This presentation addresses the global challenge of achieving adequate nutrition in a malnourished world. The data reveals the staggering scale of malnutrition, with 1.6 billion preschool children and women of reproductive age suffering from micronutrient deficiencies, and 1 billion people consuming insufficient protein. Key findings show that micronutrient deficiencies affect both high and low-income countries differently. In high-income regions, nutrient-poor ultra-processed foods displace nutritious options, while low-income areas face limited access to diverse foods, particularly animal source foods which provide unique and bioavailable nutrients. The presentation highlights the complementary nutritional roles of both animal and plant source foods. Animal products supply essential nutrients like vitamin B12, heme iron, and high-quality protein, while plants provide fiber, phytonutrients, and vitamin C. Current global diets are inadequate in fruits, vegetables, and dark leafy greens, while simultaneously high in unhealthy options, especially in high-income countries, like processed meats and sugar-sweetened beverages. Food systems face environmental challenges, contributing to 34% of greenhouse emissions and 70% of freshwater withdrawals. The presentation concludes that sustainable solutions require multiple approaches: increasing dietary diversity, boosting production efficiency, reducing food waste, supporting agrobiodiversity, and implementing fortification programs. Sustainable diets must be plant-rich but also nutrient-adequate, balancing human health needs with environmental sustainability.
Dr. Ty Beal is head of food systems data and analytics at the Global Alliance for Improved Nutrition (GAIN). He is passionate about translating complex research into actionable insights. Dr. Beal brings an interdisciplinary background in global nutrition, public health, epidemiology, and food systems. Driven by a vision of food systems that make nutritious foods accessible and desirable for all, his research focuses on how diet quality, micronutrients, animal-source foods, and food processing impact human health, nutrition, and noncommunicable diseases. His work has been published in leading scientific journals and covered by prominent news outlets. Dr. Beal serves on expert advisory groups for the United Nations, including the World Health Organization, Food and Agriculture Organization, and UNICEF. Committed to making scientific research accessible, he regularly presents at international conferences and webinars and engages with broader audiences through op-eds, blogs, podcasts, and social media. His research aims to advance healthy diets for all from sustainable food systems, with particular emphasis on populations in underrepresented countries. Dr. Beal holds a PhD from the University of California, Davis.