With the effects of climate change, ecosystems are negatively affected, extreme weather events increase, agricultural areas are damaged, water resources decrease, and salinity rates in the seas change, thus food and livelihood resources decrease and it becomes difficult for people to access sufficient and safe food. Unhealthy diets and malnutrition increase the disease burden. Changing ways of producing and consuming food, along with factors such as increasing and urbanizing population, poverty, and soil and water degradation, harm the environment and increase greenhouse gas emissions, energy expenditures, and the effects of climate change. Considering all these impacts, it seems an urgent need to ensure adequate and balanced nutrition that will protect human health, as well as efficient use of natural resources and reduce environmental impact. To achieve this, sustainable and healthy nutrition and reducing food waste are important goals. A sustainable and healthy eating plan includes a variety of plant-based foods, low amounts of animal-based foods, and small amounts of ultra-processed foods, refined grains, and added sugars; It is low in environmental impact, culturally acceptable, accessible, affordable, nutritionally adequate and safe. Sustainable eating habits also include reducing food waste. Along with food waste, the energy spent on every food produced is also wasted and the environment is harmed unnecessarily. It is recommended to create actions and policies to increase knowledge and awareness on this issue.