The dietary pattern in Asia is very diverse and intrinsically linked with cultural and religious practices. Traditional diets in South-east Asia usually have rice as a staple dish while in South Asia, it is a mix of both rice and wheat with accompanying vegetables, herbs and spices and in most parts, except in India and a few South Asian countries, where rice is accompanied by fish and animal protein. There has been a noticeable diversification of these staples across Asia especially since 2000. Subsequently, there is an increase in total calorie availability, with a regional increase of over 19% in South-east Asia. Changing dietary patterns have led towards a “nutrition transition” in the region, occurring at a faster rate in mid and lower-income groups. This report was developed to shed light on the status of the food consumption pattern among low income households in East, South-east and South Asia. Various sustainable consumption practices have been examined aligned with the EU’s ‘Farm to Fork’ strategy and SDG 2.4 on Sustainable consumption and healthy diets.