Sustainability stands for responsibility and balance between resources and consumption. In agricultural and food production, the emphasis is on key issues such as the climate, resource efficiency, nature and land use, energy consumption as well as people and economic stability.

The world is facing the challenge of resource scarcity – and we have no planet B. This means that we need to increase our focus on producing more with less. Population growth and the growing demand for food and biomaterials mean that there should be a more comprehensive approach to productivity, nutrition and sustainability. At the same time, there is a greater awareness among consumers and politicians who are calling for increasingly sustainable food production – both nationally and internationally. Many farmers and food producers are also committed to sustainable and responsible production.

You can also read: Climate plan 2030

and: An industry sets standards