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What is sustainable food?

Updated: Feb 29, 2020

Sustainability can be so broad a term that it can make conversations about sustainability difficult. Generally, when we refer to sustainable development, we often borrow the UN’s language in that sustainable development “promotes prosperity and economic opportunity, greater social well-being, and protection of the environment.” While that is definitely still vague, keep in mind that the intersection of different interests is a key part of sustainable values.


Based on the Sustainable Food Information Booklet compiled by the Emory Office of Sustainability Initiatives, in the rest of this post we explain what we mean when we talk about sustainability in the context of food. More detailed explanations are provided in the document, but here’s what you need to know.


Surabhi (SFF '19) made salmon with organic vegetables.


Sustainable agriculture is: ecologically sound, economically viable, and socially responsible. Farming should safeguard soil, water, and wildlife while providing consumers with nutritious food that supports health. Food needs to be part of a fair and economically stable society.


These are our working values.

  1. The environment is protected. Soil is kept healthy, as well as water quality. Greenhouse gas emissions are limited and within earth’s capacity to absorb them. Biodiversity is promoted.

  2. Food producers are treated well. Everyone in the production chain has livable wages and safe working conditions.

  3. The food we eat is good quality. Animal and human health is supported by good-tasting and nutritious food. Eating is accessible and affordable.

  4. Agro-economies are supported. Rural communities are supported and enhanced. Through small businesses, they are connected to urban communities.

  5. Fresh, healthy food is available to all.

These values are necessary because the corporate industrial food production system of today does not reflect our needs. While food might be cheaper, the industry cuts ethical corners that end up putting us all at risk.


The alternative to corporate industrial food production is participating in local, community-based food systems. In this relationship, you, the consumer, must become an active participant or food producer. When you’re armed with knowledge, you are able to make choices with the potential to positively impact the environment, public sphere, and economy.

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