Integrate plant-based nutrition into JSNA / public health strategy

The evidence shows that current food production and consumption patterns are degrading ecosystems, depleting water resources, and driving climate change, with meat and highly processed foods contributing disproportionately to environmental impacts. Transitioning toward plant-based diets, particularly those rich in fruits, vegetables, and legumes, can reduce greenhouse gas emissions by up to 70%, decrease land use by 8.1 billion metric tons of CO2 equivalent annually, and improve environmental sustainability across multiple indicators.