Science, Policy, and Public Expectations: A Qualitative Investigation of Consumer Perspectives on Cultured Meat

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

Food industry and engineering—Quo vadis?

The future of environmental sustainability labelling on food products

Dietitians as change agents for promoting healthy and sustainable food systems

Food systems are complex socio-ecological systems affected by accelerating, interconnected challenges across scales. In the Midwest United States (U.S.), row crops (corn and soybean) dominate the landscape, primarily for production of fuel or feed exported outside the region. In Iowa, over 90% of table food (for direct human consumption) is imported from outside the state. In this context, growing table food around growing metropolitan areas presents both a challenge and an opportunity for increasingly local and sustainable food systems. This dissertation is focused on measuring environmental impacts of food systems by addressing interactions between food, energy, and water systems (FEWS) while incorporating potential social impacts. In the first study, the environmental impacts of local vegetable production for mid-scale commercial and small-scale home gardens in Iowa were compared to typical impacts of large-scale U.S. vegetable production using a life cycle assessment approach. For all vegetable types, typical U.S. vegetable production produced greater global warming potential, energy and water use than both mid-scale commercial and small-scale home gardening in Iowa. The second study developed food system scenarios for the Des Moines Metropolitan Statistical Area (DM-MSA) to understand how localizing food production and changing food consumption patterns would affect environmental impacts across the food system (e.g., global warming potential, energy, water, land use). Localizing production reduced environmental impacts to a greater degree than did altering consumption patterns to follow dietary guidelines for Americans. Even greater reductions to environmental impacts would be possible if alternative dietary changes were adopted (e.g., EAT-Lancet diet). In the third study, a visualization of future (2050) land use in the DM-MSA was developed to show how meeting 50% of fruit, vegetable and grain consumption for the population of the DM-MSA could be achieved. This future scenario would involve a 17-fold increase in land use but would only require transition in land use for 2.6% of agricultural land in the DM-MSA. A survey of DM-MSA table food and commodity crop producers was conducted to determine which of nine key factors would influence producers to add or increase table food production in their operations. However, few producers planned to increase table food production in the DM-MSA based on challenges to feasibility of this shift for most of them. Key challenges included insufficient processing and supply chain infrastructure for table foods, difficulty finding skilled labor, limited land access and lack of policy support. In the fourth study, a systematic literature review of social equity in FEWS assessments across scales (local, regional, national, global) was conducted. There were three primary ways social equity was addressed in FEWS analyses, through analyses of affordability, access (spatial and quality) and sociocultural factors. The scale and objectives of FEWS analyses determined which type of integration was most useful. Integrating equity in FEWS has important governance implications and could be accomplished using place-based methods at decision-making scales. In sum, Midwestern food systems are complex socio-ecological systems and studies combining environmental and social factors produce results that could be used to design more sustainable localized food systems in the future.

Technology offers sustainable nutrition solutions

Editorial and News

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.

Rising interest in the links between processed food consumption and poor health outcomes often overlooks the perspectives of those working in food technology and innovation. To address this, a virtual roundtable was held in October 2024 to provide a setting for a technical discussion among those working in food processing, technology and engineering and related fields. The aims were to explore whether (a) the concept of ultra-processed foods (UPF) as a whole (or any elements thereof) may be useful to consider in the development of healthier and more sustainable foods, including its strengths, opportunities, weaknesses and barriers; and (b) where there might be opportunities for food technologists to improve current approaches to food processing for human health in the future. Presentations focussed on reformulation and included a critique of the evidence and proposed mechanisms linking UPF consumption to food intake and health. Areas of discussion included use and replacement of ingredients deemed to be 'UPF'; material properties of foods; advances in food production; consumer communication; practicalities of consuming a healthy, sustainable diet; food systems considerations; environmental sustainability in food processing and the role of meat alternatives. Looking ahead, participants identified opportunities for improvements centred around four themes: target areas and considerations for innovation and reformulation that can be suggested based on current or future capability; potential definitions/targets that industry can work towards to improve the healthiness of products and related evidence needs; greater transdisciplinary working (cross-sector, food systems approaches); consumer-related issues and potential policy/regulatory changes. Caution was expressed around both 'overprocessing' and misplaced reformulation efforts to the detriment of health. However, a potential role for consumer education around food processing techniques and ingredients was identified and the importance of continued advancements in food processing and technology in the production of healthier, sustainable food was highlighted.

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

This article calls into question how different the parallel ontologies of meat are in terms of the realities they enact. It argues that while biofabricated animal material is expected to transform the production and consumption of meat, the material’s ontologies reinforce existing interrelationships between the dominant meat culture and the law. Additionally, the expectations surrounding biofabricated animal material vests the material with transformative power, even though it does not challenge the structural factors, namely law and culture, which underlie the exploitation and commodification of animals. I begin by delineating the co-constituting relationship between law, the realities of meat production and consumption, and meat culture. I then unpack the interface between different ontologies of meat and consider why the contest has taken place in legal terrains. From here, I consider the key expectations that have assigned transformative power to biofabricated animal material. I suggest that these expectations work to reinforce existing meat culture, and the configurations of power that benefit from it, as supported via legal instruments.

Sustainable food systems science based on physics’ principles

Based on insights from an ongoing research project on food sustainability, we argue that discussing sustainable diets in isolation from food systems poses risks. Among these risks are making healthy diets exclusive, or ignoring externalities like biodiversity loss, land concentration, and encroachment on commons. Case studies from Bolivia and Kenya show how marked shifts from traditional to more uniform diets rich in sugar, salt, and fatty acids come with a radical transformation of food systems. Systems formerly based on local knowledge, local inputs, and local labor relations become dependent on external inputs, heavy mechanization, and productive specialization. Making diets more sustainable requires policies that protect existing and strengthen new forms of family and community farming. We discuss critical links between sustainable diets and sustainable food systems with reference to five principles of food sustainability: food security, the right to food, reduction of poverty and inequality, environmental performance, and resilience. Our analysis provides a basis for more comprehensive research and policies that minimize trade-offs and maximize synergies between sustainable diets and food systems.

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.

Over last two decades, the research and evaluation paradigm in agri-food sector has shifted towards comprehensive perspective called sustainable food system. The heavy pressure on earth bio-capacity and massive environmental externalities, biodiversity loss, climate change impacts on agricultural supply and food security, food safety and health issues, and consumers’ cultural concern are major factors induced to change the perspective from agri-food supply chain to sustainable food system. Although the sustainable food system perspective has become important paradigm in researches and impact evaluation studies on agri-food system recently, the studies at this perspective are missing in Türkiye. The aim of this study is to fulfil this gap in literature and provide evidences for policy makers. This study evaluates the food system and agri-food policies in Türkiye consisting of the state of the agri-food sector, historical evaluation of agri-foo policy transform, climate change policies and environment, rural development measures, agri-food policy impact studies, and the performance level of sustainable food system indicators. Türkiye initiated the process of transformation of food systems in 2019 with an aim “to create sustainable, resilient and equitable food systems”. National Program for Agricultural Support Policy is announced each year as a Presidency Decision. The scope of agricultural support measures and its relative importance in GDP has not considerable changed much for over three decades. Nevertheless, it has been observed a positive development in most of the sustainable food system indicators. However, especially food and nutrition indicators have not considerable improved and it has been even worsened in some subcategories during the last decade. Although national policy agenda and documents cover the transition towards sustainable food system, monitoring-evaluation system and assessment of national agri-food policies considering sustainability dimension data and indicators is lacking.