Which of the following defines a sustainable food system?

A sustainable food system is characterized by its commitment to social responsibility and environmental friendliness, which is precisely what the correct answer reflects. Such systems are designed to ensure that food production and distribution processes are equitable, promote health, and protect the environment for future generations. They take into account the health of the ecosystem, the ethical treatment of workers and animals, and the well-being of the communities involved in food production.

In contrast to the other options, a system focused solely on economic profits does not necessarily consider environmental or social impacts, which are critical to sustainability. Similarly, a system that prioritizes environmental degradation runs counter to the principles of sustainability, as it harms natural resources and ecosystems. Lastly, a system designed for large-scale monoculture raises concerns about biodiversity, soil health, and ecosystem resilience, as it typically relies on a single crop species to the detriment of a diverse agricultural landscape. Thus, the defining traits of a sustainable food system all converge on the crucial idea of balancing social equity, environmental health, and economic viability, which is captured in the correct answer.