Citizen-Driven Food System Approaches in Cities

2021 ◽  
pp. 349-381
Author(s):  
Sue Booth ◽  
Christina M. Pollard ◽  
Claire E. Pulker
Keyword(s):  
Food System ◽  
System Approaches

scholarly journals Community food system approaches to preventing obesity and hunger in the US

2011 ◽  
Vol 25 (S1) ◽  
Author(s):  
Christine M. Porter ◽  
Hank Hererra ◽  
E. Jemila Sequeira
Keyword(s):  
Food System ◽  
The Us ◽  
System Approaches

scholarly journals Towards Healthy Planet Diets—A Transdisciplinary Approach to Food Sustainability Challenges

Challenges ◽  
2020 ◽  
Vol 11 (2) ◽  
pp. 21
Author(s):  
Stefan C. Dekker ◽  
Aletta D. Kraneveld ◽  
Jerry van Dijk ◽  
Agni Kalfagianni ◽  
Andre C. Knulst ◽  
...  
Keyword(s):  
Cultural Change ◽  
Food Systems ◽  
Food System ◽  
Systems Approach ◽  
Transdisciplinary Approach ◽  
Development Goals ◽  
Set Up ◽  
The One ◽  
Sustainability Challenges ◽  
System Approaches

The future of food is one of the major world-wide challenges. In this perspective paper, we set-up a framework for a multi-disciplinary future food systems approach, building on the UN Sustainable Development Goals. We hereby combine a truly sustainable approach including social science aspects combined with the One Health approach. Scientists from a large number of backgrounds have addressed four key areas that are discussed in more detail in this paper: (i) nature inspired food production, (ii) sustainable immune resilience, (iii) social and cultural change of food behavior, and (iv) food fairness. We believe that transformations to integrated future food system approaches should move beyond single solutions and can only be solved by working in transdisciplinary settings of science, society, and industry.

Eating NAFTA

2018 ◽  
Author(s):  
Alyshia Gálvez
Keyword(s):  
Public Health ◽  
Chronic Disease ◽  
Low Income ◽  
Food System ◽  
Dietary Habits ◽  
Trade Agreement ◽  
Well Being ◽  
Health Crisis ◽  
The North ◽  
The World

In the two decades since the North American Free Trade Agreement (NAFTA) went into effect, Mexico has seen an epidemic of diet-related illness. While globalization has been associated with an increase in chronic disease around the world, in Mexico, the speed and scope of the rise has been called a public health emergency. The shift in Mexican foodways is happening at a moment when the country’s ancestral cuisine is now more popular and appreciated around the world than ever. What does it mean for their health and well-being when many Mexicans eat fewer tortillas and more instant noodles, while global elites demand tacos made with handmade corn tortillas? This book examines the transformation of the Mexican food system since NAFTA and how it has made it harder for people to eat as they once did. The book contextualizes NAFTA within Mexico’s approach to economic development since the Revolution, noticing the role envisioned for rural and low-income people in the path to modernization. Examination of anti-poverty and public health policies in Mexico reveal how it has become easier for people to consume processed foods and beverages, even when to do so can be harmful to health. The book critiques Mexico’s strategy for addressing the public health crisis generated by rising rates of chronic disease for blaming the dietary habits of those whose lives have been upended by the economic and political shifts of NAFTA.

Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership

2019 ◽  
Vol 6 (1) ◽  
pp. 120-139
Author(s):  
Lori Stahlbrand
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Disruptive Innovation ◽  
Government Support ◽  
Sustainable Food ◽  
University Of Toronto ◽  
The University

This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, the partnership represented the largest purchase of local sustainable food at a Canadian university, as well as LFP’s first foray into supporting institutional procurement of local sustainable food. LFP was founded in 2005 with a vision to foster sustainable local food economies. To this end, LFP developed a certification system and a marketing program that matched certified farmers and processors to buyers. LFP emphasized large-scale purchases by public institutions. Using information from in-depth semi-structured key informant interviews, this paper argues that the LFP project was a disruptive innovation that posed a challenge to many dimensions of the established food system. The LFP case study reveals structural obstacles to operationalizing a local and sustainable food system. These include a lack of mid-sized infrastructure serving local farmers, the domination of a rebate system of purchasing controlled by an oligopolistic foodservice sector, and embedded government support of export agriculture. This case study is an example of praxis, as the author was the founder of LFP, as well as an academic researcher and analyst.

Creating a local food procurement community of practice: The Alberta Flavour Learning Lab

2019 ◽  
Vol 6 (1) ◽  
pp. 155-169 ◽  
Author(s):  
Mary Anne Beckie ◽  
Leanne Hedberg ◽  
Jessie Radies
Keyword(s):  
Community Of Practice ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Provincial Government ◽  
Local Foods ◽  
Social Infrastructure ◽  
City Region ◽  
Physical Scale ◽  
Common Framework

In order for local food initiatives (LFIs) to have a transformative effect on the larger food system, greater levels of economic, organizational and physical scale are needed. One way for LFIs to reach the scale necessary to generate a more significant impact is through increased institutional procurement of local foods. But how do people and organizations come together to generate the social infrastructure required to shift food purchasing practices and processes? This field report shares the story of an innovative community of practice consisting of institutional food buyers, large-scale distributors, regional retailers, processors, producers, researchers, municipal and provincial government representatives within the Edmonton city-region that formed for the express purpose of “creating a positive community impact by getting more local foods on more local plates”. In describing the formation and first three years of the Alberta Flavour Learning Lab we examine the unique characteristics of this community of practice that has aided the development of a common framework for learning, understanding and joint action. In addition to the accomplishments to date, we also discuss the challenges faced by the Learning Lab and the strategies used to overcome them.  

Sign in / Sign up

Export Citation Format

Share Document