Climate change is one of the most pressing challenges of modern society, with dietary habits playing a crucial role in its acceleration. The food industry is a major contributor to greenhouse gas emissions, particularly due to meat production, which requires vast amounts of water, land, and energy. Additionally, global food distribution and industrial processing further exacerbate environmental degradation. This thesis examines the environmental impact of dietary habits and explores potential sustainable alternatives. Reducing meat consumption, adopting plant-based diets, and prioritizing local and seasonal foods can significantly decrease the ecological footprint. Furthermore, proper food waste management, including waste reduction and composting, plays a key role in mitigating the negative effects of the food system. Beyond the environmental aspects, this research also considers the health benefits of sustainable dietary patterns, such as reducing the risk of chronic diseases associated with excessive meat and processed food consumption. Moreover, measures such as eco-labeling, sustainable food transport, and environmentally friendly packaging are analyzed as additional ways to improve the sustainability of the food industry. The aim of this research is to highlight the importance of changing dietary habits and demonstrate how a more responsible approach to food consumption can contribute to mitigating climate change and fostering a more sustainable society.