scholarly journals Climate change, community capitals, and food security: Building a more sustainable food system in a northern Canadian boreal community

2018 ◽  
Vol 5 (2) ◽  
pp. 111-141
Author(s):  
Andrew Spring ◽  
Blair Carter ◽  
Alison Blay-Palmer
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Food System ◽  
Multiple Stressors ◽  
Food Sources ◽  
Traditional Food ◽  
Sustainable Food ◽  
Community Capitals ◽  
Sustainable Food System ◽  
Impacts Of Climate Change

Canada’s North offers unique food systems perspectives. Built on close cultural and spiritual ties to the land, the food systems within many northern communities still rely on the harvesting and gathering of traditional food and function through the sharing of food throughout the community. However, social, economic and environmental pressures have meant that some communities rely more on food purchased from the stores, which can be unhealthy and expensive, leading to high rates of food insecurity and chronic health problems in many communities in the North. Northern communities are now dealing with the impacts of climate change that are increasing pressure on the food system by limiting both access to the land and the availability of traditional food sources. This research presents a case study from the Northern Canadian boreal community of Kakisa, Northwest Territories. Using a Participatory Action Research (PAR) methodology, community members play an active role in identifying threats to the community food system, as well as developing community-based solutions to foster adaptation and transformation of their food systems to become more resilient to the impacts of climate change. By using the Community Capitals Framework to identify multiple stressors on the food system this research illustrates how a community can allocate available capitals to adapt to the impacts of climate change as well as identify which capitals are required to build a more sustainable food system.

scholarly journals Proposal of a Bioregional Strategic Framework for a Sustainable Food System in Sicily

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1546
Author(s):  
Paolo Guarnaccia ◽  
Silvia Zingale ◽  
Alessandro Scuderi ◽  
Ezio Gori ◽  
Vincenzo Santiglia ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Food Systems ◽  
Food System ◽  
Positive Impact ◽  
Scenario Planning ◽  
Economic Indicators ◽  
Developmental Approach ◽  
Sustainable Food ◽  
Strategic Framework ◽  
Sustainable Food System

The alignment of food systems with the Sustainable Development Goals (SDGs) is generally envisaged to make a positive impact on sustainability. This paper outlines some critical environmental and socio-economic indicators for Sicily in order to compare and explore the outcomes of two juxtaposing key drivers in a scenario planning exercise, where the extremities are Industrial versus Regenerative Agriculture/Agroecology and a Proactive versus Reactive government response. The most rational and less risky scenario becomes the most sensible sustainable development option, around which a 2030 vision is projected for a bioregional sustainable food system for Sicily, which is aligned with the SDGs and related policies. To accomplish the 2030 vision, a holistic education-led developmental approach is outlined with a supporting bioregional strategic framework, whose key milestone deliverables are projected through a backcasting process. This paper therefore highlights the importance of consistency and alignment of a development vision with its strategic framework and ensuing implementation, failing which, the holistic bioregional approach is compromised by activities that are shown to negatively impact environmental and socio-economic indicators. For this reason, all public and private sector development plans and associated resources ought to be aligned with a bioregional strategic plan for a sustainable food system for Sicily.

scholarly journals Options for reforming agricultural subsidies from health, climate, and economic perspectives

2022 ◽  
Vol 13 (1) ◽  
Author(s):  
M. Springmann ◽  
F. Freund
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Food System ◽  
Global Scale ◽  
Integrated Modelling ◽  
Agricultural Subsidies ◽  
Sustainable Food ◽  
Equal Distribution ◽  
Modelling Framework ◽  
Economic Perspectives

AbstractAgricultural subsidies are an important factor for influencing food production and therefore part of a food system that is seen as neither healthy nor sustainable. Here we analyse options for reforming agricultural subsidies in line with health and climate-change objectives on one side, and economic objectives on the other. Using an integrated modelling framework including economic, environmental, and health assessments, we find that on a global scale several reform options could lead to reductions in greenhouse gas emissions and improvements in population health without reductions in economic welfare. Those include a repurposing of up to half of agricultural subsidies to support the production of foods with beneficial health and environmental characteristics, including fruits, vegetables, and other horticultural products, and combining such repurposing with a more equal distribution of subsidy payments globally. The findings suggest that reforming agricultural subsidy schemes based on health and climate-change objectives can be economically feasible and contribute to transitions towards healthy and sustainable food systems.

Agricultural and Food Policy

2020 ◽  
pp. 1-15
Author(s):  
Abiodun Elijah Obayelu ◽  
Simeon Olusola Ayansina
Keyword(s):  
Food Security ◽  
Food Systems ◽  
Food System ◽  
Food Policy ◽  
Policy Intervention ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Adequate Food ◽  
System Sustainability ◽  
Sustainable Food System

Policy plays significant role in defining the food system of any country, and a sustainable food system is necessary for food security. This chapter maps out the causal interactions between food systems, food security and policy, and the challenges in transition to a sustainable food system while respecting the rights of all people to have access to adequate food in Nigeria. Explicit, rigorous, and transparent literature search was undertaken and many articles were assessed and reviewed. Although the results established a mutual relationship between food system and food security, existing literature have widely failed to take interactions between food systems, food security and policy into account. While food production is used as an entry point to improving food system sustainability, the quest for food security are undermining transition towards sustainable food systems. It was found that without right policies in place, it may be difficult to have food systems that are sustainable and ensure food security. This chapter provides a useful contribution to policy, and research on transitions towards sustainable food system. Any policy intervention to address one part of the food systems will impact on other parts and will determine whether a country is food secure or not. Enabling policy environment is therefore essential in ensuring a sustainable food system and for the attainment of food security.

scholarly journals Our people, our food, our planet

2020 ◽  
Vol 3 ◽  
Author(s):  
Cath Conn ◽  
Radilaite Cammock ◽  
Katrina Ford ◽  
Gloria Faesen Kloet ◽  
Shoba Nayar
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Food System ◽  
Systems Approach ◽  
Dietary Practices ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Health Crisis ◽  
The Pacific ◽  
Integrated Policy

Video link: Our people, our food, our planet: Sustainable food systems policy in the Pacific Pacific Island Countries and Territories are facing a health crisis with non communicable diseases (NCDs) currently accounting for more than 80% of deaths. In the 21st century, advances in health intervention and policy render this figure unacceptable. Multiple risk factors contribute to the NCD crisis; a leading driver being obesity due to changing dietary practices arising from the global food system. A system  which is dominated by processed foods high in starch and sugars. This situation is compounded by changes in the natural and built environments relating to climate change. Tackling this issue is beyond the sole domain of public health and is, therefore, more suited to a planetary health approach. This paper applies a sustainable food systems approach to analysing NCD policy developments in the Pacific region. In particular, three domains of policy which impact diets in the Pacific are examined: food production, climate change and sustainability, and trade. It is argued that countering the NCD crisis demands a global multisectoral approach, with governments leading the way, to develop integrated policy and interventions that will secure the future wellbeing and protection of our people, our food, our planet.

scholarly journals Michigan Farmers of Color and the Future of Sustainable Food Systems

2020 ◽  
Vol 17 (01) ◽  
Author(s):  
Kimberly N. Carr ◽  
Vanessa Garcia Polanco ◽  
Shakara Tyler
Keyword(s):  
Food Systems ◽  
Food System ◽  
Ethnic Disparities ◽  
The United States ◽  
Agricultural System ◽  
Racial And Ethnic Disparities ◽  
Racial Justice ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Sustainable Food System

Historically, racial and ethnic disparities in agriculture and the food system experienced by farmers of color (FoC) in the United States and in Michigan stem from an exploitative and racialized agricultural system in which white people have primarily benefited and profited. Sustainable agriculture with a strong orientation toward racial justice can serve as a medium for building more racial equity and transforming our racialized food system. Such a medium ensures that the resources to participate and contribute to a sustainable food system are accessible to everyone, not just those with significant power and resources. Although the Michigan Department of Agriculture and Rural Development is in the initial phases of developing a diversity, equity, and inclusion strategic plan, there is currently no specific plan to support and target FoC. While there are several programs performing this work from grassroot organizations, civic groups, extension services, and others, there is no comprehensive statewide effort to create support systems for FoC in Michigan. To address this issue, we recommend the creation of an incentivized farm program as a way to address agrarian racial and ethnic disparities experienced by FoC and advance an equitable and just sustainable food system within the state of Michigan.

scholarly journals To meat or not to meat?

2020 ◽  
Vol 5 (1-2) ◽  
pp. 83-92
Author(s):  
Louise Beck Brønnum ◽  
Asmus Gamdrup Jensen ◽  
Charlotte Vinther Schmidt
Keyword(s):  
Food Systems ◽  
Food System ◽  
Food Resource ◽  
Eating Behaviour ◽  
Interdisciplinary Approach ◽  
Climate Impact ◽  
Marine Animals ◽  
Sustainable Food ◽  
Alternative Protein ◽  
Sustainable Food System

We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat. First, the importance of understanding the dynamic term ‘sustainability’ is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to change the current behaviour, aspects which are often forgotten in the discussion about sustainability. In the light of taste, and in particular the liking hereof, we argue that ‘umamification’ should be part of the consideration in a sustainable food system, which could come from alternative protein sources, such as marine animals or using meat in small amounts as a seasoning rather than not eating meat at all. The sustainable taste should not be tasteless but should be even tastier in the future in order to create a sustainable food system.

scholarly journals Community food assessments: combining community action and policy for a more just and sustainable food system

2021 ◽  
Author(s):  
Erin Charter
Keyword(s):  
Food Security ◽  
Food Systems ◽  
Food System ◽  
Systems Approach ◽  
Community Action ◽  
Policy Action ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Local Residents ◽  
Sustainable Food System

This paper is concerned with the conception of a solution to food insecurity in Canada. I will begin by reviewing the two dominant approaches to food security, the antipoverty approach and the sustainable food systems approach. I will argue that in order to establish a food secure Canada, community action to increase food access and address concerns about production, distribution and consumption needs to happen in conjunction with policy action that seeks to reduce inequality and to promote a more just and sustainable food system. To examine this premise, I will discuss two Canadian Community Food Assessments, which will provide insight into how the food system is playing out in two communities, and what is being done to create a more balanced food system for local residents. I will also provide a discussion of the assessments' recommendations and how they see change coming about in the food system. What needs to happen in order to create food security in Canada? And with who and where are these changes to take place?

THE FUTURE OF MEAT AS A SUSTAINABLE FOOD SYSTEM

1982 ◽  
Vol 62 (1) ◽  
pp. 1-1
Author(s):  
R. B. BUCKLAND
Keyword(s):  
Meat Quality ◽  
Food Systems ◽  
Broiler Chicken ◽  
Food System ◽  
Meat Consumption ◽  
Sustainable Food ◽  
The Future ◽  
Total Meat ◽  
Per Capita ◽  
Sustainable Food System

The theme of this year's Canadian Society of Animal Science Symposium was chosen in conjunction with the Agricultural Institute of Canada who selected "Sustainable Food Systems" as the theme for their Conference. In discussing the future of meat as a sustainable food system, three areas have been selected for attention: (1) grading systems and their effectiveness in identifying superior carcasses; (2) the challenges in improving meat quality and how improvements with respect to growth rate in the areas of genetics, nutrition and management have affected meat quality; (3) the future consumption patterns of meat and how these will be affected by other changes that are taking place regarding our eating habits.In setting the background for these papers, I will briefly mention a few of the important trends that have taken place in Canada with respect to meat consumption over the past 17 years. I will not attempt to interpret these changes in this introduction. Total meat consumption, excluding fish (which averages about 2 kg/yr/capita) has increased from 76.2 kg per capita per year in 1963 to a high of 99.6 kg in 1976 with the value for 1980 being 97.4 kg. Beef consumption has followed quite closely the pattern of total meat consumption with the per capita consumption being 33.7 kg in 1963, rising to 51.4 kg in 1976, but then declining much more sharply than did total meat consumption to a figure of 39.9 kg in 1980. This drop in consumption of beef has been almost completely compensated for by increases in pork and broiler chicken consumption. Pork consumption was 23.0 kg per capita in 1963 and it changed very little, except for fluctuations, up until 1976 when the figure was 25.2 kg but, since then, it has increased rapidly to an all-time high figure of 32.4 kg in 1980 which may be a cycle peak, a new trend or a combination of both. Over the years, broiler chicken meat has seen the greatest increase in consumption going from 8.9 kg per capita in 1963 to 14.6 kg in 1976 and for 1980, the figure is 17.3 kg. Veal consumption has declined from about 3 kg per capita in 1963 to 1.4 kg in 1980 with mutton and lamb showing a similar decline from just under 2 kg in 1963 to 0.8 kg in 1980. Turkey consumption has held relatively steady at about 4 kg per capita while fowl consumption showed a decline from about 2 kg in 1963 to 1.3 kg in 1980.

scholarly journals Student food literacy, critical food systems pedagogy, and the responsibility of postsecondary institutions

2020 ◽  
Vol 7 (1) ◽  
pp. 8-19
Author(s):  
Michael Classens ◽  
Emily Sytsma
Keyword(s):  
Food Systems ◽  
Food System ◽  
Food Studies ◽  
Postsecondary Institutions ◽  
Focused Attention ◽  
Central Feature ◽  
Sustainable Food ◽  
Food Literacy ◽  
Support Students ◽  
Sustainable Food System

The recent “pedagogical turn” (Flowers and Swan 2012, p. 424) in food studies has productively focused attention on how to teach for a more just and sustainable food system. So far, however, the question of the place for food literacy in food systems pedagogy has received relatively little attention. In this perspective piece, we argue that critical food literacy needs to be a central feature of food studies curricula. Taking food systems pedagogy seriously means that teachers and institutions need to support students with the elements of critical food literacy. This focus will result in a more robust and effective food systems pedagogy, and higher levels of critical food literacy among students.

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