Inclusiveness and Diversity in Sustainable Food Systems

The second and third videos in a trilogy video series on the current One Planet network theme of Food have been launched.

Produced with the technical guidance of our Sustainable Food Systems Programme, the aim of the triology is to demystify sustainable consumption and production and to make topic more tangible. 

Inclusiveness

Current food systems are unsustainable, unhealthy, and out of balance. Around 30% of the food produced worldwide – about 1.3 billion tons – is lost or wasted every year. Over 820 million people worldwide are undernourished, while 670 million adults are obese. Over 50% of the world’s poor work in agriculture and are at risk of hunger and malnutrition. Climate change is destabilizing our food supply, affecting millions of people and millions of pockets. Harvest failures that could lead to food shortages are more likely with changing climates. Some areas may even become unsuitable for food production. Challenges in our food systems are complex.

 All the systems’ parts are interrelated. Decisions about who can farm, process, distribute, eat, and dispose of food influences others in the food system and have an impact on people’s livelihoods and the planet. This includes people who work in many sectors such as forestry and public health. Food systems connect us all

Decision-making in food systems needs to become more inclusive. And there are so many relevant stakeholders to include: producers, consumers, and all actors along the value chain must be heard. The good news is – inclusive approaches have already started.

Diversity

Diversity is a key ingredient in the recipe for healthier, more sustainable food systems. Here are 4 ways that diversity can help bring our food systems into balance:

1. DIET - A diverse diet helps ensure your body gets everything it needs to stay healthy and strong! Our bodies need 30 vitamins, minerals, and dietary compounds. Yet the world relies on three crops as the basis for the majority of our diets: rice, wheat, and maize. Paired with other inadequate food choices, these three crops do not provide enough of the dietary compounds we need.

2. BIODIVERSITY - More diversity in our diets can lead to farms with more crop and animal diversity. For any ecosystem, healthier including farms, increased biodiversity means more resilience to external shocks, pests, and diseases. Yet food production is driving deforestation, conversion, and biodiversity loss. Our options are shaped by what is available on the market, but we as consumers can choose food products from sustainable sources.

3. BUSINESS - Diversity helps invigorate competition, which is good for a healthy business sector and economy. There is a high degree of competition in some parts of food systems, but not all. 90% of the grain global trade is controlled by just 4 companies. Six firms currently control 75% of the global pesticide market. Targeted incentives for smaller enterprises can help promote diversity in our food systems.

4. POLICY - Having a well-coordinated policy mix is key to sustainable food systems. A diverse portfolio of policy instruments can target specific outcomes, incentives, and disincentives. More coordination and stakeholder involvement is a must. Increasing stakeholder input and involvement from a variety of sectors can help build more successful policies by opening discussion about the most inclusive solutions.

These videos were created by the One Planet network with the financial support of the European Commission and Government of Sweden in collaboration with the One Planet network’s Sustainable Food System Programme (co-led by The Swiss Confederation, Federal Office for Agriculture (FOAG), Hivos, the Republic of South Africa, and the World Wildlife Fund (WWF)).

Read more about Sustainable Food System Programme: https://www.oneplanetnetwork.org/sustainable-food-system

Unsplash - Brooke Lark