scholarly journals A scoping review of policies promoting and supporting sustainable food systems in the university setting

2020 ◽  
Vol 19 (1) ◽  
Author(s):  
Amanda Grech ◽  
Eloise Howse ◽  
Sinead Boylan
Keyword(s):  
New Zealand ◽  
Waste Management ◽  
Fair Trade ◽  
Food Systems ◽  
University Governance ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Minimal Impact ◽  
Environmentally Sustainable ◽  
Management Plans

Abstract Background Transitioning towards sustainable food systems for the health of the population and planet will require governments and institutions to develop effective governance to support the adoption of sustainable food practices. The aim of the paper is to describe current governance within Australian and New Zealand universities designed to support sustainable food systems. Methods A systematic search of governance documents to support sustainable food systems within Australian and New Zealand universities was conducted. Data were obtained from 1) targeted websites 2) internet search engines and 3) expert consultations. Inclusion criteria consisted of university governance documents including by-laws, policies, guidelines, frameworks, and procedures that support sustainable food systems. Results Twenty-nine governance documents across nineteen Australian and New Zealand universities were included for synthesis, including waste management policies (n = 3), fair-trade/procurement policies (n = 6), catering and or event guidelines (n = 7) and catering policies (n = 2), and environmental management plans (n = 11). The main strategies adopted by universities were sustainable waste management and prevention (e.g. reducing landfill, reducing wasted food, (27%)), ethical procurement practices (i.e. fair-trade (27%)) and environmentally sustainable food consumption (e.g. local, seasonal, organic, vegetarian food supply (14.5%)). Only 12.5% of universities addressed all three of the main strategies identified. Conclusions This study indicates that while sustainable food systems are considered in some university governance documents, efforts are predominantly focused on aspects such as waste management or procurement of fair-trade items which as stand-alone practices are likely to have minimal impact. This review highlights the scope of universities to provide strong leadership in promoting and supporting sustainable food systems through holistic institutional policies and governance mechanisms.

scholarly journals Healthy and Environmentally Sustainable Food Procurement and Foodservice in Australian Aged Care and Healthcare Services: A Scoping Review of Current Research and Training

2021 ◽  
Vol 13 (20) ◽  
pp. 11207
Author(s):  
Lena D Stephens ◽  
Judi Porter ◽  
Mark Lawrence
Keyword(s):  
Scoping Review ◽  
Food Systems ◽  
Healthcare Services ◽  
Aged Care ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Environmentally Sustainable ◽  
The Past ◽  
Food Procurement ◽  
And Training

Balancing the adoption of environmentally sustainable food systems in Australian healthcare and aged care settings whilst meeting nutritional requirements has never been more critical. This scoping review aimed to identify: the major authoritative reports/guidelines related to healthy and environmentally sustainable food procurement and foodservice in aged care and healthcare services released by international and Australian governments/organizations; and the scope of healthy and environmentally sustainable food procurement and foodservice research and training initiatives in aged care and healthcare services implemented in Australia over the past decade. A systematic search yielded n = 17 authoritative reports/guidelines and n = 20 publications describing Australian research and training initiatives. Implementation of healthy and sustainable food procurement and foodservices were limited by staff knowledge and self-efficacy, and unsupportive management. Further intervention and monitoring of healthy and sustainable food procurement and foodservice practices is needed. Whilst professionals working in and managing these services require upskilling to apply evidence-based approaches, no system-wide training programs are currently available. There is an urgent need to resolve the existing gap between recommendations to adopt environmentally sustainable practices and staff training across these sectors.

scholarly journals Design of a Food Waste Management Program in Reducing Urban Food Waste

2021 ◽  
pp. 318-336
Author(s):  
Olubunmi Racheal Ajayi ◽  
Scott R. Baum ◽  
Cordia Chu
Keyword(s):  
Food Security ◽  
Waste Management ◽  
San Francisco ◽  
Food Waste ◽  
Food Systems ◽  
Success Factors ◽  
Management Program ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Food Shortages

Sustainable food systems can contribute to addressing food security, poverty alleviation, and economic growth. With 870 million people around the world being undernourished, and food shortages exacerbated by climate change, the United Nations, in 2013, made food security a priority. This study aimed to develop a food waste reduction program model to assist with designing and delivering effective responses in relevant institutions. This study conducted desktop review of literature, detailing proven practices in food waste management systems and synthesised key success factors. Three cases, from San Francisco, Taiwan, and South Korea, were chosen for further analysis because they have a proven track record of success. The study also proposes a program for designing, implementing, and evaluating future food waste management programs. The findings have identified significant policy opportunities for food waste management strategies and have provided an opportunity to develop food waste guidelines as many work towards the 2030 Sustainable Development Goal of halving global food waste.

scholarly journals (Re)Commoning Food and Food Systems. The Contribution of Social Innovation from Solidarity Economy

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 548
Author(s):  
Adanella Rossi ◽  
Mario Coscarello ◽  
Davide Biolghini
Keyword(s):  
Food Systems ◽  
Local Community ◽  
Social Innovation ◽  
Local Food ◽  
Solidarity Economy ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Food Governance ◽  
Food Policies ◽  
Italian Context

The need for a transition to sustainable food systems is widely recognised. Over the last three decades, movements have been demanding and proposing a radical transformation, foregrounding the social values of food. Experiences inspired by solidarity economy have given rise to highly innovative pathways, grounded on the redefinition of the food-related values and practices and the reconstruction of local, community-based food systems by referring to social and ecological sustainability. One can usefully draw from these experiences for identifying challenges, opportunities and benefits and for analysing the most effective modes of action leading to the creation of alternatives. Capturing and supporting this innovation is particularly important when looking at the opportunities offered by local food policies. This significantly involves the meanings, goals and forms that food governance takes on. The paper aims at investigating these aspects, reading the initiatives inspired by SE principles as an example of social innovation. Their engagement in re-signifying food in terms of “commons” and in “commoning” food systems constitutes a complementary key of analysis. Focusing on the Italian context, the paper draws on many years of qualitative research and direct involvement in these initiatives. The analysis provides useful insights about the potential for change existing in society and invites us to develop reflexivity on how local food policies capture the opportunity for a re-politicisation of food-related issues.

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