scholarly journals TOWARDS SUSTAINABLE FOOD SYSTEMS: A HOLISTIC, INTERDISCIPLINARY AND SYSTEMIC APPROACH

AGROFOR ◽  
2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Silvana Moscatelli ◽  
Hamid El Bilali ◽  
Mauro Gamboni ◽  
Roberto Capone
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Biodiversity Loss ◽  
Resource Scarcity ◽  
Systemic Approach ◽  
Community Supported Agriculture ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Multiple Challenges ◽  
Seafood Processing

One of the biggest challenges facing humanity is achieving sustainable foodsecurity in the face of population growth, resource scarcity, ecosystem degradationand climate change. Transitioning towards sustainable food systems (SFS) is amust for achieving sustainable development. This review paper highlights the needto adopt a holistic, multidimensional, interdisciplinary and systemic approach forbetter understanding food systems, which is a prerequisite for fostering transitiontowards sustainability. A better understanding of food systems meanscomprehending issues at play from ‘farm to fork’ i.e. production (crop, animal,seafood), processing, trade and distribution, and consumption. For gaining a fullawareness also cross-cutting issues such as gender, innovation and technologyshould be considered. Such a deep knowledge and consequent corrective actionsare crucial to address the multiple challenges and dysfunctions of the current globalfood system such as food insecurity, obesity, food waste, climate change,biodiversity loss, land degradation, water depletion, deforestation, marketconcentration and food heritage erosion. It is fundamental to foster transitiontowards sustainable and resilient food systems to achieve sustainable food andnutrition security for present and future generations. All dimensions (environment,economy, society and culture, nutrition and health) of food sustainability should betackled while considering policy and governance. Different food consumption andproduction models can help speeding up journey towards sustainability. Theseinclude, inter alia, organic agriculture and different alternative food systemsallowing to link consumption and production such as urban agriculture,community-supported agriculture and short food chains. While the challenge istitanic, there is a menu of options that can be jointly used to foster shift towardsSFS such as sustainable and eco-functional intensification, sustainable diets, foodloss and waste reduction. Nevertheless, a holistic and systemic approach isnecessary to develop a systems thinking for generating interdisciplinary knowledgeneeded to support transition towards sustainable food systems.

scholarly journals Regenerative food systems and the conservation of change

2021 ◽  
Author(s):  
Philip A. Loring
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Biodiversity Loss ◽  
Two Dimensions ◽  
Living Systems ◽  
Regenerative Capacity ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Laws Of Thermodynamics ◽  
Resource Diversity

In recent years, interest has increased in regenerative practices as a strategy for transforming food systems and solving major environmental problems such as biodiversity loss and climate change. However, debates persist regarding these practices and how they ought to be defined. This paper presents a framework for exploring the regenerative potential of food systems, focusing on how food systems activities and technologies are organized rather than the specific technologies or practices being employed. The paper begins with a brief review of debates over sustainable food systems and the varying ways that regenerative food systems have been defined and theorized. Then, it provides the theoretical backing of the framework—the conservation of change principle—which is an interpretation of the laws of thermodynamics and theories of adaptive change as relevant to the regenerative capacity of living systems. Next, the paper introduces the framework itself, which comprises two independent but intersecting dimensions of food systems organization: resource diversity and livelihood flexibility. These two dimensions result in four archetypical regimes for food systems: degenerative, regenerative, impoverished, and coerced. The paper defines each and offers real-world examples. Finally, the paper concludes with a discussion of pathways for transforming food systems and opportunities for additional research.

scholarly journals Measuring Agricultural Biodiversity for Sustainable Food Systems

2019 ◽  
Vol 3 ◽  
Author(s):  
Roseline Remans ◽  
Chiara Villani ◽  
Sarah Jones ◽  
Allison Smith ◽  
Marie-Angelique Laporte ◽  
...  
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Agricultural Practices ◽  
Biodiversity Loss ◽  
Evidence Based ◽  
Agricultural Biodiversity ◽  
Biodiversity Data ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Global Food

Today, global food production is the largest driver of environmental degradation and biodiversity loss (Willett et al. 2019). Rising global food demand and limited arable land are pushing us to expand agricultural frontiers and production. This often happens without regard to the environment, causing biodiversity loss, land and water degradation (Bioversity International 2017) Climate change is accelerating biodiversity loss. Higher temperatures disrupt pollination and natural pest control, affecting food quality (Food and Agriculture Organization of the UN 2017). Equally, the need to feed an additional 2 billion people by 2050 is pushing us to increase yields in a few staple foods, which erodes food and genetic diversity. Biodiversity loss in food systems leaves farmers with fewer options to deal with risks of crop failure, declining soil fertility, or increasingly variable weather (Bioversity International 2017), causing production losses, food insecurity and malnutrition(FAO, IFAD, UNICEF, WFP WHO 2018). The way we produce and consume our food is hurting both people and the planet. This calls upon all of us, from governments to producers to consumers, to put biodiversity back into food (World Economic Forum (WEF) 2017). Food and - more broadly - agricultural biodiversity are essential for sustainable food systems. Agrobiodiversity boosts productivity and nutrition quality, increases soil and water quality, and reduces the need for synthetic fertilizers. It makes farmers’ livelihoods more resilient, reducing yield losses due to climate change and pest damage. Broadening the types of cultivated plants also benefits the environment, increasing the abundance of pollinators and beneficial soil organisms, and reducing the risk of pest epidemics. To sustainably use and conserve agrobiodiversity, governments need dedicated, multi-sectoral and evidence-based policies and strategies. From smallholder farmers to multinational companies, food producers are becoming increasingly important in conserving genetic resources and adopting sustainable agricultural practices. Consumers need to become more aware of the impact of their food choices on the planet and their role in preserving the environment. What actions do we need to put in place to make change happen? To answer, we need to be able to measure biodiversity in food systems. While decades of effort have advanced our understanding of sustainable food systems, biodiversity data remain uneven and oftentimes information is analyzed from sectoral perspectives (i.e.: production, consumption or conservation). To transform food systems, we need to look at the broader picture and understand the systemic linkages between biodiversity, food security and nutrition, agricultural production, and the environment. Bioversity International has developed the Agrobiodiversity Index, an innovative tool that brings together existing data on diets and markets, production and genetic resources, analyzing them under the lens of agricultural biodiversity (Bioversity International 2018). Through open access to agricultural biodiversity data for science and society, the tool crosses disciplinary boundaries and allows users to monitor biodiversity trends in food systems. In particular, it helps food systems actors to measure agrobiodiversity in a selected area or value chain, and understand to what extent their commitments and actions are contributing to its sustainable use and conservation. This user-friendly tool equips food systems actors with the data needed to make informed decisions. For example, it helps governments to formulate evidence-based agricultural, health and food policies and strategies to address today’s global challenges, by providing information on how biological and geographical diversity influence food systems sustainability. Through the Index, companies can understand how to diversify their supply chain and production to reduce risks, and what are the best agricultural practices for their agro-ecological zone. The tool can thereby support best practices dissemination, and track progress towards global goals related to agrobiodiversity, including Sustainable Development Goals 3, 12, 13, 15 and Aichi targets 7.

scholarly journals Special Issue “Levering Sustainable Food Systems to Address Climate Change (Pandemics and Other Shocks and Hazards): Possible Transformations”

2021 ◽  
Vol 13 (15) ◽  
pp. 8206
Author(s):  
Andrew Spring ◽  
Erin Nelson ◽  
Irena Knezevic ◽  
Patricia Ballamingie ◽  
Alison Blay-Palmer
Keyword(s):  
Climate Change ◽  
Food Systems ◽  
Special Issue ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Address Climate Change ◽  
The World

Since we first conceived of this Special Issue, “Levering Sustainable Food Systems to Address Climate Change—Possible Transformations”, COVID-19 has turned the world upside down [...]

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 Flipping the Tortilla: Social-Ecological Innovations and Traditional Ecological Knowledge for More Sustainable Agri-Food Systems in Spain

2019 ◽  
Vol 11 (5) ◽  
pp. 1222 ◽  
Author(s):  
Leonie Guerrero Lara ◽  
Laura Pereira ◽  
Federica Ravera ◽  
Amanda Jiménez-Aceituno
Keyword(s):  
Food Systems ◽  
Food System ◽  
Environmental Changes ◽  
Biodiversity Loss ◽  
Ecological Knowledge ◽  
Structured Interviews ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Study Approach ◽  
Main Driver

The conventional dominant global agri-food system is a main driver in the Anthropocene: food production entails profound global environmental changes from greenhouse gas emissions to biodiversity loss, and shifting diets further impact planetary and human health. Innovative approaches are needed to shift towards more sustainable, equitable and healthy agri-food systems. Building on the increasing recognition of the relevance of traditional agroecological knowledge (TAeK) in sustainable food systems, this paper aims to describe innovative agri-food initiatives and explore how the use and valorization of TAeK may transform conventional agri-food systems. It employs a case-study approach in Spain, where we conducted semi-structured interviews with 12 representatives of alternative agri-food initiatives. We found that, to promote sustainable agri-food systems, TAeK has to span from farm-to-fork. Innovative agroecological practices and knowledge help to safeguard biocultural diversity, while gastronomic knowledge among consumers on how to process and prepare local varieties and species is crucial for the implementation of shorter value chains. We discuss how TAeK enhances the success of conventional systems of innovation, challenging dominant epistemological frameworks. By scaling deep (changing values), scaling out (dissemination, reproduction) and scaling up (changing institutions), the agri-food initiatives may act on leverage points to enable broader transformation of the Spanish agri-food system.

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