进入全面建设社会主义现代化国家的新阶段后，我国农业食物系统正在从“吃得饱”“吃得好”向“吃得营养健康”转变；绿色低碳成为农业食物系统转型的全球共识，包容共享成为农业食物系统转型的中国方案。当前，我国农业食物系统转型面临诸多挑战，以营养过剩和营养缺乏并存、保供和降碳之间存在矛盾、对小农生产者和弱势群体消费者的包容性不足、生产稳定性和供应可控性的韧性能力不强等问题为典型；未来在人口总量下降、城镇化率继续提高的背景下，我国农业食物系统结构有待进一步调整和优化，将加快转向“营养健康 ‒ 绿色低碳 ‒ 包容共享 ‒ 安全韧性”的多赢发展目标。相应主攻方向包括：调整生产体系、丰富食物供给，突出科技创新、优先发展多赢技术，加强政策创设、加大转型投资，优化体制机制、建设高效包容食物链，转变消费理念、引导居民低碳行为。研究建议：启动国家营养相关立法工作，建立国家农业食物系统转型技术储备库，实施国家农业食物系统转型升级科技专项，开展全民营养健康行动。

China's food system is transforming from providing adequate and safe food to supplying nutritious and healthy food as the country develops into a new stage of comprehensive modernization. To be green and low-carbon has become the global consensus regarding food system transformation, and China plans to transform its food system to be inclusive and sharing. Currently, China's food system faces multiple challenges such as the coexistence of overnutrition and nutritional deficiency, contradiction between supply assurance and carbon reduction, lack of tolerance for small-scale farmers and vulnerable groups of consumers, and weak resilience in production stability and supply controllability. Against the background of a declining population and an increasing urbanization rate, the structure of China's food system needs to be further optimized and develops toward "nutrition and health, green and low carbon, inclusiveness and sharing, and safety and resilience". Future efforts should focus on (1) adjusting the production system to enrich food supply, (2) strengthening scientific and technological innovation by prioritizing the development of win-win technologies, (3) improving relevant policies to increase investment in the transformation, (4) optimizing existing systems and mechanisms to build an efficient and inclusive food chain, and (5) promoting low-carbon consumption concepts and behaviors. Furthermore, we propose the following suggestions: (1) initiating nutrition-related legislation at the national level, (2) establishing a national reserve for food system transformation technologies, (3) launching a national science and technology project for food system transformation and upgrading, and (4) launching a national nutrition and health campaign.