ABSTRACT
This chapter describes how and what people eat influences the environment and how the environment shapes human nutrition. The term 'environment' is taken to mean the biological environment and its resources such as the atmosphere, land, water, soil and solar energy. The chapter explores some of food's major environmental features such as climate change, energy use, water, land use, soil, biodiversity and waste. Climate change is one of the major challenges for humanity over the next century. The food system produces greenhouse gas (GHG) at all stages, from agriculture and its inputs, through to food manufacture, distribution, refrigeration, retailing, food preparation in the home and waste disposal. Meat and meat products are identified as the food group responsible for most GHG emissions attributable to the food sector. Climate impacts on agriculture may affect both the quantity and quality of food produced. Energy is an essential resource across the entire food production cycle.
