Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

Abstract

Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Current attention on food sustainability mainly concentrates on production agriculture and on nutrition, health, and well-being. Food processing, the necessary conversion of raw materials to edible, functional, and culturally acceptable food products, is an important link between production and consumption within the food value chain. Without increased attention to the role of food processing for a maintainable food supply, we are unlikely to succeed in addressing the mounting challenges in delivering sustainable diets for all people. The objective is to draw on multidisciplinary insights to demonstrate why food processing is integral to a future food supply. We aim to exemplify the importance of essential relevant sustainability indicators and impact assessment for developing informed strategies to feed the world within planetary boundaries. We provide a brief outlook on sustainable food sources, review food processing, and recommend future directions. We highlight the challenges and suggest strategies for improving the sustainability of food systems, to hopefully provide a catalyst for considering implementable initiatives for improving food and nutrition security.

Goals in Nutrition Science 2020-2025

“…The interactions between food processing and sustainability and the improvement thereof have been reported extensively ( 257 – 260 ). The need to understand the fundamental character of interaction between nature and society ( 261 , 262 ) also indicates the necessary interaction between food systems and climate change requiring additional future awareness and actions.…”

Sustainable food systems and healthy diets: the case of mediterranean diet

“…According to FAO (2017), global food demand is projected to increase by 60% towards 2050 compared to 2007, driven by changing consumption patterns and population growth. By 2050, there is an assumption that dietary trends would be a major contributor to an estimated 80% increase in global agricultural GHGs from food production and global land clearing (Aleksandrowicz et al, 2016;Egal & Berry, 2020;Hoekstra et al, 2014;Knorr et al, 2020;Meybeck & Gitz, 2017).…”

“…The vision of SFS is a world where the earth can produce enough nutritious, safe, affordable food to feed the population, while preserving the biodiversity and ecological needs of the planet now and for the future generations. Such systems ensure food security and nutrition and accommodate most of the 17 SDGs; they are beneficial for every citizen and country, good for the whole planet (Berry, 2019;Burlingame & Dernini, 2019;Fanzo, 2019;Knorr et al, 2020;Meybeck & Gitz, 2017;Trajkovska Petkoska & Trajkovska-Broach, 2020;Von Koerber et al, 2017).…”

Sustainable Food Processing Instrument (i-KProM) among Technical and Vocational Education Training (TVET) Students

“…Studies related to sustainable development in the context of education in Malaysia are widely published (Mahat et al, 2019;Omar et al, 2019;Raman & Abu Bakar, 2019;Retno et al, 2019). As a part of sustainable development, sustainable consumption and production (SCP) playing the vital role to ensure food security of the urbanized world (Knorr et al, 2020). SCP as discussed in Oslo Symposium is the improvement of products or services to improve the quality of life by minimizing the use of natural resources and toxic materials, while reducing waste and pollution risk, to ensure the needs of future generations (Ofstad et al, 1994).…”