scholarly journals Product Qualification as a Means of Identifying Sustainability Pathways for Place-Based Agri-Food Systems: The Case of the GI Corsican Grapefruit (France)

2020 ◽  
Vol 12 (17) ◽  
pp. 7148
Author(s):  
Morgane Millet ◽  
Valerie Keast ◽  
Stefano Gonano ◽  
François Casabianca
Keyword(s):  
Food Waste ◽  
Value Chain ◽  
Food Systems ◽  
Food System ◽  
Quality Criteria ◽  
Visual Quality ◽  
Marketing Channels ◽  
Export Markets ◽  
Short Run

Existing frameworks offer a holistic way to evaluate a food system based on sustainability indicators but can fall short of offering clear direction. To analyze the sustainability of a geographical indication (GI) system, we adopt a product-centered approach that begins with understanding the product qualification along the value-chain. We use the case of the GI Corsican grapefruit focusing on understanding the quality criteria priorities from the orchard to the store. Our results show that certain compromises written into the Code of Practices threaten the system’s sustainability. Today the GI allows the fruit to be harvested before achieving peak maturity and expectations on visual quality lead to high levels of food waste. Its primary function is to help penetrate mainstream export markets and to optimize labor and infrastructure. Analyzing the stakeholders’ choices of qualification brings to light potential seeds for change in the short run such as later springtime harvests, diversification of the marketing channels, and more leniency on the fruit’s aesthetics. These solutions lead us to reflect on long-term pathways to sustainable development such as reinforcing the fruit’s typicality, reducing food waste, reorganizing human resources, and embedding the fruit into its territory and the local culture.

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

Recycled Nutrients Supply Phosphorus and Improve Ryegrass Yields on Phosphorus Depleted Soil

2021 ◽  
Author(s):  
Jessica Nicksy ◽  
Brian Amiro ◽  
Martin Entz
Keyword(s):  
Food Waste ◽  
Municipal Wastewater ◽  
Food System ◽  
Lolium Multiflorum ◽  
Sufficient Conditions ◽  
Ammonium Phosphate ◽  
Italian Ryegrass ◽  
Nutrient Sources ◽  
Greenhouse Study

Recycling phosphorus (P) within the food system is fundamental to long-term sustainability. This greenhouse study compared three sources of recycled P – struvite precipitated from municipal wastewater, black soldier fly frass from food waste, and anaerobic digestate of food waste – to mono-ammonium phosphate (MAP), compost, and a control. Italian Ryegrass (Lolium multiflorum) was harvested four times during a 123 day trial from a P-depleted soil. In nitrogen (N) sufficient conditions, all amendments significantly increased cumulative ryegrass yields compared to the control, and were not significantly different from MAP. Relative P supply was frass=MAP>struvite>= compost>=digestate>>control. The recycled nutrient sources tested show promise as sustainable P sources.

scholarly journals Supermarket-Led Development and the Neglect of Traditional Food Value Chains: Reflections on Indonesia’s Agri-Food System Transformation

2019 ◽  
Vol 11 (2) ◽  
pp. 498 ◽  
Author(s):  
Thomas Vetter ◽  
Marianne Nylandsted Larsen ◽  
Thilde Bech Bruun
Keyword(s):  
Value Chain ◽  
Food Systems ◽  
Agricultural Development ◽  
Food System ◽  
Rapid Expansion ◽  
Value Chains ◽  
Traditional Food ◽  
System Transformation ◽  
Food Retail ◽  
Food Value

The rapid expansion of modern food retail encapsulated in the so-called ‘supermarket revolution’ is often portrayed as a pivotal driving force in the modernization of agri-food systems in the Global South. Based on fieldwork conducted on horticulture value chains in West Java and South Sulawesi, this paper explores this phenomenon and the concerted efforts that government and corporate actors undertake with regard to agri-food value chain interventions and market modernization in Indonesia. The paper argues that after more than 15 years of ‘supermarket revolution’ in Indonesia, traditional food retail appears not to be in complete demise, but rather adaptive and resilient to its modern competitors. The analysis of local manifestations of supermarket-led agricultural development suggests that traditional markets can offer certain advantages for farmers over supermarket-driven value chains. The paper further identifies and discusses two areas that have so far been neglected by research and policymaking and which warrant further investigation: (i) the simultaneous transformations in traditional food value chains and their relation to modern markets, and (ii) the social and environmental performances of modern vis-à-vis traditional food value chains.

scholarly journals Food for People in Place: Reimagining Resilient Food Systems for Economic Recovery

2020 ◽  
Vol 12 (22) ◽  
pp. 9369
Author(s):  
Kelly Dombroski ◽  
Gradon Diprose ◽  
Emma Sharp ◽  
Rebekah Graham ◽  
Louise Lee ◽  
...  
Keyword(s):  
New Zealand ◽  
Food Systems ◽  
Food System ◽  
Central Government ◽  
Long Term Effects ◽  
Community Based ◽  
Short Supply ◽  
Aotearoa New Zealand ◽  
Essential Services

The COVID-19 pandemic and associated response have brought food security into sharp focus for many New Zealanders. The requirement to “shelter in place” for eight weeks nationwide, with only “essential services” operating, affected all parts of the New Zealand food system. The nationwide full lockdown highlighted existing inequities and created new challenges to food access, availability, affordability, distribution, transportation, and waste management. While Aotearoa New Zealand is a food producer, there remains uncertainty surrounding the future of local food systems, particularly as the long-term effects of the pandemic emerge. In this article we draw on interviews with food rescue groups, urban farms, community organisations, supermarket management, and local and central government staff to highlight the diverse, rapid, community-based responses to the COVID-19 pandemic. Our findings reveal shifts at both the local scale, where existing relationships and short supply chains have been leveraged quickly, and national scale, where funding has been mobilised towards a different food strategy. We use these findings to re-imagine where and how responsibility might be taken up differently to enhance resilience and care in diverse food systems in New Zealand.

scholarly journals Food Systems Resilience: Towards an Interdisciplinary Research Agenda

2019 ◽  
Vol 1 ◽  
pp. 4 ◽  
Author(s):  
Bob Doherty ◽  
Jonathan Ensor ◽  
Tony Heron ◽  
Patricia Prado
Keyword(s):  
Value Chain ◽  
Interdisciplinary Research ◽  
Research Agenda ◽  
Food Systems ◽  
Food System ◽  
Food Studies ◽  
General Concept ◽  
Systems Research ◽  
Analytical Potential ◽  
The Uk

In this article, we offer a contribution to the ongoing study of food by advancing a conceptual framework and interdisciplinary research agenda – what we term ‘food system resilience’. In recent years, the concept of resilience has been extensively used in a variety of fields, but not always consistently or holistically. Here we aim to theorise systematically resilience as ananalyticalconcept as it applies to food systems research.  To do this, we engage with and seek to extend current understandings of resilience across different disciplines. Accordingly, we begin by exploring the different ways in which the concept of resilience is understood and used in current academic and practitioner literatures - both as a general concept and as applied specifically to food systems research. We show that the social-ecological perspective, rooted in an appreciation of the complexity of systems, carries significant analytical potential. We first underline what we mean by the food system and relate our understanding of this term to those commonly found in the extant food studies literature. We then apply our conception to the specific case of the UK. Here we distinguish between four subsystems at which our ‘resilient food systems’ can be applied. These are, namely, the agro-food system; the value chain; the retail-consumption nexus; and the governance and regulatory framework. On the basis of this conceptualisation we provide an interdisciplinary research agenda, using the case of the UK to illustrate the sorts of research questions and innovative methodologies that our food systems resilience approach is designed to promote.

scholarly journals Revaluation of agri-food waste to obtain bioethanol

2021 ◽  
Author(s):  
Cintya Valerio Cárdenas ◽  
Patricia De la Cruz Burelo ◽  
David Guerrero Zárate ◽  
Zaritma Yamilet Montejo García
Keyword(s):  
Food Waste ◽  
Value Chain ◽  
Raw Materials ◽  
Sugar Content ◽  
Total Sugar ◽  
Organic Fraction ◽  
Total Sugar Content ◽  
Rapid Decomposition ◽  
Fungal Decomposition

Objective: to produce bioethanol from the alcoholic fermentation of agri-food waste.Design/methodology/approach: food waste was collected for one month and separated into fruit and fabaceous waste; its size was reduced and then washed with hot acetone. A batch of 100 g of residue underwent acid hydrolysis with 5 %H 2 SO 4 at 125 °C, the hydrolysate was fermented with Saccharomyces cerevisiae at 30 °C for 48 h; the ferment was then distilled at 78 °C. The sugar content was determined following the phenol-sulfuric method. Brix degrees, density andpercentage w/w ethanol were measured with a densimeter.Results: from the fruit residues, an organic fraction was obtained with a total sugar content of 53.3 g/100 g of residue and 9.6 °Brix, generating 45 mL of distillate with 3.8 % w/w of bioethanol. From the fabaceae residues, an organic fraction was obtained with a total sugar content of 19.4 g and 4.140 °Brix, generating 30 mL of distillate with 2.54 % w/w of bioethanol.Study limitations/implications: Rapid decomposition of waste due to bacterial and fungal decomposition complicates long-term storage.Findings/conclusions: fermentable sugars can be obtained from the evaluated agri-food waste to obtain bioethanol. In this way, they can be integrated into the value chain as raw materials, reducing their accumulation and the environmental impact generated by their final disposal.

scholarly journals Future and recent developments in the retail vegetable category – a value chain and food systems approach

2020 ◽  
pp. 1-24
Author(s):  
Fredrik Fernqvist ◽  
Caroline Göransson
Keyword(s):  
Value Chain ◽  
Food Systems ◽  
Food System ◽  
Systems Approach ◽  
Single Case ◽  
Current Trends ◽  
A Value ◽  
Future Challenges ◽  
Recent Developments ◽  
Comprehensive Picture

In this study, the value chain perspective was combined with a food systems approach to assess food system responses in the value chain and external drivers from environmental and socioeconomic perspectives. The research object was the Swedish value chain for vegetables, with the aim of providing a comprehensive picture of current trends and drivers and identifying future developments important for vegetable growers, producer organizations, wholesalers and retailers. The empirical data is based on in-depth interviews with key-decision makers in the Swedish value chain, constituting a single case. The point of departure is that key actors in this chain, from producer organizations to retailers, can provide a comprehensive picture on the category’s past development and future directions. A combined food systems and value chain approach has been applied. Drivers and chain responses have been identified and categorized into six main categories related to: (1) health; (2) consumer interest for food and variation; (3) convenience; (4) origin; (5) sustainability; and (6) urbanization. Value chain responses and future challenges as well as aspects on value chain dynamics and sustainability issues in the food system are presented and discussed.

scholarly journals Overcoming undesirable resilience in the global food system

2018 ◽  
Vol 1 ◽  
Author(s):  
Tom H. Oliver ◽  
Emily Boyd ◽  
Kelvin Balcombe ◽  
Tim G. Benton ◽  
James M. Bullock ◽  
...  
Keyword(s):  
Food Production ◽  
Food Systems ◽  
Food System ◽  
Well Being ◽  
Academic Disciplines ◽  
Global Food System ◽  
Major Reform ◽  
Lock In ◽  
Global Food

Non-technical summaryOur current global food system – from food production to consumption, including manufacture, packaging, transport, retail and associated businesses – is responsible for extensive negative social and environmental impacts which threaten the long-term well-being of society. This has led to increasing calls from science–policy organizations for major reform and transformation of the global food system. However, our knowledge regarding food system transformations is fragmented and this is hindering the development of co-ordinated solutions. Here, we collate recent research across several academic disciplines and sectors in order to better understand the mechanisms that ‘lock-in’ food systems in unsustainable states.

scholarly journals Resilience of Community Food Systems (CFS): Co-Design as a Long-Term Viable Pathway to Face Crises in Neglected Territories?

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 521
Author(s):  
Ana Paula Dias Turetta ◽  
Michelle Bonatti ◽  
Stefan Sieber
Keyword(s):  
Food Security ◽  
Low Income ◽  
Crucial Role ◽  
Food Systems ◽  
Food System ◽  
Theoretical Framework ◽  
Decision Makers ◽  
Community Food Systems ◽  
Food Security And Nutrition

The COVID-19 pandemic has brought on a global crisis, with impacts an ongoing food security and nutrition, exposing the vulnerabilities of our society. However, it can be a time for reflection and an opportunity to propose and stimulate initiatives that are ready to facilitate resilience within the food system. The food to fork must be shortened and diversified where it is viable and feasible, while made affordable for all societal levels. To face these challengers, the community food systems (CFS) approach has a crucial role, since it copes with relevant principles, including the necessities of low-income societies from areas particularly marginalized from mainstream food systems, of which those land areas also can pose as additional insurance just in case of occurrence of whatever crises. Systematizing the components and contributions of CFS can facilitate the advance of strategies to better deal with crises and increase resilience. Therefore, in this paper, through key elements of CFS, we propose a theoretical framework that can be applied by decision makers as a conceptual guide for combating threats to food systems in neglected territories.

scholarly journals Preserving stories, preserving food:

2021 ◽  
Vol 8 (4) ◽  
Author(s):  
Tammara Soma ◽  
Jayda Wilson ◽  
Molly Mackay ◽  
Yuting Cao
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Food System ◽  
Economic Problem ◽  
Food Preservation ◽  
Food Culture ◽  
Wicked Problem ◽  
Food Literacy ◽  
Close Relatives ◽  
The Relationship

Worldviews, cultures, spirituality, and history not only influence how societies define “food” and “waste”, they also shape how we consume food and the relationship we have with the broader food system. While food waste has emerged as a global concern and a complex “wicked problem” that impacts stakeholders at all scales of operations, the issue is often framed as an environmental and economic problem, and less so as a social problem. As the food waste literature expands at a rapid pace, there is still a dearth of studies that focus on cultural and intergenerational approaches to food preservation and food waste reduction. This exploratory study emerged from an upper-year research-based course entitled Building Sustainable Food Systems (REM 363- now REM 357) at Simon Fraser University and offers three vignettes through intergenerational and multicultural interviews from Siksika First Nation (Canada), Pakistan and China. Students from the class explored the roles of intergenerational storytelling and informal learning by conducting key informant interviews with close relatives to document traditional food preservation techniques.  This study created a transformative intergenerational and multicultural bonding opportunity, which allowed students to better understand their relationships to food, culture, and their relatives. The students also documented how the relationship to food has changed over time. Findings from the study suggest that intergenerational storytelling can help reduce food waste by increasing food literacy, improving cultural connections, and raising awareness about alternative worldviews that challenge the commoditization of food.

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