환경사회지배구조(ESG) 맥락에서 친환경식품 개념 정립

Abstract

With climate change-related crises, people started to be aware of the importance of global cooperation and collaboration instead of global competition. In particular, in a situation where climate change-induced food system issues are threatening human survival, a need to have a new approach as to what environmentally sustainable food (ESF) is arises. Unfortunately promoting green food in the traditional paradigm without its proper concept, has often led to a form of green washing. Therefore, with the content analysis, this paper was to re-conceptualizes it in the ESG context. The newly defined concept is ‘sustainable food in the food systems integrating production, farming, processing and global supply chains, which restricts or does not use pesticides, chemical fertilizers, antibiotics and antimicrobial; is not processed using irradiation, industrial solvents, or synthetic food additives; and does not use or reduces using high fructose corn syrup. In addition, ESF is mainly based on locally grown seasonal fruits, vegetables and insects rather than meat and contributing to socially responsible and ethical management ’ This paper suggests that effective ESG strategies should be further established to enhance consumers’ affective utility associated with the newly defined ESF.