The current food industry scenario, dominated by large-scale production practices, has increasingly led to the compromise of food quality and environmental sustainability.
Compromised food integrity often results in the presence of harmful substances, such as chemical residues from pesticides, as well as various additives and preservatives used in processing. These contaminants can pose significant health risks. Long-term exposure to these harmful substances has been linked to more severe health conditions, including an increased risk of cancer due to carcinogenic compounds. These issues underscore the critical need for maintaining food integrity to ensure the safety and well-being of consumers.
Large-scale traditional and commercial farming profoundly impacts the environment, causing deforestation, habitat loss, and reduced biodiversity. It significantly contributes to greenhouse gas emissions, worsening climate change. Intensive farming leads to soil erosion, fertility loss, and water depletion, while runoff from fertilizers and pesticides pollutes water bodies and harms aquatic life. The decline of pollinators due to pesticide use and habitat destruction also threatens crop reproduction and food security.
Continuous cropping and inadequate soil management practices can deplete essential soil nutrients, reducing the nutrient content of the crops. The use of chemical pesticides can impact the nutrient uptake of plants and potentially leave harmful residues on produce. Variations in water quality and availability can affect crop health and nutrient absorption, with contaminated or insufficient water supply hindering plant growth. Environmental stressors such as weather changes and inconsistent growing conditions can further impact the nutritional content of traditionally farmed crops.
