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How has the history of food production affected the need for conscious consumerism today?

Aurore Simao

Throughout history, food production has undergone significant changes, primarily based on the growing population and the demand for food. As we evolved with technology and scientific knowledge, we learned to produce food in large quantities, enabling the feeding of millions worldwide. Unfortunately, this also came with various negative consequences, such as exploitation of resources, genetic modifications, and hazardous chemical usage in the agriculture industry. Nowadays, consumer consciousness has become necessary to ensure sustainable and ethical food production.

The Green Revolution of the 1950s and 1960s saw the introduction of high-yielding varieties of crops, advanced irrigation systems, and chemical fertilizers. This revolution was instrumental in increasing crop yields and ensuring food security worldwide. Yet, it came with adverse environmental impacts, such as destroying soil fertility and polluting water bodies. Consumer awareness emerged in line with the awareness of these environmental impacts of food production. Therefore, food labeling acts such as the Organic Foods Production Act (OFPA) of 1990, which created standards for organic certification, emerged as an attempt to regulate the production of food.

Moreover, with the rise of fast food and ready-made meals, convenience became a priority in consumer choices over food quality. As a consequence, food production shifted towards cost efficiency with mass-produced, highly processed, and preserved foods. The industrialization of food production meant that often, producers did not follow ethical practices such as animal welfare, fair labor laws for workers, or sourcing raw materials locally. The consumer demanded cheaper products, regardless of their production's ethical or environmental impact.

Nowadays, conscious consumerism is at an all-time high as the awareness of sustainability and ethical food production continues to rise. The consumer is now more interested in the source, production methods, and quality of food products, not just the price and convenience. The Food and Agriculture Organization of the United Nations has also reported that consumers are now increasingly demanding vegetables, fruits, whole grains and legumes, and prefer plant-based meat alternatives.

Companies and restaurants have responded by adopting more ethical production methods, sourcing raw materials directly from local farmers, and engaging in responsible animal husbandry practices. Through certification and labeling, consumers are now better informed of the nutritional value, contents, GMO-free, and organic certification of the food they buy. This labeling and certification also aids the information flow regarding fair trade and animal welfare practices. Consequently, conscious consumerism is driving the change towards a more sustainable and ethical food production system.

In conclusion, the history of food production has affected the need for conscious consumerism today. The Green Revolution of the 1950s and 1960s created higher yields in crops, but at the cost of environmental damage. Industrialization of food production brought cheap products, but with ethical and environmental consequences. The rise of conscious consumerism through consumer awareness and food labeling is now a driving force towards sustainable and ethical food production. To achieve this aim, collective actions by governments, civil societies, and individual consumer choices will provide the framework for a more equitable and sustainable food production system.