Climate change has forced us to appreciate that our consumption affects the whole globe and our future living conditions. Improved global data allows for a new understanding of the impact that food production and consumption has on the environment, human health and Nature’s resources. Today, the food sector contributes heavily to climate change, biodiversity loss, harmful chemicals as well as to poor human health.
Eating less meat- and diary-based food and more soilless food, as well as reducing food waste and recycling urban-disposed nutrient as fertilizers could reduce land for agriculture by 50 to 70 per cent while still securing a healthy food supply. If so, less land will be cultivated at the end of this century than today, and could instead be reclaimed by Nature to catch carbon and rejuvenate biodiversity. A return to more plant-based diets with unchanged intake of proteins and less calories, sugar, salt and fat combined with less red meat and ultra-processed food would reduce foremost non-communicable diseases.
Such measures in smart recycling cities will also ameliorate human-induced impacts such as emissions to air and water bodies, reverse crossing other planetary boundaries, and reduce polluting extraction of N, P and K. Since almost all people will live in urban areas their food-related activities directly impact environmental conditions not only in cities but in the rest of Earth’s habitable areas. We can avoid the current clearing of new fields needed under a business-as-usual regime. Therefore, urban residents rather than farmers, fishermen or loggers will be required to lead remedial measures taken by individuals together with industry and the public sector.
Rapid results are within reach since dietary change and the turn-around time of nutrients in food is very short: months rather than decades or centuries as for recycled materials in cars and buildings.