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Multi-benefit diet changes in China

Author

Listed:
  • Xiaoxi Wang

    (Zhejiang University
    MAgPIE-China Research Group
    Member of the Leibniz Association
    University of Oxford)

  • Hao Cai

    (Zhejiang University
    MAgPIE-China Research Group)

  • Jiaqi Xuan

    (Zhejiang University
    MAgPIE-China Research Group)

  • Changzheng Yuan

    (Zhejiang University School of Medicine
    Harvard T.H. Chan School of Public Health)

  • 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
    University of Kassel)

  • Hermann Lotze-Campen

    (Zhejiang University
    Member of the Leibniz Association
    Humboldt-Universität zu Berlin)

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.

Suggested Citation

  • Xiaoxi Wang & Hao Cai & Jiaqi Xuan & Changzheng Yuan & Benjamin Leon Bodirsky & Miodrag Stevanović & Jan Philipp Dietrich & Alexander Popp & Hermann Lotze-Campen, 2025. "Multi-benefit diet changes in China," Nature Sustainability, Nature, vol. 8(6), pages 590-591, June.
    • Handle: RePEc:nat:natsus:v:8:y:2025:i:6:d:10.1038_s41893-025-01582-0
    DOI: 10.1038/s41893-025-01582-0
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