INTRODUCTION TO FOOD SYSTEMS

Question 1

WHAT IS A FOOD SYSTEM?

Answer 1

A COMPLEX WEB OF ACTIVITIES INVOLVING THE PRODUCTION, PROCESSING, DISTRIBUTION, CONSUMPTION AND DISPOSAL OF FOOD PRODUCTS THAT ORIGINATE FROM AGRICULTURE, FORESTRY AND FISHERIES

Question 2

WHAT ARE THE MAIN COMPONENTS OF THE FOOD SYSTEMS?

Answer 2

• ENVIRONMENTAL DRIVERS
• SOCIOECONOMIC DRIVERS
• ‘NATURAL’ DRIVERS
• SOCIOECONOMIC FEEDBACK
• ENVIRONMENTAL FEEDBACK
• ENVIRONMENTAL AND SOCIAL WELFARE
• FOOD SECURITY

Question 3

THE 2 KEY DRIVERS OF THE FOOD SYSTEM + EXPLANATIONS?

Answer 3

POLICY (REGULATIONS FOR FOOD PRODUCTION AND GOVERNMENT POLICIES TO AID PRODUCERS AND CONSUMERS
AND CLIMATE (WEATHER AND CLIMATE CHANGE HAVE A STRONG IMPACT ON FARMING, ADD UNCERTAINTY)

Question 4

3 KEY MOVERS OF THE FOOD SYSTEM + EXPLANATIONS:

Answer 4

• LABOUR (FROM FARM TO FORK, PROVIDING LIVING WAGE AND ADEQUATE WORKING CONDITIONS CAN HELP PROTECT THE PEOPLE WHO MAKE IT POSSIBLE FOR US TO EAT)
• ENERGY (FUEL AND ELECTRICITY NEEDED TO POWER EVERYTHING FROM A TRACTOR TO KITCHEN APPLIANCES; RECOMMENDATION TO REDUCE FOSSIL FUELS AND SWITCH TO RENEWABLE ENERGY)
• WASTE (FOOD PACKAGED AND REPACKAGED, LOSSES AT EVERY STEP OF THE PRODUCTION; REDUCING UNNECESSARY PACKAGING AND RECYCLING MORE IS RECOMMENDED + WASTE CAN BE TURNED INTO BIOGAS OR COMPOST

Question 5

MAIN CHALLENGES FACED BY THE GLOBAL FOOD SYSTEMS?

Answer 5

INEQUITABLE FOOD SYSTEM, FOOD WASTE, FOOD USED AS FUEL, INCREASING POPULATION, CORPORATE CONTROL OF FOOD, ENVIRONMENTAL IMPACT, CLIMATE CHANGE

Question 6

WHAT ARE THE QUALITIES OF A SUSTAINABLE FOOD SYSTEM?

Answer 6

KEY = OPTIMIZATION OF HUMAN AND NATURAL RESOURCES

• LOW ENVIRONMENTAL IMPACT
• HEALTHY FOR INDIVIDUALS AND GROUPS
• PROTECTIVE OF BIODIVERSITY
• CULTURALLY ACCEPTABLE
• ECONOMICALLY FAIR
• SAFE AND ACCESSIBLE

Question 7

2 SDGs MOST DIRECTLY RELATED TO NUTRITION AND SUSTAINABLE FOOD SYSTEMS?

Answer 7

2: ZERO HUNGER
3: GOOD HEALTH AND WELL-BEING

Question 8

EXAMPLES OF HOW ARE THE FOOD SYSTEM AND THE HEALTH SYSTEM RELATED

Answer 8

• INFECTIOUS DISEASE (FROM LIVESTOCK PRODUCTION OR INADEQUATE STORAGE)
• ANTIMICROBIAL RESISTANCE FROM INTENSIVE LIVESTOCK PRODUCTION
• HEALTHY EQUITY (ACCESSIBILITY AND AFFORDABILITY OF FOOD)
• NUTRITION RELATED DISEASE
• FOOD SECURITY
• ENVIRONMENTAL HEALTH RISKS (WATER AND AIR POLLUTION)