid an abundance of food. These factors are attributable to national and international policies and regulations, as well as to prevalent business practices and, in particular, consumers’ values and habits. The most effective ways for affluent societies to reduce the environmental impact of their diets are to reduce consumption of meat and dairy products (especially beef), to favor organic fruits and vegetables, and to avoid goods that have been transported by air on both individual and institutional levels (e.g., public procurement, public catering). In examining the unsustainability of the current food system this article reviews the pertinent literature to derive a working definition of sustainable food consumption, outlines the major issues and impacts of current food-consumption practices, and discusses various policy interventions, including information-based instruments, market-based initiatives, direct regulations, and “nudges.” It concludes with a call for integrative, cross-sectoral, and population-wide policies that address the full range of drivers of unsustainable food production and consumption.

To promote sustainable food choices, it is essential to provide easily understandable information that integrates health, environmental impacts and planetary boundaries. For this purpose, the Planet Health Conformity Index (PHC) was developed and tested. Current labels, such as the Nutri-Score for health and the Eco-Score for environmental impacts, provide separate information, which may result in consumers receiving conflicting messages. The PHC combines these dimensions into a single label, aligning with consumer demand for clearer guidance and fostering sustainable food consumption and development. Methods: The PHC assesses 18 nutrients and five environmental impacts—Global Warming Potential (GWP), cropland use, freshwater use, nitrogen application (N-min) and phosphorus application (P-min)—within the framework of planetary boundaries. Six different algorithm designs, varying in capping and weighting, were tested on 125 food products from the German market. The analysis compared mass-, energy- and multi-nutrient-based functional units. Results: Under mass- and energy-based units, many products meet planetary boundaries. However, incorporating nutrient profiles often leads to exceeding these boundaries (exceedance rate PHC: GWP: 38% of products transgressed the boundary, cropland use: 41%, freshwater use: 27%, N-min: 34%, P-min: 71%). Accordingly, the PHC contextualizes nutritional strengths and weaknesses environmentally. Moreover, it disaggregates the Planetary Health Diet (PHD) at the nutrient level, facilitating adaptation to individual nutritional needs. Conclusions: Traditional food Life Cycle Assessments should include nutrients in the functional unit and consider planetary boundaries to enable more accurate food comparisons. The PHC presented here takes these aspects into account. In addition, its dual-factor approach, integrating health and environmental metrics, ensures broad applicability. Thus, the PHC Index can be applied not only to single food items but also to recipes, dishes, menus and entire diets.