For food production to be considered sustainable, the food must be produced locally where possible, using environmentally sustainable methods. In agriculture, the emphasis is on recirculated plant nutrition and environmentally friendly farming practices that take into account greenhouse gas emissions and carbon sequestration, biodiversity and good management of water resources. Those engaged in animal husbandry and fish farming accept an environmental responsibility and maintain high standards of animal welfare. Natural resources used for food, such as game, wild fish and other natural products, are exploited wisely.

When ingredients are processed into food products, as much as possible of their nutritional content is preserved. There is no waste of resources in the food industry, products are packaged in an energy-efficient way and the environmental impact of distribution is minimised. Companies and retailers offer customers sustainable alternatives, and minimise food waste through their own initiatives. The food that consumers buy is based on environmentally sustainable alternatives, such as vegetarian food adapted to the seasons. We eat as many calories as we need, no food goes to waste and organic waste is recycled.