For as long as I can remember, it was always taken for granted that the grocery stores were open and the shelves were well stocked. Every year there was always a chocolate bunny in the Easter nest, and there was always a birthday cake. And you never had to worry about food supplies in everyday life either. Well, maybe mushrooms were temporarily removed from the menu after Chernobyl. But otherwise there were no significant restrictions. But then comes corona and suddenly everything is different.
Food suddenly appears in a completely new light. If there's one thing we really can't do without, it's food - the secret stars of the coronavirus crisis. Food is a bit like real stars. Some are down-to-earth, uncomplicated and authentic. Others come with star airs and lots of tam-tam. They are flown halfway around the world or pampered in other elaborate ways (artificially post-ripened, highly processed, specially packaged, etc.). Hardly anything about them seems 'real'. Corona has prompted us to ask ourselves once again: what is actually on our plates? And how 'crisis-proof' are our eating habits?
How do we eat after corona?
It is clear that the way we are currently eating will lead us into a health crisis (increase in obesity, diabetes, cardiovascular disease, etc.) and an ecological disaster (decline in biodiversity, deforestation of the rainforest, climate crisis, etc.) in the foreseeable future [1]. What would it take to wish for or eat your way to a crisis-proof, healthy, tasty, life-friendly agricultural future after corona?
What potential do domestic shelves offer?
Would we even have enough land in Austria to supply ourselves with food? Fortunately, the answer is: yes, we do. We even have enough land to supply ourselves with organic food. To do this, we would either have to waste a quarter less food or, alternatively, reduce our meat consumption by an easily achievable 10%[2].
If you take a look at the 2019 Green Report (the federal government's annual report on the state of agriculture), it also becomes clear where we could do with a shovel or two in terms of crisis resilience and self-sufficiency. Only 56% of our vegetable requirements and 40% of our fruit requirements could be covered by domestic production [3]. The figure for cereals is 86%. Much more meat and dairy products are produced than could be consumed domestically (109% meat, 162% milk). However, this apparent oversupply is supported by feed imports from abroad[4].
Source: BMLRT, Green Report 2019
Can we afford it?
The framework conditions would therefore not be so bad. Which brings us to the number one killer argument that reliably crops up in every discussion about sustainable nutrition: affordability. Can we afford to eat in a way that is healthy for us and good for the planet? Even if it may not always feel like it: historically, we spend very little on food in Austria (12% of income). In America, it is only 6.4%. Wage levels have risen far more than food prices. In 1970, a worker had to work a whopping 1.5 hours for a kilo of pork chops, whereas today he can earn that kilo in around 20 minutes[5]. In the 1950s, it was necessary to spend almost half of the budget on food[6].
Source: BMLRT, Green Report 2019
Are we at a culinary turning point?
Perhaps the corona crisis is giving us exactly the food for thought we need to question our eating habits. And to experience and taste how valuable good, healthy food is. What's more, indulgence has been proven to make us happier. Many of us have taken more time in recent weeks to cook well, perhaps trying out new recipes. Bread baking - even without yeast [6] - is booming like never before. Perhaps we are not only learning to cook again, but also to take food for granted. Perhaps we will create a new 'cult' around the resources we need to live. To appreciate them and enjoy them even more. And to take a good look at where they come from.
About the author
Dr. Sybille Chiari is part of the editorial team of "Nachhaltigkeit. Neu denken" and has been working on the topics of sustainability and climate communication for many years - both as a researcher and writer. She is part of the Scientists for Future movement and chairwoman of the Bele Co-Housing association (community housing project with organic, regenerative agriculture www.belehof.at).
