A product can be considered sustainable if its production enables the resources from which it was made to continue to be available for future generations.

A sustainable product can thus be created repeatedly without generating negative environmental effects, without causing waste products to accumulate as pollution, and without compromising the wellbeing of workers or communities.

Many different agricultural techniques can be utilized to help make food production more sustainable. The drawback of the term ‘sustainable’ is that the term lacks a clear-cut, universally-accepted, enforceable definition - thus it can be interpreted in different ways. It is more of a philosophy or way of life than a label.

To learn more, see also Grass Fed Beef, Sustainable Seafood, Free Range, Biodynamic.

References

www.sustainabletable.org