PYTR Class

Learning Objectives

1. Outline ways to coordinate the food supply within the planetary boundary in 2050
2. Explain the benefit of shifting diets and locally sourced food
3. Outline the meaning of malnutrition and outline the WWF suggestion for sustainable and healthy eating
4. Discuss food inequality and future projection of food sustainability

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Dietary choices significantly influence environmental sustainability due to variations in production practices, supply chain efficiencies, transportation distances, and resource inputs. While plant-based diets are generally more environmentally sustainable than those rich in animal products, their overall impact depends on multiple factors, including:

• The location and methods of crop cultivation
• Transportation modes and distances
• The type and quantity of energy inputs in production
• Post-harvest losses and consumer food waste

For instance, in Sweden, a diet consisting of imported avocados, soft fruits, tuna, and beef carries a substantially different environmental footprint compared to one based on seasonal local fruits, locally caught mackerel, and domestically raised poultry. In general, sustainable diets are characterised by locally sourced, seasonal produce with minimal fossil fuel use and lower animal protein content.

The Planetary Health Diet

In 2019, the EAT-Lancet Commission—a consortium of international scientists—addressed a critical question: Can the global population be fed a healthy diet within planetary boundaries by 2050? Their conclusion affirmed this possibility, but only through a coordinated, multi-sectoral transformation of the global food system. This includes:

Key insights from the EAT-Lancet report include:

• Agriculture occupies ~40% of global terrestrial land, making agroecosystems the planet’s largest ecosystems.
• Food production is responsible for up to 30% of global greenhouse gas (GHG) emissions and 70% of freshwater usage.
• Agricultural land conversion is the leading driver of biodiversity loss.
• Animal-based foods, particularly red meat from grain-fed livestock, have disproportionately high environmental footprints.
• Global malnutrition is multifaceted: over 820 million people experience hunger, 150 million children suffer from chronic undernutrition, and over 2 billion adults are overweight or obese.
• Urban environments frequently promote unhealthy eating due to high availability and marketing of ultra-processed foods.

The Planetary Health Diet advocates for a predominantly plant-based diet comprising whole grains, legumes, fruits, vegetables, and nuts, supplemented by modest amounts of dairy, meat, and fish. The recommended daily caloric intake for adults is approximately 2,500 kcal. However, it is not only the type of food but also its origin, production method, and sustainability of harvest that determine environmental impact.

Notably, if the global population adopted average European dietary patterns, the Earth’s biocapacity would be insufficient—requiring the resources of 2.5 Earths. Conversely, fully organic farming systems would not meet global food demand. Though intensive agriculture has enabled humanity to feed a growing population, its sustainability remains questionable in the long term.

Food Miles and Misconceptions

“Food miles”—the distance food travels from production to consumption—are often used as a proxy for environmental impact. However, this metric can be misleading. For example, producing green beans in heated greenhouses in Europe is far more energy-intensive than cultivating them in Kenya, even when airfreighted. Kenyan green beans are typically grown using organic fertilisers, minimal fossil fuels, and low-tech irrigation systems.

In fact, consumer behaviours such as driving short distances to supermarkets in fossil-fuelled vehicles can result in greater carbon emissions than airfreighting a lightweight food product. Thus, sustainability assessments should account for the full lifecycle and efficiency of food production and transportation.

Terrestrial vs. Aquatic Food Systems

Food System and Crisis

In some cases, harvesting food from natural ecosystems can be more sustainable than converting land for agriculture. Examples include:

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Malnutrition and the Global Food Crisis

Malnutrition includes undernourishment (insufficient caloric intake), overnourishment (excess caloric intake leading to obesity), and micronutrient imbalances. According to the FAO, in 2020, approximately 720 to 811 million people were undernourished, with the majority residing in Asia and Africa. Malnutrition in early childhood results in stunted growth, cognitive impairments, and lifelong disadvantages.

Simultaneously, three billion people do not have access to a nutritionally adequate diet. Food insecurity affects more than 2.4 billion people globally. Technological advancements in agriculture have increased food availability, but disparities in distribution, affordability, and access persist, particularly in low-income countries (LICs).

Global Food Systems and Inequality

In high-income countries (HICs), food is relatively affordable and consumer choice is abundant. The globalisation of trade has diminished seasonal availability, enabling year-round access to exotic foods. In contrast, many LICs face food insecurity due to environmental constraints, economic pressures, and export-oriented agriculture. Cash crops such as coffee, tobacco, and biofuels often displace staple food crops, exacerbating local food shortages.

Future Projections

By 2030, the global population is projected to reach 8.6 billion. The FAO predicts increased demand for food, particularly in LICs, with rising per capita calorie and meat consumption. Most of the necessary increase in food production will need to come from improved yields, not expanded farmland. Key innovations will include:

• Genetically modified crops
• Soil conservation
• Pest management
• Increased aquaculture

Nevertheless, the core challenge remains: how to equitably and sustainably feed a growing global population within the finite ecological limits of the planet.