What you can do to help make our food and farming system fit for the future


Our seven principles of healthy and sustainable food are as follows:

1. Aiming to be waste-free
Reducing food waste (and packaging) saves the energy, effort and natural resources used to produce and dispose of it, as well as money.

2. Eating better, and less meat and dairy
Consuming more vegetables and fruit, grains and pulses, and smaller amounts of animal products produced to high-welfare and environmental standards helps reduce health risks and greenhouse gases.

3. Buying local, seasonal and environmentally friendly food
This benefits wildlife and the countryside, minimises the energy used in food production, transport and storage, and helps protect the local economy.

4. Choosing Fairtrade-certified products
This scheme for food and drinks imported from poorer countries ensures a fair deal for disadvantaged producers.

5. Selecting fish only from sustainable sources
Future generations will be able to eat fish and seafood if we act now to protect our rivers and seas and the creatures living there.

6. Getting the balance right
We need to cut down on sugar, salt and fat, and most of us want to avoid questionable ingredients and processes such as genetic modification (GM) and some additives.

7. Growing our own, and buying the rest from a wide range of outlets
Fresh out of the garden or allotment is unbeatable, and a vibrant mix of local markets, small shops and cafés, and other retailers provides choice, variety and good livelihoods.

 

font: sustainweb.org

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