The United Nations’ Zero Hunger goal aims to end hunger, ensure food security, and promote sustainable agriculture by 2050. With the global population projected to reach 10 billion, our current food production and consumption patterns present a major sustainability challenge. To meet future food demands, we must rethink how we grow, distribute, and consume food while minimizing environmental impacts.

Future projection: food production and consumption

Increasing demand and limited resources

According to the Food and Agriculture Organization (FAO), food production must increase by 60% to sustain the growing population. However, our planet’s natural resources, including water, fertile soil, and biodiversity, are under extreme pressure. Conventional farming practices, deforestation, and excessive water consumption are leading to long-term ecological damage.

For example, in California, which produces nearly one-third of the vegetables and two-thirds of the fruits and nuts in the U.S., prolonged droughts have caused severe water shortages, forcing farmers to cut back on production, ultimately increasing food prices worldwide.

Effects of climate change on food security

Agriculture and food production contribute to 30% of global greenhouse gas emissions. Climate change accelerates droughts, floods, and extreme weather events, leading to reduced agricultural yields and food scarcity.

A stark example is India’s wheat production, which declined due to extreme heatwaves, leading to export restrictions that affected global wheat supplies. Similarly, coffee growers in Brazil have suffered from shifting climate patterns, reducing coffee bean quality and leading to price surges.

Food inequality: a paradox of hunger and waste

Despite producing enough food to feed the global population, over 800 million people suffer from hunger, while 1.3 billion tons of food are wasted annually. This disparity stems from inefficient food distribution, overproduction, and consumer waste.

In France, supermarkets are legally required to donate unsold but edible food to charities rather than discarding it. This initiative has reduced food waste and provided meals to thousands of people in need. Similar programs are being adopted in other countries to create fairer food distribution systems.

Carbon footprint, sustainable food, and food waste management

Sustainable food production: farming for the future

Eco-friendly agricultural practices such as organic farming, agroecology, vertical farming, and carbon capture techniques help reduce the carbon footprint of food production.

For instance, Singapore’s vertical farms use minimal land and water while producing fresh vegetables in urban environments. These high-tech farms significantly lower the carbon footprint associated with food transportation and contribute to food security in a densely populated region.

Shifting towards plant-based and local products

Meat and dairy production contribute to nearly 14.5% of global greenhouse gas emissions. Shifting to locally sourced and seasonal plant-based foods can significantly reduce our carbon footprint.

The success of Denmark’s plant-based food movement exemplifies how a national shift towards plant-based diets can have environmental and economic benefits. Danish consumers are increasingly choosing plant-based alternatives, leading to a 30% reduction in meat consumption over the last decade.

Reducing food waste: simple actions with big impact

Globally, one-third of all food produced is wasted. Reducing food waste starts with better storage, portion control, and creative meal planning.

In South Korea, an innovative food waste recycling system charges households based on the amount of food they discard, encouraging citizens to waste less. The collected food waste is then converted into animal feed and bioenergy, creating a circular food system.

Foods with the highest carbon footprint

Some foods have high carbon footprints due to high energy consumption, water use, and greenhouse gas emissions in their production.

Animal products (Especially red meat and dairy)

  • Beef: producing 1 kg of beef generates approximately 60 kg CO₂e (carbon equivalent emissions).

  • Lamb: producing 1 kg of lamb emits around 24 kg CO₂e.

  • Cheese and dairy: 1 kg of cheese results in about 24 kg CO₂e, while milk production also has a high environmental impact due to water and feed consumption.

Why?

  • High methane (CH₄) emissions from animal digestion.

  • Large amounts of water and feed required for livestock.

  • Deforestation for livestock grazing increases carbon emissions.

Tropical and imported foods

  • Avocados, bananas, pineapples, and mangoes are often imported from long distances, resulting in high carbon emissions.

  • Coffee and cocoa (chocolate production) contribute to deforestation and environmental degradation.

Why?

  • Long-distance transportation (air and sea freight) increases emissions.

  • High water and energy consumption.

Processed and packaged foods

  • Chips, biscuits, frozen meals, instant foods.

  • Canned goods and soft drinks.

Why?

  • High energy consumption in factories.

  • Plastic packaging and processing generate additional emissions.

Rice and sugar production

  • Rice production emits about 4.5 kg CO₂e per kg.

  • Sugarcane and sugar beet production have high water and energy demands.

Why?

  • Rice fields release methane gas.
  • Sugar production requires large amounts of water and energy.

How to reduce carbon footprint?

  • Prioritize plant-based diets.

  • Choose local and seasonal products.

  • Support organic and sustainable farming.

  • Opt for fresh, natural foods over processed items.

  • Reduce food waste to minimize overproduction and consumption.

Reducing our carbon footprint is a crucial step toward a sustainable planet. Our food choices have a direct impact on the environment!

Conclusion: sustainable food is a critical step towards Zero Hunger

Sustainable menu planning helps reduce environmental impact, conserve resources, and promote health while ensuring food security for future generations.

  • Lower carbon emissions: agriculture accounts for 30% of global greenhouse gas emissions. Choosing plant-based and locally sourced foods reduces this impact.

  • Minimize food waste: one-third of all food produced is wasted. Efficient planning prevents unnecessary waste and supports better resource use.

  • Support local & ethical sourcing: seasonal and locally grown products reduce transportation emissions and benefit local farmers.

  • Promote healthier choices: sustainable diets emphasize fresh, whole foods that improve nutrition and well-being.

Achieving Zero Hunger by 2050 requires a global commitment to sustainable agriculture, reducing food waste, lowering carbon emissions, and ensuring fair food distribution. Governments, businesses, and individuals must collaborate to create eco-friendly, efficient, and fair food systems.

By supporting sustainable farming, reducing meat consumption, and minimizing food waste, we can all contribute to a greener planet while ensuring food security for future generations.

What steps will you take today to make your meals more sustainable?