Outcome D: Eating Sustainably

“Food produced in ways which conserve and enhance the environment and contribute to a reduction in carbon emissions.”

What we are trying to do

To work towards a more sustainable food system that is fair to everyone involved in the production of food and has less of an environmental impact. To do this by utilising more local sources, less chemicals, more sustainable methods, adhering to the Sustain’s principles, eating less meat and buying FairTrade, organic and local food.

Why we are trying to do it

A sustainable diet has been defined by the UN Food and Agriculture Organisation as “those diets with low environmental impacts, which contribute to food and nutrition security and to a healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy while optimizing natural human resources” . This definition considers the environmental, health, economic and financial impacts of food.

The demand for excessively high yields and cheap food has an adverse impact on the environment and thus the sustainability of our future food production.
Growing food on a small scale through local projects or smaller farms has the potential to be more sustainable and economically stable than large scale farming which often uses high levels of chemicals and fossil fuels and is transported long distances.
There are many local projects that are increasing the amount of food that is produced locally. Local Greens is a non-profit company that delivers fresh, organic and local vegetables weekly to customers. They source vegetables from local growing projects within Lambeth and from farms within a 60 mile radius of where it is delivered. Cornercopia is a shop and restaurant in Brixton that sells seasonal food and meals sourced locally.

What you can do

Learn more with Sustain’s 7 principles to eating sustainably