Abstract
Today, formal and informal enterprises are increasingly contributing to the safety and nutritional ramifications of their food business activities. Enabling entrepreneurship in a sustainable manner means making profits, striving to prevent ingress of harmful substances, and increasing the efficiency of using local natural resources and thus mitigating food hazardous footprints. Using examples from Nepal, Senegal and Ethiopia, this review provides information on microbial and chemical contamination and food adulteration that lead to having unsafe food in the market and on factors that are limiting growing food businesses. Four examples for how to accelerate food safety entrepreneurship are presented that include safely diversifying markets with animal sourced foods, sustainably using neglected and underutilized animal sources, expanding, and integrating innovative technologies with traditional practice and using digital technology to improving monitoring and safety along the food supply chain.
Highlights
Access to safe and nutritious food is one of the most complex social and economic problems that has transparent frontiers and exists practically everywhere on the world map
The recent emergence of a “New Food Equation,” marked by food price hikes, dwindling natural resources, land grabbing activities, social unrest, the effects of climate change, and recent pandemic impact of COVID-19 is bringing onto the global food security and safety agenda a range of often interrelated sustainability concerns (Sonnino, 2016; Apostolopoulos et al, 2021)
All these issues form a challenging environment in which food businesses operate but at the same time trigger the positive changes that can strengthen food safety systems
Summary
Access to safe and nutritious food is one of the most complex social and economic problems that has transparent frontiers and exists practically everywhere on the world map. The recent emergence of a “New Food Equation,” marked by food price hikes, dwindling natural resources, land grabbing activities, social unrest, the effects of climate change, and recent pandemic impact of COVID-19 is bringing onto the global food security and safety agenda a range of often interrelated sustainability concerns (Sonnino, 2016; Apostolopoulos et al, 2021). All these issues form a challenging environment in which food businesses operate but at the same time trigger the positive changes that can strengthen food safety systems. There was a forced change from fresh to dried agri-food products e.g., dried seafood (sardines, prawns), meat (beef jerky, goat meat), beans, lentils, and peas, fruits (bananas, mangos, pineapple), and vegetables (tomato, onion, okra) affecting agri-food entrepreneurial activities (Bene, 2020; Apostolopoulos et al, 2021; Belton et al, 2021; Nordhagen et al, 2021)
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