How the Concept of Sustainable Food Systems Supports the Transition in Agriculture and Food Consumption
Food systems have become a pivotal issue on the global agenda, highlighted by the United Nations’ Food Systems Summit in September 2021. Despite their centrality and long-standing regulation, these systems often produce negative outcomes and fail to address critical challenges like eradicating hunger and malnutrition, particularly in the Global South. According to the Food and Agriculture Organization (FAO), 2.4 billion people globally experience food insecurity, with more than 30% suffering from severe hunger. Meanwhile, over one billion people struggle with obesity, and widespread dietary deficiencies persist due to insufficient intake of essential vitamins and micronutrients. In most agrarian economies of the Global South, agriculture remains the primary livelihood for two-thirds of working adults living in poverty. This makes its inclusive transformation essential to achieving poverty reduction, food and nutrition security, and sustainable development. Example of , a fully globalized value chain: Nutella® value chain map. Extracted from: Scoppola, Margherita. (2021). Globalisation in agriculture and food: the role of multinational enterprises. European Review of Agricultural Economics. 48. 10.1093/erae/jbab032. The surge of sustainable food concept system Traditional agricultural systems have historically focused on ensuring food sovereignty and upholding the human right to food by maximizing productivity and affordability. However, modern and globalized agricultural practices, while productive, have introduced significant environmental and social costs. Dependence on chemical inputs like fertilizers and pesticides has degraded soil and water resources, while globalization has increased greenhouse gas emissions and contributed to climate change. Human health has also suffered, with ultra-processed foods fueling obesity, and in the Global North, excess meat consumption driving non-communicable diseases. Moreover, agricultural workers and food chain staff face persistent vulnerabilities, as demonstrated during widespread protests and the COVID-19 pandemic. Sustainable food systems provide an integrated response to these challenges. According to the FAO, food systems encompass the actors and activities involved in food production, distribution, consumption, and disposal, embedded in broader social, economic, and environmental contexts. Although this concept has gained attention among civil society, researchers, and policymakers, its implementation remains limited. Only a small portion of the global population is covered by food policies that explicitly incorporate environmental sustainability. The absence of clear intervention points addressing multiple interconnected sectors remains a key barrier. Nevertheless, approaches like regionalizing diets and enhancing food self-sufficiency show promise in shortening supply chains and strengthening system resilience. Europe’s Efforts Toward Sustainable Food Systems In Europe, diet-related non-communicable diseases, which account for 70% of mortality, have placed a significant burden on healthcare systems. Meat consumption remains higher than nutritional requirements, contributing to the EU’s status as a net calorie importer. More than half of the adult population is overweight or obese. While traditional policies like the Common Agricultural Policy (CAP) are leading the way for food productive and a set of regulations and laws have established standards for food quality, pollution control, and animal welfare, they lack the impact needed to drive radical change due to entrenched systems and conflicting stakeholder interests. Farmers, for instance, face significant constraints in reducing chemical inputs because of rigid supply chain