Sustainable food systems
Sustainable food systems are those that provide healthy, nutritious food to all people while minimizing environmental impact, supporting economic viability, and promoting social equity. They prioritize practices like regenerative agriculture, responsible resource use, reduced food waste, and fair labor conditions throughout the supply chain. By integrating ecological balance with food security and community well-being, sustainable food systems aim to meet present needs without compromising the ability of future generations to meet theirs. These systems are adaptable and aim to be resilient to climate change.
Report: Sustainable food systems
Concept and framework
The United Nations 17 Sustainable Development Goals (SDG's)
EPA: United States 2030 Food Loss and Waste Reduction Goal
SDG 2: Zero Hunger specifically aims to "end hunger, achieve food security and improved nutrition and promote sustainable agriculture".
Sustainable food systems contribute to these goals:
SDG 3: Good Health and Well-being
SDG 12: Responsible Production and Consumption
SDG Target 12.3: Food Loss and Waste
SDG 13: Climate Action
SDG 14: Life Below Water
SDG 15: Life on Land
SDG 17: Partnerships for the Goals
On September 16, 2015, the U.S. Department of Agriculture (USDA) and the Environmental Protection Agency (EPA) unveiled the nation's first-ever goal to reduce food loss and waste. Known as the U.S. 2030 Food Loss and Waste Reduction goal, it aims to cut food loss and waste by 50% by the year 2030.
The FAO defines food systems as the interconnected processes involved in producing, processing, distributing, consuming, and disposing of food. Sustainable food systems, are those that deliver food security and nutrition for all while ensuring the economic, social, and environmental foundations needed to support future generations.