Sustainability

Question 1

What is sustainability, according to the UN Brundtland Commission (1987)?

Answer 1

Meeting the needs of the present without compromising the ability of future generations to meet their own needs.

Question 2

What are the three pillars of sustainability?

Answer 2

Environmental, social, and economic sustainability.

Question 3

What is environmental sustainability in the food system?

Answer 3

Practices that reduce greenhouse gas emissions, pollution, and biodiversity loss while maintaining soil and water health.

Question 4

What is social sustainability in the food system?

Answer 4

Ensuring food availability, affordability, equity, justice, and population health.

Question 5

What is economic sustainability in the food system?

Answer 5

Minimizing food waste, supporting rural jobs, and ensuring fair profit distribution across the supply chain.

Question 6

What percentage of fruits and vegetables consumed in the UK is imported?

Answer 6

78%, with 32% coming from climate-vulnerable countries.

Question 7

What are some key environmental challenges in the food system?

Answer 7

Greenhouse gas emissions, deforestation, water scarcity, and soil degradation.

Question 8

What are some social challenges in the food system?

Answer 8

Malnutrition (triple burden), food insecurity, and lack of access to nutritious food.

Question 9

What are some economic challenges in the food system?

Answer 9

Food waste, market volatility, and high costs of sustainable practices.

Question 10

What is the “triple burden of malnutrition”?

Answer 10

The coexistence of undernutrition, obesity, and micronutrient deficiencies.

Question 11

Why is interconnectivity important in sustainability?

Answer 11

Environmental, social, and economic factors must work together for an integrated and effective food system.

Question 12

What are some barriers to sustainable food production?

Answer 12

Lack of subsidies, skilled labor shortages, pests, and volatile markets.

Question 13

What are some barriers in the food supply chain?

Answer 13

Short shelf life of fresh produce, high refrigeration costs, and seasonality.

Question 14

What are some barriers to sustainable food consumption?

Answer 14

High costs of fresh produce, preference for processed foods, and lack of knowledge about healthy options.

Question 15

What percentage of UK adults consume “5 a day” of fruits and vegetables?

Answer 15

31%.

Question 16

What are practical solutions to promote sustainability in the food system?

Answer 16

Supporting local production, educating consumers, reducing food waste, and addressing affordability and accessibility.