New report on sustainability in food production recommends reducing meat production levels
Food lies at the heart of our lives. It is vital for our survival, and links us to our natural and social environment in a unique way. But our food system is unsustainable. How can we ensure future food security without treating people unfairly or leaving them behind?
Food systems have complex social, economic and ecological components, and radical transformation is needed to make them sustainable. This report from SAPEA lays out the science on how that transition can happen in an inclusive, just and timely way.
What the report says
The evidence shows that this kind of behaviour change needs to happen collectively, not just individually. So we need joined-up governance at local, national and international levels.
Food systems also contribute significantly to greenhouse gas emissions. This can be addressed by reducing waste or directing it back into the supply chain.
A mix of different measures will be most effective. The evidence shows that taxation is one of the most effective ways to modify behaviour. Accreditation and labelling schemes can also have an impact.
Meanwhile, reform of European agriculture and fisheries policies offer great opportunities to develop resilience and sustainability.
But there is not yet enough evidence to know for sure exactly what works in practice, so the steps we take should be carefully evaluated, and trade-offs anticipated.