The concept of sustainability, sometimes vaguely
defined as 'meeting the needs of the present without compromising the ability of
future generations to meet theirs', refers to the three pillars of economy (prosperity), environment (planet), and society (people). Health, therefore, but also ethical acceptance, should not be overlooked when developing sustainable scenarios for future food production. Although some practices within animal husbandry can have clear and worrying negative impacts on the environment, we argue that livestock should always be part of the solution (as its elimination would make matters worse). This is feasible but would, however, imply an amplification of best practices besides the mitigation of unsustainable elements. Also, it requires a steering away from reductionist metrics and a move towards more holistic assessments and practical farming wisdom.
FAO defines sustainable diets as "those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources". The ecosystem aspect mentioned in this definition can further be related to:
