In the current changed environment, the challenge posed by growing food demand hasn’t gone away. However, the pandemic has shone a light on something new. Having seen empty supermarket shelves for the first time during peacetime, many consumers and policymakers are casting a more critical eye over something that seemed a feature of the old, “normal” world: the stability and fragility of our food system. The current food system is unsustainable in more than one sense of the term. It threatens the natural environment and relationships among communities, and it is not fit for purpose. In high-income countries, it supports unhealthy diets that fuel malnutrition. With an ever-growing global population looking to places like India for a blueprint in food production, water systems, and food security, how food is produced and distributed is critically important. But the issue is much wider than just technical agriculture or horticultural innovation. It has become properly entwined in a multifaceted ecological and environmental narrative. The global system for food production and distribution is, given its goals and current constraints, operating below optimal efficiency. Food systems not only create the problems outlined above; they also manifest them. Due to deficiencies in food distribution and affordability channels, malnutrition and food insecurity are among the top global health concerns. Therefore, both the demand and supply sides of food systems need to be addressed. The supply side of agriculture also needs to adapt to a changing climate. Innovations should aim at creating a step change in food system efficiency and sustainability. In developing countries, there is a potential additional source of demand from nutritional changes resulting from increased prosperity and urbanization. This chapter identifies and discusses various innovations that are necessary to address this twofold problem.