Sustentabilidade na nutrição: desafios e perspectivas

Abstract

The growing concern about the environmental impacts of food systems highlights the contradiction between food waste, food insecurity and the unsustainable use of natural resources. In this context, nutritionists play a strategic role in promoting sustainability, although their performance is still limited by the lack of specific public policies and insufficient coverage of the topic in academic training. This study aimed to deepen the understanding of sustainable practices in nutritionists' work and the challenges faced in their training. A narrative review of the literature was conducted, selecting articles published between 2015 and 2025 in the LILACS and PubMed databases. The studies analyzed demonstrated a growing appreciation of sustainability in the area of Nutrition, however, its implementation faces barriers such as food waste and poor resource management. The need to integrate the topic transversally into academic training is evident, strengthening the ethical, social and environmental commitment of the profession. Nutritionists can make significant contributions on several fronts, such as planning menus with a lower environmental impact, providing nutritional education focused on planetary health, and guiding technical teams to adopt sustainable practices. It can be concluded that nutritionists are key agents in the transition to fairer, healthier, and more environmentally responsible food systems, with Food and Nutrition Units (UAN) being privileged Spaces for promoting sustainable development. This reinforces the urgency of professional training that considers sustainability as a central axis, aligning dietary guidelines and professional practices with contemporary globalchallenges.