What factors contribute to a sustainable food system?

Social sustainability: it has extensive benefits for society. Environmental sustainability: has a positive or neutral impact on the natural environment. Regardless of definitions and beliefs, food sustainability is about generating food at a level of productivity that is sufficient to sustain the human population.

Sustainable food production

is fundamentally based on the availability of fertile land, water, nutrients and an appropriate climate. In addition, the volume of food needed to feed humans is related to intentional or unintentional human behavior.

This article analyzes some attitudes and choices of the population that have an impact both on the volume of food needed and on the environmental impact to produce them. The emergence of new food products and sustainable production technologies could help free up land to be used for purposes other than food production (e.g., these are some of the strong links between food and industrial crop systems that can catalyze the emergence of important compensations when it comes to promoting sustainable and healthy food systems).Therefore, a transition to diets that follow agreed national dietary guidelines could substantially reduce the environmental impacts of food systems and improve population health outcomes (Behrens et al. However, when promoting sustainable diets, it is important to consider the intersection between food systems and industrial crop systems, as a series of complex compensations could arise. In addition, cultural and social factors, such as food preferences and traditions, also influence food systems.

However, as the world's population grows, the volume of food needed in the future will not only depend on these intrinsic factors, but also on human decisions. However, the role of human beings and their consumption patterns have a significant impact on food production, and the population's set of beliefs and attitudes will determine whether or not long-term sustainability of the food supply chain can be achieved. For example, a research team from Hokkaido University of Education and the Ohno School of Agriculture (Japan) conducted experiments on lactic acid fermentation of food waste, including by-products and leftovers from pig feed. Social education about “reducing, reusing and recycling” food waste can help to increase sustainable consumption behaviors. Food preferences, dietary traditions, and cultural norms influence what people eat and how food is produced and consumed.

It is a predominantly lacto-ovo-vegetarian society, characterized by large regional differences in diets; populations in the south tend to consume rice as a staple food, while those in the north consume wheat (Joy et al. Perhaps efforts to promote healthy and sustainable diets, by reducing, for example, sugar consumption, can be linked to a stricter application of such certification standards (to further reduce environmental impacts) and the provision of sustained premiums to producers to offset the living costs of declining demand. Labeling, packaging and storage regulations also contribute to the transparency and accountability of the food system. In general, emerging economies must take into account both the nutritional and sustainable aspects of rapidly changing dietary patterns, while high-income countries must focus on reducing the consumption of animal products in favor of plant-based diets. Plant-based Diets.

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