What is a key characteristic of a sustainable food supply?

A key characteristic of a sustainable food supply is the avoidance of damage to natural resources. This aspect highlights the importance of utilizing farming practices that do not deplete or harm the environment, ensuring that future generations have access to the same resources. Sustainable food systems aim to balance agricultural productivity with the health of ecosystems, which includes maintaining soil fertility, preserving water quality, and protecting biodiversity.

While relying on chemical pesticides may offer short-term benefits for crop production, it can lead to long-term negative effects on soil health and water systems. Focusing solely on local markets may support community economies but does not automatically ensure sustainability, as local production can still be harmful to resources if not managed properly. Lastly, emphasizing high yield production often leads to intensive farming practices that can deplete natural resources and reduce ecological health over time. Thus, avoiding damage to natural resources is essential for sustainability in food supply systems.