“Organic beef”, “GMO-free” and “100% natural” are just some of the countless claims designed to attract the eyes of eco-conscious consumers in the supermarket.

Yet while people are increasingly willing to spend more on these labels, there is often not enough consideration of how much these features actually contribute to a food’s environmental sustainability.

Myth 1: “Meat’s eco-footprint is exaggerated”

Animal husbandry is one of the most environmentally-damaging activities in food production due to its high greenhouse gas emissions, extensive resource use, and the pollution it causes.

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Myth 2: “Organic and local always equals sustainable”

People often assumes that organic and local production is the gold standard for sustainability as it can reduce chemical use and lower transportation emissions.

However, this perspective requires more nuance. For example, organic tomatoes grown in open fields can have higher environmental impacts due to increased fuel and machinery use.

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Myth 3: “What is natural is good”

Humans have a ‘natural bias’, believing that what is natural is inherently good. As a result, foods without preservatives, additives, artificial ingredients, or high levels of processing are often perceived as superior.

It’s important to critically evaluate this belief. For instance, genetically modified (GM) crops are often viewed negatively due to the belief that anything altered by humans, especially at the genetic level, must be unsafe for society and the environment.

However, some GM crop varieties can contribute to more sustainable agricultural practices by increasing yields, reducing pesticide use, and improving resource efficiency.

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