The US faces remarkable food and nutrition challenges. More Americans are sick than are healthy, with diet-related illnesses playing a major role including obesity, type 2 diabetes, cardiovascular diseases, cancers, food allergies, and more (1). The incidence and prevalence of many of these conditions have increased dramatically in recent decades. In addition to burdens on health and productivity, these diet-related diseases are creating tremendous strains on health care spending, health disparities, government budgets, economic competitiveness of American businesses, and military readiness. Innovations in food and nutrition should improve human health while also preserving our natural resources, a crucial new area of intersecting science and policy.