Most food production, including fishery, farming and livestock, is related to nature. In fact, a variety of environmental impacts have become major problems, such as declining fish populations due to overfishing, deforestation due to inappropriate cultivation of farmland, and soil pollution due to inappropriate disposal of livestock waste.

The food we buy generally comes from various parts of the world and is transported to our stores by trucks, ships, and airplanes. CO2 emissions produced by the fuels used in the transportation of food are also a contributor to global warming. Foods transported from distant places produce more CO2 emissions during transportation than locally grown foods.

Each year, over 900 million tons, or 74 kg per capita, of food waste is generated around the world. There are many factors contributing to this, for example, leftovers and other foods that are untouched in households, as well as leftovers in restaurants, and waste from stores. As a result, not only is the food wasted, but also the energy, water and other resources used from production to disposal.