7 Common Myths About Food Sustainability

When it comes to food and sustainability, there’s rarely a simple right-or-wrong answer. With so much noise out there, it’s easy to get lost between facts, half-truths, and myths. The truth? Balance matters more than perfection. You don’t need to overhaul your life overnight — even small changes can make a big difference for your health and the planet.

Let’s cut through the confusion and tackle 7 of the most common myths about sustainable eating.

Myth 1: You can’t get enough protein without meat

False. A well-planned, plant-rich diet can provide all the protein you need. In fact, many people consume more protein than necessary.

Plant proteins like beans, lentils, tofu, tempeh, nuts, and seeds supply plenty of amino acids.
Pairing foods (for example, rice + beans) easily covers the “complete protein” question.
Nutrients like B12 and iron do require more thought, but they’re accessible through fortified foods or supplements.

You don’t need to rely on meat to meet your protein needs.

Myth 2: Soy products like tofu are destroying the Amazon

This is misleading. While soy farming is linked to deforestation, most of it isn’t for tofu or soy milk.

77% of global soy is grown to feed livestock.
Only about 7% of soy is used directly in human food.

The real deforestation driver? Beef production. Blaming tofu for the Amazon’s destruction misses the bigger picture.

Myth 3: Almond milk is bad for the planet because of water use

Yes, almonds need a lot of water — but almond milk still has a lower footprint than dairy milk.

Compared to cow’s milk, almond milk uses:

41% less freshwater
78% fewer greenhouse gas emissions
94% less land

So, while oat or soy milk may be more water-efficient, even almond milk is far more eco-friendly than dairy.

Myth 4: You need to go fully vegan to make a difference

Not true. Going vegan is impactful, but you don’t need to be “all or nothing.”

Just one plant-based meal a day can reduce your food-related carbon footprint by around 35%.
Replacing red meat with chicken, or swapping dairy for a plant-based alternative, are also effective steps.

Small, consistent shifts matter more than perfection.

Myth 5: Local food is always better

Buying local supports farmers, but it’s not automatically greener.

Transport usually makes up less than 10% of a food’s footprint (and only ~1% for beef).
The real issue is air-freighted foods, which produce 50x more emissions than shipping.

So local strawberries in summer? Great. Strawberries flown across the world in January? That’s the problem.

Myth 6: We don’t grow enough food to feed everyone

We already grow more than enough food to feed twice the global population. The issue isn’t production — it’s distribution and waste.

While 1 in 10 people don’t have enough to eat, 4 in 10 consume more calories than needed.
Redirecting wasted resources could solve hunger without needing to produce more food.

Myth 7: Most food waste comes from supermarkets

In reality, most waste happens at home.

In the UK, households generate about 70% of food waste.
Only around 3% comes from retailers.

The most wasted food? Bread. Freezing half a loaf the day you buy it is an easy way to cut waste and save money.

Final Thoughts

Food sustainability myths can distract us from the real levers of change: eating more plants, wasting less, and making conscious swaps. Perfect isn’t required — progress is.

Your plate has more power than you think.