The Food Systems Approach: Sustainable Solutions for a Sufficient Supply of Healthy Food

3.3 Within environmental limits

Natural resources such as soil and water form the foundation for food production; sustainable use of these resources is essential in order for the food system to function well. The global food system is approaching its environmental limits. The food system is the dominant cause of deforestation and shrinking biodiversity and is a major user of scarce water resources. In the meantime, the quantity of fertile land available for agriculture is on the decline, with 33% of all soils subject to degradation. 

Research shows that the food system is responsible for 19-29% of anthropogenic greenhouse gas emissions. Agricultural production, including its indirect effects through changing land use, accounts for 80-86% of this, and other activities in the food system such as processing and transport account for the remainder. Conversely, the food system is to a large degree dependent on environmental conditions. Studies show that climate change will have a significant impact on production, food prices, and farmer incomes. Mitigation measures (e.g. increase energy efficiency, or carbon tax and emissions markets) are therefore important strategies for reducing greenhouse gas emissions, whereby the agriculture and food-processing sectors can also contribute to SDG 13 (Climate action) and SDG 15 (Biodiversity). 

A drastic reduction in the environmental impact of the agricultural system calls for a different way of managing production chains and influencing consumer behavior. The current food system is threatening the functioning of existing ecosystems to such an extent that this can lead to a sharp drop in productivity and in total agricultural yields. To lessen that threat, we need to clearly analyze the impact of food production on the ecosystem, and this includes feedback from the ecosystem (and disruptions in that system) to the agricultural sector. An FSA provides a suitable process for this.