Nature can neither be ignored, nor outsmarted. Producing food that is both healthy and sustainable demands that we work with–not against–nature.
With farmers having abandoned numerous local plant varieties in favour of genetically-uniform, high yielding ones, 60 per cent of dietary energy is now derived from just three cereal crops: rice, maize and wheat. Consequently, nearly one in three people suffer from some form of malnutrition.
The situation is expected to worsen due to climate change.
Food is not only a matter of eating. Long before it reaches grocery store shelves, the process of production unleashes a multiplicity of factors affecting the length and quality of life on earth. Forests are cleared to create agricultural space, the atmosphere becomes warmer, diversity is systematically decreased, buffers that protect humans from animal-borne viruses–like COVID-19–are removed, soil and water is contaminated, and plants and animals are infused with substances with precarious effect.
Many of the practices that were adopted to produce more food have resulted in environmental and health issues. Intensified farming has set into motion a vicious circle, affecting both immediate and long-term food security: expanding agricultural production demands clearing of trees and wildlife; deforestation contributes to climate change; and climate change increases the occurrence of flooding, drought and storms that result in food insecurity.
Pesticides and fertilizers used to boost food production are another concern. Not only do they pollute land and water, causing biodiversity loss; every year, 25 million people suffer from acute pesticide poisoning. Glyphosate–the most widely-used herbicide, worldwide–is associated with non-Hodgkin lymphoma and other cancers.
Nature is essential to agriculture and nutrition.
Nature can neither be ignored, nor outsmarted. Producing food that is both healthy and sustainable demands that we work with–not against–nature.
With farmers having abandoned numerous local plant varieties in favour of genetically-uniform, high yielding ones, 60 per cent of dietary energy is now derived from just three cereal crops: rice, maize and wheat. Consequently, nearly one in three people suffer from some form of malnutrition.
The situation is expected to worsen due to climate change.
By recognizing the practical value of nature, a holistic food-system produces simultaneous net gains for the environment, public health and the economy.
Reducing CO2 could positively impact the nutritional value of the food produced–a significant health benefit, given that the vast majority of the world’s population gets most of its nutrition from plants. It could also reduce the risk of extreme weather events, which can lower crop yields. This is particularly important to small scale farmers and is not resilient to economic shocks. In this way, protecting nature also protects livelihoods and economies.
Restoring biodiversity means strengthening the resilience of food systems, enabling farmers to diversify production and cope with pests, diseases and climate change. It would also reduce the risk of viruses spillover and their tremendous economic impact, like the one we are currently experiencing.
Adopting plant-based diets would use less land, produce less greenhouse gas, and require less water. It would also play an important role in reducing chronic illnesses such as heart disease, stroke, diabetes and cancer and the associated costs of treatment and lost income. In fact, with a global burden of chronic disease projected to hit 56 per cent by 2050, dietary health will play an increasingly important role in economic management.
We need to consider the entire food system–from production to consumption–understand each of its components, their relationships, and their immediate and long-term impacts.
Agriculture should be recognized as a solution to biodiversity loss, climate change and pollution; and shift toward more regenerative or agroecological models that contribute to healthy landscapes and ecosystems.
Policies should be built on multi-stakeholder collaboration and address the food system holistically, valuing natural capital, promoting sustainable land use, preventing pollution and environmental degradation, and enabling producers the financial opportunity to innovate more sustainable models.
Behaviour change among consumers is also critical, towards healthy and sustainable diets and food waste preventing practices, through education, awareness-raising, strengthened urban-rural linkages and supportive food environments.
Environmental sustainability is not a luxury. It does not occur as an afterthought or as a happy accident. It is critical to human survival, now more than ever,as the current covid 19 endemic is one of the outcome.
Regards,
DR N K ARORA
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