A Definition of Sustainable Food Consumption

Transcription

1 A Definition of Sustainable Food Consumption By Lucia A. Reisch, Copenhagen Business School (DK) Key words: sustainable food consumption, healthy living, food safety, food security For food consumption to be sustainable it has to be safe and healthy in amount and quality; and it has to be realized through means that are economically, socially, culturally and environmentally sustainable minimizing waste and pollution and not jeopardizing the needs of others. Based on a broad understanding of sustainable consumption as reflected in the definitions cited below, we define sustainable food consumption as a choice for food which is beneficial and life enhancing for individuals, society and the planet. Sustainable food consumption in such a comprehensive sense is, however, hardly on the political agenda. Sustainable consumption According to the UNDP Human Development Report (1998), consumption that enhances human development must be shared equally (ensuring basic needs for all); strengthening (improving human capabilities and enriching the lives of people, encouraging lively, creative individuals and communities); socially responsible (not compromising the well-being of others); and environmentally sustainable (not mortgaging the choices of future generations). In a similar vein, the Oslo Roundtable on Sustainable Production and Consumption defines sustainable consumption as: the use of goods and services that respond to basic needs and bring a better quality of life, while minimizing the use of natural resources, toxic materials and emissions of waste and pollutants over the life cycle, so as not to jeopardize the needs of future generations. Put in economic terms, the external costs of consumption (i.e., the negative impacts from the investment, production, distribution and consumption of e.g. food) must not be externalized to the environment or passed down to other regions or future generations. Sustainable food consumption While there is no broadly accepted definition to date, several attempts to clarify and sharpen the concept have been made. Depending on the thematic focus environment and climate, public health and life chances, malnutrition and critical access to food definitions differ. Still, a core set of criteria can be distilled. The probably most encompassing approach has been introduced by the British Sustainable Development Commission (2005). The commission considers food and drink sustainable if it:! is safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals etc;! can meet the needs of the less well off people; Page 1

2 DEFINITION OF SUSTAINABLE FOOD CONSUMPTION! provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether nationally or abroad;! respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment;! respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society;! supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum. The German Project Ernährungswende (Hayn et al. 2006) highlights the importance of the sociocultural dimension - the necessary fit of food patterns with people s everyday lives to develop effective policies. Here, food consumption is defined to be sustainable only if it:! is environmentally sound (water, soil, climate, biodiversity, avoidance of unnecessary risks);! is health promoting;! allows for socio-cultural diversity; ;! is practically feasible in everyday life. In a worldwide perspective, the question of fair distribution and access to healthy and safe food discussed under the keyword food security comes to the fore. Achieving the sustainable consumption of food requires confronting problems of both: under-consumption and over-consumption. As regards the former, 1.3 billion people exist on incomes of USD 1 a day or less and over 800 million people are hungry or starving. Yet, the problem of food security goes beyond that of hunger and access, but also covers the problem of hidden hunger, i.e., deficits in vital micronutrients, in a WHO estimate of about 1.2 billion people worldwide. At the same time, we witness a worldwide increase of overweight or obesity both in developing and affluent industrial nations (see KU on obesity ). While the environmental impacts of food consumption and production have been debated since the 1990s with a focus on greenhouse gas emissions (see KU on GHG and food ) the connections between climate/environment and health value have only lately been made in political documents, Herewith, a systems perspective of sustainable food consumption seems to replace the traditional silo perspective of separate sustainability dimensions prominent in many national policies. In a 2010 official document, the European Commission lists the following criteria of diets having health value :! nutrient and energy content (nutritional value),! natural food properties ( aesthetic/gustatory and digestive qualities),! ecological nature of food production (sustainable agriculture),! health and toxicological criteria (food safety). Page 2

3 BY LUCIA A. REISCH, CBS As regards the latter, unhealthy food additives, toxic residues and other by-products, as well as potential risks from genetically modified and nanotechnologically enhanced foods impact consumers perception of food safety and are a major impetus for the growth of organic food sales. Sustainable food policy The current food consumption patterns do not only threaten the quality of life of individuals but also have negative environmental, social and economic impacts. Policies and programs to counteract these impacts are complicated because of the manifold interdependencies between actors and issues involved in the food system (see KU on food chains and food systems ). While useful and useable consumer information on the consequences of food consumption (from Greenhouse gas emissions to overweight), early consumer education and case-based consumer advice will empower consumers, better knowledge will not automatically change preferences and behaviour. Rather, availability, affordability and social attraction of sustainable food choices as well as easy access to them seem to be the key leverage to foster sustainable food consumption on an individual base. Making the sustainable choice the easy choice, experimenting with healthy defaults, rethinking menus in canteens, simplifying food labelling are worthwhile policy paths to explore keeping in mind the diversity of social settings and welcoming cultural diversity in food consumption. Scientific References (cited sources underlined) Collins, A. & Fairchild, R., Sustainable food consumption at a sub-national level: An ecological footprint, nutritional and economic analysis. Journal of Environmental Policy & Planning, 9 (1), pp (abstract only) or Duchin, F., Sustainable consumption of food: A framework for analyzing scenarios about changes in diets. Journal of Industrial Ecology, 9(1-2), pp Fedrigo, D. & Tukker, A., on behalf of European Environmental Bureau (EEB) - Federation of Environmental Citizens Organisations, Blueprint for European sustainable consumption and production: Finding the path of transition to a sustainable society. Brussels: EEB. Friedl, B., Hammer, M., Jäger, J., Lorek, S., Omann, I. & Pack, A., SUFO:TROP. Sustainable Food Consumption: Trends and Opportunities. Final Report. Year Garnett, T., Cooking up a storm: Food, greenhouse gas emissions and our changing climate. Food Climate Research Network - Centre for Environmental Strategy, Uni- Page 3

4 DEFINITION OF SUSTAINABLE FOOD CONSUMPTION versity of Surrey, September Hayn, D., Eberle, U., Stieß, I. & Hünecke, K., Ernährung im Alltag. In: Eberle, U. et al. (Eds.). Ernährungswende. Eine Herausforderung für Politik, Unternehmen und Gesellschaft. Oekom: Munich, pp McMichael, A.J., Powles, J. W., Butler, C.D. & Uauy, R., Food, livestock production, energy, climate change, and health. Lancet, 370, pp Rayner, G., Barling, D. & Lang, T., Sustainable food systems in Europe: Policies, realities and futures. Journal of Hunger & Environmental Nutrition, 3 (2), pp pdf Tukker, A., Bausch-Goldbohm, S., Verheijden, M., de Koning, A., Kleijn, R. & Perez Dominguez, I., Environmental impacts of diet changes in the EU. EUR 23783EN. Brussels: European Commission. Vermeir, I., Sustainable food consumption, involvement and knowledge: an application of the theory of planned behaviour. In: F. Saito (Ed.). Consumer behavior. Nova Science Publishers: New York, no pages. Other Documents National Cabinet Office The Strategy Unit (2008a). Food matters: Towards a strategy for the 21 st century. London: Cabinet Office of the UK. Available at: (accessed 27 April 2010). Cabinet Office The Strategy Unit (2008b). Food: An analysis of the issues. London: Cabinet Office of the UK. Available at: (accessed 27 April 2010). Council of Food Policy Advisors (2009). First report from the Council of Food Policy Advisors. London: DEFRA (Department for Environment, Food and Rural Affairs), UK. Available at: (accessed 27 April 2010). Darnton, A. et al. (2009). Food synthesis review final report: A report for Department for Environment, Food and Rural Affairs. London: DEFRA (Department for Environment, Food and Rural Affairs), UK. Available at: (accessed 27 April 2010). Page 4

5 BY LUCIA A. REISCH, CBS Department for Environment, Food and Rural Affairs (DEFRA) (2010). Food London: DEFRA (Department for Environment, Food and Rural Affairs), UK. Available at: (accessed 28 April 2010). Norwegian Ministry of the Environment (1994) Oslo Roundtable on Sustainable Production and Consumption. (accessed 14 July 2010). Owen, L., Seaman, H. & Prince, S. (2007). Public understanding of sustainable consumption of food. A report to the Department for Environment, Food and Rural Affairs (DE- FRA). London: Opinion Leader / DEFRA. Available at: (accessed 27 April 2010). Strategic Review of Health Inequalities in England post-2010 (2010). Fair society, healthy lives: The Marmot Review. London. Available at: (accessed 14 July 2010). Sustainable Development Commission (2005). Sustainability implications of the little red tractor scheme. Report for the Sustainable Development Commission. London. Available at: %20the%20Little%20Red%20Tractor%20scheme.pdf (accessed 14 July 2010). Sustainable Development Commission (2009). Setting the table: Advice to government on priority elements of sustainable diets. London, December Available at: (accessed 14 July 2010) EU European Union (EU) (2010). European Parliament resolution of 25 September 2008 on the White Paper on nutrition, overweight and obesity-related health issues (2007/2285(INI)). Official Journal of the European Union, Vol. 52, 2010/C 8 E/18, 14 January International Food and Agriculture Organization of the United Nations (FAO) (2009). The state of food and agriculture Livestock in the balance. Rome: Food and Agriculture Organization of the United Nations. Available at: (accessed 28 April 2010). Page 5

6 DEFINITION OF SUSTAINABLE FOOD CONSUMPTION Organisation for Economic Co-operation and Development (OECD) (2008). Promoting sustainable consumption. Good practices in OECD countries. Paris: OECD. Available at: (accessed 28 April 2010). United Nations Development Programme (UNDP) (1998). Human Development Report Oxford University Press: New York/Oxford. World Health Organization (WHO) (2006). WHO/HBSC forum Addressing the socioeconomic determinants of healthy eating habits and physical activity levels among adolescents. Available at: (accessed 28 April 2010). Websites Dolceta, Sustainable consumption: European Food SCP Roundtable: ; hosted by CIAA, Confederation of Food and Drink Industries of the EU: Food Carbon Footprint Calculator: Food Climate Research Network (FCRN): Sierra Club (USA). Sustainable consumption. Food Consumption & Its Environmental Impact: Sustainable Food Laboratory: Sustainable Food News: Page 6