Agricultural food production and consumption covers activities ranging from growing of food, harvesting of food, food preparation, food handling and food consumption. Pollution and food contamination related to the use of production processes and technology, as well as from the use of products aimed at increasing agricultural yield, have significant environmental consequences.

The food we eat is responsible for almost a third of our global carbon footprint. Surprisingly, red meat is the most emissions-intensive food we consume. Field grown vegetables also produce greenhouse gases for instance it takes about 50 onions to produce a kilogram of greenhouse gases, but only 44 grams of beef to produce the same amount.

There are a number of important factors in agricultural food production and consumption that have significant impacts on the environment and human health. These factors include: soil biodiversity in agricultural food production, water use and water pollution, energy use, chemicals usage, energy use, climate change, food safety and biotechnology.

Types of food that contribute to environmental concerns because they require more energy and typically release more pollution are: 

Seafood – open-ocean fishing fleets depend entirely on fossil fuels.

Highly processed foods – production process requires more energy.

Food high on the food chain – especially large ruminant animals such as goats and cows (methane is produced and released from their digestion and manure).

In order to reduce the carbon footprint of our food choices, we need to consider the following:

Buy organic food (don’t use synthetic pesticides or fertilizers in production), watch your waste, source for fresh foods with the fewest processing steps and eat lower on food chain (more vegetables, fruits, grains and less meat).