In 2021, the World Health Organisation reported that our food systems account for nearly a third of total greenhouse gas (GHG) emissions. Food production is also the leading cause of deforestation, biodiversity loss and water pollution.

With the world population projected to reach 9.8 billion by 2050, the demand for food and other resources will only increase. Does this mean we’re all doomed? Not necessarily. The choices we make now will determine the future of food.

The reality is that current methods of food production are simply unsustainable. If we don’t take action, both current and future generations will continue to face the consequences - rising rates of chronic disease, food insecurity and the worsening effects of climate change.

What is a sustainable food system?

A sustainable food system, put simply, is one that benefits both people and the planet. It ensures that food is produced, distributed and consumed in a way that protects natural resources, supports fair livelihoods and promotes health. This means prioritising practices such as reducing food waste, sourcing ingredients responsibly and encouraging more plant-based diets.

Sustainable food systems can seem complex, which is why we want to share how these principles are applied right here on campus. This blog is the first in a series exploring the food we eat, the impact it has and the changes we can make together.

Some of the topics we’ll be covering include:

• Sustainable fish
• Plant-forward diets
• Does local = sustainable?
• Better meat on campus
• Ethical sourcing

We hope this series sparks discussion within our university community. Let us know if there are any topics you’d like us to explore!

This work supports the UN’s Sustainable Development Goals: SDG 12 (responsible consumption and production).You can read more about our work on the SDGs here.