How food is made
Ever wondered how your food really comes to be? From the importance of healthy soil and regenerative farming methods to the making of everyday ingredients like salt and sugar - explore the processes to grow or produce what we eat.
Frequently asked questions
Frequently asked questions for How food is made
Even with the care taken to grow, harvest, and transport fresh produce, significant amounts are lost throughout the supply chain. Here is a recap of where and why food waste occurs:
On the farm: Crops may go unharvested due to low market prices or a shortage of workers to pick them.
During sorting: Supermarkets frequently reject fruits and vegetables for being the "wrong" size or shape, even if the quality and taste are fine.
In transport and storage: Produce can spoil if stored at incorrect temperatures or bruised during transit, which is particularly common with soft fruits like berries.
In shops: Food is often thrown away if not sold in time, though many EU countries now require shops to donate unsold food to charities.
In restaurants: Waste occurs when chefs over-order to avoid shortages or when diners do not finish their meals.
At home: This is where the majority of waste happens. Over 50% of Europe’s food waste comes from households.
Without healthy soil, we can’t grow healthy plants, and without healthy plants, we can’t grow healthy people. Here is why our food needs healthy soil:
Nutrient supply: Soil provides nutrients that help plants grow strong and nutritious. Without them, crops become weak and less healthy.
Moisture retention: Healthy soil holds moisture so crops can survive dry spells. It also filters rainwater, helping to keep rivers and drinking water clean.
Stability: It gives roots space to spread, keeping plants upright and stable. Strong root systems are essential for resilient crops.
Pest and disease prevention: Soil supports life, such as beneficial microbes and insects, which act as natural defenders.
Reduced chemical use: Healthy soil reduces the need for synthetic chemicals, growing food with fewer added fertilisers or pesticides.
When we lose crop diversity, we lose food options. Here is why that matters:
Resilience to climate change: Different species cope with varied conditions; some survive floods while others endure droughts. Diversifying crops acts as a natural buffer.
Protection from pests and diseases: In monocultures, a single pest can wipe out an entire field, but in diverse systems, some plants will resist the threat. Growing a mix of plants creates a natural barrier.
Better nutrition: Different crops and varieties offer unique mixes of vitamins and minerals. For instance, carrots of different colors provide varying nutrients.
Cultural diversity: Traditional crops are shaped over thousands of years by farmers passing seeds through generations. Losing a variety means losing the knowledge, recipes, and history of the people who tended them.
Regenerative farming (or regenerative agriculture) means growing food and helping the planet at the same time. It’s a way of farming that makes the soil healthier, helps wildlife return, and even supports a cooler climate.
This kind of farming might help slow climate change. But it’s not perfect. It needs more land, and we’re still learning how well it works on a big scale.