The conventional food in supermarkets has a devastating effect on the environment. It is a major contributor to the rising carbon dioxide levels because it requires huge amounts of energy at all stages of production. Equally concerning is the direct damage to the environment by heavy use of chemical pesticides, artificial fertilisers, a focus on monoculture and intensive tillage which are responsible for contamination of groundwater, chemical leaching, soil erosion, land degradation and loss of biodiversity. Lastly, the conventionally grown/produced food often travels long distances before reaching the end consumer. Sustainable living therefore also bases on consumption of more sustainable food such as: