In recent decades, the global challenges concerning food sustainability have intensified by the urgent need to address environmental degradation, public health concerns, and social equity issues. A significant aspect that has garnered attention is the phenomenon of dietary transitions and shifts. As societies evolve economically, socially, and culturally, so do their dietary patterns. These transitions, often characterized by changes in consumption habits, technical innovations, political policies, and economic drivers in food systems, highlight aspects and challenges to the sustainability of our alimentary systems such as greenhouse gas emissions, deforestation, water scarcity, biodiversity loss and a notable rise in the consumption of resource-intensive foods including meat, dairy, and processed foods.