Abstract
Global food systems will face unprecedented challenges in the coming years. They will need to meet the nutritional needs of a growing population and feed an expanding demand for proteins. This is against a backdrop of increasing environmental challenges (water resources, climate change, soil health) and the need to improve farming livelihoods. Collaborative efforts by a variety of stakeholders are needed to ensure that future generations have access to healthy and sustainable diets. Food will play an increasingly important role in the global discourse on health. These topics were explored during Nestlé's second international conference on ‘Planting Seeds for the Future of Food: The Agriculture, Nutrition and Sustainability Nexus’, which took place in July 2017. This article discusses some of the key issues from the perspective of three major stakeholder groups, namely farming/agriculture, the food industry and consumers. © 2018 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Highlights
The global discourse around food systems has historically been on production issues
Defining what is meant by a “sustainable diet” is both broad and complex
The food industry is incredibly diverse, from the companies that provide the seeds and the agricultural inputs to the diverse food companies that transform ingredients into products and the retailers and restaurants that put these products onto shelves and on our menus
Summary
The global discourse around food systems has historically been on production issues. Actions have largely focused upon reducing the environmental impact of our existing systems. Defining what is meant by a “sustainable diet” is both broad and complex It encompasses the entire food supply chain, and takes account of health, the environment, affordability and culture.[1] Future food systems will need to provide a rapidly growing population with foods that are not just both affordable and nutrient rich, but are restorative in terms of their impact on land, water and energy resources. Such changes can come about through both shaping food supply and increasing the demand for healthy food. Tailoring these inputs to meet specific agronomic requirements for Africa, which can be highly diverse, and to do so in a way that is both affordable to the farmer and sustainable for the environment, is a significant challenge
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