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Chapters 1 & 2 - Coggle Diagram
Chapters 1 & 2
Chapter 1
10 Principles of Food Industry Sustainability
Safe and highly nutritious food is accessible and affordable to promote and support a healthy population.
Agricultural production beneficially contributes to the environment while efficiently using natural resources and maintaining a healthy climate, land, water, and biodiversity.
Use of animals, fish, and seafood in the food supply optimizes their well-being and adds to environmental health.
Producer equity and rural economy and development are strengthened with fair and responsible production and sourcing.
Safe and suitable working conditions are provided to support employees across the supply chain.
Food and ingredient processing generates resources and requires minimal additional inputs and outputs.
Packaging effectively protects food and supports the environment without damage and waste.
Food and ingredient waste and loss are prevented across the supply chain and what cannot be avoided is put to a positive use.
Food and ingredients are efficiently delivered across the supply chain and to the consumer.
The supply chain and consumers advance sustainable business and food consumption.
Things our food system has potential to produce
Renewable Energy
Repelenish fresh water and other natural resources
Provide an effective means of developing economic capacity
Remove waste through closing resource loops while nourishing the populaiton
The goal of sustainability:
To produce and consume food in a way that supports the well being of generations
Primary environmental and social issues of the current food system
Natural Resource Depletion and Degredation
Pollution and Toxicity
Climate Change
Rural Economy and Development
Food Safety and Nutrition
The principles are based off of the body of literature available on:
Food Issues
Environmental Issues
Social Issues
The Business Benefit
Reduce Costs
Reduce Supply and Reputational Risks
Growth and Meeting Customer and Consumer Demand
Improved Employee Satisfaction and Productivity
Chapter 2
Climate
Food supply contributes significantly to climate change
responsible for up to 1/3 of global greenhouse gasses
Significant factors of farmable land lost
Soil Erosion
Desertification
Inefficient use of Land
Water pollution leading casues
Excess Nutrients
Livestock Production
Pesticides
Sustainable Agricultural Practices
Integrated Pest Management
Diversify Crops
Crop Rotations
Cover Crops
Managed Irrigation