The term 'sustainability' is often used in connection with production and use of foods and beverages, as with many other products from which the consumer can choose.  In food production, sustainability can refer to use of less farm-level and processing inputs, such as energy, fertilizers, pesticides, and water, cycling of waste or byproduct into the soil, energy production, animal feed, or even human foods.  Reduced greenhouse gas emissions, green packaging, locating production close to markets, are among other aspects considered to be associated with sustainable food systems, as are free range vs caged or penned animals, use of recycled materials for construction of farm and production facilities, water recapture and reuse, reduced chemical additives, and substitution of biopesticides or non-chemical methods for pest control.  This presentation will explore the scientific basis for some of these concepts, focusing on pest control, water use, and bioenergy, using the published literature and information from food industries as a guide. It will also pose questions which future research might address in developing sustainable food production practices.

Sustainability in foods and food production cycles: Role of peer-reviewed science

245th National Meeting (2013)

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