Food Sector’s Role in Climate Change
In recent years, with the growing concern of climate change, sustainability has become a primary focus area for many organizations. Over the decades, the world has experienced the varying impact of global warming, from dwindling numbers of endangered species to rapid changes in weather patterns.
Each year, the global food ecosystem creates approximately 34% of total anthropogenic greenhouse gas (GHG) emissions – about 18 gigatones of CO2 equivalent. Since food is a fundamental physiological necessity, measures must be taken to lessen the environmental cost of producing enough food for the world’s growing population by creating more sustainable systems for the future. Actions like changing food production, reducing food waste and extending shelf life could all aid in negating climate change issues.
First Global Approach : United Nations 1972
In 1972, the United Nations (UN) Conference on the Human Environment, held in Stockholm, brought together political leaders, diplomats, scientists and non-governmental organizations (NGOs) for the first global conference and large-scale effort to highlight environmental issues and large- focus on the impact of human socio-economic activities on the environment.
Five decades later, the same fundamental issues remain and even continue to grow, as the impact of climate change is more apparent than ever before. Political leaders and NGOs are urging various industries across public and private sectors to align on sustainability efforts – and the food industry is a main focus. As an essential business-to-business supplier of food ingredients, Kemin Industries has a global corporate vision to sustainably transform the quality of life every day for 80% of the world with its products and services.
Food Ecosystem, Feeding Climate Change
In 2021, the UN reported that a third of the world’s food is never eaten and the wasted food accounts for approximately 8% of global greenhouse gas emissions.