A report of the Potsdam Institute for Climate Impact Research (PIK)published in the magazine Nature Foodwarns that the transformation of the global food system towards a sustainable model could be decisive in limiting the increase in the planet’s temperature.
Furthermore, it would have positive effects on the human health, social justice, the economy and environmental protection.
The weight of the food system in emissions
Table of Contents
Currently, the production and consumption of food is responsible for a third of global greenhouse gas emissions. The study analyzed 23 levers of change and concluded that if the food system becomes more sustainable, the chances of meeting the limit of 1.5°C rise by 2050 they reach the 38 %and those of not exceeding the 2 °C they arrive at 91 %.
The researchers emphasize that the impact is even greater if this transformation is integrated with other measures: lower population growth, accelerated abandonment of fossil fuelsboost to the bioplastics and greater use of wood in construction.
Benefits for health and society
The transition towards a sustainable food system would reduce risks associated with diet, such as diabetes y cardiovascular diseasesin addition to reducing the extreme poverty. According to the lead author of the report, Bejamin Bodirskythis change would also increase the life expectancywould reduce the nitrogen pollution and would contribute to the social equity.
The proposal is based on the call “healthy planetary diet”which recommends less sugar, meat and dairyand more legumes, fruits, vegetables, nuts and whole grains.
Transformation levers
The report also analyzed measures linked to sustainable agriculturethe environmental conservationthe reduction of trade barriers and the promotion of decent wages in low-income countries.
In the richest economies, it is proposed to move towards production models less capital intensivefavoring more resilient and equitable practices.
Key benefits of a sustainable system
- Health and nutrition: varied and safe diets that reduce chronic diseases and malnutrition.
- Environmental protection: less pressure on water and soil, reduction of GHG emissions and defense of biodiversity.
- Climate action: mitigation of the causes and impacts of climate change.
- Social and economic equity: support for local producers, fair trade and decent jobs.
- Resilience: stronger and more adaptable systems in the face of crises.
- Less waste: significant reduction in food loss.
The contrast with current systems
Unsustainable eating patterns are responsible for much of the GHG emissionsof the intensive use of fresh water and health problems such as obesity, malnutrition and non-communicable diseases. Furthermore, they generate enormous food loss and waste.
The scientific evidence is clear: a sustainable food system It is essential for a healthier and fairer future. Integrating food production, distribution and consumption in a way that benefits both people and the planet will allow reduce emissions, protect biodiversity and guarantee food security without leaving anyone behind.
