The current food and nutrition system has a negative impact on the environment, both at a local and global level. The main problems include greenhouse gases, inputs of nitrogen, fertiliser and plant protection products from agriculture into ecosystems, and soil consumption. There is a great deal of potential to produce food in a more resource-friendly way and to rely on more sustainable and more plant-based products. This also benefits health. Other possibilities include setting the right financial incentives, adapting the range of food on offer in shops and restaurants, and reducing food waste.