Current global food consumption patterns are unsustainable, leading to climate change, biodiversity loss, and environmental degradation. The second Action Track (AT2) of the Food Systems Summit 2021 aims to tackle this issue and shift consumption patterns in a more sustainable direction. A major contribution to the aims of AT2 could be achieved through the development of international agreements requiring national governments to ensure all food provided within public dining facilities is sustainably sourced and healthy. This includes all food provided in public offices, schools, and hospitals, and would encourage the development of food industries which produce healthier and more sustainable products.
What are the problems with the current global food system?
The current food system and associated food consumption patterns are unsustainable, unhealthy, and environmentally destructive. The industrialisation and globalisation of the food system, the increasing consumption of animal products and processed foods, and the economic gap between rich and poor all lead to a multitude of issues (Reisch et al., 2013). These issues include climate change, the expansion of agricultural land, and environmental degradation, such as the eutrophication of water bodies, the emissions of pesticides impacting biodiversity, and the depletion of natural resources (Nijdam et al., 2012). One area with a major impact on the issue of climate change is livestock farming, with greenhouse gas (GHG) emissions in the form of methane (CH4) from ruminant animals being the primary factor (Nijdam et al., 2012). In order to create a more sustainable food system, the intake of animal products must be reduced, although despite consumer knowledge of the environmental impacts related to animal production, consumer demand for animal products, and in particular dairy products, has been increasing globally (Yan et al., 2011). Livestock production can be important for food security and the production of essential macro- and micro-nutrients, but livestock are inefficient converters of feed into food products (Mottet et al., 2017). This has led to the argument that livestock may be using land which could be more efficiently used to produce human food products (Mottet et al., 2017). Another major source of anthropogenic GHG emissions within the food system is the disposal of food waste in landfills (Loizia et al., 2019). With over 800 million people suffering from undernourishment (FAO et al., 2020), the concept of food waste is problematic for both the environment and those living with hunger. This food waste is generally from post-harvest losses in developing countries where infrastructure for food storage or harvesting techniques are not adequate (Parfitt et al., 2010). In developed countries, the majority of food waste originates post-consumer, with the exception of fresh fruit and vegetables (FFV) which are lost post-harvest from out-grades as retailers’ and consumers’ demand ‘cosmetically perfect’ products (Parfitt et al., 2010). Food waste of edible products does not need to occur and must be prevented through investment into infrastructure in developing countries, the education of consumers on food utilisation, and by impeding the creation of food waste in the FFV sector based on food appearance. Food waste and the inefficiency and increasing demand of animal products are two of the major issues within the current global food system. These issues must be overcome to develop a more sustainable and equitable food system.
Can national policies help achieve sustainable food consumption patterns?
Food consumption patterns are connected to a multitude of factors, including geography, culture, demographics, disposable income, and consumer attitudes (Kearney, 2010). In order to create an effective national policy to change consumption patterns to be more sustainable, these factors must be considered. The global food system has many issues which need multiple solutions from different disciplines to be fixed. The Food Systems Summit 2021, organised by the United Nations (UN), brings together actors from all sectors of the food system. The aim is to make progress on the Sustainable Development Goals (SDGs) through its five Action Tracks and reform the global food system to become more sustainable and equitable for all (United Nations, 2021). The Action Tracks are all interconnected, with each forming a pillar upon which an improved global food system can be built. AT2 focuses on shifting consumption patterns to be sustainable, decreasing food waste and reducing the resources required to produce and distribute food. This Action Track requires a shift in both production of food and final consumption. Shifting to sustainable food consumption is a major driver to optimise human health and improve the environmental impact of food production (Willett et al., 2019). To achieve a sustainable diet, international and national commitments are required, with strong and coordinated governance (Willett et al., 2019). One innovation which could contribute towards AT2 is the creation of an international agreement requiring national governments to incorporate sustainable consumption patterns into all public sector spaces. Public procurement policies aiming to make food in public dining facilities more sustainable are rare (Reisch et al., 2013), although if implemented it could have a much wider effect, allowing sustainable food businesses to build capacity and become more widely available. Examples of changing public procurement to secure more sustainable produce can be seen in Copenhagen, Vienna, Rome, and Helsinki (Wahlen et al., 2012, Smith et al., 2016). In Helsinki, schools implemented a weekly vegetarian lunch from 2011 with successful results (Wahlen et al., 2012). The use of public dining facilities to provide healthy and sustainable food can raise awareness of sustainable consumption patterns among the public (Reisch et al., 2013). Sustainable food choices are important to consumers (Verain et al., 2015), although low perceived availability of sustainable food products can often prevent consumers from choosing these goods (Vermeir and Verbeke, 2006). For sustainable food policies to be successful, a mixture of approaches is required. This could include education and information campaigns and market-based solutions to compliment the change to sustainable and healthy food in public dining facilities (Gorgitano and Sodano, 2014). A standardised definition of a sustainable diet is also essential for the success of such policies (Smith et al., 2016). The EAT-Lancet Commission reviewed the definition of a sustainable diet for adults, stating that fewer animal products should be consumed, and a more plant-rich diet is required (Willett et al., 2019). Social factors, such as the age of a group need to be considered when developing food policies with the dietary needs of infants, children, and adolescents differing from those of adults (Hollis et al., 2020).
To achieve AR2, innovative policies will be needed with no ‘silver bullet’ solution. Developing sustainable consumption patterns will be essential to ensure food security and to protect the environment. Increasing the public’s knowledge of sustainable food consumption will be important to bring about change in the food system. An international agreement to create national policies for sustainable consumption in public dining facilities will be an important step forward for this Action Track.
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