Interest in ‘sustainable diets’ has expanded rapidly over the past decade. In this newly restructured course, ‘sustainable diets’ approaches are examined using systems-based, trans- and multi-disciplinary models that incorporate social, economic, governance, health, cultural, and environmental dimensions. Core elements will cover: (a) definitions, terminologies, models, application to diets and food systems; (b) frameworks and limitations of sustainable diets; (c) food consumption as an alternative framework; (d) sustainable food consumption guidelines; and (e) strategies to promote more sustainable food consumption. An emphasis will be on transitioning away from diets per se to a novel ‘food consumption’ model, using sustainable agriculture as a reference framework. Students each week will also select and discuss papers covering diverse aspects of sustainable food systems. Major assignments include (i) applying an innovative methodology - multi-criteria analysis - to assess the relative sustainability of various foods; and (ii) developing guidelines for food consumption as an alternative to typical sustainable dietary guidelines approaches.