Abstract
Food is an essential component of human life. Various stages such as food production, transportation, and consumption have an environmental consequence, akin to any other activity where humans consume resources. At the stage of food production, meat and dairy are a concern as they release more carbon emissions as compared to other food items. The article shows how institutions and governments can encourage people towards conscious consumption and lowering the carbon emissions. Other food practices such as packaging, preservation, and transportation are similarly discussed in the context of environment mitigation. This discussion is focused on greenhouse emissions but also touches on other environmental aspects such as water and energy. It is recommended that through macro policies, institutional practices, and social activism, humans adopt an eco-friendlier diet.
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The author a 2016-batch alumnus of the M.A. D.L.B. program at Jindal School of International Relations, O.P. Jindal Global University. The author is the co-founder of Vision India Foundation and Rishihood University and may be contacted at sahil@visionindiafoundation.com.
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Aggarwal, S. Food and climate change. Jindal Global Law Review 10, 121–127 (2019). https://doi.org/10.1007/s41020-019-00083-4
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DOI: https://doi.org/10.1007/s41020-019-00083-4