A Food System Approach to Natural Resource Use - PDF

A Food System: Approach to Natural Resource Use- Why Food Systems? Romy Chammas MSc. Summer 2024  Food System Food security involves more than just food production; It involves food availability, access, an...

A Food System: Approach to Natural Resource Use- Why Food Systems? Romy Chammas MSc. Summer 2024  Food System Food security involves more than just food production; It involves food availability, access, and utilization. ‘Food system’ is defined as: “All the elements (environment, people, inputs, processes, infrastructures, institutions, etc…) and activities that relate to the production, processing, distribution, preparation and consumption of food, and the outputs of these activities, including socio-economic and environmental outcomes”  Food System A sustainable food system is a collaborative network that integrates sustainable food production, processing, distribution, consumption, and waste management in a way that enhances the environmental, economic, and social health of a particular place. In a sustainable food system, the environmental, economic, and social aspects are not compromised for future generations. Food systems are at the heart of the 2030 Agenda for Sustainable Development, a historic global commitment to eradicate poverty and hunger while ensuring healthy, prosperous, and fulfilling lives for all.  Food System Food systems crucially depend on natural resources: Land and soil Water (fresh water) Terrestrial and marine biodiversity Essential nutrients for crops and animals (nitrogen and phosphorus) Fossil fuels The use of these natural resources goes beyond primary food production (agriculture). They are needed in all the processes of the food system. To ensure that all people have safe and nutritious food in appropriate amounts, these natural resources need to be managed sustainably and used efficiently, while reducing environmental impacts. Therefore, the world needs ‘resource-smart’ food systems.  Food System Globally, the food sector is the dominant user of a number of natural resources, particularly land, fresh water, biodiversity, nitrogen and phosphorus. Food systems, and food production in particular, are also a major driver of a number of environmental impacts: Loss of biodiversity Soil degradation Water depletion Greenhouse gas emissions Therefore, people who directly or indirectly manage food systems are also the largest group of natural resource managers in the world.  Why Food Systems? Reasons for looking at food systems rather than at food production alone: An approach which merely focuses on the production side does not consider opportunities within other food system activities, such as food processing, retailing and preparing, to attain more resource efficiency across the whole system. Reducing food losses and waste has become especially important, receiving more attention in recent years. Many of the production activities are controlled by demand, and therefore are largely set by signals that come from the whole food chain. https://www.youtube.com/watch?v=VcL3BQeteCc  Why Food Systems? (Cont’d) Reasons for looking at food systems rather than at food production alone: A food systems approach addresses more directly the important food security issues of both undernutrition and overconsumption. A production-oriented approach fails to take into account the serious health implications that arise from current food consumption patterns. An increasing number of people are suffering from non-communicable diseases related to the overconsumption of sugar and fat. These include diabetes, certain types of cancer, and heart diseases. Moreover, different dietary choices could lead to more resource- efficient food systems, resulting in both reduced pressures on natural resources and better health outcomes.  Why Food Systems? (Cont’d) Reasons for looking at food systems rather than at food production alone: A food systems approach also considers changes such as ‘supermarketization’, referring to the increasing involvement of internationally-operated supermarkets in the total share of consumer food purchases. This supermarketization not only affects the power relations in the food supply chain, but very often also affects eating habits and product sourcing. The change has resulted in a small number of companies dominating the market.  Why Food Systems? All the food system activities have interactions with natural resources. The food system outcomes affect the environment, food security, and social factors. In turn, their individual outcomes feedback on the activities of food systems as well as natural resources (Figure 1).  Why Food Systems? Figure 1: shows the major food system activities (all of which are dependent on natural resources) and their outcomes in relation to: The 3 major components of food security and their respective elements, all of which need to be satisfied for food security to be met Societal factors: Outcomes related to social factors feedback to socio-economic drivers, which in turn affect food system activities. Environmental factors: Outcomes related to environmental factors feedback to natural resources. The food systems approach thus allows the food chain activities to be linked to their social and environmental settings. Moreover, actors in each section of the food chain have their own interests and affect each other’s behavior.  Using a ‘Food System Lens’ To Look at Multiple Objectives The SDGs have been designed to address all of the dimensions of sustainable development – economic, social, and environmental – recognizing that progress needs to be made on all of them. The food systems approach helps both identify and ‘map’ these multiple goals. It also helps organize and systematically structure the conversations needed to identify and work towards potential synergies between them.  Using a ‘Food System Lens’ to Deal With Complexity The various food system activities are described as dynamic and interacting processes affected by social, economic, political, environmental, and historical settings (Ingram, 2011). There are numerous food system ‘actors’ who perform these activities, and they behave, act, and influence each other in a certain way to achieve their objectives. However, these influences do not follow each other in a predictable or sequential order. A food system approach helps deal with such complexity in the food chain.  Look From a Business Viewpoint Many businesses are now striving to improve the management of natural resources, both to ensure continuity of essential feedstock for their processes, and also to project a more sustainable message to their customers. This is a very important development, as the opportunity to bring about positive change in managing natural resources often best falls to resource managers and other actors ‘on the ground’, rather than to the formal policy process. A food systems approach therefore helps move towards both better food security outcomes and better sustainable management of the natural resources upon which food security ultimately depends.  Conclusion The food system concept can be thought of as a combination of all the activities (the ‘what we do’) and the outcomes of these activities (the ‘what we get’). The food systems approach, therefore, clearly defines and combines the full set of activities (not just the production side) related to food in all its aspects. A food system lens helps deal with the multiple objectives related to sustainable development and the complexity in food system activities. It also helps improve food security outcomes and sustainable management of the natural resources.  A Food System - Approach to Natural Resource Use Natural Resources and Environmental Impact Romy Chammas MS.c Summer 2024  Natural Resources and Environmental Impacts Food system activities depend on natural resources: Land and soil Fresh water Biodiversity: terrestrial and marine Genetic resources Nutrients Fossil fuels  Natural Resources and Environmental Impacts Current Food systems play a critical role in the degradation or depletion of natural resources and provide evidence of unsustainable and/or inefficient practices. 33% of soil is moderately to highly degraded due to erosion, nutrient depletion, acidification, salinization, compaction, and chemical pollution. 29% of commercial fish populations are fished at a biologically unsustainable level and therefore overfished. At least 20% of the world’s aquifers are overexploited, including in important production areas like the Upper Ganges (India) and California (U.S.). 60% of global terrestrial biodiversity loss is related to food production. Globally, food systems account for around 24% of the global greenhouse gas emissions.  Natural Resources and Environmental Impacts In many cases and countries, progress has been made over the recent decades on various aspects of natural resource use in the food systems For example, higher crop yields (meaning more efficient use of agricultural land), increased nutrient- and water-use efficiency, improved water quality, and lower greenhouse gas emissions have been achieved. In other cases, such progress has been slower, or compromises have been made. For example, the focus on higher crop yields has led to soil degradation or to water pollution by nutrients or pesticides.  Resources Renewable resources: -Originate from renewable natural stocks that, after exploitation, can return to their previous stock levels by natural processes of growth or replenishment. -If used, they should have not passed a critical threshold or ‘tipping point’ from which regeneration is very slow (soil degradation) or impossible (species extinction). Important renewable natural resources for food systems are land, water, genetic resources, and biodiversity and ecosystem services. In order to guarantee a continued supply of food (either from agriculture, livestock, fisheries, or hunting), renewable natural resources should be managed sustainably.  Non-Renewable Natural Resources Non-renewable natural resources: Are exhaustible resources whose natural stocks cannot be regenerated or replenished after being used or that can only be regenerated by natural cycles that are very slow at human scales (OECD, 2002). Important non-renewable resources used in food systems are minerals (nutrients, metals) and fossil fuels. Nutrients like nitrogen and phosphorus often become ineffective for use in food systems, because they get diluted in water.  Renewable and Non- Renewable Natural Resources Both renewable and non-renewable natural resources are of utmost significance in activities related to food production (such as agriculture and aquaculture). They are also used in all the food system activities (Table 1).  Renewable Natural Resources The relative share of use of a certain resource varies between the different food system activities. For example, land is mainly needed for agricultural activities (food production), whereas the use of fossil fuels is much more divided over the whole food system.  Renewable and Non-Renewable Natural Resources All food system activities have an impact on the environment (the use of natural resources) Paper, card, steel, plastics, and aluminium used for food packaging all have negative effects on the natural resources in the environment. Marine litter, much of which is from food packaging, is a serious threat to biodiversity. The use of fossil fuels leads to carbon dioxide emissions (air pollution, greenhouse gas effect, global warming etc…) The use of minerals typically leads to nutrient emissions to the groundwater and surface water. https://www.youtube.com/watch?v=tWEIJzrwcuc  Renewable and Non-Renewable Natural Resources Not all environmental impacts of food system activities are directly related to the main natural resources use. The use of man-made components like pesticides, antibiotics, hormones, and plastics can lead to contamination and harmful effects on water and soil quality. The relations between the use of the various resources and the environmental impacts are shown in a systematic way in Figure 2.  Renewable and Non-Renewable Natural Resources The environmental impacts usually feedback on the renewable resources, which are needed for both food system and other non-food system activities. The feedbacks are sometimes very local and can act within a short time- frame. For example: Water contamination However, in other cases, the feedbacks are through global systems with a time horizon of decades. For example: Greenhouse gas emissions leading to climate change  Renewable and Non- Renewable Natural Resources The bad news is that all food systems depend on the use of natural resources, and that will almost always lead to certain environmental effects. Food production will always have a certain effect on the environment. Moreover, primary food production (such as crop production, livestock production, and aquaculture) is highly affected by unpredictable environmental factors like weather.  Renewable and Non-Renewable Natural Resources The good news is that a more efficient or sustainable use of natural resources usually leads to a reduction in environmental impacts. For example, better targeted fertilization leads to lower resource use (minerals) and lower nutrient losses. Higher fuel efficiency along the food chain leads to lower carbon dioxide emissions.  Resource Use Pressure on natural resources is expected to increase steadily over the coming decades. A number of developments will have important consequences on the natural resources in food systems: 1. The expected population growth, especially in Africa and Asia, implies a higher demand for food. 2. The increase in wealth, typically leads to diets that are richer in resource- intensive products, such as meat, fish, fruits, and vegetables as well ultra- processed food and drink products. 3. Climate change, which impacts extreme weather conditions affects the natural resources needed for food production.  Impacts Related to Food System Activities Satisfying future demand by increasing agricultural intensification through the use of more fertilizers, irrigation, and pesticides increases production. However, it can be environmentally deleterious if not done properly. In addition to environmental concerns, intensification in this way is also increasingly expensive as energy prices rise and fresh water supplies diminish, so food affordability for many will decrease.  Environmental Impacts Related to Food System Activities Examples of how food system activities have an impact on the environment are summarized in Table 2. Loss of both terrestrial and marine biodiversity is largely driven by food system activities.  Conclusion Due to the harmful effects of most current food system activities on natural resources, changes need to be made and implemented. Gains in production will have to be made in a more environmentally-friendly way. Research has increasingly focused on the production system seeking to increase the efficiency by which inputs (especially nitrogen and water) are used, and reducing negative externalities such as soil degradation, air and water pollution, loss of biodiversity, and greenhouse gas emissions.  A Food Systems Approach to Natural Resource Use - Measuring an Efficient & Sustainable Use of Natural Resources in Food Systems Romy Chammas MS.c Summer 2024  Sustainable Use of Renewable Resources In order to guarantee food supply for future generations, it is important that renewable resources are managed sustainably. The word ‘sustainable’ implies that the use of the natural resource can continue because it is not degraded or depleted beyond continued use or replenishment. This means that, within human time scales, the natural resources return to their previous stock levels by: Natural processes of growth. Example: marine fish stocks Replenishment. Example: rainfall to replenish aquifers  Measuring Resource Efficiency in Food Systems Table 3 provides an overview of how the efficiency of use of various natural resources can be defined, as well as their sustainable use (for renewable resources). Note: Blue water is fresh surface water and groundwater, that is the freshwater lakes, rivers, and aquifers. Green water is the water stored in the soil and potentially available for uptake by plants or the water that temporarily stays on top of the soil or vegetation (rainwater).  Measuring Resource Efficiency in Food Systems A food system is considered more resource-efficient when: More food is produced and consumed with the same amount of resources. When the same amount of food is produced with fewer resources. (UNEP, 2011b)  Measuring Resource Efficiency in Food Systems Higher resource-use efficiency can be achieved in various ways: ✓ More efficient production (also called decoupling) ✓ Reducing food demand and consumption in various ways: dietary changes towards less resource-demanding products and reducing overconsumption of resource-intensive calories Resource efficiency is a key aspect of sustainable food systems, but ‘sustainable food systems’ is a broader concept that also includes economic and social dimensions (other than just environmental dimensions). Decoupling  Measuring Resource Efficiency in Food Systems In some cases, increasing resource efficiency can be achieved by addressing a single parameter, such as by increasing water-use efficiency by reducing leakages from irrigation systems. In food systems, the situation is usually more complex because more resources need to be considered simultaneously. An increase in crop yields leads to higher efficiencies for other resources, such as for land, water, and fossil fuels, as well as for human labor in the case of manual cultivation.  Combining Resources Farmers and, to varying degrees, other food system actors have long had to deal with the question of how to optimize various inputs, including natural resources, labor and capital goods, in order to reach an optimal outcome of their hard work. Historically, important inputs that could be influenced were: Labor (with the possibility to switch to animal traction) Type of crop and seeds (amount, variety) Land, water, and manure Simultaneously, farmers had to cope with unknown variables such as weather and pests.  Combining Resources Currently, new inputs such as fertilizers, fossil fuels, and pesticides have become part of the equation. When assessing resource efficiency, notably in agriculture, it is essential to assess the efficiency of the total combination of natural resources. Judging the efficiency of one resource only will lead to erroneous conclusions.  Combining Resources Example: Assume a soil with low inherent soil fertility (and most soils are indeed low in nitrogen). A dose of nitrogen fertilizer of 20 kg of nitrogen per hectare will in most cases increase crop yield. If the dose is increased to 40 kg of nitrogen per hectare, crop yields will increase again, but a little less. The nitrogen efficiency of the second dose will be lower than that of the first dose (defined, for example, as nitrogen in crop/nitrogen applied). Also, the additional crop production of the second step will be lower compared to the first step. With each additional application, the nitrogen efficiency will further decline. Moreover, nitrogen losses to the environment might increase.  Combining Resources For the nitrogen fertilizer, no use or very limited use is the most efficient. For land, water, seed input or labor, higher inputs of nitrogen typically lead to higher efficiency. The crop yield might double when nitrogen fertilizer dose goes from 0 to 20 kg nitrogen per hectare, without additional input of land, water, or labor, such that all these resources are used more efficiently. The same is also true for a higher input of other resources. If phosphorus is limiting crop production, additional input of phosphorus might make the input of nitrogen more efficient. This is not a plea for the unlimited application of fertilizer, but the crucial point is that the effect of the combined inputs of the various natural resources needs to be assessed.  Overview of Interactions Between Food System Activities, Natural Resources, and Food Security Figure 3: shows a conceptual framework of the interactions between food system activities, natural resources, and food security. It identifies a number of socio-economic drivers which affect the socio- economic conditions within which the array of food system actors operate. Driven by a range of motives, such as food production and profit, the activities of these actors affect the natural resources: Directly, usually by depleting them Indirectly, by driving other environmental processes such as greenhouse gas emissions leading to climate change  Summary and Conclusions In our interconnected and complex world, acknowledging the critical roles of food producers, processors, packers, transporters, retailers, and consumers is an important step in identifying pathways to address the challenges regarding natural resources, while simultaneously improving food security.  Summary and Conclusions The food system concept relates all the food system activities (growing, harvesting, processing, packaging, transporting, marketing, consuming, and disposing of food and food-related items) to the outcomes of these activities. These outcomes affect food security, socio-economic issues, and the environment. A food system also encompasses the interdependent sets of enterprises, institutions, activities and relationships that collectively develop and deliver material inputs to the farming sector, produce primary commodities, and subsequently handle, process, transport, market and distribute food to consumers.  Summary and Conclusions Food systems differ in terms of the actors involved and their relationships and activities. In all cases, they need to become ‘sustainable’: ‘A sustainable food system is a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised.’ (HLPE, 2014a)  Summary and Conclusions As with many human activities, food system activities are leading to a number of – largely unintended– environmental effects. Besides an efficient use of resources, a sustainable use of renewable resources is critical to ensure food security for future generations.  Summary and Conclusions Food system actors are confronted with difficult resource management decisions when seeking ways to improve the efficiency with which they are used. The combined effects of their activities in the environment must be taken into account to ensure effective and durable environmental and economic co-benefits.