The fundamental role of diet in maximizing human health and utility is now universally recognized [1]. In turn, governments and healthcare services around the world are acting to maximize their ability to improve the health of the people in their care through food and nutrition initiatives [2]. Hospitals now routinely enlist the support of community volunteers to help with food preparation and tailored feeding of patients [3]. In the community, practice guidelines for health professionals position dietary changes as the first line treatment for chronic conditions such as type 2 diabetes and cardiovascular disease [4]. Doctors, nurses, and other health professionals are increasingly undertaking nutrition education courses to better equip themselves to create positive health outcomes for patients [5,6]. The UN Decade of Action on Nutrition (2016–2025) is now at the half-way mark, and a review of progress is underway via their Foresight paper [7], with major achievements likely to be recognized across food systems, health systems, social protection, and trade and environments that support healthy eating.