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Its fundamental feature usually describes globalization, which is the progressive integration of economies and societies. During the third wave of the globalization phenomenon (starting in 1945), the world food system underwent a deep transformation that led to two parallel processes: the homogenization of food (the globalization of diet), and the entry into the era of food risk. The Spanish agri-food sector has undergone an enormous evolution during the 20th century. Its true internationalization started with the accession of Spain to the European Economic Community (EEC) in 1986, which lead to the liberalization of markets and the expansion of exports. At the 21st century, different international movements and trends have influenced the way consumers appreciate food, promoting the development of a new attitude towards food, moving their interest towards health, the environment, animal well-being, the proximity of production, as well as new forms of consumption. The global agri-food system must evolve towards a more sustainable model. We need to work on the reduction of the negative impacts of food production, and to allow the population the access to healthier and more nutritious food, produced in sufficient quantity to feed the entire population with less social and environmental impact. Keywords: globalization; agri-food systems; food safety; sustainability