Introduction

Vegetables are packed with key vitamins and minerals that improve our health and longevity. But do you know that including more vegetables in our diet can save one fifth of the lives lost every year? It is because the micronutrients of the vegetable have a lower environmental footprint in comparison with other foods. Therefore, eating more vegetables becomes not only more nutritious for us but also more sustainable. WHO (World Health Organization) recommends the consumption of a variety of fruits and vegetables (excluding starch roots) for at least 400g a day to ensure sufficient vitamin and mineral intake. 

Environmental impact of vegetable production

Developing a sustainable and more plant-based diet helps progress towards the 2030 agenda of sustainable development. Sustainable consumption aims to promote a healthier lifestyle, reduce environmental harm and generate rich opportunities for the upcoming generation.

Climate change is a heavy challenge the world is facing now. Agriculture contributes to approximately 40% of total greenhouse gas (GHG) emissions, undeniably contributing to the problem. However, if we were to compare the contribution of farming to meat and dairy production to climate change, producing life-stock is still much more involved in climate change, less sustainable, and costly. 

Another impact on the environment of vegetable production comes from pesticides. Pesticides are a group of chemical compounds (eg. insecticides, herbicides, fungicides etc) that are used to eliminate any sort of microorganisms, insects, fungi and rodents. Generally, pesticides are substances that kill or eliminate the growth of pests from vegetables and fruits.

Although pesticides safeguard almost a third of plant production, they have negative impacts on our ecosystem. Pesticides are easily absorbed by the soil through water and have a high chance of leaching, remaining in the soil and water for a long time, causing pollution and potentially harming people’s health. Additionally, they can easily dissipate into the atmosphere and cause air pollution or be inhaled into the human body.

Benefits of incorporating more vegetables into diets

Even though there are some impracticalities, having more vegetables in our diets comes with astonishing health benefits. 

Vegetables improve gut health 

Packed with vitamins and minerals, vegetables can support our gut health a great deal. The gut is connected to our nervous system so any improvement to the gut will in turn be beneficial to our brain. Vegetables align well with our microbiota and nutrition inside our gut, our microbiome. Having a healthy gut means having better mental health, a better functioning nervous system, a better cardiovascular system, and overall a better us.

Increased immunity 

Consuming nutritious plants will increase our immune system’s ability to fight bacteria or diseases. The most immune-inducing vegetables are dark leafy greens and rich-coloured root vegetables. They can be very beneficial in preventing and supporting our immune system.

Increased energy levels

According to the National Sleep Foundation’s Poll in 2020, 40% of adults are feeling tired throughout the day. To combat this, eating more dark leafy greens that are rich in iron, magnesium, and vitamin Bs can enhance our energy levels.

Iron plays a key role in blood circulation, and having oxygenated blood means that we are alert, energised, and functioning well. Magnesium is very important for our bone and muscle health which keeps our movement intact and can also induce healthy sleep patterns. Vitamin B’s are very important for our brain centers and related to memory and neural health. Vegetable intake is essential for the preservation of our energy levels.

Reduction of carbon footprint

There are many more benefits of increasing vegetable consumption. However, to shed more light on sustainability matters, veggie-aimed diets result in a lower carbon footprint than meat-focused diets. According to Oxford University’s recent research, plant-based diets result in 75% less in greenhouse gas emissions than a meat-based diet with 3.5 ounces of meat per day. It indicated that more vegetables in diets will contribute to land, water and biodiversity preservation.

Role of vegetables in addressing global food security

Malnutrition and poverty are serious issues in our world. Developing a densely packed system to transport and popularize vegetables in underdeveloped countries could be a promising thought as vegetables are very nutritious and cheaper than meat in price. Improving the transportation of vegetables can offer help to poverty and malnutrition.

Sustainable practices in vegetable farming

There are a variety of methods to promote farming in the 21st century thanks to technological developments. Farmers can plan, use and distribute crops more effectively and sustainably with different data software around. 

Precision agriculture

For instance, farmers can use fertiliser, water, seed, and other agricultural inputs to grow more crops in a variety of soil settings based on extremely accurate data. In order to utilize fewer resources while increasing production, this data helps farmers determine how much and when to apply these inputs. To make prescription maps for seed drilling, they can employ soil maps that show the spatial distribution of soil texture within the fields. This is accomplished by measuring the fields' soil conductivity and determining which parts of a field are likely to give a higher yield. Using prescription maps from soil scanning, the rate controller on the seed drill may apply seed variably across the field by monitoring, measuring, and reacting to crop variability within and between fields. Tractors with GPS control can make sure this is done as effectively as possible.

With evolving technology and alternative methods in this field, agriculture shows great potential to improve on sustainability matters.

Organic farming methods

Even without so much effort, there’s always the bright option to promote organic and sustainable farming. As we know, aggregates in healthy soil bond together, reducing runoff and erosion. Healthy soil can also hold more water, enabling plants to do better during dry spells. It has more fungi and bacteria that aid plants in fending off pests and illnesses as well. Additionally, more minerals and nutrients that nourish plants are present in healthy soil.

The global food system was built on healthy soil, yet is currently in jeopardy. According to UN estimates, we will have less than 60 years of farmable topsoil left if we continue on the current course.Organic farming is an effective means of conserving soil because it produces resilient, healthy soil that can sustain a wealth of life above and below ground.

Crop rotation and biodiversity for soil health

Another method promoting sustainable farming is crop rotation. It is to plant different crops in succession on the same piece of land, aiming to enhance soil health, maximise nutrient content, and reduce insect and weed pressure.

Let's take an example where a farmer plants a field of maize. He may plant beans after the corn harvest is done because beans replenish the nitrogen in the soil while maize uses a lot of it. Two or three crops may be included in a basic rotation, whereas twelve or more may be included in a complex rotation. Different plants require different nutrients and are vulnerable to various diseases and pests.

In organic farming, if a farmer plants the same crop in the same spot every year, the same nutrients will be taken out of the soil. Since their favourite food source is always present, illnesses and pests gladly establish a permanent home. This kind of monoculture necessitates higher doses of chemical pesticides and fertilisers in order to maintain high yields while warding off insects and disease. Crop rotation aids in restoring soil nutrients without the need for artificial inputs. Additionally, by raising biomass from the root structures of various crops, it improves soil health, breaks the cycle of pests and diseases, and boosts biodiversity on the farm.

Summary

To sum up, the advantages of integrating more greens into our meals goes beyond personal health, touching environmental sustainability and global prosperity. The urging to transition to plant-centric diets reflects World Health Organization's advice of nutritional consumption and corresponds with the necessity to tackle climate change issues. Highlighting the reduced carbon impact of vegetable farming compared to meat-centric eating, this article establishes the crucial influence of food decisions on environmental preservation. Crop rotation, organic farming, precision agriculture, and other sustainable farming techniques show promising ways to lessen the environmental impact of traditional farming. A shared commitment to embrace these principles offers a concrete path towards a healthier, more sustainable future for our planet and its habitants as we traverse the intricate convergence of nutrition, environment, and agriculture.

Sustainability and vegetables are cases which now, and in the future more specifically need to come hand-in-hand. The sustainability plan can be reached by 2030 through vegetable consumption and essentialistic farming techniques.