Objective number one of a sustainable diet is to support physical, mental, and social wellbeing at all stages of life for both present and future generations. The second aim is to promote optimal growth and development in all people and to support their functioning and prevent all types of malnutrition (both undernutrition and obesity). The third objective is to promote the preservation of biodiversity and planetary health. To achieve that, sustainable healthy diets must incorporate all aspects of sustainability. Sustainable diets are based on four key elements.

The food we eat should contain wholegrains, legumes and nuts, and a diversity of fruit and vegetables. The food we eat should give us enough energy and nutrition for growth, both mental and physical development. It can also include some amounts of eggs, dairy, poultry, and fish, but small amounts of red meat. Highly processed food and drink products should be kept to a minimum. A sustainable diet should include safe drinking water. In terms of safety, it should contain low concentrations of pathogens, toxins, and other substances that can lead to foodborne illnesses, or none at all if possible. 

It means keeping greenhouse gas emissions, water and land use, application of nitrogen and phosphorus, as well as chemical contamination within predetermined limits during food production. It entails preserving biodiversity by avoiding overfishing and hunting and reducing the use of antibiotics and hormones in food production as well as minimising the use of plastic in food packaging and food waste. 

It is based on and respects regional values about the sourcing, production, and use of food as well as regional cuisine, knowledge, and consumption patterns. Many consumers are unaware of the effects that creating particular food products has on the local cultures. Being sustainable entails using ethical sources. The emphasis on controlling and detecting consequences on these cultures by the companies that generate the product and their workforce is a key component of sociocultural sustainability.

Food equity is an idea that everyone has the capacity and opportunity to produce and eat wholesome, reasonably priced meals that are meaningful to their cultures. In an equitable system all members of the community are able to grow, get, sell, manage and understand the sources of food. Also it promotes fair and equal access to land, fair and equitable pricing and salaries, human health, and ecological sustainability where culture is prioritised.