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.