The Tri-directional Effects of Food Production, Dietary Patterns and Environmental Health

Written by our Deakin Nutrition placement student Sophie Kirk

Since 2005, agriculture in Australia has contributed approximately 12-17% of the nation's greenhouse gas emissions. This sector is responsible for about 55% of land use and 74% of water consumption, highlighting its substantial environmental footprint. (1)Furthermore, the advancements in food technology has led to the rising popularity of processed foods. In 2022-2023, discretionary foods, including processed foods and meats, accounted for 38.6% of dietary energy from food and non-alcoholic beverages in Australia (2). 

A glance at dietary trends reveals a concerning picture: in 2011-2012, Australian adults consumed over 12 grams of processed meat daily and nearly 560 grams of red meat weekly, surpassing the Australian Dietary Guidelines’ recommendation of 455 grams. (3) Given that meat production is responsible for approximately 57% of greenhouse gas emissions from food production, these consumption patterns are significant. (4) Processed foods, often made from high-yielding plant species, also pose a threat to agrobiodiversity. 

So, what steps can we take to mitigate these impacts? A crucial starting point is reducing our consumption of meat and processed foods. Consider swapping out meat for alternative protein sources like beans, legumes, or tofu on some nights. Focusing on adding more whole foods to your diet can also aid in decreasing your processed and packaged food consumption. Another effective strategy is to support locally grown produce, which reduces transport emissions, supports sustainable farming practices, and minimizes soil and water pollution. (5)

Exploring the practices of regenerative agriculture is essential. The Sustainable Markets Initiative Agribusiness Task Force reports that implementing regenerative farming on 40% of the world’s cropland could save 600 million tons of emissions. Regenerative farming enhances crop resilience and carbon sequestration, improves soil health, prevents soil degradation, optimizes land use, and boosts water efficiency. (6) Additionally, it fosters biodiversity through diverse crop rotations and reduced pesticide use. 

In contrast, industrial farming practices such as monocropping and heavy pesticide use further exacerbate environmental degradation. Monocropping - growing a single crop year after year on the same land - can lead to soil erosion, diminished genetic diversity, and a heavy reliance on agrochemical fertilizers and pesticides. Extensive pesticide use contaminates water, soil, and non-targeted crops while harming beneficial insects, birds, and other wildlife.

Regenerative agriculture, on the other hand, employs practices like adaptive grazing, diverse crop rotations, and natural soil enrichment processes. These methods enhance biodiversity, improve soil health, and bolster watershed management. By integrating waste back into the system, regenerative agriculture creates a net-positive environmental impact, mitigating more carbon than it emits. This approach not only makes farming systems more resilient to weather extremes and disease, it also supports long-term sustainability. (7)

As climate change increasingly affects agriculture through altered weather patterns and more frequent extreme events, supporting regenerative practices is more crucial than ever. Together, we can contribute to a more sustainable food system and a healthier planet.

References:

1. Snapshot of Australian agriculture 2024. Snapshot of Australian Agriculture 2024 - DAFF. Available at: https://www.agriculture.gov.au/abares/products/insights/snapshot-of-australian-agriculture#:~:text=Sources%20of%20Australia’s%20agricultural%20emissions,gas%20emissions%20(DCCEEW%202023a) 

2. ABS (2023) Apparent consumption of selected foodstuffs, Australia, 2022-23 financial year, Australian Bureau of Statistics. Available at: https://www.abs.gov.au/statistics/health/health-conditions-and-risks/apparent-consumption-selected-foodstuffs-australia/latest-release  

3. NCCI (2017) Processed meat and red meat consumption: National Cancer Control Indicators, Processed meat and red meat consumption | National Cancer Control Indicators. Available at: https://ncci.canceraustralia.gov.au/prevention/diet/processed-meat-and-red-meat-consumption  

4. Xu, X. et al. (2021) ‘Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods’, Nature Food, 2(9), pp. 724–732. doi:10.1038/s43016-021-00358-x 

5. Nelson, M.E. et al. (2016) ‘Alignment of healthy dietary patterns and environmental sustainability: A systematic review’, Advances in Nutrition, 7(6), pp. 1005–1025. doi:10.3945/an.116.012567. 

6. Sustainable Markets Initiative - Scaling Regenerative Farming: An Action Plan. Available at: https://a.storyblok.com/f/109506/x/6ee8521a5f/agribusiness-task-force-white-paper.pdf 

7. Khangura, R. et al. (2023) ‘Regenerative agriculture—a literature review on the practices and mechanisms used to improve soil health’, Sustainability, 15(3), p. 2338. doi:10.3390/su15032338