The real environmental pressures of our global food system are often elusive and challenging to evaluate in an era of industrialized agriculture and complicated supply chains. Marine ecologist Ben Halpern of the University of California, Santa Barbara said, “Everyone is eating food and more and more people are paying attention to the planetary consequences of what they eat”. Researchers have mapped for the first time the environmental footprint of the production of all foods, both in the ocean and on land. “The cumulative pressures of food production are more concentrated than previously believed, by the vast majority. 92% of the pressure from food production on land has concentrated on just 10% of the Earth’s surface,” noted Melanie Frazier, a research scientist at NCEAS and co-author of the paper. The study also examines the environmental efficiency of each food type. In addition, the study reveals links between land and sea that have a significant impact on environmental pressures. According to researchers, significant changes will need to be made to food systems to reduce environmental damage and improve food security. In some cases, agriculture may need to become more efficient, while in others, consumers may need to change their food preferences.