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Introduction
Food production creates enormous ecological burdens without being a necessary consequence of human needs. The way one single person eats already has an impact on the environment. It is primarily because most food is produced by agriculture, which consumes resources and, for the most part, has negative consequences for the planet. The effects can be significantly reduced by changing the production process and the products that everyone consumes. One of the crucial challenges is the need to find solutions that are effective for millions of different producers on the one hand and unique to each farm on the other.
The Impact of Products on the Human Body and the Planet
Researchers have found significant differences between producers of the same product. For example, beef producers using high-pressure technology create 105 kg equivalent CO2 and use 370 m2 of land to make 100 grams of protein, which is 12 and 50 times more than low-impact beef ones, respectively (Mehrabi et al. 409). Furthermore, low-impact beef manufactures use 36 times more land and create six times more emissions than pea ones. The same goes for alcoholic products: one pint of beer, for example, can make three times as many emissions and use four times as much land as another.
Two things that look the same in stores can have completely different impacts on the planet. Currently, no one does not know this when choosing a product. Moreover, policymakers do not consider these differences when devising strategies to reduce the environmental impact of farmers. As a result, a small number of producers use a significant amount of resources. 15% of beef production creates approximately 1.3 billion tons of CO2 equivalent and employs close to 950 million hectares of land (Mehrabi et al. 411). If taken globally all of the food products whose production was mentioned above, 25% of producers on average account for 53% of the total impact on the environment. This skew underscores the need for more efficient production in the food system.
The human body runs on calories and nutrients, so good food is essential for people and the planet. It is crucial to remember that food is fuel for the body. Too much, or less amount of the same meals, can lead to obesity, various deficiencies, or diet-related diseases. Unlike the plant world, which successfully uses photosynthesis to convert solar energy, humans are deprived of such an opportunity (Mehrabi et al. 411). Therefore, it is necessary to use food of plant and animal origin. At the same time, we should not forget to consider that all products differ in their energy value. Protein, fats, and carbohydrates are a complex of essential nutrients. In this case, the role of the vital energy ‘supplier’ is given to carbohydrates, the level of which differs in various foods. The most significant quantities are found in plants, which should undoubtedly be part of everyone’s diet.
On the other hand, the endless cycle of sowing, growing, and harvesting causes a loss of energy and resources for the planet. At the same time, the cultivation of plant products is linked to the concept of biomass for energy purposes. The short recovery period allows biomass to be included in the list of renewable energy sources because the time of use of the substance is comparable with the recovery time (Mehrabi et al. 412). Agricultural biomass provides for an efficient carbon-neutral cycle. The carbon released during these crops, such as combustion, is absorbed by the crops during the next season’s growth. In this way, plant products are more beneficial to humans and the planet.
Changes in the Diet
The energy received should cover the individual energy consumption appropriate to body weight, physique, physical activity, and good health. Essential metabolic energy intake is the individual energy expenditure in a state of complete mental and physical rest in a thermally neutral environment 12 hours after the last meal. After a food, energy expenditure increases for several hours, but primarily (up to 90%) within four hours after a meal. In people eating a balanced mixed diet, energy consumption for digestion and absorption usually averages 10% of daily energy expenditure – about 5% of the energy from protein and about 20% of the energy from fat. When carbohydrates are eaten, energy expenditure for digestion and absorption is 10%, but this can increase to 20% when glucose intake is excessive when this excess is used to produce fats (Coburn 167). Thus, in order to obtain full nutritional energy, Americans need to modify their diets.
A healthy diet throughout life contributes to preventing all forms of malnutrition and a range of non-communicable diseases and health disorders. At the same time, the increase in processed food production, rapid urbanization, and changing lifestyles have led to a shift in eating patterns. People are now consuming more foods high in calories, fats, free sugars, and salt/sodium, and many people are not consuming enough fruits, vegetables, and other types of fiber, such as whole grains. The exact composition of a diverse, balanced, and healthy diet depends on individual characteristics (such as years, gender, lifestyle, and degree of physical activity), cultural context, available local foods, and eating habits (Coburn 88). However, the basic principles of a healthy diet remain the same.
For adults, a nutritious diet includes the next components. Fruits, vegetables, legumes (for example, lentils, beans), nuts, and whole grains (for example, unprocessed corn, millet, oats, wheat, and unrefined rice). At least 400 g (five portions) of fruits and vegetables per day, except potatoes, sweet potatoes, cassava, and other starchy root vegetables. Free sugars should be less than 10% of total energy intake, which is equivalent to 50 g (or 12 teaspoons without topping) per normal-weight person consuming about 2,000 calories a day. However, ideally, to provide additional health benefits, they should be less than 5% of total energy intake. Fats should be less than 30 percent of one’s total energy needs. Unsaturated fats (those contained in fish, avocados, nuts, sunflower, soy, canola, and olive oil) should be preferred. It is vital to cut down on saturated fats (in fatty meats, butter, palm and coconut oils, cream, cheese, and lard) (Coburn 90). It is also essential for a good diet to avoid trans fats of all kinds, including both industrial trans fats found in baked and fried foods, pre-packaged snack foods, and other foods such as frozen pizzas.
Conclusion
Diet changes over time due to many social and economic factors and their complex interactions that contribute to individual dietary patterns. These elements include income, food prices (which affect food availability and affordability), personal preferences and beliefs, cultural traditions, and geographic and environmental aspects (including climate change). However, it is essential to maintain a proper diet in order to reduce the ecological and industrial impact on the planet.
Works Cited
Coburn, Cassandra. Enough: How Your Food Choices will Save the Planet. Hachette UK, 2021.
Mehrabi, Zia, Erle C. Ellis, and Navin Ramankutty. ‘The Challenge of Feeding the World while Conserving Half the Planet.’ Nature Sustainability, vol. 1, no.8, 2018, pp. 409-412.
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