Agriculture is the leading cause of deforestation and habitat loss, accounting for approximately 80% of global deforestation.

Agriculture accounts for approximately 70% of global freshwater withdrawals, making it the largest water-consuming sector.

Nitrous oxide (N2O) is the primary greenhouse gas emitted from agricultural activities, contributing to climate change.

Habitat fragmentation, resulting from agricultural expansion and intensification, is a major driver of biodiversity loss in agricultural ecosystems.

Fertilizers, pesticides, and animal waste are all significant sources of water pollution from agricultural activities.

Organic farming is a method of agricultural production that emphasizes the use of natural inputs and minimizes the use of synthetic fertilizers and pesticides.

Crop rotation, no-till farming, and integrated pest management are all examples of sustainable agricultural practices that can reduce environmental impacts.

Agroecology aims to promote biodiversity and ecosystem health by integrating ecological principles into agricultural practices.

Lack of consumer demand, high production costs, and limited access to technology are all major challenges in transitioning to more sustainable food systems.

Food waste prevention, food recovery, and food redistribution are all strategies to reduce food waste and loss throughout the food supply chain.

Subsidies for organic farming, taxes on synthetic fertilizers, and land use planning regulations are all examples of policy measures that can promote sustainable agriculture.

The 'Farm to Fork' strategy of the European Union aims to reduce greenhouse gas emissions from agriculture, promote organic farming, and reduce food waste.

Lack of access to technology, limited financial resources, and weak institutional support are all major challenges in implementing sustainable agriculture practices in developing countries.

Urban agriculture, vertical farming, and permaculture are all examples of practices that involve producing food in urban areas.

Local control over food production, fair prices for farmers, and access to nutritious food for all are all key elements of the concept of 'food sovereignty'.