ABSTRACT
The current styles of food production and distribution contribute signicantly to the environmental degradation of the planet through the consumption of non-renewable resources (such as fossil fuels): rstly, on the farm itself, then during transport and storage, nally through the high energy costs of the packaging industry, all the way to consumer’s waste and its disposal (Sage 2012). There are also negative impacts on renewable resources such as soil’s decreasing productivity, excessive use of water, pollution and decreasing biodiversity. Both the Fourth and the Fifth Assessment Report of the Intergovernmental Panel on Climate Change (IPCC) conclude that agriculture, forestry and other land uses account for approximately 30% of total greenhouse gas emissions (IPCC 2007) and climate change will put further pressure on the narrow range of industrial crops that currently feed the world (IPCC 2014). Furthermore, a debated but signicant portion of greenhouse gases are a by-product of intensive livestock production (Goodland and Anhang 2009). Styles of food provisioning are, therefore, one of the main issues of concern regarding food: from climate change, to loss of biodiversity.
