FOOD Systems Diversity

 

DIVERSIFING FOOD SYSTEMS IN THE PURSUIT OF SUSTAINABLE FOOD PRODUCTION AND HEALTHY DIETS

The current food production system is facing a decrease in the diversity of crops and animal breeds, which undermines the ability of agriculture to adapt to climate change and to cope with pests and diseases. In parallel to the threat to agrobiodiversity, we notice a trend towards the homogenisation of diets (greater intake of calories, too much animal proteins, and ultra-formulated foods that are high in sugar, salt and fat) and an increase in diet-related health problems.

Diversity through the all food systems approach could be considered as a driver for change by improving direct interactions between food producers and consumers, increasing the quality of diet for a better health, or fostering local processors, etc. Therefore, the initiatives to diversify food systems should take into account the impact in term of sustainability and healthy diet, and involve all stakeholders along the food chain.

 

Aim of the three workshops held in Brussels and Paris

SCAR FS SWG has organised three workshops bringing together different stakeholders with representatives of JPIs: FACCE, HDHL, OCEANS and SUSFOOD2; researchers, policymakers and external experts working in this area. Based on the lessons learnt during these events on diversifying food systems and thanks to the contribution of experts, the SCAR FOOD SYSTEMS SWG has prepared concrete recommendations for policymakers.

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