Small garden in Colombia. Own photo
The global food landscape remains dominated by an industrialized approach to food production, distribution, and consumption. This system, commonly referred to as the industrial food system, relies heavily on large-scale, mechanized agriculture, centralized processing, and long-distance transportation with a primary goal of increasing food production to meet the demands of a growing population. While this system has undoubtedly increased global food production and availability (FAO, 2022), it has also led to a myriad of interconnected challenges, including environmental degradation, social injustices, and compromised nutritional quality.
The agricultural sector is responsible for the majority of global methane and nitrous oxide emissions. Current food systems have been responsible for over a quarter (26%) of global greenhouse gas emissions (Poore, 2018; Crippa et al., 2021). As presented in figure 1, Agriculture, Forestry and Other Land Uses (AFOLU) emissions fluxes are mainly driven by Land Use, Land Use Change, and Forestry (LULUCF), which account for about half of total net AFOLU CO2 emissions. Moreover, the largest portion of methane emissions within agriculture comes from the digestive processes of ruminant animals (enteric fermentation).
Figure 1. AFOLU global trends in GHG emissions and removals
Source: Nabuurs et al., 2022, p.756.
Industrial agriculture requires large extensions of land and large amounts of fresh water. Extensive areas of land that were previously occupied by forests and natural habitats have been converted for agricultural purposes. In this context, recent data shows that 49.60% of the global deforestation has been caused by cropland expansion and a 38.50% due to livestock grazing (Figure 2). This conversion of natural ecosystems into agricultural land has played a significant role in the decline of global biodiversity and lead to considerable environmental burdens in water-stressed regions.
Figure 2. Global causes of deforestation in 2000-2018
Source: Branthomme et al., 2023, p.8.
Another drawback of the existing food systems lies in the subsequent inequitable distribution of food. The global production of primary crops, fruits, vegetable oils, and meat witnessed a significant increase of 52 percent between 2000 and 2020 (FAO, 2022). Despite this growth, over 8.9 percent of the global population remains undernourished, lacking a caloric intake that meets the minimum energy requirements for sustaining a normal, active, and healthy life. The following figure illustrates the percentage of individuals who do not receive sufficient daily food intake to meet their dietary energy needs. As depicted in Figure 3, food deprivation disproportionately affects impoverished countries and regions.
Figure 3. Share of the population that is undernourished, 2019
In response to these challenges, a movement comprising both academics and citizens has arised, advocating for a transition away from the prevailing corporate-dominated food system towards an alternative system that embrace the broader principles of sustainable production and rural development (Gaitán-Cremaschi et al., 2021). Within this context, food sovereignty has emerged as a promising alternative paradigm. Food sovereignty places emphasis on the rights of communities and individuals to define and control their own food systems, giving decision-making power to local producers, consumers, and communities. Unlike the profit- and efficiency-driven industrial food system, food sovereignty systems prioritize the well-being of people and the environment.
References
Branthomme, A., Merle, C., Kindgard, A., Lourenço, A., Ng, W.-T., D’Annunzio, R. & Shapiro, A. 2023. How much do large-scale and small-scale farming contribute to global deforestation? Results from a remote sensing pilot approach. Rome, FAO. https://doi.org/10.4060/cc5723en
Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F. N., & Leip, A. J. N. F. (2021). Food systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 2(3), 198-209.
Food and Agriculture Organization of the United Nations [FAO]. (2022) Agricultural production statistics 2000–2020 (Faostat Analytical Brief 41). https://www.fao.org/3/cb9180en/cb9180en.pdf
Gaitán-Cremaschi, D., Klerkx, L., Duncan, J., Trienekens, J. H., Huenchuleo, C., Dogliotti, S., ... & Rossing, W. A. (2019). Characterizing diversity of food systems in view of sustainability transitions. A review. Agronomy for sustainable development, 39, 1-22.
Nabuurs, G-J., R. Mrabet, A. Abu Hatab, M. Bustamante, H. Clark, P. Havlík, J. House, C. Mbow, K.N. Ninan, A. Popp, S. Roe, B. Sohngen, S. Towprayoon, 2022: Agriculture, Forestry and Other Land Uses (AFOLU). In IPCC, 2022: Climate Change 2022: Mitigation of Climate Change. Contribution of Working Group III to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change [P.R. Shukla, J. Skea, R. Slade, A. Al Khourdajie, R. van Diemen, D. McCollum, M. Pathak, S. Some, P. Vyas, R. Fradera, M. Belkacemi, A. Hasija, G. Lisboa, S. Luz, J. Malley, (eds.)]. Cambridge University Press, Cambridge, UK and New York, NY, USA. doi: 10.1017/9781009157926.009
Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.
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