Food Sustainability: Balancing Environmental Impact, Food Security, and Health, by Chef Manoj Shah

Food sustainability refers to the method of food preparation and distribution that protects the environment by efficiently using natural resources. It is aimed at producing enough food to serve human population (Morawicki and Díaz, 2018). According to the United Nations estimates, the food industry is responsible for a global energy consumption of 30% and with the rise in population, there is a need for 60% more food (Iberdrola, 2024). However, the current food system is associated with the consumption of animal products and refined grains and sugars that impact human health. This underscores the need for food systems that emphasize reduction of environmental impact and creation of a system that can ensure food security, health, as well as economic well-being.  

Modern food production has substantial environmental consequences. It contributes to 26% of global greenhouse gas emissions and about half of the world’s habitable land is utilized for agricultural purposes in addition to consumption of 70% of worldwide freshwater reserves (Ritchie, Roser and Rosado, 2022). Industrial farming practices are also dependent on use of chemicals such as pesticides and fertilizers which are responsible for degradation of soil quality and contributing to polluting water bodies. Animal agriculture is a contributor of 65% of world's nitrous oxide emissions which impacts 296 times more than carbon dioxide (Conzachi, 2022).

Source: Ritchie, Roser and Rosado (2022)

Additionally, the global food supply chain requires large amounts of energy where processing, transportation, as well as packaging require extensive fossil fuels. Food waste is another critical issue with 1 billion meals wasted in a day across all continents while still 783 million people are affected by hunger (UNEP, 2024). This food wastage represents lost resources. This shows that sustainable food systems are essential to mitigate environmental damage.  

In order to achieve food sustainability, a multifaceted approach is required. One of the strategies is adopting environmentally friendly agricultural practices. Organic farming practices have low environmental impacts as they avoid the use of synthetic pesticides and fertilisers (Hill, 2024). Furthermore, the use of recyclable and compostable packaging helps to reduce harmful plastic pollution and decrease carbon emissions. The environmental impact of more processed food is greater and the food loses its nutritional quality. Thus, minimising the amount of processed food consumption enhances food sustainability.  

Source: Iberdrola (2024

Traditional agricultural practices significantly contribute to the carbon footprint and large-scale farming further accelerates environmental impacts and destroys once-fertile land. By optimising food production processes by implementing smart farming practices such as hydroponics and vertical farming deploying smart sensors will ensure zero water wastage (Fletcher, 2023). Furthermore, supporting local farmers and choosing locally sourced foods will reduce emissions from supply chain (Hill, 2024). 

Achieving food sustainability requires a multifaceted approach encompassing environmental, social, as well as economic considerations. Reducing food wastage, shifting to plant-based diets, and supporting local and organic products can contribute to a sustainable food system. Educating customers regarding the impact of their food choices is also an essential aspect of food sustainability. Therefore, the collaborative efforts of businesses and individuals will build an environmentally responsible food system. Taking appropriate actions can pave the way towards a more sustainable future.  

The article is authored by Chef Manoj Shah, Vedatya Institute