Innovations in the Food System Exploring the Future of Food: Proceedings of a Workshop (2020) / Chapter Skim
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2 Taking a Broad Look at the Food System
2 Taking a Broad Look at the Food System
Pages 3-12
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Clancy observed that the report has been widely utilized around the world for teaching, planning, and research purposes on topics including climate change, food procurement, and food security. According to Clancy, the 2015 report built on a report titled Toward Sustainable Agricultural Systems in the 21st Century, which states: "The 3
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that captures many of the components of such a system, including supply chains, social organizations, science and technology, the biophysical environment, and policies and markets. She explained that as food and food service flow through a supply chain, money and demand information move through it in the opposite direction.
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Clancy mentioned that the 2016 United Nations Environment Programme (UNEP) report Food Systems and Natural Resources uses the term "food systems approach" in its conceptual framework to describe the connections among variables and how they lead to outcomes related to multiple goals and possible synergies (UNEP, 2016)
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Examples of the Use of Systems Thinking Clancy provided several recent examples of groups using systems approaches to explore complex food system issues with consideration of the economic, social, health, and environmental domains. In the first example, the World Economic Forum identified four core aspirations for the world's food systems: (1)
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Clancy re ported that the team was able to develop baseline findings on supply chain capacity, as well as many other variables related to food access. As a shorter-term example, Clancy described a 4-day summer institute for public health professionals on applying systems approaches to obesity
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THE FUTURE OF THE FUTURE OF FOOD SYSTEMS The next speaker, Roni Neff, Johns Hopkins University, continued the conversation and stage setting on systems thinking and food systems, focusing on "the future of the future of food systems." Food Systems Neff described the food system as encompassing food production, processing, and packaging; alternative forms of food production; food distribution; marketing and value chains; data and analytics; addressing waste; and food access and affordability. She noted that some of these issues would be addressed by other workshop speakers.
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With respect to climate change, she stated, food production is a key contributor of greenhouse gas (GHG) emissions, noting that an inter governmental panel has recommended that global GHG emissions decline beginning in 2020 (IPCC, 2018)
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She suggested that throughout the workshop, audience members consider potential implications for future food systems, including potential interactions among multiple innovations, and emphasized the importance of considering effects across the full food system and ways to address them in research, policy, and practice.
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Neff argued that preparing seafood directly from frozen without defrosting it first could lead to less waste on the part of retailers and consumers, and she described this research as being focused on assessing the feasibility and potential impacts of this innovative approach. As part of the project, she explained, the Drexel Food Lab in Philadelphia prepared and consumer-tested a set of recipes, in partnership with the World Wildlife Fund.
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Amy Brown, Natural Resources Defense Council, asked the panelists whether they agree that factors that are positive for one domain, such as health, environment, social, or economic, typically benefit other domains as well. Neff responded that this is not always the case, and trade-offs may be involved.
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