The European Commission is assessing how best to lower the
environmental impact of food production and to limit waste throughout the food
supply chain.6 By 2020 it aims to reduce the food chain’s resource inputs
by 20%, through incentives for more sustainable food production and
consumption.
Progress towards this target can be made immediately with current
technologies and know-how. Actions to make food production more sustainable, as
identified by the European Commission and in food
company sustainability plans, include:
Use natural
resources efficiently
·
Reduce use of fossil fuels and optimise water use in production.
·
Optimise land use and reduce the conversion of land for
agriculture.
·
Design energy and water efficient food manufacturing sites.
