In the present report, the Special Rapporteur on the issue of human rights obligations relating to the enjoyment of a safe, clean, healthy and sustainable environment, David R. Boyd, identifies healthy and sustainable food as one of the substantive elements of the right to a safe, clean, healthy and sustainable environment. He describes the catastrophic environmental and health consequences of industrial food systems, unhealthy diets and food waste and the associated consequences for the enjoyment of human rights, with disproportionate adverse effects on vulnerable and marginalized groups. He highlights procedural and substantive State obligations related to ensuring healthy and sustainable food, as well as the responsibilities of businesses. He identifies good practices that reduce greenhouse gas emissions and enhance carbon sinks, improve air and water quality, reduce water use, restore soil health, protect and revitalize biodiversity, decrease the use of pesticides, fertilizers and antibiotics and reduce the risk of zoonotic diseases. He emphasizes transformative actions that will concurrently contribute to progress on multiple Sustainable Development Goals, resulting in healthy, equitable and sustainable food systems.