Specific scenarios used for the optimization modeling with a focus on achieving nutrient levels at lowest cost along with low GHG emissions.

*In all scenarios (Table 1 and Table 2) we set daily maximum limits for flour, pasta and oats (each at 240 g), no more than 200 g of any particular vegetable (including fresh, frozen, and canned vegetables), and adjusted added salt to ensure that total sodium intake stayed below maximum recommended levels, as per Table S2 in File S1. All the weights in this table are for prepared ready-to-eat items, with purchased weights assumed to be higher due to inedible portions such as skins and spoiled parts – with these wastage proportions obtained from the USDA database) [57]. A lower limit of 10 g applied to all ingredients except condiments such as sugar and salt, and ingredients that were specified in the recipes, e.g., 8 g wholemeal flour in Scenario NZ-M.).**We based this on an annual survey (the University of Otago “Food Cost Survey”) where for 2011 the calculated costs for a “basic diet” were $9.29/d for men and $8.71/d for women [41].