Food Sustainability Assessment - Special Academic Support

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Food sustainability is the ability to produce enough food to meet the current populations needs without damaging or depleting the resources that future generations will need to survive. It is a complex issue that encompasses many dissimilar aspects of food production, including but not limited to soil health, water use, biodiversity, and climate change. Different foods, such as plant-animal protein and other manufactured foods, have various sustainability depending on how frequently they are used.

There are diverse foods used at the college Chefs School, and they can be grouped into different categories with dissimilar sustainability. They include:

Some animal-based protein used in the lab includes chicken and brown beef stock. Although animal-based proteins are frequently used, they are generally not sustainable (Caldeira et al., 2020). They require large amounts of land, water, and other resources to produce, generating much pollution. Alternatives to animal-based proteins include plant-based proteins such as soy, beans, and nuts.
Plant-based foods: They are generally more sustainable than animal-based foods. They require less land, water, and other resources to produce, and they generate less pollution (Chaudhary et al., 2018). Alternatives to plant-based foods include fruits, vegetables, and grains. For instance, Grilled Vegetable Wrap is among the foods mostly found in the college Chefs School lab.
Other categories/items: Some unsustainable food products include those heavily processed, those grown using harmful pesticides and herbicides, and those transported long distances (Malak-Rawlikowska et al., 2019). Alternatives to these unsustainable foods include locally grown and processed, organic, and seasonal foods.

There are many benefits to eating locally sourced food and some include supporting local farmers and businesses, knowing where food comes from, and eating fresher and healthier food. Local food is also often more sustainable, requiring less transportation and packaging (Belaud et al., 2019). However, there are also some costs associated with eating locally sourced-food. Local food can be more expensive than food sourced from other parts of the country or world (Chaudhary et al., 2018). Finding local food options can also be more difficult, especially in areas with a limited growing season. COVID-19 has made it even more difficult to find local food options, as many farmers markets and other outlets for locally sourced food have been closed (Caldeira et al., 2020). However, some people have used this as an opportunity to start their gardens or support local food banks.

Seasonality is important for several reasons: it helps to ensure that people are eating foods at their peak in terms of flavour and nutrition. Second, it aids to support local farmers and businesses growing and producing food in the community. Additionally, it helps minimize the environmental impact by reducing the need to transport food long distances (Akhoundi & Nazif, 2018). Moreover, there are definitely challenges that come along with seasonal eating. For one thing, it cannot be easy to find certain foods when they are not in season (Malak-Rawlikowska et al., 2019). And even when found, they can be more expensive than their non-seasonal counterparts. Additionally, people may have to get creative with their recipes and meal planning to make the most of what is available (Akhoundi & Nazif, 2018). Overall, the benefits of seasonal eating outweigh the challenges hence a great way to eat more healthfully and sustainably, and it is definitely worth the effort.

Conclusion

As the worlds population grows, people must find ways to produce food for everyone sustainably. That means producing food in a way that does not damage the environment or deplete natural resources. There are many ways to make food system more sustainable. Individuals can start by reducing food waste, which accounts for a large percentage of food produced but never eaten. They can also promote sustainable agriculture practices that minimize soil erosion and water pollution. More so, they can support the development of alternative proteins, such as plant-based meats, which require less land and water to produce than animal-based proteins.

References

Akhoundi, A., & Nazif, S. (2018). Sustainability assessment of wastewater reuse alternatives using the evidential reasoning approach. Journal of cleaner production, 195, 1350-1376. Web.

Belaud, J. P., Prioux, N., Vialle, C., & Sablayrolles, C. (2019). Big data for agri-food 4.0: Application to sustainability management for by-products supply chain. Computers in Industry, 111, 41-50. Web.

Caldeira, C., Vlysidis, A., Fiore, G., De Laurentiis, V., Vignali, G., & Sala, S. (2020). Sustainability of food waste biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment. Bioresource Technology, 312, 123575. Web.

Chaudhary, A., Gustafson, D., & Mathys, A. (2018). Multi-indicator sustainability assessment of global food systems. Nature communications, 9(1), 1-13. Web.

Malak-Rawlikowska, A., Majewski, E., Ws, A., Borgen, S. O., Csillag, P., Donati, M.,& & Wavresky, P. (2019). Measuring the economic, environmental, and social sustainability of short food supply chains. Sustainability, 11(15), 4004. Web.

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