Food Sustainability

Food Sustainability

1. Development that meets the needs of the present without compromising the ability of future generations to meet their own needs

   • Sustainability implies the use of resources at rules that do not exceed the capacity of the Earth to replace them

2. What is Food sustainability?

   • Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a sage and hygiene working environment
     • supports rural economies + diversity of rural cultures= keep food miles to a minimum
       • nourishing food in a good price= affordable
         • Food miles- supports locally/globally, carbon footprint included

3. Sustainable food should be produced, processed and traded in way that:

   • contribute to thriving local economies and sustainable livelihood
     • protect the diversity of both plants and animals, avoid damage natural resources
       • provide social benefits

4. Why Sustainability?

   • help protect the environment
     • promote personal/ public health
       • save family farms
         • promote animal welfare
           • protect workers

5. Economic

   • subsistence farming
     • imports and exports
       • supports for developing countries

6. Fairtrade

   • formed in 1992
     • stable price
       • environmentally sound & healthy organic production
         • less child labour

7. Ecological

   • energy use
     • water use and pollution
       • soil quality
         • pesticides and fertilisers
           • natural reserves- oil
             • animal welfare
               • climate- global warming and GHGs
                 • biodiversity
                   • rural landscape

8. Sustainability supply chain

   • safe, healthy product, market demand, nutritious, accurate information
     • support viability of rural and urban environment/communities
       • respect biological limits
         • high environmental performance
           • high animal welfare
             • sustain production resources

9. Key areas in the food supply chain

   • Yield
     • energy use
       • water use
         • waste management
           • reduce materials input
             • recycle/reduce/reuse
           • main aim to reduce production of it
             • office- paper, printer, lighting
               • production- packaging, pallets, ingredients waste
       • reduce consumption(reduce on site movement, transport
         • change to lower emission fuels (biofuels)
           • Green supplier- wind turbines, solar
     • biotechnology
       • GM
         • Fertilisers/ pesticides

10. Sustainable retailing

    • huge growth of supermarket
      • cheap product
        • sustainability initiatives now part of corporate social responsbility

11. How do we improve sustainability as consumer?

    • sustainabile diets
      • less meat + lower environmental impacts + healthier
        • Food choice are however embedded in household practives, lifestyle, local national or religious cultures
          • Consuming meat is not just about nutrition, it is an important part of peoples identity and not easily changable

12. Oxfam sustainable diet

    • waste less food
      • reduce consumption of diary and meat product
        • buy fair trade products
          • buy other foods from developing countries

13. future sustainable food production

    • policy to conserve soil quality
      • Consumer making informed choice

14. What drives our food system?

    • global trends in population and affluence
      • food prices/ availability
        • change in diet
          • food waste
            • change in supply chain
              • water
                • phosphate- limited resources= demand is predicted to increase by 50-100% by 2050
                  • biodiversity loss