Author: Gabriela Monforte, professor at Business School of Tecnológico de Monterrey campus Monterrey.
Worldwide food insecurity has not yet been resolved, even though it was addressed before the formalization of the concept of sustainable development in 1987 through the Brundtland Report. Droughts and increased evaporation resulting from the rise in average temperatures, as a consequence of climate change, will further pressure the agricultural sector, which will be particularly affected, making it difficult to maintain sufficient production to meet the demand for food.
Furthermore, water scarcity caused by environmental factors will eventually limit field productivity, affecting access to food for human consumption. On the other hand, excessive and indiscriminate consumption of natural resources, such as water and food itself, especially in densely populated areas, will undermine nature's ability, specifically the field, to meet food demand.
This highlights that moderate and equitable consumption can be an alternative for adaptation to the effects of climate change, which we can achieve through actions such as the following:
- Eat everything on your plate; never waste food.
- Consume mainly seasonal foods produced in your region.
- Inform yourself about your caloric requirements and avoid overeating.
- Remember that all foods come from their production in the fields.
- Pay a fair price for the food you consume; remember that the producer is the one who bears the costs of the discounts offered in shopping centers.
- Do not consume exotic animals.
- Limit your consumption of animal protein; prioritize vegetables, grains, and legumes to balance amino acid intake.
- Return to nature as much organic waste as possible by composting; also, recycle all materials you can.
- Save as much everyday water as you can; all water we extract from its original source will not fulfill its function in the hydrological cycle (evaporation, condensation, precipitation), and eventually, freshwater will be depleted.
The average consumption of foods high in calories, fats, and sugars has begun to moderate thanks to the information displayed on product labels. An equivalent practice, showing the environmental impact in the production of the foods we consume daily, could raise awareness and eventually influence the reduction of consumption of products such as beef and non-seasonal or non-local items.
Don't think that what you can do won't be significant; on the contrary, significant changes occur when everyone participates in them.
Originally published in Las Empresas Verdes.