Towards a Sustainable Food System
Moving from food as a commodity to food as more of a common good.
Scientific Opinion delivered to the European Commission by the Group of Chief Scientific Advisors – SAM, EGE INDEPENDENT SCIENTIFIC ADVICE FOR POLICY MAKING Group of Chief Scientific Advisors
(Supported by SAPEA Evidence Review Report No. 7) Brussels
The Executive summary states..
'The EU food system has achieved high levels of food security, food safety and a wide consumer choice, but is currently not sustainable with respect to the environmental, economic and social aspects. Continuing with ‘business as usual’ will significantly endanger natural resources, our health, the climate, and the economy. The European Commission’s ‘Green Deal’ – with the forthcoming ‘Farm to Fork’ Strategy as one of its main pillars – are therefore welcome steps, with their objectives to develop a fair, healthy and environmentally-friendly food system. There is broad scientific consensus on what is needed to achieve a sustainable food system. This includes increasing or maintaining agricultural yields and efficiency while decreasing the environmental burden on biodiversity, soils, water and air; reducing food loss and waste; and stimulating dietary changes towards healthier and less resource-intensive diets. However, previous scientific advice has not adequately addressed the question of how to achieve a sustainable food system, and has not fully considered how the social sciences could be used to bring about a more sustainable food system. Hence, this Scientific Opinion focuses on the ‘how’ question, drawing evidence mainly from social sciences. We have identified one central overarching recommendation, as well as more specific recommendations, which are summarised below'..
1. INTRODUCTION & BACKGROUND
2. REVIEW OF THE CURRENT FOOD POLICY SYSTEM IN THE EU
3.0. MAKE ENVIRONMENTAL, SOCIAL AND ECONOMIC SUSTAINABILITY THE CENTRAL OBJECTIVE OF ALL POLICIES RELEVANT TO FOOD
3.1. ENSURE A TRULY INTEGRATED APPROACH TO BRING ABOUT A SUSTAINABLE FOOD SYSTEM
3.2. ADDRESS POWER AND INFORMATION ASYMMETRIES IN THE FOOD SYSTEM
3.3. COMBINE REGULATORY, FINANCIAL, BEHAVIOURAL, INFORMATION, COMMUNICATION, AND EDUCATION MEASURES
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