Abstract: The increasing awareness of environmental issues and the demand for healthier food options have driven a shift towards sustainable food practices. This research paper explores the economic implications of adopting sustainable food practices while balancing their nutritional benefits with commercial viability. By analyzing various sustainable practices—such as organic farming, reduced food waste, and local sourcing—this study assesses their impact on both economic performance and nutritional outcomes. Utilizing case studies, financial models, and comparative analyses, the paper aims to provide a comprehensive view of the trade-offs and benefits associated with sustainable food practices. The economic analysis includes an evaluation of cost structures, potential revenue streams, and market trends. It also considers consumer preferences and willingness to pay for sustainably produced food. Additionally, the paper examines the nutritional advantages of sustainable practices, including improved nutrient profiles and reduced exposure to harmful chemicals. The study highlights key factors influencing the economic feasibility of these practices and proposes strategies for aligning sustainability goals with commercial success. The findings reveal that while sustainable food practices often involve higher initial costs, they can lead to long-term economic benefits through enhanced market positioning, consumer loyalty, and operational efficiencies. However, the paper also identifies challenges, such as market fluctuations and the need for supportive policies, that impact the overall viability of these practices.