Experts emphasise that our food choices affect our personal health and significantly impact the planet.

About one-third of all greenhouse gas emissions come from the food industry.

Greenhouse gases are gases in the atmosphere that raise the Earth’s surface temperature by trapping radiation emitted by the planet and preventing heat from escaping into space. 

Examples include carbon dioxide, methane, nitrous oxide and fluorinated gases.

Food production activities, such as raising animals for food (e.g., cows and chickens), generate large amounts of these gases, particularly methane, which is released during digestion and manure decomposition.

This contributes to climate change and harms wildlife.

Another major contributor is deforestation for agricultural expansion. Clearing forests to create farmland—especially for livestock grazing and large-scale crop production—releases stored carbon dioxide into the atmosphere.

Trees naturally absorb carbon dioxide, so cutting them down reduces the Earth's ability to remove this gas, intensifying the greenhouse effect.

Industrial food production also plays a role. Factories that process, package and preserve food consume large amounts of energy, often derived from fossil fuels, releasing carbon dioxide and other pollutants.

In addition, synthetic fertilisers used in crop production emit nitrous oxide, another potent greenhouse gas.

Transportation further adds to emissions. Food is frequently transported over long distances by trucks, ships and aeroplanes, which burn fossil fuels and release carbon dioxide.

The more food is transported, the more emissions accumulate, contributing to global warming.

Together, these activities increase the amount of greenhouse gases in the atmosphere, trapping heat and disrupting natural climate patterns.

This results in rising global temperatures, unpredictable rainfall, and extreme weather events such as droughts and floods. 

These changes reduce crop yields and make it harder to grow nutritious food, leading to food shortages—especially of healthy foods such as fruits, vegetables and whole grains.

Low-income populations are particularly affected by these shortages, as healthy foods become more expensive, unavailable or inaccessible.

This contributes to the high prevalence of malnutrition in these communities.

In this way, the greenhouse effect and climate change not only harm the environment but also worsen global nutrition problems by making healthy food harder to access and increasing the risk of both malnutrition and obesity.

To prevent or reduce these negative effects, scientists suggest practical steps such as eating more plant-based meals, reducing food waste at home and in businesses, and choosing locally sourced, sustainable products.

Sustainable eating means choosing foods that are good for your health, fair to farmers and kind to the environment. Here are some simple ways to make food choices that support both people and the planet:

•Eat more plant-based foods – Foods such as fruits, vegetables, whole grains and beans have a lower environmental impact than meat and dairy.

• Reduce food waste – A significant amount of food is wasted every year, leading to unnecessary use of resources. Buying only what you need and using leftovers can make a difference.

•Choose better protein sources – Beans, lentils and responsibly caught fish require fewer natural resources than beef and other red meats.

• Support local and seasonal foods – Purchasing food grown close to home reduces pollution from transportation and supports local farmers.

• Save water – Agriculture uses vast amounts of water. Supporting water-efficient farming methods and protecting water sources from pollution are vital steps.

As we confront growing environmental and health challenges, adopting sustainable nutrition is a crucial step toward a healthier planet and population.

Sustainable nutrition requires collective effort from individuals, policymakers and the food industry.

By making informed food choices, we can nourish both ourselves and the Earth, ensuring a better future for generations to come.

The writers are with the Department of Dietics,
School of Biomedical Allied Health Science, 
College of Health Science, 
University of Ghana.