Abstract
There is broad agreement that current food systems are not on a sustainable trajectory that will enable us to reach the Sustainable Development Goals by 2030, particularly in the face of anthropogenic climate change. Guided by a consideration of some food system reconfigurations in the past, we outline an agenda of work around four action areas: rerouting old systems into new trajectories; reducing risks; minimising the environmental footprint of food systems; and realigning the enablers of change needed to make new food systems function. Here we highlight food systems levers that, along with activities within these four action areas, may shift food systems towards more sustainable, inclusive, healthy and climate-resilient futures. These actions, summarised here, are presented in extended form in a report of an international initiative involving hundreds of stakeholders for reconfiguring food systems.
Highlights
Policy makers as well as the scientific community are paying increasing attention to food systems
The global food system is seen as an interconnected set of activities including input supply, production, postharvest storage, pro cessing, distribution, marketing and retail, and consumption where the impact of food on health, cultural identities, governance and economics, and sustainability, play a prominent role
In relation to climate resilient food systems, we are falling short on taking the actions needed to limit global warming and we may be on track to a 3.1–3.7 ◦C warmer world, which would be disastrous for food systems
Summary
Policy makers as well as the scientific community are paying increasing attention to food systems. Even though there is not a uni versally accepted definition of what a food system is, the framework of Bene et al 2019) outlines the main challenges in relation to feeding a world today and in the future under environmental constraints. In this framework, the global food system is seen as an interconnected set of activities including input supply, production, postharvest storage, pro cessing, distribution, marketing and retail, and consumption where the impact of food on health, cultural identities, governance and economics, and sustainability, play a prominent role. Sustainable Development Goals, and that the current pace of change is worryingly slow (EAT-LANCET Commission, 2019; IPBES, 2019; FAO, 2018; FOLU, 2019; De Cleene, 2019; Dury et al, 2019; Government of Norway, 2019; Herrero et al, 2020; Steiner et al, 2020)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
