Statement of Support for the EAT-Lancet 2025 Report
From Food Systems for the Future Institute and our Nutrition Advisory Board
Food Systems for the Future (FSF) Institute and our Nutrition Advisory Board welcome the release of the EAT-Lancet 2025 Report, a science-based framework linking human health, equity, and planetary sustainability through food system transformation.
The report reaffirms that shifting toward diverse, plant-forward, nutrient-rich diets is essential to reduce diet-related diseases, prevent premature deaths, and safeguard ecosystems. Yet for billions living in poverty and food insecurity, the path to such diets remains obstructed by barriers of access, affordability, and structural inequity.
At FSF, we believe that Food Is Health. Investing in nutritious, sustainable food systems is central not only to human and planetary well-being but also to economic resilience. Building on the findings of this report, we call for equity-centered action to translate the EAT-Lancet vision into reality for all.
At a time when the world feels increasingly fragmented and polarized, these pathways must intentionally direct resources, investments, and policies to catalyze the sustainable transformation of the food system, particularly by supporting the most vulnerable populations, embedding affordability, access, and cultural relevance into every stage of this transformation while scaling and strengthening what already works.
We also recognize that nutrition is inherently context specific, shaped by individual needs, cultural traditions, local environments, and economic realities. Implementation strategies must reflect this complexity. Equity-centered pathways must allow for local adaptation and flexibility, even when that means diverging from global targets, to ensure solutions are both effective and just.
Such pathways must include:
Strategic investment by local, national and global enterprises, philanthropies and government converging resilient food systems that prioritize diversity, adaptation, and support for small-scale producers and entrepreneurs.
Innovative financing and market mechanisms that make nutritious, plant-forward foods and sustainably produced animal proteins more affordable in low-income communities, while incentivizing producers and entrepreneurs.
Nutrition-sensitive safety nets and policies that ensure vulnerable groups including, women, children, and the rural poor, have secure and dignified access to the foods needed for optimal health and development.
Culturally relevant adaptation to align improved dietary quality with local cuisines, traditions, and preferences.
The EAT-Lancet 2025 Report offers a compelling, evidence-based blueprint that must guide and be embedded within accelerated, pragmatic, real-world food system transformation at scale. FSF and our Nutrition Advisory Board emphasize that this transformation must not be a luxury reserved for the well-off, it must reach those most vulnerable to malnutrition and health inequities, while simultaneously nurturing sustainable prosperity for all.
Advancing this vision requires engaging and partnering across sectors, including with industry actors who may hold different perspectives to identify practical, scalable pathways for transformation. FSF recognizes that progress demands collaboration even amid differing priorities.
We stand with the Commission in urging collective action, and reaffirm our commitment to mobilizing policy, capital, and partnerships to ensure that nutritious, sustainable diets are truly accessible to all.
Ambassador Ertharin Cousin
Founder & CEO, Food Systems for the Future Institute
On behalf of the FSF Nutrition Advisory Board
Dr. Angela Odoms-Young, PhD — Professor of Nutritional Sciences, Cornell University
Dr. Laurette Dubé, PhD — Emerita Professor and Distinguished James McGill Chair; Founding Chair & Scientific Director, McGill Centre for the Convergence of Health and Economics
Dr Martin W. Bloem, MD, PhD — Professor, Johns Hopkins Bloomberg School of Public Health
Dr. Patrick Webb*, PhD — Alexander McFarlane Professor of Nutrition, Friedman School of Nutrition Science and Policy, Tufts University
*Patrick Webb served as a member of the Eat-Lancet Commission.