Sustainability in dietetics means embracing complexity, contributing, and collaborating.

This special issue is intended to respond directly to a barrier that nutrition and dietetics practitioners face globally: finding dietetics-relevant research to help guide practice that contributes to more sustainable food systems and dietary patterns. According to dietitians, sustainable food systems are those which nourish all people, now and into the future, with sufficient, nutritious, affordable, tasty, diverse, culturally appropriate food, and that such food systems support physical and mental health while preserving, promoting, and respecting the integrity of ecological and social systems. This article is protected by copyright. All rights reserved.