Sustainable food
Sustainable food refers to a food system that meets the nutritional and health needs of current generations while preserving natural resources, ecosystems and biodiversity in order to guarantee these same needs for future generations. It encompasses environmental, economic, social and cultural aspects, aiming to reconcile production, processing, distribution, consumption and food waste management in a responsible manner.
Key principles of sustainable food
- Environmental:
- Reducing environmental impact: Minimising greenhouse gas (GHG) emissions, water consumption and deforestation.
- Preserving ecosystems: Maintaining biodiversity and avoiding overexploitation of soil, marine resources and forests.
- Local and seasonal production: Encouraging short supply chains and consuming products that are suited to the climate and seasons in order to reduce the carbon footprint.
- Social:
- Accessibility: Guaranteeing universal access to healthy, sufficient and affordable food.
- Fairness: Respecting the rights of agricultural workers and promoting fair working conditions throughout the food chain.
- Respect for cultures: Preserve local culinary traditions while integrating sustainable food practices.
- Economic:
- Support for local economies: Promote small producers and local businesses.
- Moderation of losses and waste: Reduce losses in the supply chain and food waste among consumers.
- Nutritional and health:
- Health promotion: Encouraging balanced diets rich in fruit, vegetables, whole grains and sustainable protein sources (legumes, insects, plant proteins).
- Reduction of ultra-processed foods: Limiting the consumption of products that are harmful to health and resource-intensive.
Criteria for sustainable food:
To be considered sustainable, food must:
- Have a low environmental impact (reduced GHG emissions, moderate water and energy consumption).
- Promote short- and long-term human health.
- Support local economies and farmers’ livelihoods.
- Be culturally acceptable and promote food diversity.
The objectives of sustainable food:
- Food and nutritional security: Ensure sufficient availability, access and use of food for all.
- Reduction of inequalities: Promote a fair food chain.
- Climate change mitigation: Limit the impact of the agri-food sector on global warming.