Food System Sustainability

Abstract

Insights from duALIne As Western-style food systems extend further around the world, food sustainability is becoming an increasingly important issue. Such systems are not sustainable in terms of their consumption of resources, their impact on ecosystems or their effect on health and social equality. From 2009 to 2011, the duALIne project, led by INRA and CIRAD, assembled a team of experts to investigate food systems downstream of the farm, from the farm gate to consumption. Representing a diverse range of backgrounds, spanning academia and the public and private sectors, the project aimed to review the international literature and to take account of the experts' own expertise to identify major gaps in our knowledge. This book brings together its key conclusions and insights, presents state-of-the-art research in food sustainability and identifies priority areas for further study. It will provide a valuable resource for researchers, decision-makers and stakeholders in the food industry. CATHERINE ESNOUF is the Deputy Scientific Director for Food at INRA. She is the Head of a national research network that promotes research partnerships and industrial innovation on the sensory and nutritional quality of food. MARIE RUSSEL is Research Engineer and a Scientific Project Manager at INRA. She uses interdisciplinary approaches involving food sciences and the humanities to investigate food patterns and preservation issues. NICOLAS BRICAS is a Researcher at CIRAD who specialises in food security policies and projects. His main areas of research include the effects of urbanisation on food habits in Africa and Asia and the role of small-scale food processing in food security and poverty alleviation.

Social Self-Organization and Social-Ecological Resilience in Food Systems: Lessons from Smallholder Agriculture in Kenya and Indigenous Guaraní Communities in Bolivia

“…In addition, food systems can be understood as consisting of sub-systems, including a political sub-system (institutions and laws, both hard and soft, that affect food production), an information and services sub-system (access to information, logistical services, research, extension), an operational sub-system (value chain functioning and activities and a sub-system of natural resources (soils, water, and energy) (Colonna, Fournie, and Taizard 2013;Esnouf, Russel, and Bricas 2013;Roberto et al 2014).…”

GOVERNMENT RESILIENCE POLICY AND SUSTAINABLE DEVELOPMENT GOALS: Food System Resilience (A Comparative Study BetweenIndonesia And The Gambia)

“…"In terms of the environment, the food industry contributes significantly to pollution and greenhouse gas emissions, and threatens biodiversity; climate change may contribute to increasing the instability of production and hence that of markets and prices. The increasing scarcity of fossil fuels and increased competition between food and energy uses for agricultural products may also contribute to market tensions" (Catherine Esnouf, Marie Russel, 2013). This necessitate the discussion of socio-ecological system as it is all inclusive approach to explain and address environment and development in which food system is component of.…”