In my adult life, I’ve become more aware of where my food comes from, how it was produced and how it ended up on my plate. As a child, it always just magically appeared on the plate, and I ate it or turned my nose up. A satisfying revelation to me, as I got older, was the concept of One Health. If you’ve ever wondered what that is, or if you’ve never heard of it before, you’ve come to the right place. This listicle will not only explain what it’s about but will also give you some hot tips as a consumer.  

Let’s start with the basics: One Food forms part of the One Health concept. One Health is a term that was coined by the Wildlife Conservation Society in 2004, and it highlights the interdependence of human, animal, plant and environmental health. One Food applies that idea to how we manage our food systems, recognising that food production, processing, distribution, consumption and waste management are all part of those systems. 

My WWF colleague Laetitia Osborne is working on a One Food report based on data she collected in the Eastern Cape Drakensberg by interviewing over 40 communal and private farmers. She collected valuable data into challenges like water shortage, pollution, pest and diseases, market access and climate-driven extreme weather. This type of work is a reminder that food systems are large but are influenced by local conditions along each step. 

She says, “Food production relies on biodiversity, meaning the variety of plant and animal life within ecosystems. Unsustainable farming practices can disrupt this balance, threatening both food security and nature. The One Food approach raises awareness and encourages action to protect biodiversity and ensure long-term sustainability.” 

For it to work, there is a need for collaboration among diverse disciplines, including public health, veterinary medicine, agriculture, environmental science and social sciences, to address complex food system challenges. This needs to happen locally, nationally and globally.

What can you do?

It’s amazing how much more fun it is to shop at a local market rather than under the weird lights with the dull hum of the fridges at a franchised supermarket. When buying directly from the producers, you know that it’s local and hasn’t travelled far, and it gives you a chance to ask questions. You can really imagine the food’s life from farm to fork when you’re standing there filling your bag! Even in stores, though, you can tell what’s in season and locally produced simply by the price (imported and out-of-season produce come at a cost).

Supporting local, sustainable food producers, whether they’re small farmers or ethical brands, helps build stronger communities and reduces the carbon footprint of transporting food long distances. These producers are often more dedicated to using organic practices, reducing waste and caring for the environment. Sustainable farming practices enrich the soil, conserve water and minimise pesticide use, all of which are beneficial for your health and the planet’s well-being. Read the labels on products, buy from farmers’ markets, and use the apps that are available.

Like other kids, when it came to food, I knew what I liked and liked what I knew. But the pleasure of growing older is that I’ve developed a more adventurous palette. I can highly recommend incorporating a variety of ‘new’ foods into your diet, including lesser-known grains, legumes and produce. Not only is this good for your health but it also supports biodiversity, reduces reliance on monocultures and enhances nutritional intake. Maybe you’ve been giving your family hamburgers or macaroni cheese every Monday night for years on end, but how about mixing it up and making a butter and aubergine bean curry?

Also think about plant-based foods and unprocessed foods. I recently started reading Ultra Processed People by British physician Chris van Tulleken and my eyes were out on stalks by what he was sharing about ultra-processed food. I started reading labels and looking at food products in a totally different way. For the sake of your body and the environment, focus on whole foods like fruits, vegetables, whole grains and lean proteins. To this end, cooking with fresh ingredients helps, as does shifting towards a more plant-based diet is also a very effective way to promote health and sustainability. Most vegetables, fruits, grains, nuts and legumes require fewer resources (like water, land and energy) to grow compared to animal-based foods. They also produce fewer greenhouse gases and have a lower overall environmental impact.

It took me a while to remember to keep shopping bags in my boot, and even longer to realise that I didn’t just need grocery bags but also ones that could replace those nasty little plastic ‘barrier’ bags that tellers use for unpackaged fruit and veg. Excessive food packaging, especially single-use plastic, adds to the pollution that harms our oceans, wildlife and the planet. Opting for foods with minimal packaging can help reduce this burden. The One Food concept, after all, is about interconnectedness. What happens to one part of the system impacts the rest. By choosing food with minimal packaging, we can reduce waste and pollution, benefiting the environment and contributing to a healthier planet. Additionally, the production of less packaging usually requires fewer resources and energy, making the food you buy more sustainable. Did you know that in South Africa, banning or phasing out certain plastics would even boost the economy?

I love that leftovers are sometimes more delicious the next day. I also love that my daughters often don’t realise that what’s in their lunch tins is last night’s supper which has been spruced up with some new ingredients. It saves money but it’s about much more than that. 

Plan meals, store food properly and repurpose leftovers to minimise waste. Food waste contributes to greenhouse gas emissions and squanders resources used in production. When food is thrown away, all the resources (water, energy, labour and materials) that went into producing it are also wasted. Additionally, food waste in landfills contributes to the production of methane, a potent greenhouse gas. Reducing food waste also helps make sure that more food reaches those who need it, rather than being discarded. It encourages a more responsible and sustainable way of thinking about food as a shared resource.  

By adopting these practices, we can all play a part in creating a more ethical, sustainable and healthier food system. Together, these small changes help to create a healthier world for everyone. And don’t give up if can’t tick every single box at first. I am still learning as I go, and each time I try something new in my own life towards the One Food approach, I feel good both physically and psychologically. Yes, these food systems are like giants looming over us, but you’d be surprised how much heft we have as the consumers!