Study: the global food system contributes to obesity and climate change
The global food system is now at the center of two major crises of the 21st century: the rapid rise in obesity and the worsening of climate change. According to a recent study conducted by international researchers, current patterns of food production, processing, and consumption play a decisive role in both phenomena, which are often addressed separately but are deeply interconnected.
The analysis highlights the structural limitations of a food model driven by profitability, mass production, and constant availability, often at the expense of human health and environmental balance.
A food system shaped by industrialization
Over recent decades, the global food system has undergone a profound transformation. The industrialization of agriculture, the expansion of intensive livestock farming, product standardization, and the dominance of ultra-processed foods have fundamentally altered dietary patterns.
While these changes have increased overall calorie availability, they have also promoted diets high in refined sugars, saturated fats, and salt, while being low in fiber, micronutrients, and fresh foods. This shift is directly linked to the rise of non-communicable diseases, including obesity, type 2 diabetes, and cardiovascular conditions.
Obesity as a structural outcome, not an individual choice
The study emphasizes that obesity can no longer be viewed solely as the result of individual behavior. It is largely the product of an obesogenic food environment in which the most accessible, affordable, and heavily marketed foods are also the least healthy.
Aggressive marketing strategies, particularly those targeting children and vulnerable populations, further reinforce this trend. Moreover, in many parts of the world, healthy foods are either too expensive or difficult to access, exacerbating social inequalities in health outcomes.
A major and underestimated climate impact
Alongside its health effects, the global food system is responsible for a substantial share of greenhouse gas emissions. According to the estimates cited in the study, food production accounts for nearly one third of global emissions, largely due to intensive livestock farming, deforestation, the use of chemical fertilizers, and long-distance transportation.
Red meat production, in particular, is identified as having a high carbon footprint, significant water consumption, and a major role in soil degradation. Current agricultural systems also contribute to biodiversity loss and ecosystem pollution.
The link between unhealthy diets and environmental degradation
One of the study’s key contributions is demonstrating that the diets most harmful to human health are often also the most damaging to the planet. Ultra-processed foods, which rely on extensive packaging and long supply chains, consume more energy and natural resources.
Conversely, diets rich in fruits, vegetables, legumes, and whole grains are associated with lower obesity risk and a reduced environmental footprint. This convergence between public health and environmental sustainability reinforces the argument that transforming food systems could address multiple global challenges simultaneously.
Political and economic responsibilities
The researchers highlight the central role of public policies and economic actors in sustaining the current model. Agricultural subsidies, trade agreements, and weak regulations often favor the production of calorie-dense, nutrient-poor foods.
The study calls for structural reforms, including redirecting subsidies toward sustainable farming practices, regulating food advertising, improving nutritional labeling, and supporting local food systems.
Toward a global food transition
In light of the health and climate emergency, the study advocates for a transition toward more resilient, equitable, and sustainable food systems. This transition requires not only changes in consumer behavior but also a fundamental rethinking of production and distribution methods.
Promoting healthy and sustainable diets, aligned with international nutritional guidelines, could significantly reduce both obesity rates and food-related emissions.
A public health and ecological survival issue
In conclusion, the study highlights a reality that can no longer be ignored: the global food system, as it currently operates, fuels both the obesity crisis and climate change. Addressing these challenges in isolation would be ineffective.
An integrated approach, grounded in scientific evidence, social justice, and environmental responsibility, appears to be the only viable path to safeguarding population health and preserving ecosystems in the long term.
