Food production for health

Promote transitions to food production methods that support the health of people and the planet

Food systems put significant pressure on the planet by emitting about one-third of human-caused greenhouse gas emissions globally. The dominant, industrialized model of agriculture in the United States is resource-intensive and relies heavily on inputs that include pesticides and synthetic fertilizers, both of which harm soil ecology and reduce biodiversity. Most of our food animal production closely resembles a factory: it is characterized by thousands of animals in small areas and massive quantities of manure and pollution. This results in environmental degradation and public health risks borne by all, but most profoundly by the people working at and living near these facilities. Animals produced for food through aquaculture or fisheries methods are associated with similar challenges. Large-scale, industrial aquaculture uses anti-parasitics, crowded net pens, and feed inputs that lead to problems of nutrient runoff, disease spread, mass mortalities, algae blooms, and fish escapes. Large commercial fisheries are associated with high fossil fuel use and greenhouse gas emissions, overfishing, bycatch, and habitat destruction, as well as human rights violations.

To spur transitions to food production methods that support human health, protect soil quality, and mitigate climate change, we need to shift the incentives that keep harmful status quos in place and instead incentivize agroecological practices that have been shown—historically and empirically—to benefit communities, farmers, fishers, and eaters.

Examples of our work in this area:

Johns Hopkins Center for a Livable Future

Food production for health

Promote transitions to food production methods that support the health of people and the planet