The Organic Food System Program (OFSP) is conceived as a holistic global food system approach to production and consumption patterns. The scope is to identify, understand and describe transformation processes towards sustainable food systems and make lessons learned available in a globally systematized and contextually-applicable way.
Implemented in
- Africa
- Asia / Pacific
- Europe and Central Asia
- Latin America / Caribbean
- Middle East
- North America
Sector of activity
Food & Beverage
Type of initiative
Capacity Building & Implementation, Policy Frameworks & Tools, Research, Analysis, Assessment
Start date
24/03/2017
Submitted on:
24/03/2017Objectives
The Organic Food System Programme (OFSP) further develops the organic food sector as a pilot model and living laboratory for sustainable food systems. We use the organic food system as a model to understand drivers of sustainable food consumption and to link this to real-world examples of sustainable production and consumption. The OFSP uses the organic food system as a kind of window for exploration and evolution but not as a static or exclusive solution. The scope of OFSP is to identify, understand and describe transformation processes towards sustainable food systems and make lessons learned available in a globally systematized and contextually applicable way.
Organic food systems provide a set of unique experiences to learn from as they consist of well-defined principles and practice, as well as regulations and certifications, in different environments as well as providing abundant sets of data for modeling and testing in different geoclimatic and socio-economic regions around the world. Decades of real experience in production and processing provide empirical data and indications of the strengths, weaknesses, and improvement potentials of organic value chains. Furthermore, the organic sector is actively evolving into manifestly encompassing a full spectrum of sustainability issues, beyond what is sometimes seen as a limited scope focused on certification requirements.
Activities
As collected through the One Planet Reporting
Output level
Outreach and communication for SCP
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Organic Food System Programme round tables
Organic Food System Programme round tables
Regions
Global / All regions
Lead organization
Food Quality & Health, IFOAM - Organics International, Beras Int.
Objective
Organization of round tables, conferences, workshops, seminars and participitation in such opportunities in Argentina, Brazil, China, Germany, India, Indonesia, Italy, Korea, South Africa
Achievements
Partners of the Organic Food System Programme have been involved in several local, national and international events on the sustainability of food systems and could reach thousands of different target groups in Africa. Asia, Europe and South America. Because of a high diversity of different expertises within OFSP, scientific as well as practise, authorities, business etc. have been adressed and actively involved in discussions about the importance of transforming food systems towards enhanced sustainability. The Organic Food System model gives a living laboratory in practise, where challenges of our food system can be adressed.
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2nd world conference" Revitaization of Mediterranean Diet"
2nd world conference" Revitaization of Mediterranean Diet"
Regions
Africa
Europe and Central Asia
Middle East
Lead organization
Flavio Paoletti, CREA-Research Centre for Food and Nutrition, Italy
Objective
To provide scientific evidences and real-world examples about how the organic food system can contribute to the sustainability of food systems in the Mediterranean.
Achievements
Organic food system may offer operational examples of "living laboratories" for the needed transformation processes. Below some examples: - In the Mediterranean region, local sustainable organic food system, such as bio-districts/eco-regions/bio-territories exists. Eco-Regions, such as the "Biodistretto Cilento", are territories where farmers, consumers, public authorities and other local actors make an agreement aimed at the sustainable management of local resources, based on organic farming and agroecology. - -SEKEM is a model where mankind is living in social forms reflecting human dignity; and where all economic activities are conducted in accordance with ecological and ethical principles. SEKEM founded Heliopolis University to provide a place where new ideas meet fertile ground for research and innovation. - Bio.territories in Tunisia are intended to be a successful example of economic development by integrating organic to sustainable regional development as a dynamic generator to economic components (bio-tourism, crafts, industry, culture, health, etc.) and a model for south-south cooperation.
Knowledge resource and technical tool
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Survey to collect Principles and Attributes for the transformation to sustainable food systems and using organic as the basic
Survey to collect Principles and Attributes for the transformation to sustainable food systems and using organic as the basic
Regions
Global / All regions
Lead organization
Professor Carola Strassner at Münster University of Applied Sciences in Germany
Objective
In the survey we are looking for what the partners think are the best Principles for organic transformation (or organic food systems). A principle is like a guideline or a moral compass, something like that. We are looking for the attributes (qualities, characteristics) that the partners think best describe the organic (food system).
Achievements
Though the evaluation is not ready yet we are happy that we had 44 answers to our survey. The survey will give us a good overview on the global situation on principles and attributes and that may guide the transformation process to sustainable food systems.
Outcome level
Education on SCP
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Innovative Education towards Sustainable Food Systems
Innovative Education towards Sustainable Food Systems
Regions
Europe and Central Asia
Lead organization
SZKOLA GLOWNA GOSPODARSTWA WIEJSKIEGO
Objective
In face of global population growth, resource constrains and growing environmental as well as public health concerns, there is a strong need for a shift towards a more sustainable development. As most of the mentioned global problems are strongly influenced by the current unsustainable food systems, high priority is given towards developing strategies to improve sustainability of current food production and consumption models. At the same time there are hardly any study programmes and modules targeting this important subject globally, and the sustainable food is still a niche market in many European countries, hardly supported by well-educated and skilled university graduates.
Achievements
An Analysis of students' understanding of the ‚Sustainable food system' and expectations towards education within this subject area has been an international survey on the expectations and needs of students towards educational modules/topics/methods within the subject of sustainable food system in the study programmes/courses. The survey has been done in each of the 8 Universities participating in the project (altogether more than 700 entries). At this stage data per country have been analysed & elaborated in the form of country presentations.
Impact and Results
By practicing common values, taking a common approach and using common messaging, participating communities, organizations, and individuals simultaneously validate their own work and that of the global movement as a whole. They learn from each other and build the collective work, bringing benefits to themselves and others. Multiplication globally validates community action locally and enables shared learning and ongoing improvement.
OFSP intends the following measurable impacts:
• Increased numbers of local sustainable food systems and an impetus toward more widespread conversion to organic practices, with corresponding increases in quantity and diversity of organically produced raw and processed goods available to consumers;
• More producers affected and improvements in operator (primary producer, processor, trader) performance across a spectrum of sustainability dimensions – ecological, human health, economic, cultural, and social.
• Bigger population served and increased sustainable/organic food consumption, measurable by market data (percentage share), and/or the number of public institutions, restaurants, etc. that have their primary food service provision;
• More researchers/research projects engaged to study and improve the sustainability and health of production-consumption loops, including: results and findings from global and regional research such as on Mediterranean Diet, New Nordic Diet, and Diet for a Green Planet; true cost accounting studies that include environmental, human health, and socioeconomic impacts;
Next steps and how to get involved
The Organic Food System Programme invites new partners, be they organizations or individuals. Please visit https://organicfoodsystem.net/portfolio/new-partneragreement/ and https://organicfoodsystem.net/get-involved/.
OFSP regularly holds events to engage and inform interested parties and stimulate activity. The next main event is at the Organic World Congress in India in November 2017, where a special pre-conference will occur. Please see https://organicfoodsystem.net/portfolio/organic-world-congress-preconference/.