Promoting a more sustainable and environmentally friendly food system is a challenge that requires having the concepts of social equity and food justice quite present.
Promoting a more sustainable and environmentally friendly food system is a challenge that requires having the concepts of social equity and food justice quite present. Every year, about a third of all food produced in the world —about 1.3 billion tonnes— is wasted in consumers' homes and retail businesses, according to the United Nations (UN). The food sector also accounts for around 30% of the world's total energy consumption and 22% of greenhouse gas emissions. The most serious environmental impacts occur during the food production phase —i.e. agriculture and processing— but households also have an influence through dietary habits and choices, which affect the environment through food-related energy consumption and waste generation. Managing the environmental and socio-economic impact of the industrial production model, reducing the overexploitation of natural resources and promoting a more sustainable and environmentally friendly food system —healthy, safe and socially fair— are the challenges to be faced in the 21st century. Since 2015, one of the priorities of the United Nations Sustainable Development Goals (SDGs) —specifically goal 12— is to promote sustainable lifestyles and increase the efficiency of natural resources in order to achieve responsible production and consumption and thus prevent environmental degradation. In this context of global challenges, universities are institutions with a great potential to promote sustainability and healthy habits among their members, to encourage the training of professionals committed to these principles. What are our concerns about the food we eat?
