Transformation of the Food System for Sustainable Healthy Diets
For 3 billion people, healthy diets are out of reach due to the inability of the food systems to provide sustainable healthy diets, which are defined as "a dietary pattern that promotes all dimensions of individuals' health and wellbeing, has low environmental pressure and impact, is accessible, affordable, safe and equitable, and is culturally acceptable." Every year, 11 million early adult deaths and all types of malnutrition are linked to poor diets.
Food systems are a major cause of biodiversity loss and environmental deterioration.
More than 25% of greenhouse gas (GHG) emissions come from.
While the food systems in low- and middle-income countries (LMICs) are a significant source of employment, many of these positions are in the unorganised sector with low and uncertain pay and unfavourable working conditions, particularly for women and young people.
Due to shifts in income, the employment of women, urbanisation, and advancements in technology, food marketing, and public policy, diets are rapidly changing.
Changes in food environments (FEs), which are described as "the interface that mediates the acquisition of foods to people within the wider food system," result from these changes, which take place in both urban and rural settings. Ready-to-eat, affordable, convenient, and frequently ultra-processed meals linked to poor health are increasingly being promoted by FEs.
In the context of growing population and depleting natural resources, food waste is a significant problem that affects public health, the environment, and the economy. Waste happens at every stage, from harvest to consumer, necessitating the use of cutting-edge food preservation methods. Moisture and microbiological organisms in food are the main causes of waste. Cross-contamination by bacteria like the coronavirus disease 2019 (COVID-19) should be avoided since microbes can be killed or rendered inactive. It might not always be possible to remove moisture. Thermal, electrical, chemical, and radiation preservation strategies are available. Here, we go over the most recent methods for preserving food, paying particular attention to fruits, vegetables, drinks, and spices. Since they allow for both pathogen reduction and freezing, electrothermal, pulse electric field, and nanotechnology.
The CGIAR is a global research alliance for a food-secure future that aims to change the way that food, land, and water systems function in the face of a climate emergency.
enhancement of the physicochemical and nutritional qualities. To preserve heat-sensitive foods, ultrasound technology and ozone treatment are appropriate, climate catastrophe and water systems.
Also its estimated that There will be 9 billion people on the world by the year 2050. According to conservative projections, we would need to raise 70% more food to feed this growing population. The threat of climate change makes an already difficult undertaking even more daunting.
The production of food is being severely hampered by erratic weather patterns. Crops all across the world have been destroyed by unpredictable, extreme weather disasters including floods, droughts, and heat waves. Nutrients in the soil have been misused and taken from it by unsustainable farming methods.
A third of the world's arable land has disappeared over the past 40 years. Rapid deforestation is being caused by an increase in the demand for meat (and biofuel), particularly in developing nations.
The significant risk of escalating climate change is increased by the expansion of agricultural land into our already diminishing forests. Despite the fact that production rates are still rising, the population is growing at an exponential rate, therefore supply will soon be insufficient to meet demand.
Despite significant attempts to improve output and anticipated food shortages, there is ironically also an issue with abundance. According to the UN Food and Agriculture organisation, 1.3 billion tonnes of food are wasted annually in the world.
Most of this waste is caused by logistical challenges and short shelf lives. In this case of jarring contrasts, where perfectly fine food is wasted Additionally, in order to protect our environmental resources, we must encourage wise eating choices and decrease food waste. Otherwise, the world's poorest people's ability to access food will be seriously jeopardised.
-Subhangi Dey
Comments