Nutrition security is a challenge of the XXI century for achieving a sustainable health. Hemp cultivation contributes to the European Green Deal objectives and is a potential solution for producing a more sustainable food chain and contributing to the nutrition security of the global population. Hemp, Cannabis sativa cultivars containing less than 0.2% of Δ9-tetrahydrocannabinol (THC), is a multipurpose crop which can be used to produce feed, food and supplements among other products (biodegradable plastics, paper, paint). Hemp seeds are the hemp component most used in the food context, and the products derived from them (oil, cake, flour and proteins) are gaining popularity in human nutrition. In the European Union (EU), only marketing of hemp seeds and their derivatives, such as hemp seed oil, hemp seed flour, defatted hemp seed, and germinated hemp seed is authorized. Other parts of the plant are considered as novel foods. Nutrition claims “high dietary fiber, high protein, low saturated fat, high omega-3 fatty acids, high polyunsaturated fat, high unsaturated fat” can be attributed to those hemp products. In addition, hemp is a source of bioactive compounds, cannabinoids and others, with great impact in health including that of the brain-gut axis which is essential for achieving optimal physical and emotional conditions. The present chapter represents an updated revision of the state of the art on the potential of hemp in nutrition security.