Scientific evidence has placed community nutrition among the front line strategies in health promotion. Traditional food habits have progressively changed in the last few decades. The combination of changes in food patterns and sedentary lifestyles have contributed to a significant increase in the prevalence of overweight and obesity. Efforts in community nutrition should now focus on three key aspects: nutrition education in schools and in the community, food safety and enhanced culinary skills in all age groups. School meals and other catering services provided at work or community sites should be consistent with the educational message. Catering services should ensure adequate nutritional supply, foster healthy eating practices and encourage participation in gastronomic culture and social learning. Food safety includes the procurement of a safe adequate food supply in sufficient amounts to cover the nutritional requirements of all individuals. It has become a priority for Public Health. Social changes along new scientific developments will introduce new demands into community nutrition and request a more important role for individually tailored advise. In order to face these challenges, community nutrition professionals need to be highly qualified and skilled.