Greening the Food Supply in New York

Food systems are vulnerable to the impacts of resource scarcity, climate change, and population growth, as well as the issues associated with unsustainable social, environmental and economic practices. These challenges have encouraged local food systems as an alternative to global supply chains. This thesis studies this trend at the urban level in order to explore issues and opportunities for change. It argues that urban food systems need to embrace both sustainability and resilience. A sustainable urban food system has an economy that serves social needs while safely operating within ecological limits. Resilience, on the other hand, includes the ability to recover from shocks such as extreme weather events, as well as the capacity to adapt and ultimately transform in response to the ongoing impacts of climate change. The main research question that this thesis investigates is “How can alternative food networks help to foster sustainable and resilient urban food systems considering climate change and increased urbanisation?” A comparative case study approach was used involving local initiatives in the Brisbane and greater Melbourne metropolitan regions (Australia). Both Australian urban areas have similar economic development; however, differences can be found in terms of institutional interest and the existence of food policies. The gathering of a diverse picture of alternative food networks was the strategy adopted for selecting the initiatives that participated in this research. The criteria that alternative food networks should attend were the existence of goals related to access to healthy food, fairer conditions for food workers, and reduction of environmental impacts. The thesis used multiple sources of data including primary (semi-structured interviews with founders or members of initiatives and field observation) and secondary data (publicly available documents such as annual reports). The findings of this research contribute to the conceptualisation and planning of sustainable and resilient urban food systems, as well as, to the knowledge on the role and limitations of alternative food networks in achieving this. The case study conducted in this thesis revealed how alternative food networks can contribute to the creation of food provision systems that are aligned with environmental sustainability and social justice. The thesis exposed the particularities of initiatives that, among other aspects, have minimal food loss and waste, supports agroecology, provides farmers with fair payment and makes organic food affordable. Alternative food networks demonstrated to have resilience building capacity, something that is not confined to its borders and can impact on the whole urban food system. Alternative food networks’ values travel and allow the replication and creation of new models, however, not in the pace necessary for a wider urban food system transformation. The main challenge exposed by this thesis for alternative food networks is the need for scaling up by influencing institutions and policies more broadly.

Inclusive diets within planetary boundaries

Dietitians as change agents for promoting healthy and sustainable food systems

<scp>IFST</scp> vision for a <scp>UK</scp>‐wide national food strategy

In Germany, the percentage of sustainable food production like organic farming increased in the last decades, but is generally still low in comparison to conventional farming. Organic farming provides an approach to increase the sustainability potential of the food supply in the frame of bioeconomy. The assessment of the potential of sustainable urban food supply was in the focus of the present investigation, having as investigation scale the city of Magdeburg in Saxony-Anhalt, Germany. Scope of the investigation was the feasibility assessment of implementation options as well as the perception of the consumers. Following systems were investigated for Magdeburg: urban farming, vertical farming and aquaponics. In terms of the use of urban spaces were considered roof farming, land recycling, as well as the refurbishment of former farms and greenhouses. The feasibility analysis was supported by an option analysis regarding the potential for the use of renewable energies. The results show that even the consumers are willing to pay for organic food, but there are too few sustainable, organic and local urban food products on the market yet. The needed energy for modern urban farming projects is still high in climate areas like the north of Germany. New technologies and the assessment of renewable energy source potential for urban food production is a site specific decision, which might ensure the support of the operational cost of the urban food production systems.

Future Trends and the Pace of Change: Are We Ready?: The COVID-19 pandemic has presented an undeniable case for change. Life, work and organizations will never be “back to normal.” This opens up massive opportunities to raise our awareness of future trends and to elevate our profession, build resilience, increase our influence and visibility, and infuse futuristic competencies into our

Urban food strategies aim at planning and developing more sustainable, just and resilient urban and city-region food systems, both with the implementation of institutionally driven strategic plans and with the engagement of food activists and actors of the food system. Urban productive landscape is often a key field of action of such policies, that often support and foster short food supply chains and environmentally and socially sustainable urban agriculture. This contribution explores the role of landscape and urban agriculture in the debate about urban food planning and in the practice of a number of existing urban food strategies, mostly in European and Northern American cities. The core idea is that productive landscape can represent at the same time a field for actions aiming at developing a more sustainable urban food system and a useful conceptual framework for the involvement of the actors of the food system in its co-production and co-management.

There is a growing understanding at global level on the importance of preserving Indigenous Peoples' food and knowledge systems. Those not only play a determinant role in the food security and well-being of the 476 million of Indigenous Peoples worldwide. They can also provide some of the answers for the transformation towards more sustainable food systems across the world.Indigenous Peoples’ food systems share unique and common characteristics of sustainability and resilience. In particular, they are based on both food generation (e.g. fishing, hunting, gathering) and food production (e.g. shifting cultivation, herding), and are rooted in unique worldviews, values and knowledge systems. Indigenous Peoples’ knowledge systems are carried from one generation to another thanks to specific ways of learning embodied in their languages. Whilst a right-based approach (UNDRIP, FPIC) is a pre-condition to design effective policies aiming to support Indigenous Peoples’ food systems, there is primarily the need to also better understand those. In 2015, FAO Members endorsed the Voluntary Guidelines for Securing Sustainable Small-Scale Fisheries in the Context of Food Security and Poverty Eradication aligned with those international legal frameworks.In this context, Global-Hub on Indigenous Peoples’ Food Systems pioneers new ways in which knowledge is created. It brings together Indigenous and non-Indigenous experts to generate evidence and bridge the gap of knowledge between scientific and Indigenous Peoples’ knowledge systems.Since its official endorsement in 2020, the Global-Hub has published several technical papers, inviting to rethink the hierarchies of knowledge, and support global policy processes that may affect Indigenous Peoples’ food and knowledge systems.Recently, FAO PSUI and the Global-Hub have deepened their work on marine and freshwater-based food systems. In 2021, FAO worked with Massey university, Alliance of BI-CIAT, and the Melanesians people of Baniata to profile to profile their food system in Solomon Islands. It resulted in an increased understanding on the challenges faced by this community despite the outstanding biodiversity available for their food and nutrition.In 2023, FAO hosted the II Session of the UN Global Indigenous Youth Forum, that brought together 186 Indigenous Youth from the seven socio-cultural regions. The resulting Rome Declaration on Safeguarding Seven Generations in Times of Food, Social and Ecological Crisis provides 49 policy recommendations distributed around 7 main thematic areas. The 20 Indigenous Youth from the Pacific delegation emphasized on the need to preserve their food and knowledge systems in the context of increasing impacts of climate change. Finally, in 2023, the Global-Hub created a Pacific Research Group dedicated to the better understanding and preservation of Indigenous Peoples’ food and knowledge systems in the region.

The future of environmental sustainability labelling on food products

Sustainable food systems are those that are healthy, sustainable, and equitable, while also addressing environmental challenges. The 2019 EAT-Lancet Commission on Healthy Diets for Sustainable Food Systems provides comprehensive recommendations for transforming the global food system to address malnutrition, reduce the use of antibiotics in animal agriculture, environmental degradation and climate change. However, the implementation of the EAT-Lancet recommendations has been slow and uneven across different regions and sectors. Holistic approaches to achieve food system sustainability are needed, emphasising the interconnectedness of different systems and the need for multidisciplinary approaches. One Health, Health Impact Assessment (HIA), and mandatory food fortification are all approaches that can contribute to the implementation of EAT-Lancet recommendations. The One Health approach recognizes that human health, animal health, and environmental sustainability are interconnected and that collaboration across sectors is necessary to address complex health challenges. By considering the health of animals and the environment in addition to human health, the One Health approach can inform the development of sustainable food systems that promote health for all. Health Impact Assessment (HIA) is a structured process that evaluates the potential health impacts of policies, programs, and projects. HIAs can be used to identify and address potential health risks associated with food systems and help to promote policies and interventions that support healthy and sustainable food systems. Mandatory food fortification is a strategy that involves adding essential vitamins and minerals to food products to address nutrient deficiencies. Mandatory fortification can be used to ensure that essential nutrients are present in the food supply, which can have significant impacts on public health, when consumed passively. The objective of this round table session is to show how multisectoral approaches can be used to achieve better human and planetary health and promote more sustainable and healthy food systems. This session will bring together experts from different disciplines to explore how holistic approaches can promote healthy and sustainable food systems. There will be three short presentations followed by a round table discussion in which the audience is invited to interact with the discussants. First, the One Health approach of AMR will be discussed outlining the need for a binding international legal framework. Second, a presentation on Health Impact Assessment, planning and public health in relation to the food environment in the UK will be conducted. Finally, the case for a mandatory approach of folic acid supplementation in Ireland with strict regulation, monitoring and oversight with penalties for non-compliance by the food industry is presented. Panellists will share lessons learnt from the Netherlands, the UK, Ireland and Bulgaria and the case for EU-wide approaches will be made. Key messages • Holistic approaches to achieve food system sustainability are needed, emphasising the interconnectedness of different systems and the need for multidisciplinary approaches from local to transnational. • There is a clear role for binding international legal frameworks to tackle challenges related to the food system, such as AMR, fast food outlet density and folic acid fortification. Speakers/Panelists Thom Geertsema Groningen Center Health Law, Faculty of Law, University of Groningen, Groningen, Netherlands Ben Cave Ben Cave Associates Ltd, Leeds, UK Mary Rose Sweeney Faculty of Nursing and Midwifery, Royal College of Surgeons in Ireland, Dublin, Ireland Desislava Vankova Medical University of Varna, Varna, Bulgaria Nikhil Gokani University of Essex, Colchester, UK

Feeding the world depends on protecting our valuable ecosystems and biodiversity. Currently, increasing public awareness of the problems posed by the current industrialized food system has resulted in increased support for the creative market for economically, socially, and ecologically sustainable food production systems and enhanced demands for variations in agricultural policies and regulations. In food production, the restoration and protection of ecosystems and sustainable food systems must be given priority, which requires a forward-looking rational management strategy and fundamental changes in patterns and practices of economic development, product, and production. Food systems should be redesigned to have a neutral and positive environmental impact, as well as ensure healthy nutrition and food safety, and low environmental impact strategies should become a priority. This review paper aims to discuss, build, guide and evaluate sustainable food systems, principles, and transition strategies such as agroecological, organic, biodynamic, regenerative, urban, and precision agriculture, which are imperative visions for the management of agriculture and food production. To this end, we analyzed the evolution of the established strategies to develop sustainable agriculture and food systems, and we created assessment of key sustainability issues related to food, environment, climate, and rural development priorities and resource use practices.

Food and nutrition systems are linked to all Sustainable Development Goals (SDGs), which makes their transition toward social-ecological behavior patterns crucial for an overarching sustainability transformation. The perspective of (urban) logistics is of special interest. It couples the production and consumption physically and virtually. In this context, we shed light on the design of the turnover point of food in urban areas from the supply chain toward consumers and contribute to an overarching systemic perspective toward establishing a sustainable multilevel food system. We describe current patterns in urban food systems and propose several principles for sustainable design of (urban) food systems based on concepts such as (regional) collaboration and food literacy. Using these principles, we provide four design scenarios that concretely imagine future urban food consumption and production patterns titled “slow stock supply service, ” “deliver into the daily walk, ” “central district food depot, ” “super food action place.” With this work we provide a starting for reflecting whether certain combinations of principles actually lead to patterns of daily life that are feasible, acceptable, or desirable. Moreover, we provide an initial qualitative assessment to stimulate further research that explores scenario pathways and incorporates additional indicators regarding the impact on social-ecological. We open up various research questions with regard to the overarching question of how urban food logistics should be designed to be consistent with the SDGs.

At present, with the gradual promotion of Chinese life quality, the pursuit of diverse, fresh to agricultural food has become a trend. Agri-fresh food logistics began to penetrate into all aspects of daily life. Meanwhile, industrial convergence theory is the demand generated in this realistic environment. Learned from main scholars’ research results in the field of LSQ evaluation and industrial convergence and combined with relevant issues discovered during empirical survey, However, China's emergency logistics is still at the initial stage of development, and the development of China's agricultural and fresh food emergency logistics is also at the exploratory stage. There are widespread problems in China's agricultural and fresh food emergency logistics industry, such as the defects of the emergency logistics service quality supervision system. It is of great significance to carry out the theoretical and applied research on the LSQ evaluation index system of agricultural and fresh food. At present, although there are many researches on the quality of emergency logistics service of fresh agricultural food at home and abroad, their research direction mainly focuses on the application of relatively mature quality management theories and methods to the quality management of emergency logistics of fresh agricultural food. There is no definite conclusion on the quality evaluation index of emergency logistics service of fresh agricultural food, and the evaluation system for the quality of emergency logistics service of fresh agricultural food has not been established, this paper established a agri-fresh food LSQ evaluation index system, which includes four dimensions: fresh-keeping capability, operation capability, communication capability and information capability. At the same time, the paper also designed a research questionnaire to collect data, and the used AHP and fuzzy comprehensive evaluation on empirical application analysis. It is expected to provide necessary theoretical reference and practical guidance for the future related research, and fill the gap in this research field. The result score indicated that enterprises have relatively high level of agri-fresh food logistics service and higher customer satisfaction. At the same time, the paper found that communication capability was “general”. It is the place where enterprises need to make improvement in the future.Innovation: The innovation of this paper lies in the innovation of practical value. The research object of this paper is to take Wuhan “Justasy” Agricultural Science and Technology Co., Ltd. in Hubei Province as an example to study the quality of emergency logistics service for fresh agricultural food. In the past, the quality of emergency logistics service for fresh agricultural food at home and abroad has largely remained at the theoretical level. This study builds an evaluation index system for the quality of emergency logistics service for fresh agricultural food, It provides a tool for evaluating the emergency logistics service quality of an enterprise, which also helps the enterprise to continuously improve its own service level and customer satisfaction; As well as the innovation in theory, the article puts forward four evaluation indexes of fresh-keeping ability, business ability, communication ability and information ability to build the LSQ evaluation index system of fresh agricultural food, so as to evaluate the level of enterprise's fresh agricultural logistics service.KeywordsAgri-fresh food emergency logisticsService qualityEvaluation modelIndustrial convergence

Educating and training a multisectoral food systems workforce is a critical part of developing sustainable, resilient, and healthy food and water systems. This paper shares perspectives from a working group of educators, learners, and food systems subject matter experts that collaborated over the course of a year to develop, pilot test, and evaluate two interactive webinar series with a multi-site cohort of dietetics interns and graduate students. The three-part webinar series format included a training webinar, a practice activity, and a synthesis webinar. In reflecting on the effectiveness of this format, we provide direct assessments of student learning from subject matter experts alongside indirect assessments from pre- and post-surveys fielded with learners. Learners who participated in an interactive webinar series demonstrated skills in several dimensions of systems thinking and gained confidence in food systems learning outcomes. Learners also shared valuable feedback on the opportunities and challenges of using online platforms for this experience. As online learning opportunities become more common, it will become increasingly important for educators to prioritize strategies that effectively equip students with the higher-order thinking skills, such as systems thinking, needed to address the complexities of sustainable food systems. The interactive webinar series format described here provides an opportunity to leverage didactic webinars in combination with interactive experiences that enable learners to deepen their knowledge through practice with peers and subject matter experts. Though this format was piloted within dietetics education programs, many of the lessons learned are transferable to other food systems educational contexts.

Indicators have become ubiquitous tools to measure and facilitate the process towards sustainable development in food systems. The number of exercises to develop these indicators include academic and practitioner-led processes, bottom-up and top-down approaches, and the focus at local, national, and international levels. The usefulness of these exercises is highly contested and requires critical examination. Questions such as who can use these tools and for what purpose become central since these measurements ultimately produce specific narratives of how foodscapes function and develop. To begin to answer these questions, this chapter analyses an example of an Action Research (AR) process to measure progress in UK cities towards more sustainable food futures. After presenting the action research process and associated methodology, I critically reflect on the different co-production and reflective practices at play throughout the process of developing indicators. In the light of current debates around urban food indicators, the chapter concludes by assessing the benefits and limitations of the AR approach to support transitions towards more sustainable and fair urban food systems. Finally, it encourages practitioners and researchers to embed reflexive and co-productive governance principles within their everyday practice.