Sustainable consumption and production

Sustainable consumption and production (SCP) is at the core of the United Nations Sustainable Development Goals (SDGs), specifically addressed by SDG 12. This goal aims to "ensure sustainable consumption and production patterns," acting as a cross-cutting theme that feeds into other SDGs such as those related to climate change, poverty, health, and sustainable cities.

SCP involves using services and products in a way that minimizes environmental damage, preserves natural resources, and promotes social equity. The purpose is to decouple economic growth from environmental degradation, which means pursuing economic development in a way that can be sustained by the planet over the long term. SCP requires changes at all levels of society, from individuals to businesses to governments.

At the individual level, SCP implies making lifestyle choices that reduce environmental impact. This might include reducing, reusing, and recycling waste, choosing products with less packaging, and opting for more sustainable forms of transport like cycling or public transport.

For businesses, SCP entails adopting sustainable business models and practices. This could include improving resource efficiency, investing in renewable energy, designing products that are durable and recyclable, and ensuring fair labor practices.

At the government level, SCP involves implementing policies that support sustainable business practices and incentivize sustainable consumer behavior. This might involve regulations to reduce pollution, subsidies for renewable energy, and campaigns to raise awareness about sustainable consumption.

SCP also plays a role in several other SDGs. For example, sustainable production practices can help mitigate climate change (SDG 13) by reducing greenhouse gas emissions. Additionally, by reducing the pressure on natural resources, SCP supports the goals related to life below water (SDG 14) and life on land (SDG 15).

While progress has been made in certain areas, challenges remain in achieving the shift towards SCP. These include existing patterns of overconsumption, limited awareness about the impacts of consumption, and the need for technological innovation to enable more sustainable production.

Research into coatings made from whey protein isolate and xanthan gum which could increase the shelf life of fruit and thus have potential to minimize post-harvest losses and food waste, supporting SDG2: Zero Hunger.
The authors conclude that there are multiple pathways to consumption of 5-a-day that would benefit both people’s health and the environment, providing a range of policy options from which governments can select according to their priorities. Their results show that the pathways prioritizing vegetables over fruit and favoring an increased consumption of UK-produced varieties would achieve a better balance of benefits across health and reduction in greenhouse gas emissions (GHGEs) and water use
In the face of grand challenges for society to eliminate hunger and improve planetary and human health, thoughtful investments in the agricultural sector can make a difference, but there is a critical need to look beyond production of calories and toward more healthy diets and food systems. Modeling the impacts of alternative future pathways for Disability-Sdjusted Life Years (DALYs) can help inform the discussion.
Proven and sustainable practices like climate-smart agricultural practices (CSAPs) need to be prioritized and promoted for uptake especially by the farmers to achieve sustainable development. These are capable of contributing to the realization of sustainable development goals through averting food and nutritional insecurity, increasing and sustaining yields that translate into increased incomes and later reduced poverty. This is because CSAPs enable farmers to adapt and mitigate climate change effects.
Public health nutrition is the promotion of nutrition-related health of populations. This paper aims to show the essential role of food composition databases for public health nutrition using examples from the Netherlands, and to point to gaps and needs for the future. Food composition databases play a role in the Assessment, Analyses and Action phases of public health nutrition. An important activity in the Assessment phase is the identification of nutrients for which intake is too low or too high.
Elsevier, Current Opinion in Food Science, Volume 40, August 2021
The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence.
Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 30, August 2021

Since the launch of the United Nations (UN) Sustainable Development Goals (SDGs) in 2015, the SDGs have been widely adopted by governments and corporations in an effort to improve their sustainability. There are 17 SDGs, comprising 169 targets, which are measurable against 247 unique indicators. Despite pervasive global pollution from (micro)plastics, there is only one indicator (14.1.1b) under Goal 14, specifically related to reducing impacts from (micro)plastics.

This chapter advances SDG 7, 11, and 13 by presenting the different ways valorizing agricultural residues for energy production, as a sustainable alternative to carbon emitting fossil fuels, while simultaneously reducing agricultural waste products.
In this paper the authors conclude that clear trends emerged in measuring pathways between agriculture, food systems, and nutrition. There were many innovations combining measurement across domains, such as mixing and matching from water, food production, ecology, nutrition, health, and others to capture complexity and new levels of impact.
Owing to its versatility, biomass can be used for a range of CO2 mitigation and removal options. The recent adoption of end-of-century temperature targets at the global scale, along with mid-century economy-wide net zero emission targets in Europe, has boosted demand forecasts for this valuable resource. Given the limited nature of sustainable biomass supply, it is important to understand most efficient uses of biomass, both in terms of avoided CO2 emissions (i.e., substituted energy and economic services) and CO2 removal.

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