Swedes eat on average twice as much meat, and considerably more fruit and vegetables in the early 21st century than in the 1870s. Nevertheless, the surface area required to produce our food has decreased, measured per person. But this decrease is largely based on non-sustainable use of resources.
How did our eating habits, and food production, change between 1870 and 2000? And how have these changes in turn affected our environment? Tina Schmid Neset has studied these questions at the local level and is now presenting her findings in a doctoral dissertation at Water and Environmental Studies (Tema V), Linköping University, in Sweden.
The object of her study is the medium-sized city Linköping and its residents over the course of 130 years. She shows that the area needed per person today to produce food has diminished to one quarter of what it was in 1870. Today only 0.3 hectares per person would be needed if all food were produced locally.
Anika Agebjörn | alfa
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