Economic — farming is a business like any other, and too often the norm is to make a profit by cutting corners, while accepting subsidies and incentives to overproduce. 

Sustainable farming is economically viable and considers the effects on people and the planet (while still making a profit) to ethically raise high-quality food and sell it at a fair price at local farmers markets or to local restaurants and stores.  

Social — the traditional food production labor force — from laborers to packers to drivers — has notoriously been underpaid, with few benefits and low job security. Also, the work is generally done in dangerous conditions. 

Sustainable famers are socially just and do everything they can to offer a fair wage, protect the health and safety of the workers, and increase the growing season to provide job stability.  

Environmental — traditional agriculture can erode soil, pollute air and water, artificially stimulate plant growth with fertilizers, and controls pests with dangerous pesticides.  

Sustainable farmers are environmentally sound and use less fossil fuels to run their farms, produce fewer greenhouse gases, conserve water, fertilize with composting, and rely on people to do the work instead of energy-intensive technology.  

What all sustainable agriculture has in common is producing nutritious food, with respect to the environment, reducing waste, offering fair wages and safe working conditions. This is the way farming was practiced for centuries before modern technology and the widespread use of chemicals. But with increased domestic population and a growing demand from international markets, family farms have been supplanted by Big Agriculture with an eye on the bottom line, usually putting profits ahead of sustainability. 

Besides the three important categories above, sustainable food systems are vital in addressing the causes of climate change. A report by the United Nations shows that food production is the leading cause of greenhouse gas emissions, at 39% of the total. 

The European Union’s chief scientific advisors demanded change and put sustainable food systems at the core of the European Green Deal, calling for environmental, health and social benefits, as well as fairer economic gains. The European Commission adopted a set of proposals to make the EU’s climate, energy, transportation and taxation policies fit for reducing greenhouse emissions by at least 55% by 2030 (compared to 1990 levels).