Processed Food's Pollution Problem

The global food system is responsible for a third of the world's greenhouse gas emissions, and the industrial food system's rapid rise in ultra-processed foods is severely impairing biodiversity. Ultra-processed foods are modified by industrial and chemical processes into familiar products ranging from mass-produced bread to ready meals, biscuits, cakes, and drinks. Each step in the food industry system, from production to marketing, has some impact on the environment, and the production, manufacture, and distribution of ultra-processed foods are no exception. The environmental impact of ultra-processed foods is twofold: the industrial processes used to create them and the waste produced, which includes single-use plastic packaging.

Plastic packaging waste

The issue of plastic packaging waste extends beyond its volume to its impact on the environment. Plastic is derived from natural resources such as crude oil, natural gas, and coal. The extraction of these resources has long-lasting effects on the environment, including deforestation, fracking, and oil and gas leaks. Additionally, due to poor waste management systems, a significant portion of plastic packaging ends up in landfills and the natural environment. As plastic is non-biodegradable, it persists in the environment, breaking down into microplastics that are consumed by marine animals and enter the food chain.

The incineration of plastic waste in landfills emits toxic pollutants and irritants, negatively affecting air quality. Furthermore, plastic packaging waste contributes to land degradation and eutrophication, which is the excess nutrient runoff from agricultural land into water bodies, leading to the death of lake and river life.

To address the problem of plastic packaging waste, there is a growing interest in recycling and the development of biodegradable alternatives. However, the rate of plastic packaging waste recycling has stagnated in recent years, indicating the need for new approaches. Reducing single-use plastics and increasing the use of biodegradable materials can alleviate the burden on waste management systems and reduce the demand for natural resources.

It is worth noting that while ultra-processed foods contribute to plastic packaging waste, they also offer convenience and affordability for many consumers. Therefore, it is essential to strike a balance between meeting consumer needs and minimizing environmental impacts through intelligent compromises and sustainable food system policies.

Intensive land use

The production of processed food ingredients, their manufacture, and distribution have a significant negative impact on natural resources and ecosystems. Ultra-processed foods (UPFs) are food substances modified by industrial and chemical processes into familiar products ranging from mass-produced bread, ready meals, biscuits, cakes, and drinks. The production of these foods relies on cheap, mass-produced ingredients, intensive processing technologies, and plastic packaging, which do not degrade in landfills or the natural environment if discarded as litter.

The demand for UPFs is driving land use change, with more land being converted to industrial farming. Intensive land use is a significant contributor to environmental harm. For example, between 2015 and 2018, more than 130,000 hectares of rainforest were cleared for palm oil production in Indonesia, and the Brazilian Cerrado has undergone widespread conversion to soya production. Soya production in Brazil provides feed for intensive chicken production worldwide, including ultra-processed chicken products.

The production of UPFs also contributes to land degradation, the use of pesticides, and eutrophication, which is an excess of nutrient runoff from agricultural land into water bodies, killing lake and river life. The consumption of sweetened soda, for instance, was found to have used 230,555 hectares of land, 33.6 million kg of nitrogen fertilizer, 175,000 kg of Atrazine herbicide, and contributed to 4.9 million metric tons of soil erosion.

The agricultural area of the world is 13 billion hectares, with 4.8 billion classified as an "agricultural area" by the UN Food and Agricultural Organization (FAO). This agricultural area is divided into two categories: cropland (33% of the global agricultural area) and permanent meadows and pastures (67%). The majority of arable land is used for cereal production, which has grown by around 70 million hectares. The total land area used for oil crop production has also increased threefold since 1961.

The global demand for land to grow fuel, feed, and fiber is driving widespread deforestation and forest degradation, with palm oil, soy, beef, and wood products accounting for more than 40% of tropical deforestation. The convergence of global eating habits on resource-intensive Western-style diets is a major contributor to deforestation.

Eutrophication

The production, processing, transportation, storage, distribution, and marketing of food all have an impact on the environment. Ultra-processed foods (UPFs) are food substances modified by industrial and chemical processes into products like mass-produced bread, ready meals, biscuits, cakes, and drinks. These UPFs are responsible for significant negative impacts on natural resources and ecosystems.

One of the ways in which UPFs harm the environment is through eutrophication. Eutrophication is the enrichment of water bodies with plant nutrients, typically nitrogen, phosphorus, and organic matter. This process is undesirable and interferes with water use. It is observed mostly in enclosed water bodies like lakes, but also in some rivers, estuaries, and coastal zones.

Agriculture accounts for 78% of ocean and freshwater eutrophication. Animal products like beef, fish, and cheese are the top producers of runoff, with beef and fish contributing 365 grams and 301 grams of runoff per kilogram produced, respectively. The effects of eutrophication can be seen in the "dead zone" of the Gulf of Mexico, where fertilizer runoff has made it impossible to sustain life in a 6,000 to 7,000 square mile area.

Greenhouse gas emissions

The global food system, which includes food production, processing, and distribution, is a significant contributor to greenhouse gas emissions. While energy and industry make a larger contribution to greenhouse gas emissions than food, tackling both food and energy systems is crucial to address climate change. According to estimates, the global food system accounts for approximately 26% of global greenhouse gas emissions.

Ultra-processed foods (UPFs) have been identified as major contributors to greenhouse gas emissions. UPFs include commonly consumed products such as mass-produced bread, ready meals, biscuits, cakes, and drinks. The production of UPFs relies on intensive processing technologies, cheap and mass-produced ingredients, and plastic packaging, which contributes to environmental degradation.

The environmental impact of UPFs extends beyond their production and packaging. The consumption of sweetened soda, for example, was found to have used a substantial amount of land, fertilizer, herbicide, and contributed to soil erosion. Additionally, the production of palm and soya, which are commonly used in UPFs, has led to the clearance of rainforests in Indonesia and the conversion of the Brazilian Cerrado, respectively.

To reduce the environmental impact of the food system, various strategies have been proposed. These include shifting towards plant-rich diets, reducing animal-based food consumption, improving agricultural practices, and reducing food waste. Plant-based foods generally have lower greenhouse gas intensities than animal-based foods due to reduced energy, land, and water requirements. Additionally, improved manure and fertilizer management, rotational grazing, and restoration of degraded lands can significantly reduce emissions.

Minimizing the consumption of ultra-processed foods can also help lower environmental impacts. The production and distribution of UPFs contribute significantly to land degradation, pesticide use, eutrophication, and water use. By reducing the demand for UPFs, the strain on natural resources and ecosystems can be lessened.

Water use

Water is indispensable to the food industry, with applications in food processing, cleaning, sanitation, and manufacturing. The quality of water is of utmost importance in food production, influencing the properties of the food, including texture, stability, appearance, aroma, and flavor.

Sources of Water for the Food Industry

Food processors typically obtain water from municipal sources or owned wells. Surface water from rivers, lakes, and reservoirs may exhibit higher levels of impurities, temperature fluctuations, and mineral content. Groundwater from springs and wells, on the other hand, tends to have a higher mineral content but a more consistent temperature.

Water Treatment in the Food Industry

Water treatment processes are employed to meet specific needs and regulatory requirements. Common techniques include multimedia filtration, activated carbon filtration, water softening, chemical injection, and ultraviolet disinfection. These treatments are crucial for removing impurities and ensuring water quality.

Water Pollution from Food Production

Food production contributes to water pollution through various pathways:

• Agricultural Pollution: The use of fertilizers, pesticides, and veterinary medicines in agriculture can contaminate water bodies through runoff and leaching. This has led to eutrophication in lakes and coastal waters, impacting biodiversity.
• Wastewater Discharge: Untreated or poorly treated wastewater from food processing industries, including slaughterhouses, can pollute water bodies with nitrogen, phosphorus, pathogens, and heavy metals.
• Soil Degradation: Soil degradation caused by human activities can introduce heavy metals into the soil, which can then leach into water sources.
• Ultra-Processed Foods (UPFs): UPFs contribute to water usage and environmental issues. They often rely on intensive processing, packaging, and non-biodegradable plastic packaging, leading to increased water consumption and waste generation.

Reducing Water Pollution

To address water pollution, several strategies can be implemented:

• Establish protection zones, such as buffer strips or constructed wetlands, to prevent the migration of pollutants into water bodies.
• Implement efficient irrigation schemes to reduce water return flows and minimize the transfer of fertilizers and pesticides into water sources.
• Improve wastewater treatment processes to ensure that discharged water meets quality standards and does not contaminate rivers, lakes, and other water bodies.
• Encourage sustainable dietary choices and reduce food waste to minimize the environmental impacts associated with food production, including water pollution.

Frequently asked questions