Permaculture (permanent agriculture):

This is the creation of food systems that cooperate with nature.
An example of this is using ladybugs to kill aphids instead of chemical pesticides.
This reduces the negative impact on the environment.

Organic farming:

Local food:

The production of local food reduces dependence on imports and food miles.
This reduces crops grown for export in less developed countries so that food can be given to the local population.
Carbon emissions are reduced in this process.

Seasonal food:

Growing local and seasonal food can reduce the need for greenhouses that produce out of season foods.
This can reduce carbon emissions.

Urban farming initiatives:

Urban farming initiatives promote garden space being created in unused urban areas.
This will promote local and seasonal produce while promoting a sense of community.
These are usually run on a volunteer basis.

Eating sustainable meat and fish:

Meat production has a large environmental impact.
Sustainable farming promotes the outdoor grazing of livestock to maintain landscapes such as the UK moorlands.
Free range farming of poultry is also a part of this scheme.
Sustainably produced meat is often labelled with the Freedom Food logo.
Sustainable fishing aims to reduce overfishing and the decline of fish populations; this can be done by having larger gaps in fishing nets to allow younger fish to escape, and by following fishing quotas.

Reducing food waste:

Large amounts of food in high income countries goes to waste due to poor storage, transport, and packaging.
Approximately 1/3 of the food produced for human consumption is thrown away.
This contributes to food insecurity and landfills, as well as having an economic impact on the producers.
Food loss can be reduced by encouraging people to shop more carefully, using leftovers, composting, and producing smaller portions of food.
Supermarkets can be asked to reiterate the difference between "sell by" and "use by" dates on the packaging of foods.