Achieve a zero-carbon food system by 2030.

Our planets food industry is responsible for more than 45% of all greenhouse gas emissions.
More if you count the fuel, waste and plastics that is used during the processing, packaging and delivery of that food.

ore if you count the finite resources used during the production and manufacture of all food stuffs.
More if you then consider how much of that is wasted, thrown away, or discarded.

The human race are consuming the planet and everything on it, and in the last 50yrs, we have reaped more damage to the earth’s biodiversity, climate and oceans than ever before. The biggest problem, is that it’s going to get a lot worse before it ever gets better, if it can.

The collapse of human civilisation is on the horizon” said Sir David Attenborough. We really are in quite a mess.
Food is at the very centre of climate change. Our food is at the very core of our existence, therefore, we must reconnect with our food, in such a way that we can respect each and every aspect of our food cycle and the impact that our food system has on the planet.

Food sustainability is therefore the biggest critical challenge our world has ever faced since the extinction of the dinosaurs.
229 million life years are lost, through diet-related, preventable, non-communicable diseases. That’s Cardiovascular, diabetes, cancer. All of these illnesses are linked directly to our food system.

Sustainable diets, and eating the right food for people and planet, is now the most critical, most urgent, and most essential of all agendas, that humanity has ever faced since the dawn of time.

Quite simply, our entire life on Earth depends on us changing our food systems right now.
Climate change is real.
Food related CO2 emissions must be reduced by 70% in order to meet the Paris agreement 1.5 degree rise in temperature accord.
679 Million people live without clean water. We buy much of our food, our ingredients from counties that have water shortages. Africa, Asia, Middle East, even parts of Europe are far less sustainable than we imagine.

Buying food from anywhere other than your local region, plays heavy on CO2, water scarcity and waste.
Growing food in our own region, to sell overseas is also massively inefficient, yet every day we export 2 million tons of food, and buy in 4 million tons.
Half a million tons of that, is thrown away, wasted and discarded.
Measuring the effects of inefficiency in our systems, is something that StreetCube are extremely passionate about, and is something we feel is the most critical agenda facing our civilisation today.

In order to ensure that we remain within 1.5 degree of temperature rise by 2030, we have to cut our CO2 and GHG emissions by up to 80%.
That’s globally.
If we all ate food that was grown from within a 100 mile radius, we would be saving almost 75% CO2 emissions with every plate of food we eat.

What’s more, if we ate just 5% more organic food, we would save more than 50% of carbon emissions.
If we ate just 20% less meat, we would be saving more than 46% of Carbon emissions, 65% of our water, and more than 23 million tons of waste.

Achieving a zero carbon food future is our number one priority.

Feeding people with healthier food, that benefits people and planet is our sole reason to exist. Making it taste fantastic is what is going to help engage more communities, and help change the world.

StreetCube ~ Good Food Doesn’t Have To Cost The Earth.