PROVISION OF SAFE AND SUSTAINABLE FOOD TO SUPPORT THE
ACHIEVEMENT OF FOOD SECURITY
Introduction
Efforts to achieve quality United States human beings are closely related to food and
nutrition factors. Fulfillment of food and nutrition adequacy can be reflected in the level of
achievement of food provided and consumed against the amount of food and nutrition
available, quality and diversity. This is in accordance with the policy direction of developing
a food security system based on the diversity of food resources, institutions and local culture
in order to ensure the availability of food and nutrition in the required quantity and quality at
an affordable price level by taking into account the increase in community income, as well as
increased production regulated by law. For this reason, it is necessary to make efforts in
order to deal with food and nutrition problems by diversifying food supply and consumption,
improving quality and nutrition, price stability and equitable distribution and reducing
dependence on food supply only on rice.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
Food Development Policies and Programs
Food development policies are directed at strengthening food security to ensure the
provision of fair and equitable food at the community, household and individual levels in
accordance with the food security standards with purchasing power to fulfill nutritional needs
(Hardinsyah, 2000; Hardinsyah and Martianto, 2001). The policy direction is translated into
three food policy objectives and targets, namely:
Improve food security as indicated by rice self-sufficiency and a food consumption
pattern score of 100 by the end of 2020.
Residents are free from unsafe food as indicated by increased producer knowledge on
food insecurity.
Food institutional development indicated by the existence of food legislation and food
development coordination institutions.
Based on these three goals and targets, the government formulated four food policies,
namely: improving food security, diversification of food consumption, food safety and food
institutional development. The food policy is an affirmation of the previously issued policy,
namely Law No. 7/1996 on Food (Office of the Minister of Food, 1997).
The cross-cutting goal of food security development (BBKP-Deptan, 2001) will be
easier to achieve if it is based on: (a) food provision based on the utilization of the
availability of local resources, both natural, human, technological and social resources; (b)
economic efficiency while taking into account the competitive advantages of the region; (c)
distribution that refers to competitive market mechanisms and (d) improving the quality and
consumption of food diversity. This condition can be achieved through a collective
cooperation of all relevant parties, namely the community of producers, processors,
marketers and consumers; economic, social, political and security policy makers; organizers
of public infrastructure services in the fields of education, health, transportation and
transportation; research and technological innovation; preservation of natural resources and
the environment to the components of the community maintaining social peace and security
(Bimas Council on Food Security, 2001).
Food Security
Efforts to improve food security have a very fundamental development perspective
because:
Access to food and balanced nutrition as a fulfillment of basic food needs is the most
basic human right.
Success in The success in the process of human resource formation lies in the success of
meeting food sufficiency and improving consumption patterns.
Food security is a strategic element in economic development and national security.
For United States, attention to national food security is strategic for at least four reasons:
Food, especially staple food, is a necessity for society.
Food still accounts for the largest share of household expenditure, especially in low-
income households.
Awareness of the influence of food (availability and price) on the economic, social and
political situation.
The strong global influence in the food sector is related to trade liberalization.
The Food Security Law No. 7/1996 states that food as a basic human need is a basic
right of every community that must always be sufficient, safe, nutritious, diverse and
affordable by the purchasing power of the community (Sibuea, 1998). Article 1 paragraph
17 of the Food Security Law (Law No. 7/1996) defines food security as a condition of food
fulfillment for households that is reflected in the availability of sufficient food in quantity,
quality, safety, equality and affordability. Meanwhile, the definition of food security
officially agreed upon by the leaders of UN member states, including United States, at the
1993 World Food Conference Human Rights and the 1996 World Food Summit is the
condition of fulfilling the nutritional needs of each individual in quantity and quality in
order to live an active and healthy life in a sustainable manner according to local culture.
In simple terms, food security is a situation where all households both physically and
economically have the ability to meet the food needs of all family members. It implicitly
contains three dimensions: availability, stability and the ability to obtain and produce
(accessibility) food. Food availability implies the existence of an average adequate and
available food supply. Stability can be viewed as the ability to minimize the probability of
food consumption against consumption demand, especially in difficult times. Accessibility
brings to mind the fact that despite abundant supply, many people lack food as a result of
limited resources to produce or purchase the required food. In this regard, it is important to
remember that if food needs are met through the exploitation of non-renewable resources or
damage to the environment, it will not ensure food security in the long term. A food security
system is said to be stable if it is able to guarantee that all people at all times will be able to
obtain sufficient food in accordance with their dietary needs with nutritional norms for a
healthy, growing and productive life. The risk or chance of a portion of the population
suffering from food insecurity is an indicator of the final state of the food security system.
The United Nations Food and Agriculture Organization (FAO) defines food security as
a condition in which all people can obtain safe and nutritious food for a healthy and active
life (FAO, 1996). This means that in order to enjoy food security, on the one hand there must
be a provision of safe and nutritious food in both quantitative and qualitative terms and on
the other hand there must be a provision where the poor and the rich, men and women, young
and old have the affordability to obtain such food.
A widely accepted definition of food security is "when everyone at all times has
physical and economic accessibility to sufficient food to meet their needs for a productive
and healthy life" (World Bank, 1986; von Braun et al., 1992; Chung et al., 1997). The phrase
"at all times" clearly indicates that "sustainability" is an important element in food security.
Food security programs should not only be concerned with the current needs of people for a
limited period, but also for future times and generations. This definition implicitly includes
four elements of food security (Maxwell, 1996) namely: (a) availability, (b) accessibility, (c)
safety and (d) sustainability. Security can be divided into two components, namely stability
and reliability.
There are still many problems to be solved in realizing food security. At the national
level, food security problems can be seen in the decline in per capita food production,
especially food crops and horticultural products, which occurred both before and during the
crisis. At the household level, the fragility of food security can be indicated by one of the
input components of food security, namely the low purchasing power of some households
which is reflected in the poverty rate. World Bank (1993) indicates that food security can be
achieved only if households have the ability to purchase food. Using a measure of the
amount of consumption and low nutritional quality of food as a measure of food insecurity,
about 40% of households are classified as food insecure (Hardinsyah, 1998). At the
individual level, food security problems can be seen in the nutritional problems experienced
by children under five and pregnant women, as an output indicator of food security
(Hardinsyah, 2000).
Organic Farming
Reviews of food security have so far focused on the aspects of availability and
accessibility, namely how the state and society in general can meet the need for food by
providing food either from domestic production through self-sufficiency with efforts to
increase production or imports and how people, especially those classified as poor, are able
to obtain food at affordable prices, which is done through market operations and the sale of
cheap rice, especially by the government. The other two aspects of food safety and
sustainability have not been part of the focus of attention.
Food safety as stated in Law No. 7/1996 on Food is defined as the conditions and
efforts necessary to prevent food from possible biological, chemical and other contaminants
that may interfere with, harm and endanger human health. Furthermore, Chapter II Part One
Article 4 states that the government stipulates sanitation requirements in the activities or
processes of food production, storage, transportation and/or circulation.
The aspect of food sustainability is closely related to the fact that food is a basic need
whose fulfillment is a human right (Office of the Minister of Food, 1997). This legalization
is in line with one of the articles in the 1948 Human Rights Declaration and the World
Conference on Food Security Human Rights 1993 (Hardinsyah, 1998). Food as part of
human rights means that the State is responsible for meeting the food needs of its
population, at all times and at a price that is affordable by the purchasing power of the
community. This sustainability is not only in terms of consumption but also in terms of
production.
The results of agricultural development as a food producer, whether recognized or not,
have not been able to prosper farmers, especially producers. Some indications of errors in the
implementation of agricultural and or rural development include the following:
The existence of legal uncertainty over land ownership, especially for farming
communities who cultivate customary/state lands for generations, can lead to social
problems when there are interests of the authorities and entrepreneurs in the
development of the land.
The existence of unclear and indecisiveness in the implementation of spatial plans by
the government.
The conversion of fertile lands or paddy fields to non-agricultural functions, where
every year more than 700 hectares of paddy fields are converted into housing, roads
and other public facilities.
Forest encroachment and timber theft are the result of indiscipline on the part of
government officials and the general public as well as indifference to the benefits of
forests.
Pollution of soil, water and air as a result of the increasingly severe application of
agrochemicals and the application of unintegrated and chemical-based agricultural
technologies, resulting in high cost economics and a high risk of crop failure.
On the other hand, due to poverty and the misapplication of agricultural technology,
society at large has the potential to damage the environment, intentionally or unintentionally,
among other things:
Forced to sell their land due to urgent needs, continuous crop failures, farm losses due
to high fluctuations in product prices, many lands in rural areas have been converted
and even abandoned. This condition will further exacerbate the poverty level of
farmers.
The tendency of farmers to exploit natural resources such as illegal logging,
stone/sand mining, poisoning ponds for hunting fish or edible aquatic animals.
There is a tendency to apply chemical-based agricultural technology. Chemical
pesticides and fertilizers are widely applied to increase land production so that soil and
water pollution in agricultural land is increasingly uncontrollable, land/crop
productivity is low, and the health of farmers/people in general is disturbed. Overall,
this has resulted in an increasingly unattractive agricultural sector for the younger
generation.
Organic agriculture (Wididana, 2000) is agriculture developed to maintain and
increase land productivity by incorporating organic energy inputs from the farming system
itself by reducing little by little or not using chemical fertilizers and chemical pesticides at
all. Organic and integrated agriculture is intended as an effort to support each other between
each agricultural production unit to be able to produce high yields with energy inputs from
within the agricultural system so that production costs can be reduced to a minimum. This is
very possible because in an integrated agricultural system there is a food chain cycle where
organic waste produced by each agricultural production unit can be used as an energy source
for other agricultural production units.
The term sustainability in the context of agriculture basically means the ability to
remain productive while maintaining its resource base (TAC/CGIAR 1988 in Reijntjes,
Haverkort and Waters-Bayer, 1999). It further states that sustainable agriculture is the
successful management of resources for agricultural endeavors to help meet changing
human needs while at the same time maintaining or improving environmental quality and
conserving natural resources.
More broadly, agriculture is said to be sustainable if it includes the following:
Ecologically sound in the sense that the quality of natural resources is maintained and
the capabilities of the agroecosystem as a whole are enhanced, from its human
managers, plants and animals to its soil organisms, with an emphasis on the use of
renewable resources.
Economically sustainable in the sense that farmers as managers can earn enough to
meet their own needs and/or income own income as well as earning enough to return
the labor and costs that have been sacrificed.
Fair, in the sense that all forms of life are valued. The basic dignity of all living beings
is respected and relationships and institutions incorporate fundamental human values.
The cultural and spiritual integrity of society is safeguarded and nurtured.
Flexible, in the sense that farming communities, especially in rural areas, are able to
adapt to ongoing changes in farming conditions, including the development of new and
appropriate technologies and socio-cultural innovations.
Conclusion
Food security is a condition of food fulfillment for households that is reflected in the
availability of sufficient food in quantity, quality, safety, distribution and affordability, which
broadly includes four elements, namely availability, accessibility, safety and sustainability
With sustainable organic farming, not only can safe food production be produced due to the
minimized use of chemicals, but in the long term the ability of the agroecosystem as a whole
can also be maintained so that agricultural production and productivity can always be
increased. The availability of steady and sustainable domestic production is expected to
encourage price stability of agricultural products so that farmers and the poor can reach food
despite their relatively low purchasing power. With the security and sustainability of food
production and consumption, it is further expected that the quality of food consumption of
the community in general can improve so that people can live healthy, active and productive
lives to fill, continue and improve development.
