With the pressures of climate change and resource scarcity, environmental sustainability and food safety have become highly critical issues. In recent years, diet has not only been seen as the foundation of health, but also closely tied to the future of the Earth. How to safeguard human health and nutrition while maintaining the balance of the natural environment, and promote a safe, sustainable, and healthy food culture, has become an important challenge today.

What is Food Safety?

       Food safety refers to ensuring that food is free from harmful substances throughout every stage—from production, processing, transportation, storage to consumption—and meets hygiene, quality, and nutritional standards. Food safety is particularly crucial for vulnerable groups such as those with weakened immune systems, the elderly, children, and individuals with chronic illnesses. The risks to food safety are diverse and include: biological contamination (such as Salmonella, E. coli, Listeria), chemical contamination (such as pesticide residues, heavy metals, plasticizers), physical contamination (such as foreign objects), improper use or unclear labeling of food additives, and incorrect processing and preservation methods. In recent years, global food safety incidents have occurred frequently, such as the melamine-tainted milk powder incident in China, pathogenic E. coli-contaminated vegetables in Europe, and the plasticizer and toxic starch incidents in Taiwan, all highlighting the significant impact of food safety on public health.

Why is Food Safety Closely Linked to Environmental Sustainability?

       Many people believe that food safety is primarily related to hygiene management and food inspection, but in reality, it is closely interconnected with environmental sustainability. If the food production process is not environmentally friendly, it can exacerbate pollution problems, indirectly harming human health. For example, modern agriculture relies heavily on large amounts of water, energy, and chemical fertilizers and pesticides to increase yields. While these methods may provide a large food supply in the short term, they can lead to soil degradation and erosion, groundwater pollution, biodiversity loss, and the accumulation of toxic substances in the food chain over time. Once the environment is damaged, it becomes difficult to sustain a safe and healthy source of food, which also affects the stability of food supplies for future generations. What we consume is not just nutrition, but also a responsibility toward the land.

How to Practice Both Food Safety and Environmental Sustainability?

     Building a healthy and sustainable food system requires the joint effort of governments, industries, and consumers. Here are several directions for implementation:

l   Promote Local and Seasonal Diets

     Choosing local and seasonal ingredients not only helps reduce the transportation distance and refrigeration energy consumption of food, but also effectively lowers the risk of spoilage and contamination during transportation. When the source of food is more transparent, its quality is easier to manage. Additionally, supporting local small farmers and agricultural processing industries strengthens the community’s food self-sufficiency and reduces dependency on external supply chains. This also enhances food resilience in extreme weather events or pandemics, and promoting a "locally grown, locally consumed" diet is one of the core strategies to achieve food sustainability.

l   Develop Sustainable Agriculture

      Agriculture is the foundation of human livelihood, but excessive intensification or reliance on chemical resources can lead to soil depletion, water pollution, and ecological imbalance. Therefore, promoting sustainable farming practices is key to ensuring sustainable diets. Encouraging farmers to adopt organic farming, crop rotation, green manure cultivation, biological pest control, and soil and water conservation methods can reduce the use of chemical agents, restore soil health, protect groundwater resources, and decrease the risks of pesticide residues and heavy metal contamination in agricultural products.

l   Reduce Meat Consumption and Increase Plant-Based Diets

     Excessive consumption of red meat and processed meats is not only associated with chronic diseases, but also imposes a heavy burden on the environment. According to data from the United Nations, livestock farming accounts for more than 15% of global greenhouse gas emissions, and requires vast amounts of water and food to raise animals, indirectly contributing to deforestation and land degradation. Therefore, advocating for a "less meat, more vegetables" or "plant-based" diet is not only a health promotion strategy but also an action to reduce carbon footprints and protect the environment.

l   Reduce Food Waste

      Every year, around one-third of the food produced globally is wasted. From losses at the production stage, to specification rejections during processing, to food being discarded at retail or in households due to over-purchasing or improper storage, every stage is worth examining and improving. Practicing "food saving" can start with daily habits, such as planning shopping lists, creatively using leftovers to prepare new dishes, freezing cooked or near-expiration foods for later use, which all help reduce food waste and alleviate the burden of waste treatment and carbon emissions.

l   Raise Consumer Awareness of Food Safety and Sustainability

       Changes in dietary behaviors ultimately rely on consumer awareness and choices. By promoting transparency in food labeling, advocating for sustainable diets, and implementing nutrition education programs in schools and healthcare institutions, we can enhance the public’s ability to recognize safe food and eco-friendly choices, fostering a positive consumption culture.

Eating Healthily, and Eating Sustainably

       Food safety and environmental sustainability may seem like two parallel issues, but they are, in fact, intricately intertwined. Only by building a food system that is friendly to the land, responsible to the climate, and harmless to the human body can we ensure that everyone has access to a healthy, safe, and lasting food source. We should start with ourselves, change our choices, and take action through our diets to protect the health of the Earth and future generations.