Addressing the carbon intensity of the food system and food waste are important mitigation measures in the global response to climate change. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural system is one of the major contributors to climate change, accountable for as much as 37% of total greenhouse gas emissions. Today, the majority of the food energy required by the ever- increasing population of the world is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. As cultures have mixed through forces like international trade and globalization, ingredients have become more widely available beyond their geographic and cultural origins, creating a cosmopolitan exchange of different food traditions and practices. Geographic and cultural differences has led to creation of numerous cuisines and culinary arts, including a wide array of ingredients, herbs, spices, techniques, and dishes.
As agricultural technologies increased, humans settled into agriculture lifestyles with diets shaped by the agriculture opportunities in their geography. Historically, humans secured food through two main methods: hunting and gathering and agriculture. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. Food is any substance consumed to provide nutritional support for an organism.
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