International frames and initiatives towards sustainable food systems and diets

Transcription

1 International frames and initiatives towards sustainable food systems and diets, KU Dr. rer.nat.habil.

2 01/10/ Outline of the lecture Global food related problems and goals for solving Sustainable and healthy diets concepts Food system view Summary

3 01/10/ Intended learning outcomes Knowledge: describe food from a system view know about concepts on sustainable diets Skills: think in processes and systems according to agriculture, food, sustainability and health Competences: conceptual understanding and critical awareness of current problems and new insights in food systems

4 01/10/ Food systems and the 17 SDG s Contribution to the 17 sustainability goals of UNO with special focus on: Nr. 12: Ensure sustainable consumption and production patterns Nr. 4: Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all Nr. 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture Nr. 3: Ensure healthy lives and promote well-being for all at all ages Nr. 17: Strengthen the means of implementation and revitalize the global partnership for sustainable development

5 01/10/ Food production linked to loss in biodiversity Food consumption linked to gain in weight Our current global problems related to food: million people are hungry - 1,9 billion people ar suffering from overweigt and obesity The double burden of malnutrition affects almost every country on the planet.

6 01/10/ New healthy diet concept of WHO Food systems, including all components of production, processing and distribution should be sustainable, resilient and efficient in providing more diverse foods in an equitable manner, with due attention to assessing environment and health impacts Recommendations for sustainable food systems promoting healthy diets WHO et al FAO et al New sustainable diet concept of FAO Sustainable diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources

7 01/10/ EU new Food Research Area Objective: Integrated 'food systems' approach Extend our understanding of the complex and interrelated factors involved throughout the food chain. How to do: Research addresses affordable and high quality foods Sustainability: social, environmental, and economic dimension (European Commission. Bioeconomy. 2016)

8 01/10/ Food system how to describe? Conceptualize a food system: activities and actors in food value chains Transforming inputs into outcomes, Sustainability dimensions: food and nutrition security, environmental quality, and human well-being. Boundary conditions needs to be defined Working across disciplines, sectors and scales (Grant 2015)

9 01/10/ Food systems: visualization Farm input Farm production Manufacturers Wholesalers Retailers Consumers Money & Demand information Social organizations Science & Technology Biophysical Environment Policies Markets Food & Food Service (Nesheim et al. 2015)

10 01/10/ Food systems comprise Food system transformation Set of activities ranging from production through to consumption Interactions (deliver the set) Activities (along the food chain) Outcomes (impacts and contributions) Other determinants (whatever ) (Ericksen et al. 2007)

11 01/10/ Meadows, System approaches Integrity or wholeness about a system Function with nonhuman system, purpose with human systems Boundaries: depends on the question (Meadows 2009)

12 01/10/ FAO/UNEP definition of SFS A food system embraces all the elements activities outputs A sustainable food system delivers food and nutrition security for all in a way that future generations are not compromised. (FAO et al. 2015)

13 01/10/ Organic Food System Programme as Core Initiative of 10 YFP-SFS Programme Goal: To accelerate the shift towards more sustainable food systems

14 01/10/ Organic Food System Programme (OFSP)..to contribute to global initiatives such as FAO/UNEP SFSP and IFOAM Organic 3.0 Photographers: Susanne Bügel and Networks and cooperation on excellence

15 01/10/ Example: direct relationsships 200 farmers and 55,000 families Green bag, here in Denmark with 250,000 organic meals every week (Aarstiderne 2017)

16 01/10/ Outcomes of food systems (example OFS)

17 References WHO et al. (2014). Rome declaration on nutrition. Available at: and FAO et al. (2012). Sustainable diets and biodiversity. Directions and solutions for policy, research and action, B. Burlingame and S. Dernini, Editors. FAO et al (2015). Zero hunger challenge. United nations. Available at: [Visited ] European Commission (2016). Policy: Food European Comission [Internet]: Available at: policy&lib=food2030&cfid= &cftoken=a8cc d11fe-0208f4be-0fca a1d829d Grant, M. (2015). A food systems approach for food and nutrition security, SIGHT AND LIFE, 29(1). Ericksen, P.J. (2007). Conceptualizing food systems for global environmental change research, Global Environmental Change, doi: /j.gloenvcha Meadows, D.H. (2009). Thinking in Systems, Earthcan UK. Nesheim et al. (2015). A framework for assessing effects of the food system, The national academies press, Washington. Aarstiderne (2017). Aarstiderne [Internet]: Available at: [Visited ].