INTRODUCTION TO FOOD SYSTEMS Flashcards
WHAT IS A FOOD SYSTEM?
A COMPLEX WEB OF ACTIVITIES INVOLVING THE PRODUCTION, PROCESSING, DISTRIBUTION, CONSUMPTION AND DISPOSAL OF FOOD PRODUCTS THAT ORIGINATE FROM AGRICULTURE, FORESTRY AND FISHERIES
WHAT ARE THE MAIN COMPONENTS OF THE FOOD SYSTEMS?
- ENVIRONMENTAL DRIVERS
- SOCIOECONOMIC DRIVERS
- ‘NATURAL’ DRIVERS
- SOCIOECONOMIC FEEDBACK
- ENVIRONMENTAL FEEDBACK
- ENVIRONMENTAL AND SOCIAL WELFARE
- FOOD SECURITY
THE 2 KEY DRIVERS OF THE FOOD SYSTEM + EXPLANATIONS?
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)
3 KEY MOVERS OF THE FOOD SYSTEM + EXPLANATIONS:
- 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
MAIN CHALLENGES FACED BY THE GLOBAL FOOD SYSTEMS?
INEQUITABLE FOOD SYSTEM, FOOD WASTE, FOOD USED AS FUEL, INCREASING POPULATION, CORPORATE CONTROL OF FOOD, ENVIRONMENTAL IMPACT, CLIMATE CHANGE
WHAT ARE THE QUALITIES OF A SUSTAINABLE FOOD SYSTEM?
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
2 SDGs MOST DIRECTLY RELATED TO NUTRITION AND SUSTAINABLE FOOD SYSTEMS?
2: ZERO HUNGER
3: GOOD HEALTH AND WELL-BEING
EXAMPLES OF HOW ARE THE FOOD SYSTEM AND THE HEALTH SYSTEM RELATED
- 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)