I N D U S T RY TA L K
Conscious consumers are key drivers of change The United Nations Intergovernmental Panel on Climate Change (IPCC) issues serial reports, often dubbed the gold standard of climate research. By Sonia Mountford
I
ts most recent study indicates that if
solutions to reduce our ecological footprint -
Issues include:
the entire spectrum of food production
important as problems related to inequality,
• Stay informed about food-related climate
is factored in, from growing crops
poverty and populations increase.
to transportation and packaging, food
This is where the role of the conscious
and social justice issues in South Africa • Answer tough questions regarding
production potentially contributes to as
consumer becomes key: they hold
impact studies
much as 37 per cent of global greenhouse
businesses accountable by questioning
• Place political will behind agroecology
gas emissions.
business motives, the authenticity of catchy
• Insist on traceable transparency in the
Better land use, less meat-intensive
slogans, deceptive ingredient labelling and
diets and reducing food waste should be
sustainable claims to push for traceable
global priorities, crucial to the immediate,
transparency in our food chain.
all-out effort needed to forestall a climate catastrophe. The IPCC and other researchers have also
Small-scale food production is not only important to sustainable development, but it is also one of the only sources of
predicted agriculture in southern Africa
livelihood for a lot of the rural communities
will be severely affected by climate change
in South Africa.
with agricultural systems that remain largely rain-fed. A greater understanding of the balance
Food choices consumers make directly
food chain to allow for informed choice • Insist on transparent standards to any ethical or sustainable claim • Help support progressive programmes that promote sustainability-minded collective action • Support local small-scale farmer food distribution initiatives but ask for proof of any sustainable or ethical claims
influence the livelihoods of small-
being made
scale farmers, their communities and
• Pay active attention to farms and
between nature and biodiversity and how
nutritional food security in our country. The
restaurants who have been recognised
intrinsically linked they are to the production
importance of eating seasonal produce and
as leaders in the sustainable sourcing,
of food gives us hope. We require a new way
supporting local production systems that
of thinking about how our food is produced,
implement regenerative practices to control
‘Nothing short of a global transformation
processed, packaged and accessed.
soil erosion, promote the conservation of
of the food system will be needed to
water and enhance biodiversity; along with
stand any chance of reaching all 17 SDGs.
incorporating methods to enhance soil
If we get it right with food, we get it right
carbon, health and reduce soil degradation
with everything else,’ Johan Rockström,
is critical.
executive director of the Stockholm
This improved consciousness will help us better understand and advocate for authentic
FAST FACTS
High-input, resource-intensive farming systems, which have caused massive deforestation, water scarcities, soil depletion and high levels of greenhouse gas emissions cannot deliver sustainable food and agricultural production. - The Future of Food and Agriculture: Trends and Challenges, FAO 2017
10
Food Review | January 2020
The current and future impact of our
cooking and dining industry.
Resilience Centre and professor of
food system relies on the choices we make
environmental science at Stockholm
today. Every time a consumer makes a food
University concludes. •
choice it is an endorsement of how that food item was produced. While the majority of consumers do not know where their food comes from or how it is produced, this is set to change in the future. Manufacturers and processors will have to answer some tough questions, and stay informed.
ABOUT THE AUTHOR SONIA MOUNTFORD is from EATegrity. She aims to create greater consumer awareness about the food chain and to encourage transparency in the South African food industry.
