The industrial food system is widely considered to be unsustainable due to its undesired climate and health effects. One proposed alternative to these problems is a more local system of food provisioning. This means involving individuals, households, and communities in growing and acquiring edibles, like vegetables and other food stuff. This study based on a literature review found that food self-provisioning practitioners are mainly driven by health concerns and less by reasoning linked to the environment, like climate change adaptation and mitigation. We propose that the potential of food self-provisioning is underutilised in developing the sustainability of food systems.

In this article, we review and analyse the literature and concept of ‘food self-provisioning’ in order to understand its potential as a response to contemporary challenges. The focus of the study is on investigating the meanings related to environmental problems, particularly climate change, and issues of health. Firstly, we show how food self-provisioning is conceptualised vis-à-vis health and the environment; and secondly, what the (potential) implications of food self-provisioning to interlinked human and non-human health and beyond are. Based on the conducted literature review (n = 44), meanings of food self-provisioning are found to connect primarily to issues of human health and only secondarily to environmental questions, and even more marginally to climate change mitigation and adaptation. Our analysis cuts across the scales of households, communities, cities, and regions, including their diverse geographies, and hereby also comments on the questions of multilevel organising of self-provisioning, and what the notion of ‘self’ implies in this context.

The potential of food self-provisioning is underutilised in developing the sustainability of food systems.