Food system
The term food system describes the interconnected systems and processes that influence nutrition, food, health, community development, and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, distribution, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps.
Food systems fall within agri-food systems, which encompass the entire range of actors and their interlinked value-adding activities in the primary production of food and non-food agricultural products, as well as in food storage, aggregation, post-harvest handling, transportation, processing, distribution, marketing, disposal, and consumption. A food system operates within and is influenced by social, political, economic, technological and environmental contexts. It also requires human resources that provide labor, research and education. Food systems are either [|conventional] or [|alternative] according to their model of food lifespan from origin to plate. Food systems are dependent on a multitude of ecosystem services. For example, natural pest regulations, microorganisms providing nitrogen-fixation, and pollinators.
According to the IPCC, the global food system, including all of the various industries involved in sustainable and conventional food systems, provide employment for 1 billion people. This global food system is facing a number of challenges created by impeding global food security issues created by climate change and non-climate change stresses on the system. About 34% of total greenhouse gas emissions are attributable to the global food system. In 2020 an EU evidence review found that food system gas emissions are on course to increase by 30–40% by 2050 due to population growth and dietary change. It is crucial to build the resilience of agrifood systems so that they have the capacity over time, in the face of any disruption, to sustainably ensure availability of and access to sufficient, safe and nutritious food for all, and sustain the livelihoods of agrifood systems' actors.
Transitioning to sustainable food systems is critical for addressing global challenges such as climate change, hunger, biodiversity loss, and deforestation. Addressing issues at each stage in the system, can have system-wide effects for 30–40 percent of food produced is lost from post-harvest up to retail and the consumer. Reducing food waste then reduces the environmental impacts of agriculture, such as land use impacts, and reducing food prices or preventing shortages. International policy has increasingly approached policy from a food systems perspective: Sustainable Development Goal 2: Zero Hunger and Sustainable Development Goal 12: "responsible consumption and production" focus on sustainable food systems and Sustainable and in September 2021 the United Nations hosted the first Food Systems Summit.
Conventional food systems
Conventional food systems operate on economies of scale. These food systems are geared towards a production model that requires maximizing efficiency in order to lower consumer costs and increase overall production, and they utilize economic models such as vertical integration, economic specialization, and global trade. The growing soil quality degradation, climate change, and growing world population put pressure on agricultural land, leading to innovations to increase agricultural productivity on the limited available land and urban space. Though conventional farming practices have increased crop yield through the use of , smallholder farming systems and limited knowledge of CSA remain constraints for enjoying economies of scale and sustainable crop production and food security.The term "conventional" when describing food systems is largely due to comparisons made to it by proponents of other food systems, collectively known as [|alternative food systems].
History of conventional food systems
The development of food systems can be traced back to the origins of in-situ agriculture and the production of food surpluses. These surpluses enabled the development of settled areas and contributed to the development of ancient civilizations, particularly those in the Fertile Crescent. The system of trade associated with the exchange of foodstuffs also emerged in East Asia, North America, South America, and Subsaharan Africa with common commodities of exchange such as salt, spices, fish, grains, etc. Through events in world history such as the conquests of Alexander the Great, the Crusades, the expansion of Islam, the journeys of Marco Polo, and the exploration and colonization of the Americas by Europeans led to the introduction and redistribution of new foods to the world at large, and food systems began to intermingle on a global scale. After World War II, the advent of industrialized agriculture and more robust global trade mechanisms have evolved into the models of food production, presentation, delivery, and disposal that characterize conventional food systems today.Impacts of conventional food systems
The development of conventional food systems is directly responsible for decreased food prices and increased food variety. Agronomic efficiency is driven by the necessity to constantly lower production expenses, and those savings can then be passed on to the consumer. Also, the advent of industrial agriculture and the infrastructure built around conventional food systems has enabled the world population to expand beyond the "Malthusian catastrophe" limitations. According to the IPCC, food supply per capita has increased by more than 30% since 1961.However, conventional food systems are largely based on the availability of inexpensive fossil fuels, which is necessary for mechanized agriculture, the manufacture or collection of chemical fertilizers, the processing of food products, and the packaging of the foods. The increase in the availability of food since 1961 has primarily been driven by an 800% increase in the use of nitrogen fertilizers and high water usage.
The impacts of these intense resource processes are many a varied: food processing began when the number of consumers started proliferating. The demand for cheap and efficient calories climbed, resulting in nutrition decline; and industrialized agriculture, due to its reliance on economies of scale to reduce production costs, often leads to the compromising of local, regional, or even global ecosystems through fertilizer runoff, nonpoint source pollution, and greenhouse gas emission.
The need to reduce production costs in an increasingly global market can cause the production of foods to be moved to areas where economic costs are lower or environmental regulations are laxer, which are usually further from consumer markets. For example, the majority of salmon sold in the United States is raised off the coast of Chile, due in large part to less stringent Chilean standards regarding fish feed and regardless of the fact that salmon are not indigenous in Chilean coastal waters. The globalization of food production can result in the loss of traditional food systems in less developed countries, and have negative impacts on the population health, ecosystems, and cultures in those countries. As a result of these forces, 2018 estimates suggest that 821 million people are currently undernourished, and 2 billion adults are overweight and obese.
The issue of having minimal access to food, or access to primarily unhealthy food, is often described in terms of food security. The 1996 World Food Summit defined food security as a state in which "all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life. " Many groups argue that food security is largely determined by a given person's socioeconomic status, race, ethnicity, or other socially defined categories, making food access a social justice issue. This has given rise to numerous social movements whose goal is to increase access to healthy and culturally appropriate foods, among a wide variety of groups. These movements are often described as belonging to a more significant food justice movement.
Scientists estimated the extensive pesticide pollution risks worldwide with a new environmental model and found that a third of global agricultural land is at high risk for such pollution, of which a third are high-biodiversity regions.
Hidden impacts
Recent studies aimed at measuring and valuing the hidden costs of agrifood systems have used True Cost Accounting, an accounting approach that measures and values the hidden impacts of economic activities on the environment, society and health. These impacts are regarded as hidden because they are not reflected in the market prices of products and services, i.e. not included in the operational profit and loss accounts.The scope of these studies differs depending on the research question being addressed, the geographical coverage and the hidden impacts to be included in the analysis. There are many hidden impacts and some are difficult to measure or quantify. For example, environmental externalities such GHG emissions are easy to include in any TCA analysis due to a wide availability of relevant data. However, the hidden impacts related to human and social capitals might be more difficult to find. Examples include impacts on working conditions and cultural identity.
In 2019, a study by the World Bank estimated the hidden costs of foodborne diseases in low and middle-income countries and found these to amount to USD 95.2 billion.
Three other studies have attempted to estimate the hidden costs of global agrifood systems. FOLU estimated them at USD 12 trillion, while Hendricks et al estimated them at USD 19 trillion. However, the latter, acknowledges the uncertainly in the estimate and concludes that the value would be between USD 7.2 trillion and USD 51.8 trillion. The third estimate in the 2023 edition of the FAO report: The State of Food and Agriculture estimates global hidden costs from agrifood systems to be USD 12.7 trillion. This study also acknowledges the uncertainty in the estimate. The FAO report shows the global value of the hidden costs has a 95 percent chance of being at least USD 10.8 trillion and a 5 percent chance of being at least USD 16 trillion. Differently from the other two studies, the FAO report assesses hidden costs of agrifood systems at the national level for 154 countries. It states these national numbers are consistent and comparable covering the major dimensions of agrifood system hidden costs, allowing not only comparison across countries, but also across the different dimensions.
Following up on the 2023 edition of the FAO report – The State of Food and Agriculture – the subsequent edition provides a detailed breakdown of the hidden costs associated with unhealthy dietary patterns that lead to non-communicable diseases for 156 countries. The report finds that in 2020, global health hidden costs amounted 8.1 trillion 2020 PPP dollars, 70 percent of all of the hidden costs of agrifood systems. Diets low in whole grains are of the leading concern, alongside diets high in sodium and low in fruits, although there is significant variation across countries.