A sustainable food system for the 21st century ?

Abstract

We are faced with the global challenge of designing a food system that both respects our planetary boundaries and provides a balanced and sufficient diet for all people. The consequences of unsustainable production methods, market conditions and trade rules are high greenhouse gas emissions, dwindling agricultural biodiversity, reduced soil fertility and poor nutrition: in Switzerland as well as globally. Within the framework of NRP 73, six projects conducted research on the issue of how the transformation to a sustainable food system can be achieved. There is broad agreement among researchers on the following points: First, that our food systems need more diversity and less uniformity. Second, that local food systems are interconnected worldwide, and we have to adopt a global perspective. Third, that changes need to be approached systemically and holistically. And fourth, that changes need to be fundamental. This means that new governmental frameworks are needed to strengthen positive incentives for transformation, to remove perverse incentives and to develop compensatory measures. The shift towards a more resource-efficient, healthier, and more equitable food system concerns us all and must be supported by all stakeholders. Together, we have to identify ways forward that are feasible for all. The results of the NRP 73 projects can contribute to this, and future research can build on that.

Keywords: Food Systems, Sustainable Food System, Local Food Systems