Last month I delivered two lectures on food sustainability at the Nottingham Business School (NBS). During the Q&A, one of the students asked about which individual actions could make a difference for the sustainability of food systems. To answer that question in detail, I have done a bit of research and prepared the below information, which I will update from time to time as I come accross new information.
Eat less animal products
Why: The amount of GHG emissions per kilogram of food varies greatly, with animal products resulting in substantially higher emissions than nuts, fruits or vegetables.
Fact: According to some estimates, 1kg of beef produces around 99.48kg of GHG emissions, while 1kg of potatoes produces just 0.46kg.
Reference: https://ourworldindata.org/grapher/ghg-per-kg-poore
Eat local
Why: From an environmental point of view, the less miles a product travels from farm to table, the less the amount of greenhouse gas (GHG) emissions produced as a result of transport. However, according to some sources “GHG emissions from transportation make up a very small amount of the emissions from food and what you eat is far more important than where your food travelled from” (See here).
Example: In the UK and Ireland, the NeighbourFood platform allows consumers to buy directly from local producers. In continental Europe, one of the main platforms is The Food Assembly.
References: https://www.neighbourfood.co.uk; https://laruchequiditoui.fr/en
Eat a varied diet
Why: Diversified diets improve human health while at the same time promoting the diversification of production systems, which benefit wildlife and a more efficient use of natural resources.
Fact: Currently, 75% of the world’s food comes from just 12 plant and 5 animal species.
Reference: https://www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf
Choose organic foods
Why: Organic production uses less pesticides, no artificial fertilisers, less antibiotics, no artificial colours or preservatives, and ensures higher animal welfare standards.
How: Each country/region might have its own logo for organic certified products. In the UK, you are likely to come across both the EU organic logo and the Soil Association logo.
Reference: https://www.soilassociation.org/take-action/organic-living/why-organic/
Event better, choose regenerative organic
Why: While the “organic” certification ensures that food has been produced using a range of principles above-mentioned, “regenerative organic” puts the focus on a series of outcomes: improved soils, water, plants, animals and humans.
Example: The US-based Regenerative Organic Alliance has launched the Regenerative Organic Certification. I am not aware of similar certifications anywhere else - If you do, please drop a message!
Reference: https://regenorganic.org/#1598461455279-e65103b1-bf72
Choose seasonal fruits and vegetables
Why: Eating seasonally results in GHG emissions from transport, refrigeration or packaging.
How: Conduct a search on your preferred browser to find out what are the fruits and vegetables that are on season. Buying directly from local smallholder producers is usually a good way to ensure you are sourcing seasonal food.
Reference: https://www.bbcgoodfood.com/seasonal-calendar
Minimize food waste
Why: When we waste food, all the resources (water, soil, fuel, pesticides, land, etc.) that were invested in its production, processing, transport and storage are also wasted. In addition, discarded food that goes to landfill releases methane, a GHG that is 28 times more harming than CO2.
How: Here a few tips to minimize your food waste - buy for specific dishes already in mind (do not over buy), check expiry dates, keep track of what’s in your bridge, invest in a good selection of food containers, be creative and make use of left-overs.
Reference: https://www.bbcgoodfood.com/howto/guide/how-reduce-food-waste;https://www.fao.org/food-loss-and-food-waste/flw-data
Compost at home or give your food scraps to a local composting project
Why: By composting, you avoid sending to landfill organic matter that would end up releasing methane gas. Instead, a proper composting process minimizes the production of methane. C02 is still released during the composting process, but this is a less harmful GHG than methane.
How: If your local council does not collect kitchen waste, you can produce your own compost at home or look for a local organizations (private compost producer, city farm, allotment association, etc.) that might be interested in collecting it.
Reference: https://www.agric.wa.gov.au/climate-change/composting-avoid-methane-production
Write to your MP
Why: Lawmakers are responsible for creating the regulatory framework that govern food systems.
How: Send him/her an email asking for food sustainability to be a part of his/her agenda. You can also write to the local candidates from all parties to learn if they have the topic in their agendas.
Reference: https://www.parliament.uk/get-involved/contact-an-mp-or-lord/contact-your-mp/
Choose products with less packaging
Why: Often, single-use packaging constitutes just an unnecessary use of resources and therefore GHG emissions.
Example: Check this link for examples of unnecessary food packaging.
Reference: https://www.lessplastic.org.uk/9-reasons-refuse-single-use-plastic/
Reuse or recycle food packaging
Why: Certain materials used in food packaging could pollute aquifers if they ended up in landfill, or could pose a choking hazard for certain animals if they ended up in a river or street.
How: Recycling is more difficult than it looks. Whether an item is recyclable depends on the technology available at the local recycling facilities. Check the instructions from your local council on how to recycle each material.
Reference: https://www.recycle-more.co.uk
Bring your own bags and packaging to supermarkets and restaurants
Why: Despite recent regulations to limit the use of plastic bags, a non-responsible use of now available compostable bags still constitutes an unsustainable and avoidable overuse of natural resources.
Example: Get yourself a reusable bag for grocery shopping (one, not twenty; and make it last). If you are planning to buy bread, bring you own paper bag. You can also bring your own food container to the restaurant in case there are any leftovers to take home.
Above all, use common sense when no perfect options are available
Why: Often, the choice won’t be between an obviously unsustainable and an incredible sustainable product. Instead, there will be a series of factors to consider and you will need to make a decision with the information that is available at that moment.
Spread the word
Why: Good ideas are meant to be shared. We all like to improve our actions and love learning something new.
How: Be friendly when sharing information with others. Do not shout at your grandma if she buys a beef steak of the Rainforest Burner brand. Instead, give her an example of a more sustainable option and frame the conversation in positive terms. Plant a seed and be patient!
