One of the main activities of all human beings is finding food sources. From the time our ancestors were hunters and gatherers to this day, food production has been our top individual and collective goal. On an individual level, people struggle to find livelihoods and feed their families, and nations strive to achieve food security. 

In present times, we often think about food sustainability. We may not always be knowledgeable about the technical terminology and definitions, but we do worry about our environment. We think of answers to questions such as: Is our environment becoming too polluted? Are we eating food that has toxins? Will climate change and greenhouse gas emissions cause increasing droughts? Will future generations inherit a barren dystopia or a healthy world with enough food for everyone? These are some of the central questions related to food sustainability.  

What is food sustainability?

Simply put, food sustainability is the adoption of food production methods that do not deplete or negatively impact natural resources such as topsoil or soil health. Such methods don’t pollute the environment with harmful chemicals and emissions. Additionally, they ensure the well-being of ecosystems, farmers, and consumers. 

Agricultural practices are one of the essential factors affecting food sustainability. Sustainable agriculture means that crops are grown in a manner that is not disruptive to natural cycles within an ecosystem. The negative impact of agriculture on the environment results in the degradation of natural resources. 

Coffee and cocoa—two examples of unsustainable food industries 

Brazil is the world’s largest producer and exporter of coffee. However, cutting down forests to expand coffee plantations has reduced the rainfall needed to grow coffee. This means that the expansion of plantations was unsustainable, leading to a highly negative environmental impact. 

The chocolate industry was worth over $130 billion in global retail sales in 2024. It is expected to grow over the next five years. At the same time, cocoa plantations are associated with very high rates of deforestation and biodiversity loss across West Africa, in Latin America, and Southeast Asia. Nearly 70% of the global cocoa supply comes from West Africa. Most of the world’s cocoa is grown as the only crop, or in monocropping systems. This depletes the soil. Further harm is caused because using land to grow only cocoa requires pesticides and chemicals that lead to pollution. 

Food ethics—key to food sustainability

The examples of these two major cash crops can help us understand some other issues linked with food sustainability. 

Food ethics means that food is produced responsibly—its production does not negatively affect the environment. For example, food ethics standards are violated when chickens are kept in cages under cruel conditions, compared to those in free-range conditions. The impact is highly negative on the welfare of the animals, the environment, and consumer health. 

Another part of food ethics is fair trade. This means that food production is beneficial for producers and workers. In practice, if the well-being of workers or farmers is neglected, producers can make bigger profits. For example, labor is essential for the growth of the coffee and chocolate industries. Unfortunately, the use of child and forced labor is connected to these two economic sectors. When the food industry relies on unethical agricultural practices, including labor exploitation to maximize profits, this leads to harm to the environment as well as poverty and food insecurity. 

Biodiversity—at peril from humans & technology

Species in the natural world have always changed. Some disappear, and new ones appear. However, due to technological advancement, human beings are now in a position where their actions can lead to massive loss of biodiversity and disastrous changes in ecosystems. 

Humans had hunted whales for thousands of years for meat and oil to sustain communities in certain areas of the world. The real threat to the species, however, appeared when commercial whaling began in the early 17th-century Europe. There was a sudden boom with the introduction of oceangoing ships and explosive harpoons. As a result, many species of whale became nearly extinct by the early 20th century. 

Today, while action is being taken to protect these great sea mammals, overfishing is a major problem. The global fishing industry is worth $362 billion. When fish are caught faster than stocks can replenish, overfishing occurs. Many major economies are responsible for overfishing. In West Africa, small fish like sardinella are being overfished by foreign companies. Small fish species provide fish oil and serve as fishmeal for farmed salmon, an industry worth 8.4 billion Euros in 2022.  

Local fishers are losing livelihoods due to the rapid depletion of these fish stocks. Small-scale producers are unable to compete with industrial giants. Harm to the environment includes damage to coral reefs, excessive algal growth, negative impact on many marine animals when plant-eating fish are removed, and global warming. 

Humans are part of biodiversity

The concept of biodiversity recognizes that human beings and ecological systems are interconnected and influence each other. Human communities are a part of ecosystems. When these communities adopt food production methods harmful to the environment, they do damage to their future generations. 

Understanding biodiversity means we accept that the survival and well-being of human societies are deeply linked to the diversity and health of the planet. If we don’t establish the correct balance in our relationship with our planet, the results can be catastrophic. 

A truly sustainable food system

According to the UN, a sustainable food system ensures food security and nutrition for all. Food systems include everything from the production, packaging, and transportation of food to consumers. Currently, these systems are neither sustainable nor efficient. Unsustainable practices have resulted in 735 million people worldwide facing chronic hunger, damage to the environment, and irresponsible use of the world’s freshwater resources. Three key indicators of a sustainable food system are:

• Economic sustainability—the system is profitable for all those involved in each of its phases.
• Social sustainability—the system leads to broad benefits for society 
• Environmental sustainability—the system has a positive or neutral impact on the natural environment. 

Addressing a UN Food Systems Summit, Secretary General Antonio Guterres remarked,

“Broken food systems are not inevitable. They are the result of choices we have made. There is more than enough food in the world to go around. More than enough money to fund efficient and sustainable food systems to feed the world, while supporting decent work for those who grow the food we eat.”

Overconsumption is identified as the key issue in food shortages. Wealthier countries are the biggest contributors here. 

How can we contribute to food sustainability?

The first step is to become aware of how unsustainable food systems cause harm. The next step is to understand that sustainable food systems are networks that consider sustainability in every phase, starting from production to consumption and waste management. Ultimately, we should strive to make better choices.

When we choose to buy locally grown and produced food and support Short Food Supply Chains, we are making consumer choices that contribute to food sustainability. Large-scale industrialized production, complex, longer, and less transparent distribution chains are often associated with challenges to food sustainability. A short supply chain involves a limited number of intermediaries and is committed to local economic development. These chains emphasize building a strong social relationship of trust and respect between producers and consumers. 

Food waste is a key contributor to unsustainable food systems. Waste can occur in production processes, distribution, and storage. Waste is also when we buy too much food that spoils easily and throw away leftovers instead of using them.

Zero-waste cooking is an approach that encourages us to maximize the use of ingredients and use leftovers to make new meals. For example, stale bread can be used to make bread crumbs or bread pudding. Meat and poultry leftovers can be used to make stews or croquettes. Rice from the fridge can be turned into delicious fried rice.  

It is also important to clarify misunderstandings. In the past, people thought that frozen foods were inferior to fresh produce. The opposite is true. For instance, frozen peas contain 30% more vitamin C than fresh peas left in the fridge. Nutrients are locked in foods at the peak of freshness during the process, making frozen ingredients and meals equally, if not more, nutritious than fresh food stored in the pantry or fridge. 

Frozen foods are now being recognized not only for their convenience, but also for providing nutrition while cutting down food waste. 

Concluding words…

Technological advancements have provided human beings with tools that can cause harm. However, socially responsible use of technology can improve the quality of our lives. The development of vertical farming, i.e., the cultivation of plants indoors using soilless techniques such as hydroponics, gives us hope that we can fight drought and desertification. Advanced food freezing techniques, which ensure ingredients and meals retain nutrients, help with reducing food waste. Modern information and communication networks are tools that enable consumers to advocate for change and to make better choices. So, no need to think twice before you reach out for one of Kaiser’s frozen meals. You are making the right choice!