What is sustainable food?

Practices for a sustainable food

Verdures en un mercat
02/03/2021 - 09:34 h


The food model based on agro-industrial production and its intensive use of chemicals is the cause of numerous environmental and social issues all over the world. At a time like now, when research and experts are alerting us to the gravity of the climate and ecological emergency, it is essential for everyone, from the general public to private companies to governmental bodies to firmly commit to a sustainable food model that puts people and our planet first. In this article we find out what some of the keys to this urgently needed change are.

But what exactly is sustainable food?

Sustainable food is food that is good for people, good for countries, and good for our planet. It’s a food model that’s committed to responsible consumption, one that takes into account where food comes from, the way it’s produced and the social and ecological impact it generates; one that includes healthy habits that reduce waste and waste production, and that will enable future generations to feed themselves in a sustainable way.

Being well-informed about the origin of products, buying locally grown produce, choosing organic and fair trade products, and opting for sustainable fish are all practices which encourage responsible and sustainable consumption.

At the same time, promoting diverse diets, reducing or eliminating over-processed foods, choosing local, organic meat and even, growing your own food can help to build a healthy way of eating.

In order to reduce waste and waste production, it’s important to plan how we shop, store food correctly, reuse food whenever possible and reduce packaging.

All these practices contribute to a sustainable food model and, therefore to a reduction in ecological and climatic impact. They also help to promote local and green economies, and revitalise links between town and country as well as encouraging fairer working conditions and better health. However, it’s vital that sustainable food should be accessible to everyone.

Locally grown, seasonal and organic

If we’re to have sustainable food, we need to take a close look at the food we buy, and at when and where we buy it.

Kilometre 0 food, in other words ‘locally grown’, is food which doesn’t have to travel too far to get to our tables. This is food that comes from local producers. Consuming it helps to give rural communities a boost, and encourages food sovereignty in our region. It reduces climate impact as shorter journeys mean reduced transport requirements.

Organic food is produced using practices that respect nature, do not involve the use of fertilisers, chemically synthesised pesticides, or GMOs. Less agrochemical waste is generated, and climate impact is reduced, thanks to a reduction in the production and use of fertilisers. As this is food that’s produced by a system that takes care to close nutrient cycles in the soil and maintain its fertility, it also contributes to improving the adaptation and mitigation of the climate crisis and combating the global extinction crisis. Organic products are subject to very strict regulation, and can be recognised by specific labelling, although there are producers who produce organic food without using this labelling, distributing it through trusted circles.

“Tomatoes are tasteless in winter”. This statement can only be understood when we’re fully aware of the calendar, and of the seasonal nature of food production. Each crop requires specific climatic conditions, and can’t be grown at any time of the year we like, unless we artificially create spaces with the right climatic conditions. However, these artificial constructions often involve increased energy consumption, and we could save this energy by consuming fruit and vegetables only when they’re in season. This is a practice that, besides being more sustainable, allows us to learn about the cycles of nature.

A more aware and involved general public

In recent years, and most notably with the onset of the COVID-19 pandemic, people have become increasingly aware of, and committed to, more sustainable and responsible practices in their local economies and communities. Àngels Parra, chair of the Vida Sana Association, says that over the last few years there’s been a growth in the consumption of organic produce, a trend that has become more pronounced with the pandemic.

According to data held by the association, the profile of the organic consumer is changing rapidly: in the past the typical demographic was 35-50 year olds, but today it’s the millennials who are gaining ground – they already represent 30% of organic consumers. “A new generation is waking up and demanding change and a commitment from industry and government. We’re seeing the beginning of a new society which views organic production as something absolutely essential”, explains Àngels Parra.

But not only is it important that food should preferably be sourced from organic farms; the origin and traceability of products also impacts on their sustainability. Parra also sees a strengthening of local consumption, and that, she says, is key to local rural development in our country. “However, the countryside continues to be largely forgotten by the government. It could be said that laws and policies still keep on favouring large-scale monoculture and kicking growers off their land”, says Àngels Parra.

Personal, social, economic, and political change for all

We’ve seen the importance of cultural factors and personal commitment to environmental sustainability and public health, but at the same time, structural change that puts the needs of people and the planet first is required. In this regard, it’s essential to push forward, so that sustainable food is something that can be within reach of all, and not only certain social groups.

At the Vida Sana Association, they believe that the data clearly shows that the general public is keen to commit to this change, and that our institutions need to be up to the task of making it possible and ensuring that no-one is left behind.

“There’s no other way. There needs to be a repositioning of the economy, food, and energy. We have to create a real local economy, one that’s far removed from speculative movements”, concludes Àngels Parra.