Colorectal cancer is a major public health concern, with incidence rates on the rise. The role of diet and lifestyle in its development has been the subject of several recent systematic reviews. Several nutritional factors are associated with colorectal cancer risk, supported by strong evidence: this includes fiber, dairy products, and physical activity for risk reduction; and red and processed meat, alcohol, and being overweight for increased risk. Dietary and lifestyle profiles have also been studied in relation to colorectal cancer prevention: plant-based diets combined with regular physical activity and the avoidance of alcohol and tobacco are associated with lower risks of developing colorectal cancer. Although current French recommendations align with these findings, adherence among the French population remains low. This cannot be fully explained by a lack of awareness of the recommendations. In addition to nutritional recommendations, other measures aimed at improving the food environment and access to foods of higher nutritional quality, as well as encouraging physical activity and reducing alcohol consumption—particularly among younger people—should be supported and implemented.