European food is famous for being safe, nutritious and of high quality. It should now also become the global standard for sustainability. Although the transition to more sustainable systems is starting, it remains a big challenge to feed a fast-growing world population and bring food systems within a safe and just operating space - encompassing planetary health, economic viability and social welfare, and including human health. Current production practices and consumption patterns still result in air, water and soil pollution, contribute to the loss of biodiversity and to climate change, may challenge animal welfare and consume excessive amounts of natural resources, including water and energy, while an important part of food is wasted. At the same time, unbalanced diets contribute to obesity and other nutrition-related diseases.