Sustainable Food Systems

Virtual roundtable meeting on the results and learnings from the P4G Sustainable Food Partnership. DanChurchAid together with SFP partners and in coordination with P4G Hub, Washington, and State of Green, Copenhagen. 23-Nov-22.

1. Sustainable Food Systems Alemayehu Seyoum Taffesse, IFPRI Virtual roundtable meeting on the results and learnings from the P4G Sustainable Food Partnership : Unfolding an innovative partnership model to create systematic change in food systems Organisers : DanChurchAid together with SFP partners and in coordination with P4G Hub, Washington, and State of Green, Copenhagen.   23 November 2022

2. Introduction Outline Food systems Sustainable food systems Objective Provide a framework that puts the discussion on Sustainable Food Partnership (SFP) in a sustainable food systems perspective

3. Food Systems Several very similar characterizations of Food Systems (FS) are forwarded in recent years (see, for example, FAO (2018), HLPE (2014)) Food Systems encompass (FAO (2018)): the entire range of actors and their interlinked value-adding activities; involved in the production, aggregation, processing, distribution, consumption and disposal of food products; that originate from agriculture, forestry or fisheries , and parts of the broader economic, societal and natural environments in which they are embedded . The food system is composed of sub-systems (e.g. farming system, waste management system, input supply system, etc.)

4. What is a Food system? FAO (2018)

5. Sustainable Food System A sustainable food system (SFS) is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised . Dimensions economic dimension : activities are commercially or fiscally viable ; generate benefits, or economic value-added to stakeholders (wages for workers, taxes for governments, profits for enterprises, and food supply improvements for consumer)s. social dimension : equity in the distribution of the economic value-added – inclusive of vulnerable groups contribute to the advancement of important socio-cultural outcomes (nutrition and health, traditions, labour conditions, and animal welfare).

6. Sustainable Food System Dimensions (cont’d) environmental dimension : neutral or positive impacts on the surrounding natural environment , ( biodiversity, water, soil, animal and plant health, the carbon footprint, the water footprint, food loss and waste, and toxicity).

7. Food System Drivers Biophysical and environmental drivers: e.g. climate change and variability; Demographic drivers: e.g. population growth, age distribution, urbanization, migration, forced displacement Innovation, technology and infrastructure drivers: Political and economic drivers: e.g. globalization, foreign investment and trade; food policies, including food-based dietary guidelines and taxes and subsidies; food prices and price volatility; land tenure; conflicts and humanitarian crises Socio-cultural drivers:

8. Thank you