The industrial food system is widely considered to be unsustainable due to its undesired climate and negative 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 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 underutilized in developing the sustainability of the food system.