The current food production system is threatening the future global food supply, according to a study by PwC Strategy& titled “The Coming Sustainable Food Revolution.” The food industry is responsible for three-quarters of nutrient pollution in water, two-thirds of global freshwater consumption, and a quarter of all greenhouse gas emissions. With the world population set to increase, the environmental impact of the food industry will only worsen unless it undergoes significant changes. The study highlights the recent Ukraine conflict, which demonstrated that even small disruptions can cause a significant increase in global food prices.
The study identifies the increased consumption of meat as a significant problem. Despite using 80% of agricultural land, meat production only covers 11% of the world’s calorie needs. Meat is an inefficient form of food production, requiring 100 times more land resources to produce the same amount of calories as plants. To ensure the world’s population is fed in the future, changing eating habits is crucial. The authors warn that continuing to invest heavily in the least productive form of food production could double an unsustainable model.
In industrialized countries, there is already a shift towards a more plant-based diet, which the authors see as having great potential. Additionally, there are significant differences within meat types, with replacing all beef with chicken resulting in a 30% reduction in water consumption and a 50% reduction in carbon dioxide emissions. However, switching to a vegetarian or vegan diet would have even more significant effects. The study emphasizes the need for a fundamental shift in the food production system to ensure a sustainable future global food supply.
In conclusion, the current food production system is unsustainable and threatens the future global food supply. The study highlights the environmental impact of the food industry and the need for significant changes to ensure the world’s population is fed in the future. The authors suggest a shift towards a more plant-based diet and a fundamental change in the food production system to ensure sustainability.
