Food systems are a major driver of environmental change, responsible for rapid deforestation, water scarcity, and an estimated 30%–34% of global anthropogenic greenhouse gas emissions. Findings in this paper point to the capacity of plant-sourced food consumption to minimize environmental harm without necessarily jeopardizing nutrient availability in Latin America and the Caribbean (LAC). Local agriculture can contribute to food system sustainability by producing diversified plant-sourced foods, cornerstones of many traditional food customs, and mitigating the impacts of industrialized livestock operations and imported, animal-centric dietary habits.