Munich, Germany

Is there an important hidden aspect of sustainable food production?

Is there an important hidden aspect of sustainable food production?

[OPINION] The ECOSOC delegate of Uruguay confirmed the implementation of the Paris Agreement in reducing their carbon footprint and creating a more sustainable food production. Bovine meat is an essential export good of Uruguay. According to OEC, bovine meat represents 20% of their total exports, “Uruguai wants to succeed with sustainable food goals not by reducing the production but rather by making it more efficient”, stated the delegate of Uruguay. 

On the other hand, “Ukraine is the country with the least productivity in food production of Europe”, as the delegate of Ukraine stated in his opening speech. Yet, food production is a solid pillar of Ukrainian economy, because grains represent 15% of their total exports according to OEC. The delegate of Ukraine reasons the application of funding from the UN by having lower production costs than other EU countries and with that Ukraine is not competing with EU countries but supports the food supply also in poorer countries. 

Here we have two countries, both relying on food exports. So far, the focus on this panel is on implementing more efficient production procedures. So far, the question is regarding the economic importance of food production and food export of each country. 

But can food with its wide variety be considered as one single product and with that neglect the actual product such as meat or grains? 
Can we treat the product meat the same way as the product grain in the discussion of sustainable food goals? 
Or should we rather differentiate between food groups regarding their sustainability themselves as well in this discussion?