But it is also recognized that the costs and benefits of a sustainable system must also be reflected in decisions made by consumers and producers, as well as policy-makers (FAO, 2012b). Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources" (Burlingame and Dernini, 2012, p. 7). They also mean a reduction of losses and waste throughout the food system. Such profound changes are likely to require significant changes in the food systems themselves.