Multi-benefit diet changes in China

Xiaoxi Wang (), Hao Cai, Jiaqi Xuan, Changzheng Yuan, Benjamin Leon Bodirsky, Miodrag Stevanović, Jan Philipp Dietrich, Alexander Popp and Hermann Lotze-Campen
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Xiaoxi Wang: Zhejiang University
Hao Cai: Zhejiang University
Jiaqi Xuan: Zhejiang University
Changzheng Yuan: Zhejiang University School of Medicine
Benjamin Leon Bodirsky: Member of the Leibniz Association
Miodrag Stevanović: Member of the Leibniz Association
Jan Philipp Dietrich: Member of the Leibniz Association
Alexander Popp: Member of the Leibniz Association
Hermann Lotze-Campen: Zhejiang University

Nature Sustainability, 2025, vol. 8, issue 6, 590-591

Abstract: Transformation to healthier and more sustainable diets in China can generate measurable benefits for nutrition, the environment and food affordability. Integrating multidimensional sustainability goals into China’s dietary guidelines can help to align food policy with long-term societal and environmental improvements.

Date: 2025
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DOI: 10.1038/s41893-025-01582-0

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