The food industry is surely one of the oldest and most important in the world, even though it gained its current format only in the last 150 years. Sustainable eating, notably of the vegan modality, promises to revolutionize the sector in coming years. Hunter-gatherers cared relatively little about veganism, as their diet was meat-based, with supplementation by fruits, roots, and weeds. Exclusive consumers of plant-based alimentation are at risk of nutritional deficiencies, thus demanding well-planned menus. There is no controversy that replacement of animal source food by vegetables, grains, and fruits can contribute to a substantially healthier planet, with less greenhouse gas emissions and water consumption, reduced atmospheric warming and rising ocean levels, and thus a more livable environment for all creatures. Socially, morally, and ethically the benefits are unquestionable. Clinically they have much to recommend them as well, although debates are still going on. The chapter analyzes the outlook and the challenges of the current sustainable food transition.