Helena Joyce
The food industry is a major contributor to global pollution. Each stage of the food industry system, from production to marketing, has an impact on the environment. Agriculture is the largest contributor to ammonia pollution and is responsible for around a quarter to a third of global greenhouse gas emissions. It is also a significant driver of climate change, causing land degradation, soil erosion, and water pollution. The global food system is a major contributor to toxic air pollution, with emissions from energy use, fertilizer use, manure management, and agricultural waste burning. These emissions have been linked to over 890,000 premature deaths annually and pose a significant risk to public health and the environment.
| Characteristics | Values |
|---|---|
| Greenhouse gas emissions | 25% to 33% of global emissions |
| Air pollutants | PM2.5 (58%), ammonia (72%), nitrogen oxides (13%), sulfur dioxide (9%), other organic compounds |
| Eutrophication | 78% of global eutrophication in oceans and freshwater bodies |
| Land use | 50% of habitable land |
| Water use | 70% of global freshwater withdrawals |
| Soil pollution | Nitrogen compounds, manure runoff |
| Water pollution | Nutrient pollution, chemical fertilizers, pesticides |
| Waste | Biomass and nutrient losses |
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Agriculture's water usage
Agriculture accounts for a significant proportion of the world's freshwater use. According to the United Nations' World Water Development Report, the industry is responsible for nearly 70% of all water used globally. This equates to 70% of global freshwater withdrawals being used for agriculture. In the United States, agriculture is a major user of ground and surface water, with irrigation accounting for 42% of the nation's total freshwater withdrawals in 2015.
The agriculture industry's high water usage is driven by the need to grow crops and raise livestock. The global population, which has surpassed 8 billion, has led to a significant increase in agricultural production, requiring more water. Different crops have specific water requirements, with some needing consistent amounts of water each day from seed to harvest. The larger the area of crops, the more water is needed.
Livestock also has a significant impact on water consumption. In Europe, 62% of all cereal crops are used to feed animals. Additionally, water is needed to grow the crops that livestock eat.
The intensity of irrigation, or the amount of water used per acre, has declined in recent years due to regional shifts, changing cropping patterns, and improved technology. However, the expansion of irrigated acreage in the US has grown from less than 3 million acres in 1890 to over 58 million acres in 2017. This expansion can be attributed to federal, state, and local water development projects, as well as advancements in groundwater pumping technologies.
Water availability is influenced by changing market conditions, competing water demands, and the effects of droughts and groundwater depletion. Climate change further affects water availability, with variations by region impacting the health of people and ecosystems. As global water resources become increasingly stressed, it is crucial to find ways to protect and restore water resources while ensuring food production is not compromised.
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Air pollution
Agricultural production emissions, particularly from energy use on farms and fertilizer application, are prominent in North America and Europe. In Asia, Africa, and South America, land-use change from forests to feedstock and crop production, along with manure management and agricultural waste burning, are the primary PM2.5 emission drivers. The imbalance created by the growing trade in agricultural products further exacerbates pollution, shifting the burden from importing to producing countries.
Agriculture is the largest contributor to ammonia pollution and other nitrogen compound emissions, degrading soil quality and affecting plant and animal productivity. Eutrophication, the pollution of waterways with nutrient-rich water, is predominantly caused by agriculture, at 78% of global ocean and freshwater eutrophication. Additionally, livestock comprises 94% of non-human mammal biomass, with poultry livestock making up 71% of bird biomass, significantly outweighing their wild counterparts.
Greenhouse gas emissions are also heavily influenced by the food industry. Agriculture and land use are the largest contributors to food-related greenhouse gases, with activities like rice cultivation, burning crop residues, and farm fuel use playing a role. Meat production, requiring grassland creation by deforestation, contributes to carbon dioxide emissions. Additionally, cattle and sheep emit methane during digestion, and their waste emits nitrous oxide. Shrimp farms, occupying coastal mangrove forest lands, release stored carbon into the atmosphere.
To reduce the air pollution impact of the food industry, a shift towards plant-rich diets is recommended, as plant-based foods generally have lower greenhouse gas intensities. Reducing food waste is also crucial, as producing, transporting, and disposing of food contributes significantly to global emissions. Implementing solutions to cut short-lived climate pollutants can provide near-term climate benefits and protect food security.
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Land use
Agricultural expansion results in the conversion of forests, grasslands, and other carbon 'sinks' into cropland or pasture, resulting in carbon dioxide emissions. Forests and grasslands store large amounts of carbon, which is released into the atmosphere when they are cut down to create farms. This loss of natural habitat has been the main driver of reduced biodiversity worldwide.
Meat production often requires extensive grasslands, which are created by cutting down trees, releasing carbon dioxide stored in forests. Shrimp farms, for example, often occupy coastal lands formerly covered by mangrove forests, which absorb large amounts of carbon. Plant-based foods, on the other hand, generally use less energy, land, and water and have lower greenhouse gas intensities than animal-based foods.
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Greenhouse gas emissions
The global food system, encompassing production, processing, distribution, and other post-farm processes, is a key contributor to greenhouse gas emissions. While estimates vary, the food system is generally believed to be responsible for around one-quarter to one-third of global greenhouse gas emissions.
Sources of Greenhouse Gas Emissions in the Food System
Agriculture and Land Use
The largest chunk of food-related greenhouse gas emissions comes from agriculture and land use. Livestock, especially ruminant livestock like cattle, produce methane through their digestive processes (enteric fermentation). Manure management, pasture management, and fuel consumption from fishing vessels also contribute to emissions. Additionally, agricultural soils and rice production are sources of emissions. Indirect emissions from electricity use in agricultural activities further add to the total.
Land use changes, such as deforestation and the conversion of grasslands and other carbon sinks into cropland or pasture, result in significant carbon dioxide emissions. The expansion of agricultural land contributes to the loss of natural habitats and a reduction in the world's biodiversity.
Supply Chain and Food Waste
The supply chain, including food processing, transport, packaging, and retail, accounts for a significant portion of emissions. Food processing, for example, involves converting farm produce into final products, requiring energy and resource inputs. Packaging, mainly due to the pulp and paper industry, contributes about 5.4% of food emissions. Transportation is responsible for a smaller percentage, around 4.8%. However, it's important to note that transport emissions within the supply chain are often a very small percentage of food's total emissions.
Food waste is a significant contributor to emissions, with a large portion of food production ending up as waste during the supply chain or by consumers. Reducing food waste is crucial for lowering emissions.
Consumer Choices and Diets
Consumer dietary choices play a role in greenhouse gas emissions. Animal-based foods, particularly red meat, dairy, and farmed shrimp, are associated with higher emissions. Meat production requires extensive grasslands, often obtained by cutting down carbon-storing forests. Additionally, cows and sheep emit methane during digestion, and chemical fertilizers used for crops emit nitrous oxide.
Shifting towards plant-rich diets with more plant proteins, reduced animal-based foods, and lower saturated fats can significantly reduce greenhouse gas emissions. Alternative proteins, such as plant-based substitutes, insect-based proteins, and cultivated meat, offer promising solutions.
Addressing Greenhouse Gas Emissions in the Food System
To meet global climate targets, it is essential to reduce greenhouse gas emissions from the food system. This will require a menu of solutions, including changes to diets, food waste reduction, improvements in agricultural efficiency, and technological advancements that make low-carbon food alternatives scalable and affordable.
While the specific contributions of different sectors within the food system vary across studies, it is clear that addressing emissions from the food industry is crucial for tackling climate change.
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Food waste
Firstly, food waste exacerbates food insecurity and hunger. The World Food Programme estimates that 343 million people face acute hunger globally, with 9 million dying from hunger annually, including 3.1 million children. Despite this, about a fifth of all food produced is lost or wasted. In the US, this figure rises to 35% of all food produced, equating to 92 billion tons of food wasted each year. If half of this food waste was recovered, it could provide three meals a day for every hungry person in the US.
Secondly, food waste causes environmental damage. When food is thrown away, the resources used to produce it are also wasted, including land, water, fertilizer, energy, and time. Food waste is responsible for a third of all human-caused greenhouse gas emissions, generating 8% of global emissions annually. When food rots in landfills, it produces methane, a greenhouse gas more potent than CO2. The US Environmental Protection Agency (EPA) estimates that food loss and waste in the US embody 170 million metric tons of carbon dioxide equivalent emissions annually, excluding landfill emissions. This is equal to the emissions of 42 coal-fired power plants.
Thirdly, food waste results in significant economic losses. American consumers, businesses, and farms spend $218 billion, or 1.3% of their GDP, on food that is never eaten. Businesses face losses of $74 billion due to food waste each year, while the average American family of four throws out $1,600 worth of food annually.
Food loss can occur at the production stage due to insufficient skills, natural disasters, poor infrastructure, and practices. Food waste, on the other hand, occurs when edible food is intentionally discarded by consumers, often due to overproduction, aesthetic standards, or expiration dates. To reduce food waste, consumers can buy only what they need, donate excess food, and compost when possible. Businesses can improve portion sizes, donate surplus food to charities, and relax cosmetic standards for produce. Governments can also implement policies to reduce food waste, such as Secretary Rollins' Plan to Combat the New World Screwworm.
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Frequently asked questions
The food industry produces a significant amount of pollution. Each step in the food industry system, including food production, processing, transportation, storage, distribution, and marketing, has an impact on the environment. The global food system is a significant contributor to total anthropogenic emissions of primary PM2.5 (58%), ammonia (72%), nitrogen oxides (13%), and sulfur dioxide (9%).
The main sources of pollution in the food industry include agricultural production emissions, such as energy use on farms, fertilizer use, manure management, and agricultural waste burning. The agriculture sector is the largest contributor to ammonia pollution and emits other nitrogen compounds that affect soil quality.
Pollution from the food industry contributes to air, soil, and water degradation. For example, nutrient runoff from fertilizers and manure can lead to eutrophication and dead zones in waterways. The intensive use of land for agriculture also drives climate change, with the sector responsible for around one-quarter to one-third of global greenhouse gas emissions.
Accelerating climate action and implementing mitigation strategies at all stages of food production can help reduce pollution. This includes improving waste treatment processes, minimizing waste, and adopting sustainable practices such as bioconversion and reutilization of by-products. Additionally, addressing emissions from the agricultural sector and land-use changes can have a significant impact on reducing pollution and mitigating climate change.
