Sustainable management of land, soil, and water resources is the foundation for ensuring nutrition, diverse diets, and building a resource-saving value chain during the transition toward sustainable consumption patterns. About 90% of the calories and 80% of the protein consumed by humans originate from cropland (Kastner et al. 2012). However, due to population growth, the per capita arable land area has decreased by approximately 18% between 2000 and 2020 (FAO 2022). At the same time, evidence shows that the growth rate of agricultural productivity is slowing down, and high pollution and high emissions have pushed production capacity to the limit, causing land and environmental degradation (FAO 2021).