Building a More Sustainable, Resilient, Equitable, and Nourishing Food System Proceedings of a Workshop (2021) / Chapter Skim
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2 New Expectations for the Food System
2 New Expectations for the Food System
Pages 3-8
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While the food system was historically designed to produce sufficient food to fuel a growing economy, he observed, it must now also nourish and sustain health, the environment, and agriculture. Looking to the future, the world's population is estimated to rise to 10 billion by 2050, requiring the production of more food on less land in the face of growing weather constraints.
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federal fiscal year 2020 agriculture appropriations bill included an examination of how advances in science, policy, and practice related to healthier food enhance overall health, reduce obesity and related co morbidities, and lower health care costs. RECENT PUBLICATIONS ON THE SUSTAINABILITY AND RESILIENCE OF THE FOOD SYSTEM Stover described a series of past workshops and reports of the Food and Nutrition Board that provided background and context for the present workshop.
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FIGURE 2-2 Conceptual illustration of an analytic framework for addressing the complexity of food systems. SOURCES: Presented by Patrick Stover on July 22, 2020; IOM and NRC, 2015.
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Other innovations Stover suggested could reduce the environmental impact of agriculture include the use of silicates to capture atmospheric carbon in farmland, improved productivity of livestock through feed and genetics so that fewer animals are needed, and recycling of manure. He noted that climate change can impact agriculture through temperature increases and fluctuations in weather that reduce plant yields and cause flooding that disrupts animal agriculture.
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Participants also emphasized that climate change is a threat to agriculture and that preparations are needed to address this threat. In addition, the webinar highlighted that people with diet-related chronic diseases are the most vulnerable to experiencing adverse health effects from COVID-19, and that people from underserved minority communities, many of whom work in the food system, have been disproportionately affected.
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