Food consumption and production are one of the key entry points available to human societies for effecting a transformation towards sustainability. Food production is a major contributor to a whole range of environmental problems including climate change, biodiversity loss, water overuse, and air and water pollution. Also, unhealthful diets cause chronic disease and millions of premature deaths around the world each year. One common link between these two unsustainable trends is high levels of consumption of animal products—meat, dairy, eggs, etc., particularly in industrialized countries, but also increasingly in developing countries. Thus, efforts to shift diets en masse away from animal products towards plant-based foods can reap multiple sustainability benefits.