A holistic approach to food that considers how our nutrition impacts the world around us from an environmental, social and economic perspective which aims to prevent climate change through protecting biodiversity and Earth’s living systems – including soil, plant, animal, air, water – for our own and future generations, whilst supporting food security, health, culture and economic stability of all peoples – including those eating the food and those farming and processing it – in a fair, accessible, clean and safe way through respectful and regenerative farming, distribution and refuse processes and by all other means.
Half the words we use to describe our food today didn’t even exist or at least weren’t understood by the average person even five years ago. But as our food system has become more complex, new words and terms to describe the way we grow, source and consume have become more commonplace – and necessary for better understanding of where our food comes from and how it was produced.
Each month, I plan to talk about keywords from this new vocabulary of food sustainability, to discover more about what good food looks (and tastes) like. And, of course, I’ll be featuring simple recipes that bring the issues at the heart of sustainability to life on the plate.
It seems appropriate to start with the concept of ‘food sustainability’ itself. There is no single, simple definition, because it encompasses diverse issues, ranging from promoting better conditions for growers through fairtrade to environmental issues such as carbon-neutral production. In fact, food sustainability is all-encompassing, including environmental, social and economic impacts, from soil health to children’s education. But that doesn’t mean we can’t have a profound impact on the food system through our communities and the way we eat. Learning about where our food comes from, making simple and better choices and asking questions of producers, retailers and rulemakers will all help create change. Let’s all be part of the movement that believes good and delicious food should be affordable to all, without harming the people and planet that produced it.