Need conclusion and recommendations for HOSP 730 Food,Culture and contemporary issues
RUNNING Head: IMPACTS ON FOOD SYSTEMS. 1
IMPACTS ON FOOD SYSTEMS 8
Impacts of Food Systems.
Students Name.
Institutional Affiliation.
Impacts on food systems.
Introduction
Sustainability in food systems entails the provision of the food security and nutrition which are essential to maintain and promote the living condition of the people under the earth (Ericksen, Ingram, & Liverman, 2009). The food system is according to the four pillar that defines its implication in any society. These four pillars are stability, availability, utilization and access. According to Food and Agriculture Organization, food security refers to “all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life”(Source, FAO SOFI 2011).
When four pillars are conjoined together with the sustainability and nutrition, a desirable food system foundation is therefore achieved. With such food programs, they will mainly lead in making a multiple SDS (Sustainable Development Goals). Because of these to monitor and provide a desirable food system in any country, a Global Food System Index is crucial in tracking and monitoring progress. In the ultimate of the global food system, we address the six important dimensions by the GFSI which traces their progression. These critical dimensions are social sustainability, health and nutrition consumptions, environmental productivity, climate and ecological sustainability and market dynamics (Shown in Figure 1).
Therefore the ideal goal of a food system tries to effectively dialogue challenges to ecological and human welfare transversely in all of its phases. The dimension arrives from the theories and concepts involving food systems which will inform and guide the relevant managerial personnel in their decisions after the consideration of the report on the available data’s provided in concern of the behaviors portrayed by the target group like tourists in any environment when food is involved for life sustenance.
Global economic growth in investments, trade, food and Market Dynamic
Food system synthesis propels the global financial increase in investment, trade and food prices — they makeup all that happens and is the boundaries of the market dynamic as stated to be one of the critical dimensions guiding the food systems and its synthesis. To have a desirable food system, we require to have: an interaction in food supply chains which functions with all fundamental priors in the whole food system and also a well-operating trade and market dynamics (McCarthy, Lipper, & Branca, 2011). Using good trade and market strategies we can regulate and reduce the adverse effects caused by the market astonishment and hence drastically improve the flexibility within the value chain by restricting the negative arising externalities factors from the foreign agent and countries.
Example between the 1990 and 2014 the world economy has grown by 2.6% a year which is almost double that within the range given. However, facilitating to the growth of the gross domestic product GDP by about 5.1% annually in the low and middle-income countries, China being among those that have significantly improved according to (Monteiro, Cannon, Moubarac, Levy, Louzada, & Jaime, 2018). Advancement of the GDP of the low-middle, developing and developed countries are shown in (Figure 2 below). The economic development depends on the variety of aspects such as technological advancements, population dynamics, resources productivity and availability and the behaviors of the customers and the producers. Hence the institutional and political policy responses towards the developments become uncertain if not well set according to the exceptions available; thus it complicates the long-term project of economic projections by making it hard. The reason is that of the assumptions made on the bases of the factors which might evolve in the future.
Resource and production efficiency.
Resource and production efficiency is also the key in the food system synthesis due to the limitation of the available resources and the increased population. Productivity is all about producing new products by using the fewest supply if possible. Among the products in the food system entail production of fisheries, livestock’s and crops for it to be adequate fewer resources have to be well managed and utilized without any wastage. For example, shortly the current global population is expected to rise to more than 9 billion when we are hitting 2050. Therefore the land per capita income will reduce by half in percentage. It will require the food production to rise by 60% to sustain the existing population at the time (McCarthy, Lipper, & Branca, 2011).
Furthermore, an excellent global food system has the purpose of predominantly enhancing food productivity and production by disposing of the traditional approaches, which have a lot of loopholes and ineffective to meet the food requirements in a population. Therefore meeting current and emerging high demand on food a desirable food system must be resource efficient and without endangering the availability of rare possessions nature offers. Meeting future and current needs and wants sustainably relies on efficiently using the available resources. Which can be achieved by involvement in researches leading to innovation, creativity and invention of new ways of farming, distributing, branding, processing, manufacturing and preservation of the food produced.
Climate resilience and environmental sustainability
Another dimension of the food system and its synthesis is climate resilience, and ecological sustainability and its effects are felt globally. The best global food system program must be both sustaining and resilient to the environment and the climate of the underlying area. A good example is the greenhouse effect which entails gas emissions and the experienced continuing climate change where the main contributor of these is the global agriculture sector. At times these changes happen due to the effects of agriculture on water sources, soil and weather conditions. Integrations in climate responsiveness, aiming to reduce and remove greenhouse gases and agricultural advancements and building of reliance gives a climate-smart food system (Bohle, Downing, & Watts, 1994). Natural calamities like floods, desert extensions, storm and extreme temperature are also effects of the climatic changes and need to be handled with a lot of care (Figure 3 show the increase of each outcome in the earth.) A climate-smart approach is vital since crop yield influences are quite felt at the continuing intensities of warming (McCarthy, Lipper, & Branca, 2011). For example, as the temperature rises, climate tend to increase extra pressure on agricultural schemes across the areas. Scientist and the environmentalist predict that come 2050, the climate warming of 2% projected will decrease the wheat yields by 50% in the Caribbean, Tunisia, Central America and Brazil. Thus a sustainable environment food system can reduce the negative impacts that are posed to the environment and hence cultivating agro-ecological resilience by promoting biodiversity.
Social sustainability aspect
Social sustainability is another vital factor which affects the population, for the desired food system it should be socially sustainable in all ways revolving in the value chain. Safe, nutritious, adequate food are the main issues that require to be assured to the each of the household in the population by any producing food system sector as it tries to meet the underlying emerging demands on the food for sustainability. Thus different categories of individual should be considered for example producers is required to take suggestions from the women, men, youths, children, aged and even the aliens of the area (Davoudi, Shaw, Haider, Quinlan, Peterson, Wilkinson, & Davoudi, 2012). Allows the producer to be in a position to produces varieties of products in his/her yield package them in accordance. It will enable different taste as required by every group. Hence meeting the demand and satisfying all the categories.
The potential indicators for inclusive food system and socially sustainable will include the women’s consent in their relevant intra-households and domain gender parity. To measure each contribution of the different categories existing in the environment among the group the access to financial services and land tenure security are the indicator used. It will show both economic and physical access living within the groups, and the population at large, where a number of the poor can be estimated and a measure of social consumer’s sustainability becomes possible.
Conclusion
Generally, to advance the approximation leading towards global food system, resources and the efforts must be directed and focused and be in line to support the index that assimilates timely and the new data evolving from the six dimensions relating on the food systems as discussed in these research paper. Due to the current labors to generate new data and develop statistical capacity in the low-middle and developing and developed nations must be leveraged.
Figure 1 Food Systems
Figure 2. B) Effects of climate change
Figure 2. A) Change in GDP
References.
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Bohle, H. G., Downing, T. E., & Watts, M. J. (1994). Climate change and social vulnerability: toward a sociology and geography of food insecurity. Global environmental change, 4(1), 37-48.
Davoudi, S., Shaw, K., Haider, L. J., Quinlan, A. E., Peterson, G. D., Wilkinson, C., ... & Davoudi, S. (2012). Resilience: a bridging concept or a dead end?“Reframing” resilience: challenges for planning theory and practice interacting traps: resilience assessment of a pasture management system in Northern Afghanistan urban resilience: what does it mean in planning practice? Resilience as a useful concept for climate change adaptation? The politics of resilience for planning: a cautionary note: edited by Simin Davoudi and Libby Porter. Planning theory & practice, 13(2), 299-333.
Ericksen, P. J., Ingram, J. S., & Liverman, D. M. (2009). Food security and global environmental change: emerging challenges.
Monteiro, C. A., Cannon, G., Moubarac, J. C., Levy, R. B., Louzada, M. L. C., & Jaime, P. C. (2018). The UN Decade of Nutrition, the NOVA food classification and the trouble with ultra-processing. Public Health Nutrition, 21(1), 5-17.
McCarthy, N., Lipper, L., & Branca, G. (2011). Climate-smart agriculture: smallholder adoption and implications for climate change adaptation and mitigation. Mitigation of Climate Change in Agriculture Working Paper, 3, 1-37.