scholarly journals TOWARDS DEVELOPING A SUSTAINABLE FOOD SYSTEMS EDUCATION CURRICULUM IN ELEMENTARY EDUCATION

2018 ◽  
Vol 2 (1) ◽  
pp. 35
Author(s):  
Rodante Parillas Avila
Keyword(s):  
Elementary Education ◽  
Food Systems ◽  
Food System ◽  
Food Sovereignty ◽  
The Philippines ◽  
Education Curriculum ◽  
Participatory Action ◽  
Sustainable Food ◽  
Learning Competencies ◽  
Sustainable Food System

This paper focuses on how to develop s sustainable food system education curriculum in Elementary school in Philippines. Lack of food sovereignty has been one of the Philippines’ perennial problems. Due to inadequacy of food supply, the needs or demands of the people could not be met, and the problem leads to the poverty of the nation and the malnutritionof its people. So the purpose of this research is to find out the opportunities and suggestways to develop sustainable food system education curriculum in elementary education. Method of research uses Participatory Action Research (PAR) is an approach to research in communities that emphasizes participation and action. It seeks to understand the worldby trying to change it, collaboratively and following reflection. Findings are among otherthe curriculum for Sustainable Food System can be observed with the disciplinal subjects of Agriculture and Home Economics in the elementary level. The learning competencies provide the learners basic know how and strong connection of sustainable food system. While the weaknesses: availability of school backyard for gardening sites. Most of the central schools don’t have available gardening sites for hands-on experience of the learners.

Fijian youth entrepreneurs: championing health through sustainable food systems

2020 ◽  
Author(s):  
Cath Conn ◽  
Radilaite Cammock ◽  
Losi Sa’u Lilo ◽  
Shoba Nayar
Keyword(s):  
Food Systems ◽  
Food System ◽  
Participatory Action ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Small Business Development ◽  
Pacific People ◽  
Climate Change Effects ◽  
The Pacific ◽  
Sustainable Food System

Summary The health of Pacific people is known to be at risk because of the onset of non-communicable diseases (NCDs), such as diabetes. The scale of the problem requires innovative approaches to bring about change. One such approach is the development of a sustainable food system in combination with the leadership of Pacific youth. This study sought to engage Pacific youth as part of the solution to reducing NCDs through social enterprise and championing of sustainable food systems. Four young Fijian vegetable and fruit entrepreneurs shared their stories as part of a participatory action research of Talanoa/storytelling, with social media workshops, networking and promotional opportunities. Findings revealed that youth entrepreneurs are passionate about food and health, family and tradition; some are already food influencers and champions and they are keen to grow their businesses. Yet, there is limited support for small business development with a social purpose and youth-led campaigns. The study indicates a growing potential to develop local youth-led social entrepreneurship and innovation to address NCDs in exciting new ways. There is an urgent need to support innovation interventions to advocate for sustainable food systems for the Pacific, that promote positive human health needs and address, more broadly, climate change effects.

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.

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 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?

Hegemony, Counter-Hegemony and Food Systems Literacy: Transforming the Global Industrial Food System

2019 ◽  
Vol 35 (2) ◽  
pp. 110-122 ◽  
Author(s):  
Nicholas Rose ◽  
Izo Lourival
Keyword(s):  
Environmental Education ◽  
Transformative Learning ◽  
Food Systems ◽  
Food System ◽  
Food Sovereignty ◽  
Transformative Change ◽  
Sustainable Food ◽  
Power And Control ◽  
Food Citizenship ◽  
Ecologically Sustainable

AbstractNational and global food systems are beset by intersecting and mutually reinforcing crises of public and ecological health. The locus of these crises resides primarily in the excessive concentration of corporate power and control. Deploying a Gramscian theory of politics as a contribution to the ongoing development of a critical food-based environmental education pedagogy, this article argues that transformative change requires the mass exercise of food citizenship directed towards the realisation of a socially just and ecologically sustainable food system, as contemplated by the principles of food sovereignty. The article argues further that food citizenship in turn presupposes levels of engagement and motivation that will only come from processes of transformative learning and critical consciousness-raising through an emerging form of environmental education: critical food systems literacy.

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.

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