SUSTAINABLE FOOD SYSTEMS: RESEARCH AND POLICY – A NARRATIVE REVIEW

Authors

DOI:

https://doi.org/10.71000/whbxnf03

Keywords:

Food Systems, Greenhouse Gas Emissions, Sustainable Diets, Food Waste, Climate Change, Narrative Review

Abstract

Background: Global food systems serve as the backbone of human nutrition and livelihoods but simultaneously exert immense pressure on the planet. They are responsible for approximately 26–37% of global greenhouse gas emissions, consume 70–80% of freshwater resources, and occupy nearly one-third of the Earth’s land surface. Adding to this burden, around one-third of food produced is lost or wasted annually, compounding environmental degradation and threatening long-term food security. The sustainability of these systems has therefore emerged as a pressing global health and policy concern.

Objective: This review aims to synthesize recent evidence on the environmental, nutritional, economic, and societal dimensions of global food systems, while identifying challenges and potential pathways for a sustainable transition.

Main Discussion Points: Key themes explored include the contribution of food systems to climate change through carbon dioxide, methane, and nitrous oxide emissions; the excessive use of land and freshwater resources; and the magnitude of food loss and waste driving inefficiencies. The review also highlights dietary transitions, particularly plant-based diets, as effective strategies to reduce emissions and improve population health. Emerging technological innovations such as fermentation-based proteins and regenerative agricultural practices are discussed as promising solutions. Additionally, the economic implications and hidden costs of current systems are examined, alongside the rising threat of climate-driven food price inflation.

Conclusion: The evidence underscores that food system transformation is both a necessity and an opportunity. Shifting toward sustainable, health-promoting, and resource-efficient models can reduce environmental pressures, improve global nutrition, and deliver significant economic and societal benefits. Achieving this transition requires coordinated clinical guidance, evidence-based policies, and robust multidisciplinary research.

Author Biographies

  • Muhammad Usama Aslam, Bahauddin Zakariya University, Multan 60800, Pakistan.

    Department of Food Safety and Quality Management, Bahauddin Zakariya University, Multan 60800, Pakistan.

  • Esha Aslam, Bahauddin Zakariya University, Multan 60800, Pakistan.

    Department of Food Safety and Quality Management, Bahauddin Zakariya University, Multan 60800, Pakistan.

  • Muhammad Shahbaz, Al Wizarat, Riyadh 12622, Saudi Arabia.

    Mawarid Food Company, Al Wizarat, Riyadh 12622, Saudi Arabia.

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Published

2025-09-10

How to Cite

1.
Aslam MU, Esha Aslam, Muhammad Shahbaz. SUSTAINABLE FOOD SYSTEMS: RESEARCH AND POLICY – A NARRATIVE REVIEW. IJHR [Internet]. 2025 Sep. 10 [cited 2025 Sep. 25];3(5 (Health and Rehabilitation):144-51. Available from: https://insightsjhr.com/index.php/home/article/view/1326