Sustainable Food Systems & Environmental Sustainability PDF

MODULE UNDERSTANDING SUSTAINABLE FOOD SYSTEMS, ENVIRONMENTAL SUSTAINABILITY & SUSTAINABLE DINING  S T N I Y QUESTION : Preservation of the environment and resources while sustaining the current need without comprom...

MODULE UNDERSTANDING SUSTAINABLE FOOD SYSTEMS, ENVIRONMENTAL SUSTAINABILITY & SUSTAINABLE DINING  S T N I Y QUESTION : Preservation of the environment and resources while sustaining the current need without compromising the needs of the future generation.  S U S T A I N A B I L I T Y QUESTION : Preservation of the environment and resources while sustaining the current need without compromising the needs of the future generation.  F D S T M QUESTION : Gather all elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparations and consumption of food, and the output of these activities, including socio-economic and environmental outcomes.  F O O D S Y S T E M Gather all elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparations and consumption of food, and the output of these activities, including socio-economic and environmental outcomes.  E V R N E A L S S T I I I Meeting the resource and service needs of current and future generations without compromising the health of the ecosystems that provide them.  E N V I R O N M E N T A L S U S T A I N A B I L I T Y Meeting the resource and service needs of current and future generations without compromising the health of the ecosystems that provide them.  E A L N G E V N E N T Includes policies, government mechanisms, incentives and disincentives; legal frameworks; and regulatory instruments to promote the production, processing, distribution, labelling and marketing, and consumption of a variety of foods  E N A B L I N G E N V I R O N M E N T Includes policies, government mechanisms, incentives and disincentives; legal frameworks; and regulatory instruments to promote the production, processing, distribution, labelling and marketing, and consumption of a variety of foods UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Topic 1: Concepts and Principles of Sustainable Food Systems, Environmental Sustainability and Sustainable Dining Topic 2: Policies and Practices that promote Sustainable Food Systems, Environmental Sustainability and Sustainable Dining UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY LEARNING OBJECTIVES At the end of the session, the students should be able to: 1. define sustainable food systems, environmental sustainability and sustainable dining; 2. explain the guiding principles of sustainable food systems, environmental sustainability and sustainable dining; and 3.enumerate policies and practices that promote sustainable food systems, environmental sustainability and sustainable dining. TOPIC Concepts and principles of sustainable food systems, environmental sustainability, and sustainable dining UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is SUSTAINABILITY? Preservation of the environment and resources while sustaining the current need without compromising the needs of the future generation. University of Alberta, n.d. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY “sustainable” or “sustainability” = PRESERVING University of Alberta, n.d. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is SUSTAINABLE DEVELOPMENT? Defined as development which meets the needs of the present without compromising the ability of future generations to meet their own needs. WCED, 1987 UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is Food Systems? Food systems gather all elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparations and consumption of food, and the output of these activities, including socio-economic and environmental outcomes. HLPE, 2014 UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is Food Systems? The entire range of actors and their interlinked value- adding activities involved in the production, aggregation, processing, distribution, consumption and disposal of food products that originate from agriculture, forestry or fisheries, and parts of the broader economic, societal and natural environments in which they are embedded (Nguyen, 2018).” UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is a Sustainable Food Systems? Food systems are sustainable when they “deliver 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.” FAO, 2018a Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020)  WHAT IS RIGHT TO FOOD? The right to adequate food means that every man, woman and child alone and in community with others must have physical and economic access at all times to adequate food using a resource base appropriate for its procurement in ways consistent with human dignity. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Right to Food as a Guiding Principle to Food Systems Table 1.1. Description of International Declarations and Events Related on the Right to Adequate Food Declarations/International Events Description a. 1948 Universal Declaration of Human Rights The right to adequate food is recognized as a fundamental human right to be upheld by states as duty bearers. b.1966 International Covenant on Economic, States have the duty, obligation and Social and Cultural rights responsibility to respect, protect and fulfill human rights, including the right to food. c. 1996 Rome Declaration on World Food Governments reaffirmed “the right of everyone Security and adopted in the 1996 World Food to have access to safe and nutritious food, Summit consistent with the right to adequate food and the fundamental right of everyone to be free from hunger”. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Declarations/International Events Description d. 2002 World Food Summit Member governments of FAO-UN Council reaffirmed the right to food and requested that guidelines be developed on the right to food to support their realization. e. 2004 Voluntary Guidelines to Support Adopted unanimously by the FAO the Progressive Realization of the Council to encourage more states to Right to Adequate Food in the Context of realize this right in practice. National Food Security (also referred to as the Right to Food Guidelines) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) Figure 1.1. Sustainable Food Systems Framework (Source: HLPE, 2020) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is Environmental Sustainability? System maintaining a stable resource base, avoiding over- exploitation of renewable resource systems or environmental sink functions, and depleting non-renewable resources only to the extent that investment is made in adequate substitutes. This includes maintenance of biodiversity, atmospheric stability, and other ecosystem functions not ordinarily classed as economic resources. Harris (2002) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is Environmental Sustainability? Meeting the resource and service needs of current and future generations without compromising the health of the ecosystems that provide them. Morelli (2011) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Environmental Sustainability: Four Aspects Source Sink Side Use of Side Pollution renewable assimilation resources Use of Waste nonrenewable assimilation resources Goodland (1995) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Environmental Sustainability Preservation of Regenerative Societal Needs Biodiversity Capacity Constraints of Non-Renewable Reuse and Recycle and Waste Generation UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Environmental Sustainability a. Produce nothing that will require future generations to maintain vigilance. b. Design and deliver products and services that Societal contribute to a more sustainable economy. Needs c. Support local employment. d. Support fair trade. e. Review the environmental attributes of raw materials and make environmental sustainability a key requirement in the selection of ingredients for new products and services. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Environmental Sustainability a. Select raw materials that maintain Preservation biodiversity of natural resources. of b. Use environmentally responsible and Biodiversity sustainable energy sources and invest in improving energy efficiency. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Environmental Sustainability a. Keep harvest rates of renewable resource inputs within regenerative capacities of the natural system that generates them. Regenerative Capacity b. Keep depletion rates of non-renewable resource inputs below the rate at which renewable substitutes are developed. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Environmental Sustainability a. Design for re-usability and recyclability Reuse and b. Design (or redesign, as appropriate) Recycle manufacturing and business processes as closed-loop systems, reducing emissions and waste to zero.  UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Environmental Sustainability a. The scale (population x consumption x per Constraints of capita x technology) of the human economic Non-Renewable subsystem should be limited to a level that is and Waste at least within the carrying capacity. Generation a. Keep waste emissions within the assimilative capacity of receiving ecosystems.  UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles (Morelli, 2011) c. Develop transportation criteria that Constraints of prioritize low-impact transportation modes. Non-Renewable and Waste d. Approach all product development and Generation product management decisions with full consideration of the environmental impacts of the product throughout its life cycle. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is Sustainable Dining? The integration of sustainable practices in the operations of food-related businesses, or our own actions as consumers. Sustainable practices are as follows: use of local and seasonal produce, eating or serving more plant-based dishes, conserving water and energy in food-related operations or scenarios, minimizing food waste, and reducing overall waste related to food (e.g. single use plastic utensils). WWF-PH Bring and use metal straws in a coffee shops or Milktea shops instead of plastic straw. The use of paper bag for take outs instead of plastic bags There are dozens of small ways to reduce waste in a restaurant. Compost leftover food. If you don't grow any of your own food and have no outside area, donate your compost over to a local community garden. Serve proper servings which will result in less food waste. Donate leftover food to local shelters. Go paperless by taking online reservations, keeping customer info on the computer, creating paperless billing for all vendors and employees, and paying your bills online. If you renovate or redecorate, recycle or donate old items. In the restrooms use real towels instead of paper towels or air hand dryers. Use refillable reusable soap containers with bulk, natural hand soap. Always print on both sides of the recycled content paper and reuse or recycle ink cartridges you use in your printers. Try easy steps like staple-free staplers, reusable coasters, reusable menus, reusable coffee, and tea filters, and sign up for junk mail reduction. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY What is Sustainable Healthy Diets? Promote all dimensions of individuals’ health and wellbeing, have low environmental pressure and impact, are accessible, affordable and equitable, and are culturally acceptable. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Filipinos dining out in a restaurant New restaurant trends Ready-to-eat food delivery services UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY The implementation of sustainable consumption and production processes must be integrated into the food service industry mandate and operations to balance socioe- conomic growth and protection of natural resources, as well as ensuring food security. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Food Demand: Overall by 50% Animal-Based Foods by 70% global population grows from 7 billion to a projected 9.8 billion from 2010 to 2050 UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Sustainable Food Consumption Food Rapidly growing Land Decreasing land for Gap Gap food demand food production GHG Mitigation Greenhouse gas (GHG) Gap emissions caused by food production UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Sustainable Food Consumption o the difference between the amount of food produced in 2010 and the amount necessary to Food meet likely demand in 2050 Gap o estimated to be 7,400 trillion calories, or 56 percent more crop calories than were produced in 2010 UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Sustainable Food Consumption the difference between global agricultural land Land area in 2010 and the area required in 2050 even if crop and pasture yields continue to Gap grow at past rates estimated to be 593 million hectares (Mha) UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Sustainable Food Consumption o the difference between the annual GHG emissions likely from agriculture and land- use change in 2050, which was estimated to be 15 gigatons of carbon dioxide equivalent GHG (Gt CO2e) Mitigation o target of 4 Gt that represents agriculture’s Gap proportional contribution to holding global warming below 2°C above pre-industrial temperatures o The target was therefore estimated to be 11 Gt.” UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Sustainable Dining The WRI recommended a set of actions that can close these gaps by 2050 known as “Menu for a Sustainable Future”: 1. Reduce growth in demand for food and other agricultural products 2. Increase food production without expanding agricultural land 3. Protect and restore natural ecosystems and limit agricultural land- shifting 4. Increase fish supply 5. Reduce GHG emissions from agricultural production UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Sustainable Dining Food and Agriculture Organization (FAO) and World Health Organization (WHO) convened several experts across the globe to develop the guiding principles on sustainable healthy diets. These principles emphasize the importance of sustainable healthy diets in the achievement of SDGs, specifically SDG 12 (responsible consumption and production). UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Sustainable Healthy Diets Health and Nutrition Environmental Impact Cultural Aspects UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Sustainable Healthy Diets Health and Nutrition 1. Start early in life: Breastfeeding and Complementary Feeding 2. Unprocessed or minimally processed foods, balanced across food groups, while restricting highly processed food and drink products 3. Wholegrains, legumes, nuts and an abundance and variety of fruits and vegetables 4. Moderate amounts of eggs, dairy, poultry and fish; and three (3) small amounts of red meats 5. Safe and clean drinking water 6. Adequate in energy and nutrients for growth and development, and to meet the needs for an active and healthy life across the lifecycle. UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Sustainable Healthy Diets Environmental Impact 7. Reduce the risk of diet-related NCDs, and ensure health and wellbeing for the general population 8. Minimal levels, or none if possible, of pathogens, toxins and other agents that can cause foodborne disease 9. Maintain greenhouse gas emissions, water and land use, nitrogen and phosphorus application and chemical pollution within set targets 10. Preserve biodiversity, including that of crops, livestock, forest-derived foods and aquatic genetic resources, and avoid overfishing and overhunting 11. Minimize the use of antibiotics and hormones in food production 12. Minimize the use of plastics and derivatives in food packaging 13. Reduce food loss and waste UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Guiding Principles of Sustainable Healthy Diets Cultural Aspects 14. Built on and respect local culture, culinary practices, knowledge and consumption patterns, and values on the way food is sourced, produced and consumed 15. Healthy diets are accessible and desirable 16. Avoid adverse gender-related impacts, especially with regard to time allocation (e.g. for buying and preparing food, water and fuel acquisition). UNDERSTANDING SUSTAINABLE FOOD SYSTEMS & ENVIRONMENTAL SUSTAINABILITY Relationship between Environmental Sustainability, Sustainable Food System, and Sustainable Dining