The manufacturing and advancement of nutraceuticals within a sustainable food system entails the formulation of health-enhancing commodities derived from organic food sources, simultaneously accounting for the comprehensive social, economic, entrepreneurial and environmental ramifications of the entire procedure. Nutraceuticals refer to food products or constituents that offer health advantages surpassing fundamental nutritional value, encompassing essential elements like vitamins, minerals, antioxidants, or bioactive compounds. The sustainable food system endeavors to address the interconnected challenges of environmental degradation, food insecurity, and social inequities associated with the production and consumption of nutraceutical-based food. Its overarching goal is to facilitate the sustainable production, distribution, and consumption of such food, thereby fostering economic prosperity, social well-being, and environmental preservation. This approach seeks to ensure the availability of nutritious food for both current and future generations while mitigating the adverse impacts on the environment and rectifying social injustices. This chapter focuses on the distinct health advantages associated with the incorporation of sustainability principles into all stages of nutraceutical production. This approach enables the development of products that not only enhance health but also contribute to a food system that is more ecologically sustainable and socially responsible.