Demographic growth aided by global warming has lasting consequences on the natural resources that our planet possesses: land, water, energy and biodiversity. Today, it is widely accepted that humans are putting unsustainable pressure on the world's limited resources. This phenomenon is highlighted by the "Earth Ecological Debt Day" - the date when it is estimated how much of the biological resources that the planet can sustainably replenish in that year.
For example - in 1971, the planet entered ecological debt only on December 25. This means that five decades ago the Earth had enough resources to satisfy almost all the needs of civilization. However, on August 2024, 1, the world has already used up all the biological resources that the planet can sustainably replenish. As far as Serbia is concerned, we are in an even worse position. By the same standards, Serbia already entered environmental debt on May 23.
In developing countries, the above is one of the main reasons for global migrations and wars. That is why only through joint efforts - of individuals, governments, scientists and companies - can we create a sustainable and just food system that will be able to feed humanity today and in the future. There are ways to alleviate the current pressure on resources. But in order for them to give results and enable life on Earth in the future, we must adhere to them. It is about the following imperatives:
DIETARY CHANGE
The current state of global resource consumption is evidenced by the production of food of animal origin: 38% of greenhouse gas emissions come from livestock farming; 80% of agricultural land is used for growing food of animal origin (meat, dairy products, eggs); 40% of global deforestation is related to animal food production; 30% of the total fresh water consumption is used for growing animal products.
In this context, there is a need for a comprehensive promotion of increasing the intake of plant-based foods on a global level, highlighting the importance that this way of eating contributes to people's health and how it helps to preserve resources. About 770 million people worldwide suffer from obesity(2), and diet-related diseases are now considered the "biggest killer"(3).
Never in history have so many foods of animal origin been eaten as today. Meat on the table was rare and on special occasions - most often at gatherings of relatives and friends. It is enough to look at black and white pictures of family and friends from only fifty years ago and see how noticeably fewer people are obese. Our ancestors grew up with a diet that was primarily of plant origin, and only the age of abundance in the last fifty years has led to the excessive consumption of a diet based on animal foods. By the way, religion treated fasting as one of the basic virtues.
REDUCING FOOD WASTE
On a global level, 1,3 billion tons of food are thrown away annually, while 247.000 tons of food are destroyed annually in Serbia. It is important to understand that this problem can be influenced - often simply and immediately. By changing our daily habits, each of us can contribute to reducing waste.
One of the easiest and most effective steps is to plan your grocery shopping and meal prep. When we know what we really need and how we will use it, less food ends up in the bin. In addition to protecting resources, we also save money, and households become more responsible and resilient in times of crisis.
Of course, a huge part of that wasted food originated in developed countries where the consumer culture has led to excessive production and consumption. Education of consumers in developed countries about the way of eating, above all about rational consumption, could bring results in the future. Among other things, it is necessary to spread awareness about the use of water in the production cycle for some of the foods we consume every day. (see antrfile "Water consumption in the production cycle").
Food storage is one of the biggest problems of developing countries. The lack of investment in cold stores leads to the consumption of most food immediately after the production cycle and large losses. Also, transportation and processing itself are largely responsible for food loss on a global scale. Shorter transport chains, along with the processing and sale of food from the local market, can greatly influence the reduction of harmful gas emissions.
SUSTAINABLE AGRICULTURE
Agricultural production is increasingly dependent on the intensive use of pesticides, fertilizers and water. Pesticides that began to be used after the Second World War are now largely banned, but they caused irreparable damage to plant and animal life. A lot can be done by using more related plants in the planting. On YouTube, you can see the experiences of people who connected different plants when planting. That concept is not new but forgotten. Here are examples of joint protection and coexistence of plants:
Tomato, basil, marigold: basil improves the taste of tomatoes and repels pests, while calendula repels nematodes and other pests.
Beans, corn, pumpkin: This trio, known as the "Three Sisters" is a traditional American Indian practice. The corn supports the beans, the beans fix nitrogen in the soil, and the pumpkin covers the ground, retaining moisture and suppressing weeds.
Carrots and onions: Onions repel carrot flies, while carrots repel onion flies.
Cabbage, dill, conceal: Myrrh attracts beneficial insects that eat cabbage pests, while celery improves cabbage growth.
Radishes and lettuce: Radishes grow quickly and help break up hard soil, making lettuce easier to grow.
Strawberries and garlic: Garlic protects strawberries from pests and diseases.
Perhaps this type of plant planting is not suitable for mass food production, but planting experiences can help small producers get higher yields with less consumption of chemicals and water.
PRESERVATION OF BIODIVERSITY AND SEED VARIETIES
"Tomatoes don't taste like they did when I was young, only strawberries"... How many times have we heard this in recent years?
Importing seeds from abroad, such as tomatoes, can be a solution to certain challenges brought about by climate change. On the other hand, there are years when apricots or plums produce so abundantly that we have to support the branches. All of these are reasons to think carefully and strategically about the future of agriculture.
Although local varieties of vegetables and fruits show greater resistance to changes in natural conditions, we cannot ignore the fact that importing seeds also has its advantages. It enables the availability of more diverse varieties, supports local suppliers at times when the domestic market cannot absorb all the goods, and often represents an important aid to poorer countries through international trade.
However, it is important to strive for a balance - strengthening local production, preserving autochthonous varieties and developing the domestic seed base. The Ministry of Agriculture should actively support the formation and maintenance of seed banks, as a guarantee of future food stability and system resilience.
If we are already using imported varieties more resistant to climate change, let's pair them wisely with domestic, local varieties. This is how we build a sustainable, diverse and flexible agriculture, ready for the challenges that the future will bring.
Science is capable of combining the best in the 21st century.
USE OF TECHNOLOGY AND INNOVATION
Innovation in food production is essential. Crop irrigation using advanced systems would significantly reduce overall water use. Using experience in food production in urban areas is very useful here. Who used to produce spices on terraces, grow cherry tomatoes or have a beehive on the roof of a building? We remind you again about YouTube. There are countless examples of sustainable food production with wonderful experiences. You only need to have the desire, and the ways are at your fingertips. Most of them are not expensive, and the pleasure that comes from growing your own plant is something special. Digital technologies, such as sensors, drones and artificial intelligence, enable more precise management of resources on large farms.
EDUCATION AND POLICIES
The most important way to promote sustainable food production and consumption is education. Also, each country must be aware of the sustainability of its available resources and support food production that has as little impact on environmental degradation as possible, encourages local initiatives and promotes a fair distribution of resources.
We should not forget about international cooperation, which is crucial in the fight against climate change and the destruction of resources that we all share. Positive experiences that can be applied from country to country are valuable. It is enough to start by looking around us and seeing some of the good examples that can guide us towards a better future for all.
Water consumption in the production cycle
An average of 100 liters of water is used to produce one standard 1700-gram chocolate bar. This figure includes the so-called virtual water, i.e. the total amount of water needed for the cultivation of cocoa trees (the largest consumer of water), production of sugar and milk (if milk chocolate), processing and transportation of raw materials. Most of this consumption comes from the irrigation of cocoa plantations, which are often located in regions with limited water resources.
Source:
(1)WWF: https://www.wwf.de/themen-projekte/landwirtschaft/ernaehrung-konsum/besseresserinnen/durch-gesunde-ernaehrung-klima-und-arten-schuetzen
(2) FSEC-Global_Policy_Report.pdf (foodsystemeconomics.org),
(3)WWF:https://files.worldwildlife.org/wwfcmsprod/files/Publication/file/7b5iok5vqz_Bending_the_Curve__The_Restorative_Power_of_Planet_Based_Diets _FULL_REPORT_FINAL,
