9R859W9A

3253

28 octobre 2020 12:38

12 avril 2021 17:07

The global food system is dysfunctional. The Food and Agricultural Organization (FAO) of the United Nations (UN) is concerned from the agricultural side. There is more regression than progression in reaching the targets that were set to realize the Sustainable Development Goals (SDGs). The World Health Organization (WHO) of the UN has serious concerns about the relation between what people eat and the increase in lifestyle related diseases. At least twelve of the seventeen SDGs are highly relevant to the food system. The first part of the paper follows the food system from farm to table to give an impression of the problems. The conclusion of the first part is that the global food system should be transformed fundamentally. Despite the worldwide concerns and visible manifestations of the problems, the transformation of food systems has not happened. One of the reasons is complexity. The food system is extremely interrelated and has many non-linear cause and effect relations. There are no simple ‘one-size-fits-all’ solutions. The second part of this paper identifies aspects that may accelerate the transformation: (i) put taste back on the agenda, (ii) remove obstacles, (iii) empower breeding places of change. Taste and nutrients have not been among the criteria that shaped the current system. Reintroducing taste has an impact on many elements of the food system. Changing food habits is challenging. The better alternatives must at least be as Convenient, Affordable and Tasty (the C.A.T. formula) as the foods people are asked to give up. Five obstacles have been identified that obstruct food systems transformation. Firstly, there are hidden costs that deceivingly give the impression that the food system is efficiently delivering cheap foods. Secondly, the less desirable foods like meat and ultra-processed foods are largely supported with subsidies. Thirdly, production of foods is based on a commercial, profit oriented, money-making system; good food is not identified as a human right. Fourthly, there are gaps in data collection and research. Research and the subsequent results are dominated, and often arguably biased, by company’s interests. And fifthly, there is a low sense of urgency. The food system seems to do what is supposed to do; the general public is hardly confronted with the problems. Consequently, the dominant paradigms of ‘business as usual’ are supported. Or, alternatively phrased, the support of new paradigms is not strong enough. Therefore, food systems transformation can be accelerated by empowering the breeding places that have an immediate interest in a better food system. The following are recognized: kitchens, farms, companies, cities and other local governments, schools and other educational institutions, and research labs that spark innovation. The common denominator of these breeding places is people. People make the change and need to be empowered in all kinds of ways, no matter how small the initial impact might seem. Although leaders of large organizations or with a lot of followers have more impact, it is imperative that all people take ‘culinary responsibility’, because ‘a bad system will beat a good person every time’. Food systems transformation requires conviction, perseverance and true dialogue based on mutual understanding and respect. Let the better foods for the people and the planet be tasty. After all, who has a problem with eating something delicious?

None

• AB - Modalité bio
• FREDO qualité des produits
• FREDO transformation et valorisation
• food system
• SDGs
• farm to table
• organoleptique
• real foods
• taste

24

2020

1 janvier 2020