technology and innovation for sustainable food systems and nutrition
TRANSCRIPT
Technology and innovation for sustainable food systems and nutrition
Milano, 17 July 2015
Emile A. Frison - IPES-Food
E.A. Frison - IPES-Food
Milano, 17 July 2015
What is wrong with our food systems?
Triple burden of malnutrition
Hunger, micronutrient deficiencies, obesity &NCDs
Environmentally unsustainable
Biodiversity losses, water pollution, soil degradation, GHG emissions, unsustainable use of natural resources, low resilience …
Social inequities
Poverty, disempowerment …
E.A. Frison - IPES-Food
Milano, 17 July 2015
A « SUSTAINABLE » FOOD SYSTEM
SUSTAINABLE FOOD
SYSTEM CULTURALLY ADAPTED:
Respect for cultural identities and traditions
ENVIRONMENTAL SUSTAINABILITY: agrobiodiversity
enhanced, soil health protected, GHG emissions lowered, dependence on
fossile energies minimized
HEALTH OUTCOMES: diverse diets affordable to all, reduced consumption
of heavily processed foods
RURAL DEVELOPMENT AND THRIVING LOCAL
ECONOMY, also benefiting other sectors
LIMITING DISRUPTIVE IMPACTS ON OTHER FOOD SYSTEMS by
avoiding externalities, eg through overproduction
or dumping (both internal and external)
SOCIAL EQUITY: Decent livelihoods for farmers and decent wages for workers in the food
system
E.A. Frison - IPES-Food
Milano, 17 July 2015
WHAT IS A FOOD SYSTEMS APPROACH?
Health and well-being
E.A. Frison - IPES-Food
Milano, 17 July 2015
What innovation is needed?
Address current problems
Must address multiple dimensions & objectives
Beyond food safety and nutrition
This means:
Multidisciplinary and multisectorial collaboration
Transdisciplinarity: different types of knowledge
Participatory approaches, co-innovation
E.A. Frison - IPES-Food
Milano, 17 July 2015
Innovation in agriculture
Beyond silver bullet technological fixes
From input intensive agriculture to knowledge intensive agriculture
Re-inventing links between farmers & consumers
E.A. Frison - IPES-Food
Milano, 17 July 2015
Knowledge intensive agriculture
(Re-)diversification of agriculture for
Improved resilience and environ’l sustainability
Providing for quality diverse diets
Agro-ecology based model
Input substitution
Circular economy
Strong social dimension
E.A. Frison - IPES-Food
Milano, 17 July 2015
Social innovations
Farmer markets
Producer cooperatives
Seasonal basket purchasing agreements
Contract farming
Public procurement agreements
Need supportive policy environment
E.A. Frison - IPES-Food
Milano, 17 July 2015
International Panel of Experts on Sustainable Food Systems
Co-Chaired by : - Olivier De Schutter - Olivia Yambi
E.A. Frison - IPES-Food
Milano, 17 July 2015
A PANEL OF EXPERTS
With cross-regional balance
Combining different disciplines, allowing for a holistic « food systems » approach to reform
Combining different sources of knowledge
Developing a transdisciplinary approach to support the transition to sustainable food systems
Independent in order to define research agenda without outside interference and to address the political economy dimensions of food systems reform
E.A. Frison - IPES-Food
Milano, 17 July 2015
PANEL
MEMBERS
E.A. Frison - IPES-Food
Milano, 17 July 2015
PANEL
MEMBERS
Thank you!
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