Sustainability and Food Production

The ability of future generations to meet their needs is inherent in the definition of sustainability from 1987. Today the sustainability of a product, a process or a system is assessed according to three dimensions: environment, social and economical sustainability. The lack of environmental sustainability in the present food production system is demonstrated by the heavy dependence on fossil fuel input for fertilizer manufacture and transportation. Global food production is estimated to contribute to about 25% of the emission of “greenhouse gases.” The food production is also the major culprit for problems of eutrophication due to leakage of nutrients into lakes and rivers. Waste in the food chain is another major obstacle for increased sustainability. The socioeconomic dimension of sustainability implies fairness in the economic transaction in the food chain and social justice regarding working conditions. In spite of many efforts by NGOs, governments and the food industry, there are many examples where reasonable sustainability demands are not met today. There are a number of future challenges for improving food production towards a better sustainability in the future.