Pondering sustainable food production methods to meet global needs without damaging the Earth.
As the world grapples with the devastating effects of climate change and extreme weather events, the soaring human population poses an immense challenge to Earth's life support systems. With the current global population of 7.6 billion—of which 821 million suffer from malnutrition—expected to reach 10 billion by 2050, how can we feed the world without exacerbating damaging climate change?
A recent research report, "Sustainable food: public attitudes and engagement in the UK, Brazil, and India," reveals striking insights into public awareness about the food system's contributions to greenhouse gas emissions. Approximately one-third of total emissions originate from the food system, but relatively few people recognize this.
Commissioned by the Science Museum Group, the report aimed to find strategies for engaging a broad audience while empowering them to help stem the tide of unsustainable practices. The research, carried out by Flow Associates, involved focus groups and surveys in the UK, India, and Brazil, totaling 1604 participants.
In all three countries, concern about food issues and the environment was high, with 89% of survey respondents indicating a high level of worry about environmental matters. Indian participants expressed the most diverse set of concerns, including the pressing issues of climate refugees, Delhi pollution, and food waste. In contrast, the UK's top concern was the 'more-than-human world' and nature, with 29% of comments addressing these topics.
One of the report's key findings was that, while people are knowledgeable about certain issues, they do not feel adequately informed or motivated to take significant action. For example, while many pointed to a desire to reduce meat and dairy consumption, awareness of the benefits was relatively low. Ignorance can lead to a lack of motivation, making people less likely to change their own food practices and feel limited in their ability to influence global food systems.
Popular solutions suggested by the research included regenerative farming, community-supported agriculture, and greener aquaculture. However, the idea of lab-grown meat and genetically modified organisms generated less enthusiasm, as participants were uncertain about their potential benefits, costs, and ethical implications.
To engage audiences most effectively, documentaries like "Cowspiracy" and "Blue Planet" played a crucial role, with participants expressing a desire for more hands-on, even sensory, experiences—possibly even transforming museums into greenhouses, laboratories, or restaurants. Some participants suggested that museums be more sensory and less static, while others emphasized the need for food-based educational outreach in communities where food is produced and consumed.
Comparing the attitudes of people in Brazil, the UK, and India revealed crucial differences. While participants in India and Brazil placed greater emphasis on society and community issues, those in the UK were more likely to focus on self or family concerns or on ecosystems and climate challenges. Brazilians were more likely to champion solutions that discouraged industrial land-grabbing and deforestation and that supported communities in growing food sustainably. In India, audiences emphasized reducing waste, providing good nutrition, and increasing demand for a variety of unprocessed, plant-based foods.
At its core, the research underscores the immense potential for museums and public engagement professionals to inspire and empower people to take action on critical issues of environmental and social justice. Amid the urgency of climate change, the research takes on greater significance considering recent events such as the flash floods in London, the abnormal temperatures causing over five million excess deaths per year (including 52,000 in the UK), and the unusual cold snap in Brazil's coffee belt. Furthermore, with the 26th global climate summit, COP26, taking place in Glasgow in November, the report's findings will be particularly relevant in guiding global efforts to avert the climate crisis.
- The food system's contributions to greenhouse gas emissions are not well recognized by many people, according to a recent report on sustainable food.
- People seem knowledgeable about certain issues but lack the motivation to take significant action, as revealed in the research report's findings.
- Solutions such as regenerative farming, community-supported agriculture, and greener aquaculture were popular among participants in the study, but genetically modified organisms and lab-grown meat received less enthusiasm.
- To effectively engage audiences, the report suggests documentaries like "Cowspiracy" and "Blue Planet" and experiential experiences like transforming museums into greenhouses, laboratories, or restaurants.
- The attitudes and concerns towards food and environmental issues vary among people in different countries, as shown in comparative analysis of Brazil, the UK, and India, indicating the need for tailored educational outreach in different communities.
