Food ensures our existence, yet its production is compromising the environmental resources upon which this existence is based. The food industry, spanning agriculture, processing, distribution, and retail, not only accounts for over a third of global greenhouse gas (GHG) 

emissions, but also faces an array of wider environmental challenges, including unsustainable land and water use, pollution, and the loss of biodiversity. While multiple factors contribute to these environmental challenges, they predominantly stem from issues in production and consumption. This article aims to explore these core challenges and discuss viable solutions for addressing them.

Production challenges

Rapid population growth, urbanisation and shifting dietary preferences have triggered an upsurge in demand for high-impact foods such as meat and dairy products. Simultaneously, there has been a decline in human and natural capital available to meet these changing needs. Projections indicate that by 2050, food production needs to increase by 70% to sustain a global population of over 9 billion, rendering a “farming-as-usual” approach inadequate. Consequently, a shift towards more efficient and environmentally sustainable production methods is imperative to meet the requirements of a growing population without exacerbating environmental degradation.

This challenge presents many risks for the food industry, underscored by anticipated regulatory shifts compelling the industry to curtail emissions and embrace sustainable practices. A paramount risk lies in the potential disruption of entrenched supply chains and production frameworks. Many food enterprises have honed their production around resource-intensive methods for convenience, and pivoting to more sustainable practices entails significant investment, primarily directed towards technological enhancements across the supply chain.

Since the Green Revolution in the 1960s, technology has played a pivotal role in enhancing unit efficiency and agricultural output, aimed at addressing global food security challenges. The contemporary landscape calls for the adoption of more advanced technologies, such as precision agriculture, vertical farming and digital and biotechnologies.

Precision agriculture plays a crucial role in optimising crop production and livestock farming through the utilisation of specialised technologies such as remote sensing, GPS and data analytics. For crops, this approach enables the meticulous monitoring and management of soil moisture, nutrient levels, and pest infestations, thereby reducing waste, minimising the use of pesticides and fertilisers, all while maximising crop yields. In terms of livestock, these technologies can allow farmers to precisely monitor health, nutrition, and reproduction, allowing for more effective resource allocation and waste reduction. Overall, precision farming enables targeted interventions and precise resource allocation for more sustainable and efficient production practices. 

Vertical farming represents another technological breakthrough, characterised by the vertical stacking of crop layers within controlled environments using hydroponic systems, where plants grow in nutrient-rich water without soil, and aeroponic systems, which suspend plant roots in air and nourish them with a mist of nutrients. This style of farming optimises land use, eliminating the need for traditional soil-based agriculture, while also enabling year-round production. Simultaneously, the innovation has the ability to increase crop yields, reduce water usage, transportation distances, as well as the need for pesticides. 

Finally, emerging digital and biotechnologies offer promising avenues for improving livestock health, reducing the number of methane-producing animals needed to meet global meat and dairy demands. Genetic technologies could also assist in breeding animals that emit less methane altogether. Given the growing demand for protein products, these more advanced technologies could prove essential in transforming sustainable farming practices and increasing agricultural efficiency. 

Consumption challenges

In parallel with production challenges, the food industry grapples with the issue of excessive consumption. Unlike production issues, however, technological advancements alone are insufficient in tackling consumption issues, due to ingrained systemic and behavioural barriers. 

Global shifts in dietary preferences have evolved in tandem with rising living standards, resulting in higher consumption of high-impact foods like meat and dairy products. As people’s incomes have grown, so has their ability to afford these products, intensifying the challenge of overconsumption. The livestock sector, pivotal in satiating this growing appetite for meat and dairy, accounts for nearly 57% of greenhouse gas emissions generated by the entire food production industry. This statistic has raised concerns among researchers who warn that by 2050, unchecked production levels could severely threaten humanity’s existence. To highlight the urgency of the issue, experts estimate that per capita meat consumption should be reduced by 60-80% from its current level to avoid catastrophic consequences. 

Next to the demographic pressures that pose a stern test to changing dietary habits, the food industry also faces the risk of potential consumer resistance to shifts in product offerings or price adjustments.Consumers have grown accustomed to affordable and readily available high-impact foods. Thus, a shift towards more sustainable options necessitates a concerted effort in education and persuasion. Specifically, food companies will need to strategically manage their messaging and marketing endeavours to foster consumer acceptability and adaptability. 

Understanding consumption challenges is central to environmental agendas and holds crucial health implications for consumers. Studies demonstrate that excessive meat and dairy consumption, particularly processed and red meats, are associated with negative health outcomes. In response to this, advocates for demand restraint underscore that adopting plant-based diets can provide adequate nutrition at a lower greenhouse gas 'cost'. The discourse extends beyond the carbon footprint, delving into broader environmental and health ramifications such as the link between obesity and ecological degradation. 

The narrative of restraining demand and addressing consumer-side challenges has gained significant traction in recent years, aligning with the growing popularity of animal welfare and environmental movements since the 2010s. One of the most prominent lifestyle choices that has emerged from these movements is veganism, encompassing not merely a dietary shift but an overarching ethos aimed at minimising animal harm and mitigating the environmental toll of high-impact foods. According to PETA, adopting a vegan lifestyle can effectively reduce an individual’s carbon footprint more than switching from a conventional car to a hybrid vehicle.

The growing demand for meat-free products has further been fuelled by the emergence of innovations such as ‘meatless meat’. Breakthroughs in food technology have revolutionised the market landscape, introducing an array of plant-based or lab-grown meat substitutes that replicate the taste, texture and appearance of traditional animal products. As an example, the plant-based burgers produced by 'Impossible Foods' exhibit a substantial reduction of around 90% in GHG emissions, 93% in land usage, and up to 99% in water use when compared to beef. The integration of such products into major fast-food chains like McDonalds has mainstreamed these sustainable choices, rendering them more accessible to diverse audiences. 

While meatless alternatives mark a significant stride towards fostering sustainable and healthier dietary practices, it must be noted that studies comparing these impacts are conducted in settings where populations have access to a diverse spectrum of food options. These settings provide a more conducive environment for appraising the environmental implications of dietary choices. However, the narrative shifts in developing nations where dietary choices are often constrained. In such regions, animal products emerge as crucial sources of essential nutrients, thereby rendering the environmental discourse surrounding meat consumption more complex compared to affluent societies.

Moreover, the exploration of sustainability within the food industry unveils a multidimensional array of challenges. While plant-based alternatives generally have a smaller environmental footprint compared to animal-based products, they often lag behind when viewed through the lens of circular economy. Specifically, the packaging of plant-based meat products presents its own set of challenges. Many ‘meatless meat’ or meat substitutes that are on the market, such as Beyond Meat or THIS, come in disposable plastic packaging similar to that used for traditional meat products such as beef, chicken, pork and fish. This reliance on disposable plastic packaging not only sheds a paradoxical light on the environmental objectives of plant-based diets by aggravating the global plastic waste crisis, but also exposes the industry to regulatory risks due to increasing global initiatives to tax or ban single-use plastics. The crux of sustainability, therefore, transcends the simplistic dichotomy of plant-based versus animal-based diets, calling for more holistic scrutiny and the formulation of encompassing solutions.

Concluding remarks

The substantial footprint of the food industry on climate change and environmental degradation underscores an urgent need for transitioning towards more sustainable practices. This analysis has highlighted two primary sustainability issues within the sector: production challenges and evolving consumption patterns. The augmentation of production efficiency and honing post-harvest practices through technological advancements are vital, yet paralleled by the necessity to align with the evolving consumer demands. Looking ahead, there are several key areas to explore. Firstly, making agricultural technologies accessible to small-scale farmers in developing regions is critical to ensure that innovation benefits a broader spectrum of the agricultural community. Secondly, understanding the socio-economic implications of reduced meat consumption can help in devising strategies that are both environmentally sustainable and socially acceptable.  Lastly, building a collaborative framework among policymakers, industry stakeholders, and communities is paramount for propelling forward such initiatives. Through focused efforts in these domains, we can stride closer to a food sector that harmonises production efficiencies, consumer preferences, and environmental stewardship in a holistic manner.