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Chapter 9 Sustainable Food Consumption and the Potential of the Principles…
Chapter 9 Sustainable Food Consumption and the Potential of the Principles
Sustainable Diets and Behaviors
Half of the problem with sustainability is that consumers need to align better with sustainable foods
Diets are moving to more processed and packaged foods
The FAO recommends consuming less meat and dairy products and selecting food that are less processed like fruits and veggies
We also consume more food that needed and put more stress on the food production
Eating the correct amount of food will help with sustainability
If we reduce our food waste by half, we can close the gap of the growing population by 20%
Consumers are the the biggest contributor to food waste at 37%
Food waste comes with additional environmental costs when it degrades in the landfill by emitting methane, GHG, contributing to climate change
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Double Pyramid
The Barilla Center for Food and Nutrition developed the DOuble pyramid to illustrate diets based on higher consumption of fruits, vegetables, and grains, and just a moderate consumption of animal products are both good for health and the environment
The mediterranean diet is very similar to the double triangles
It is also know to contribute to better health and well-being and has been found to have an environmental impact 60% lower than the North American-type diet
Innocent Promotes sustainable consumption
The united Kingdom food and beverage manufacturer is taking a sustainability approach aimed to have a net benefit to the world
The company provides consumers with information and recipe suggestions that align with sustainable diet recommendations
They also aim to get the right balance between environmental impact and nutrition
They call it sustainable nutrition
Five steps for a healthier planet and you: eat less, eat more plants, throw less away, eat less processed foods, and eat better food
The potential of the sustainability principles
A sustainable food system is critically needed and requires action from all contributors in the supply chain
Produce more, consumer better, equals less impact
Ag production can replenish freshwater instead deplete it
Animal rearing can restore soil and land rather than damage and degrade it
Food processing can generate renewable energy instead of energy from fossil fuels
Business opportunities with each principle including cost savings, reduced risks, growth opportunities, and improved employee satisfaction and productivity
We need to implement all principles to be sufficient and environmentally friendly
Identity priorities: Review principles, assess baseline and materiality, benchmark
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Consumer behaviors
Sometimes consumers are the dominant source of an environmental issue
Travel can contribute to this because people travel to the store for the sole purpose of purchasing a few items
One emerging approach that addresses over driving to the store is home food delivery
On average a consumer takes 122 trips to the grocery store per year
Household operations are th elargest energy user across the supply chain
Outdated refrigerators can cause an increase in energy use by 2-4 times