Climate change is a global risk that transcends borders. Globally, an estimated five million extra deaths a year are attributable to non-optimal temperatures. Despite the least contributions to global emissions, low- and middle-income countries bear the greatest brunt of climate change. Climate change, health, and nutrition have multiple linkages. The consequences of rising greenhouse gas emissions, rising temperatures, unpredictable rainfall patterns, and an increase in extreme weather events influence food availability, food systems, food and care environments, and overall population health and nutrition. Rising global temperatures and changing precipitation patterns have indirectly increased the transmission of vector-borne, waterborne, and foodborne diseases. Conversely, food production and food consumed impact the climate. Rising food insecurity, threatened livelihoods, infrastructure destruction, climate-related displacement, conflict, and insufficient water resources have led to heightened levels of social and economic stress. Multiple governance and leadership initiatives for climate change and nutrition are in place; however, most strategies center solely on climate, with limited collaboration between climate and nutrition initiatives. Adaptive agrifood systems and dietary adjustments are required urgently to combat climate change and provide healthier, sustainable diets for all.